All Recipes
Showing 60 of 6708 recipes.
Entree: Ghana – Ewe Volta Cuisine – Banku with Okro Stew (Fermented corn and cassava dough cooked into firm balls served with a tomato-based okra stew often including fish or shrimp)
Created by Kitchen2MyTable.com
Recipe ID: 3245
Entree: Georgia – Kakheti – ხაჭაპური ➤ khachapuri (Yeasted cheese-filled bread with a soft center often finished with an egg and butter)
Created by Kitchen2MyTable.com
Recipe ID: 3246
Entree: Finland – Karelia – Karelian Hot Pot (Slow-braised Karelian stew of mixed beef and pork with whole peppercorns and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 3248
Entree: Denmark – Copenhagen & Zealand – Frikadeller (Pan-fried Danish meat patties made from seasoned ground pork and veal)
Created by Kitchen2MyTable.com
Recipe ID: 3376
Entree: Cambodia – Khmer Central Cuisine – លុកឡាក់ ➤ Lok Lak (Stir-fried marinated beef served with a lime-and-black-pepper dipping sauce and fresh vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 3408
Entree: Belgium – Central Culinary Region – Waterzooi (A creamy Flemish stew of chicken poached with vegetables and thickened with an egg-and-cream liaison)
Created by Kitchen2MyTable.com
Recipe ID: 3417
Entree: Azerbaijan – Caspian Azerbaijan – Dushbara (Tiny meat-filled dumplings served in a clear lamb broth)
Created by Kitchen2MyTable.com
Recipe ID: 3446
Entree: Austria – Styria – Backhendl (Crisp Styrian breaded and deep-fried chicken pieces)
Created by Kitchen2MyTable.com
Recipe ID: 3451
Entree: Armenia – Central Culinary Region – Խաշլամա ➤ Khashlama (Slow-simmered Armenian stew of large meat pieces with tomatoes, peppers, and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 3606
Entree: Ukraine – Eastern Ukraine – Вареники ➤ Varenyky (Boiled filled dumplings commonly stuffed with potato and cheese, served with butter and sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 3617
Entree: Egypt – Central Culinary Region – ملوخية ➤ Mulukhiyah (A savory Egyptian stew of finely chopped jute leaves cooked in broth and typically served with rice and shredded meat)
Created by Kitchen2MyTable.com
Recipe ID: 3633
Entree: Bangladesh – Central Culinary Region – তেহারি ➤ Tehārī (A spiced one-pot rice and meat pilaf cooked with potatoes and whole aromatic spices)
Created by Kitchen2MyTable.com
Recipe ID: 3639
Entree: Algeria – Constantine & East – مطوم ➤ M'touem (East Algerian slow-simmered lamb and chickpea stew flavored with garlic, cumin and tomato, served with semolina or bread)
Created by Kitchen2MyTable.com
Recipe ID: 3650
Entree: Afghanistan – Herat & Western Afghanistan – منتو ➤ Mantu (Steamed Afghan meat dumplings dressed with garlicky yogurt and spiced tomato-onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3654
Entree: Chile – Chiloe – Pulmay (Hearty Chiloé mixed seafood and meat stew with potatoes, shellfish, smoked pork, and chorizo)
Created by Kitchen2MyTable.com
Recipe ID: 3658
Entree: Vietnam – Hoi An / Da Nang – Mi Quang (Central Vietnamese shallow broth turmeric rice noodle bowl served with pork, shrimp, fresh herbs, peanuts, and crunchy rice crackers)
Created by Kitchen2MyTable.com
Recipe ID: 3659
Entree: Thailand – Coastal Thai Seafood – ปลาสามรส ➤ Pla Sam Rod (Crispy whole fish dressed in a balanced sweet, sour, and spicy sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3685
Entree: South Africa – Durban Indian – Durban Curry (Hearty South African Indian-style curry of spiced meat simmered in a fragrant masala sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3689
Entree: Portugal – Azores – Cozido das Furnas (Hearty Portuguese meat-and-vegetable stew slow-cooked in volcanic steam in Furnas, Azores)
Created by Kitchen2MyTable.com
Recipe ID: 3690
Entree: Poland – Lesser Poland / Krakow – Krakowska Kiełbasa (Traditional smoked Krakow-style pork sausage seasoned with garlic and pepper)
Created by Kitchen2MyTable.com
Recipe ID: 3700
Entree: Philippines – Ilocano – Dinardaraan (Ilocano pork blood stew made with pork meat and offal simmered in savory aromatics and fresh pig’s blood, served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 3701
Entree: Peru – Andean Highlands – Aji de Gallina (Shredded poached chicken in a creamy, mildly spicy aji amarillo and walnut sauce served over potatoes with rice)
Created by Kitchen2MyTable.com
Recipe ID: 3706
Entree: Morocco – Casablanca & Atlantic Coast – Couscous Royale (steamed couscous with meats and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 3710
Entree: Malaysia – Malaysian Chinese – 酿豆腐 ➤ Niàng dòufu (Assorted tofu and vegetables stuffed with seasoned fish paste, served in a light broth or with a savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3712
Entree: Greece – Crete – Καλιτσούνια ➤ Kalitsounia (Small Cretan cheese and herb-filled pastries, traditionally baked or fried and served savory)
Created by Kitchen2MyTable.com
Recipe ID: 3738
Entree: Colombia – Bogota / Andean – Bandeja Paisa (A generous traditional Colombian platter of beans, rice, various fried and grilled pork and beef preparations, fried egg, plantain, arepa, and avocado)
Created by Kitchen2MyTable.com
Recipe ID: 3740
Entree: Australia – Melbourne & Victoria – Meat Pie (Individual shortcrust pastry pies filled with seasoned minced beef and thick gravy)
Created by Kitchen2MyTable.com
Recipe ID: 3743
Entree: Argentina – Buenos Aires – Provoleta (Melted provolone cheese seasoned with herbs and spices and grilled until bubbly and golden)
Created by Kitchen2MyTable.com
Recipe ID: 3759
Entree: Turkey – Black Sea Turkey – Karalahana Sarması (Kale leaves filled with a herbed rice and meat mixture, rolled and gently steamed or braised)
Created by Kitchen2MyTable.com
Recipe ID: 3764
Entree: Pakistan – Karachi – چپلی کباب ➤ Chapli Kabab (Flattened, spiced pan-fried minced meat patties from Pakistani cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 3788
Entree: Nigeria – Hausa-Fulani North – Suya (Charcoal-grilled, spicy peanut-coated skewered meat popular in northern Nigeria)
Created by Kitchen2MyTable.com
Recipe ID: 3890
Entree: Japan – Hokkaido – 石狩鍋 ➤ Ishikari nabe (Hokkaido-style miso hot-pot of salmon and winter vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 3932
Entree: Iran – Caspian / Gilan – میرزا قاسمی ➤ Mirza Ghasemi (Smoky roasted eggplant and tomato purée cooked with garlic and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 4290
Entree: Ethiopia – Amhara – ጥብስ ➤ Tibs (Sautéed cubes of beef or lamb cooked with onions, garlic, and Ethiopian spices, often served with injera)
Created by Kitchen2MyTable.com
Recipe ID: 4346
Entree: Canada – British Columbia Coast – Dungeness Crab Cakes (Pan-fried patties made from sweet Dungeness crab meat bound with mayo, egg, breadcrumbs, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4426
Entree: Spain – Asturias – Cachopo (Large breaded and fried folded veal or beef cutlet stuffed with ham and melting cheese typical of Asturias)
Created by Kitchen2MyTable.com
Recipe ID: 4446
Entree: Russia – Buryat & Lake Baikal – Хуушуур ➤ Khuushuur (Pan-fried Buryat meat pastry — a flat, savory turnover filled with seasoned ground mutton or beef)
Created by Kitchen2MyTable.com
Recipe ID: 4489
Entree: Germany – Berlin-Brandenburg – Königsberger Klopse (Poached German meatballs served in a creamy caper sauce typical of the Berlin-Brandenburg region)
Created by Kitchen2MyTable.com
Recipe ID: 4494
Entree: Brazil – Brazilian Japanese – Temaki de Moqueca (Hand-rolled seaweed cone with sushi rice and moqueca-style coconut seafood)
Created by Kitchen2MyTable.com
Recipe ID: 4578
Entree: Mexico – Chiapas – Cochito Chiapaneco (Slow-braised Chiapaneco pork marinated in achiote and citrus, served shredded)
Created by Kitchen2MyTable.com
Recipe ID: 4583
Entree: Italy – Basilicata – Cavatelli con Mollica (Rustic cavatelli pasta tossed with garlic-infused olive oil and toasted breadcrumbs)
Created by Kitchen2MyTable.com
Recipe ID: 4589
Entree: Indonesia – Batak – Saksang (Rich Batak pork stew slowly cooked with pork blood and pungent regional spices)
Created by Kitchen2MyTable.com
Recipe ID: 4693
Entree: France – Basque Country – Piperade (Basque stew of peppers, tomatoes, and onions often finished with eggs or cured ham)
Created by Kitchen2MyTable.com
Recipe ID: 4712
Entree: China – Cantonese / Guangdong – 清蒸魚 ➤ Qīngzhēng yú (Whole white-fleshed fish gently steamed with julienned ginger, scallions and a light soy-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4718
Entree: United States – Appalachia – Cornbread and Beans (Slow-simmered beans cooked with ham hock and aromatics, served with a hot skillet cornbread)
Created by Kitchen2MyTable.com
Recipe ID: 4775
Entree: India – Awadhi / Lucknow – गलौटी कबाब ➤ Galautī Kabāb (Ultra-soft spiced minced meat patties from Lucknow, tenderized and pan-seared until melt-in-the-mouth)
Created by Kitchen2MyTable.com
Recipe ID: 4792
Entree: Zimbabwe – Southern Culinary Region – Sadza neNyama (Thick cornmeal porridge served with a slow-simmered savory meat stew)
Created by Kitchen2MyTable.com
Recipe ID: 4810
Entree: Western Sahara – Southern Culinary Region – Mechoui (Whole roasted lamb seasoned with North African spices until tender)
Created by Kitchen2MyTable.com
Recipe ID: 4824
Entree: Wallis and Futuna – Southern Culinary Region – Poulet Fafa (Chicken slow-simmered with taro leaves in coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 4828
Entree: Venezuela – Southern Culinary Region – Pabellón Criollo (Venezuela’s plate of shredded beef with black beans, white rice, and fried sweet plantains)
Created by Kitchen2MyTable.com
Recipe ID: 4837
Entree: United Arab Emirates – Southern Culinary Region – مجبوس ➤ Majboos (Gulf spiced rice cooked with meat and dried-lime aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4860
Entree: Turkmenistan – Southern Culinary Region – Plov (Central Asian rice pilaf with lamb, carrots, onions, and whole garlic cooked in fat)
Created by Kitchen2MyTable.com
Recipe ID: 4870
Entree: Trinidad and Tobago – Southern Culinary Region – Pelau (One-pot caramelized rice with chicken, pigeon peas, and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 4889
Entree: Timor-Leste – Southern Culinary Region – Ikan Pepes (Fish spiced with aromatics, wrapped in banana leaves and steamed or grilled)
Created by Kitchen2MyTable.com
Recipe ID: 4911
Entree: Tajikistan – Southern Culinary Region – Қурутоб ➤ Qurutob (Torn flatbread soaked in a tangy dried-yogurt sauce topped with fried onions, vegetables, and often meat)
Created by Kitchen2MyTable.com
Recipe ID: 4924
Entree: Svalbard and Jan Mayen – Southern Culinary Region – Reindeer Stew (Slow-simmered reindeer meat stew with root vegetables and juniper)
Created by Kitchen2MyTable.com
Recipe ID: 4951
Entree: Suriname – Southern Culinary Region – Moksi Alesi (Surinamese Creole mixed rice cooked with salted meats, fish, and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4960
Entree: South Sudan – Southern Culinary Region – Kisra (thin, slightly sour fermented sorghum flatbread used to scoop stews)
Created by Kitchen2MyTable.com
Recipe ID: 4975
Entree: Slovenia – Southern Culinary Region – Kranjska Klobasa (coarse smoked pork sausage traditionally served with potatoes and sauerkraut)
Created by Kitchen2MyTable.com
Recipe ID: 5032
Entree: Slovakia – Southern Culinary Region – Bryndzové Halušky (Potato dumplings tossed with tangy bryndza sheep cheese and topped with fried smoked bacon)
Created by Kitchen2MyTable.com
Recipe ID: 5084