All Recipes
Showing 60 of 6708 recipes.
Entree: Burundi – Central Culinary Region – Ibihaza (Stewed pumpkin and beans in a savory tomato-and-onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5784
Entree: Brunei – Central Culinary Region – Hati Buyah (Braised spiced beef liver cooked in a fragrant coconut-tamarind sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5783
Entree: Bolivia – Central Culinary Region – Charque de Llama (Salt-cured, sun-dried llama meat that is rehydrated and simmered with potatoes and native spices)
Created by Kitchen2MyTable.com
Recipe ID: 5782
Entree: Bhutan – Central Culinary Region – Shakam Paa (Shredded sun-dried beef quickly braised and stir-fried with chilies and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5781
Entree: Bermuda – Central Culinary Region – Spiny Lobster (Bermudian grilled spiny lobster split and served with a rum‑thyme garlic butter)
Created by Kitchen2MyTable.com
Recipe ID: 5780
Entree: Benin – Central Culinary Region – Aklui (Hearty Beninese palm-oil and peanut fish stew served with yam and plantain)
Created by Kitchen2MyTable.com
Recipe ID: 5779
Entree: Belize – Central Culinary Region – Tamales (Steamed masa parcels wrapped in banana leaves filled with seasoned shredded pork)
Created by Kitchen2MyTable.com
Recipe ID: 5778
Entree: Belarus – Central Culinary Region – Цыбрыкі ➤ Tsibriki (Savory Belarusian cottage-cheese and potato fritters pan-fried and served with sour cream and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5777
Entree: Bahrain – Central Culinary Region – الثريد ➤ Al-Tharīd (Torn flatbread soaked with a rich spiced lamb and vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 5776
Entree: Bahamas – Central Culinary Region – Bahamian Boiled Fish (Gently poached seasoned island fish cooked with vegetables in a light, brothy stew)
Created by Kitchen2MyTable.com
Recipe ID: 5775
Entree: Aruba – Central Culinary Region – Carni Stoba (Slow-braised Aruban beef stew in a rich tomato and island-spice sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5774
Entree: Anguilla – Central Culinary Region – Conch Creole (Stewed conch simmered in a spicy Creole tomato sauce, finished with lime and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5773
Entree: Angola – Central Culinary Region – Cabidela (Traditional Angolan chicken and rice cooked with the bird’s blood to form a deeply savory, brown-flavored rice dish)
Created by Kitchen2MyTable.com
Recipe ID: 5772
Entree: Andorra – Central Culinary Region – Conill amb All i Oli (Braised Catalan-style rabbit cooked with garlic and served with a traditional all-i-oli garlic mayonnaise)
Created by Kitchen2MyTable.com
Recipe ID: 5771
Entree: Albania – Central Culinary Region – Speca të Mbushura (Bell peppers stuffed with seasoned rice and ground meat baked in tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5770
Entree: Zimbabwe – Northern Culinary Region – Gango (Hearty peanut and beef stew with leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 5769
Entree: Western Sahara – Northern Culinary Region – بسطيلة ➤ Bastila (Sweet-and-savory layered poultry and almond pie wrapped in thin pastry and dusted with cinnamon and sugar)
Created by Kitchen2MyTable.com
Recipe ID: 5768
Entree: Wallis and Futuna – Northern Culinary Region – Ragoût de Boeuf (Slow-braised beef stew with root vegetables, wine, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5767
Entree: Venezuela – Northern Culinary Region – Cachapas (Thick grilled fresh-corn pancakes typically folded around soft Venezuelan cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5766
Entree: United Arab Emirates – Northern Culinary Region – مدروبة ➤ Madrouba (Hearty spiced chicken and rice porridge mashed to a creamy consistency)
Created by Kitchen2MyTable.com
Recipe ID: 5765
Entree: Turkmenistan – Northern Culinary Region – Gyzyl Gurt (Hearty Turkmen lamb stew finished with crumbled dried-yogurt curds and a spiced red tomato base)
Created by Kitchen2MyTable.com
Recipe ID: 5764
Entree: Trinidad and Tobago – Northern Culinary Region – Crab and Dumplings (Stewed Caribbean blue crab in a spiced tomato-coconut gravy served with boiled flour dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 5763
Entree: Timor-Leste – Northern Culinary Region – Bebinca de Peixe (Timorese coconut-based spiced fish stew simmered with tamarind, lime, and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5762
Entree: Tajikistan – Northern Culinary Region – Лагман ➤ Lagman (Hand-pulled wheat noodles served with stir-fried lamb and vegetables in a savory, spiced sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5761
Entree: Svalbard and Jan Mayen – Northern Culinary Region – Minke Whale Tartare (Finely chopped raw minke whale loin seasoned and served as a cold tartare)
Created by Kitchen2MyTable.com
Recipe ID: 5760
Entree: Suriname – Northern Culinary Region – Peperpot (Hearty Surinamese cassareep-based meat stew with greens and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 5759
Entree: South Sudan – Northern Culinary Region – Gurasa (Soft yeasted round flatbread used to scoop stews and sauces)
Created by Kitchen2MyTable.com
Recipe ID: 5758
Entree: Slovenia – Northern Culinary Region – Matevž (Thick mashed dish of beans and potatoes enriched with pork fat or cracklings)
Created by Kitchen2MyTable.com
Recipe ID: 5757
Entree: Slovakia – Northern Culinary Region – Vyprážaný Syr (Breaded and deep-fried cheese served hot, typically with tartar sauce and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5756
Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Pelau (Caribbean one-pot rice with caramelized sugar, meat, pigeon peas, and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5755
Entree: Sierra Leone – Northern Culinary Region – Palm Oil Rice (Sierra Leonean rice cooked with red palm oil, tomato, vegetables, and seasoned chicken)
Created by Kitchen2MyTable.com
Recipe ID: 5754
Entree: Republic of the Congo – Northern Culinary Region – Fumbwa (Hearty Congolese leafy-green stew made with fumbwa leaves, palm oil, and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 5753
Entree: Puerto Rico – Northern Culinary Region – Chuletas Fritas (Seasoned, shallow-fried bone-in pork chops crisped until golden)
Created by Kitchen2MyTable.com
Recipe ID: 5752
Entree: Pitcairn – Northern Culinary Region – Island Chicken Curry (Island-style chicken simmered in coconut milk with curry spices, potatoes, and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 5751
Entree: Paraguay – Northern Culinary Region – Vori Vori (Chicken stew with small cornmeal and cheese dumplings served in a savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 5750
Entree: Papua New Guinea – Northern Culinary Region – Taro and Coconut Milk (Stewed taro corms simmered in rich coconut milk with aromatic local spices)
Created by Kitchen2MyTable.com
Recipe ID: 5749
Entree: Palestine – Northern Culinary Region – منسف ➤ Mansaf (Lamb cooked in a tangy fermented-yogurt sauce served over rice and flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 5748
Entree: North Macedonia – Northern Culinary Region – ќебапи ➤ Kebapi (Grilled skinless minced-meat sausages served with flatbread and onions)
Created by Kitchen2MyTable.com
Recipe ID: 5747
Entree: North Korea – North Korean Mountain Cuisine – 보쌈 ➤ bossam (Simmered seasoned pork belly served thinly sliced with leafy wraps and condiments)
Created by Kitchen2MyTable.com
Recipe ID: 5746
Entree: Nicaragua – Northern Culinary Region – Quesillo (A thin corn tortilla filled with soft fresh cheese, tangy crema, and pickled onions)
Created by Kitchen2MyTable.com
Recipe ID: 5745
Entree: New Caledonia – Northern Culinary Region – Grilled Lobster (Whole split lobster grilled and basted with garlicky herb butter)
Created by Kitchen2MyTable.com
Recipe ID: 5743
Entree: Mozambique – Northern Culinary Region – Galinha à Cafreal (Mozambican herb-and-spice marinated chicken, grilled or pan-roasted with cilantro and garlic)
Created by Kitchen2MyTable.com
Recipe ID: 5742
Entree: Montenegro – Northern Culinary Region – Kastradina (Hearty Montenegrin lamb and vegetable stew simmered in a savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 5741
Entree: Mongolia – Northern Culinary Region – хорхог ➤ Khorkhog (Traditional Mongolian mutton stew cooked with hot stones in a sealed container)
Created by Kitchen2MyTable.com
Recipe ID: 5740
Entree: Micronesia – Northern Culinary Region – Kadon Pika (Spicy coconut milk stew with chicken and island hot peppers)
Created by Kitchen2MyTable.com
Recipe ID: 5739
Entree: Mauritius – Northern Culinary Region – Briyani (Fragrant spiced layered rice with marinated meat and potatoes, finished by steaming)
Created by Kitchen2MyTable.com
Recipe ID: 5738
Entree: Mauritania – Northern Culinary Region – المشوي ➤ al-Mashwī (Whole roasted lamb seasoned with North African spices and garlic)
Created by Kitchen2MyTable.com
Recipe ID: 5737
Entree: Martinique – Northern Culinary Region – Lambi (Creole stewed conch cooked in a spicy tomato, garlic, and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5736
Entree: Madagascar – Northern Culinary Region – Hen'omby Ritra (Slow-braised Malagasy beef stew with ginger, tomato, and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5735
Entree: Luxembourg – Northern Culinary Region – Kniddelen (Boiled potato-and-flour dumplings traditionally served with browned butter and crispy bacon or fried onions)
Created by Kitchen2MyTable.com
Recipe ID: 5734
Entree: Lithuania – Northern Culinary Region – Balandėliai (Cabbage rolls stuffed with seasoned minced meat and rice, cooked in a tomato-onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5733
Entree: Kyrgyzstan – Northern Culinary Region – Манты ➤ Manti (Central Asian steamed dumplings filled with spiced lamb and onion)
Created by Kitchen2MyTable.com
Recipe ID: 5732
Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama (Coconut-baked reef fish wrapped in leaves, served with starchy island roots)
Created by Kitchen2MyTable.com
Recipe ID: 5731
Entree: Hong Kong – Northern Culinary Region – 椒鹽魷魚 ➤ Jiāoyán yóuyú (Crispy fried squid tossed with salt, white pepper, and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5730
Entree: Honduras – Northern Culinary Region – Tajadas con Carne Molida (Sliced ripe fried plantains topped with seasoned ground beef)
Created by Kitchen2MyTable.com
Recipe ID: 5729
Entree: Guinea-Bissau – Northern Culinary Region – Peixe Grelhado (Whole grilled fish marinated with citrus, garlic, and piri-piri, charred over a hot grill or coals)
Created by Kitchen2MyTable.com
Recipe ID: 5728
Entree: Guatemala – Northern Culinary Region – Hilachas (Shredded beef simmered in a tangy tomato-and-pepper sauce, often cooked with potatoes and carrots)
Created by Kitchen2MyTable.com
Recipe ID: 5727
Entree: Guadeloupe – Northern Culinary Region – Ragoût de Cochon (Guadeloupean pork stew braised in a Creole-style savory-sour sauce with aromatics and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5726
Entree: Greenland – Northern Culinary Region – Nipisa (Pan-seared Arctic char served with seaweed and buttered root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5725
Entree: Tunisia – Sahel Coast – مكرونة ➤ Makrouna (Tunisian pasta simmered in a spiced tomato-and-lamb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5724