All Recipes
Showing 60 of 6709 recipes.
Entree: Tunisia – Sahel Coast – مكرونة ➤ Makrouna (Tunisian pasta simmered in a spiced tomato-and-lamb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5724
Entree: Switzerland – French Swiss – Malakoff (Deep-fried breaded cheese fritters typical of French-speaking Switzerland)
Created by Kitchen2MyTable.com
Recipe ID: 5723
Entree: Sweden – Skane / South Sweden – Kålpudding (Traditional Swedish baked cabbage and ground-meat casserole)
Created by Kitchen2MyTable.com
Recipe ID: 5722
Entree: Senegal – Dakar & Coastal Senegal – Thiebou Yapp (Senegalese braised beef cooked with a rich tomato sauce and rice)
Created by Kitchen2MyTable.com
Recipe ID: 5721
Entree: Norway – Norwegian Coastal Seafood – Lutefisk (Rehydrated dried whitefish treated with lye then rinsed and cooked until flaky, traditionally served with butter, potatoes, and mustard sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5720
Entree: Lebanon – Bekaa Valley – كوسا محشي ➤ Kūsa Maḥshī (Small zucchini hollowed and stuffed with a seasoned rice and minced meat mixture, simmered in a tangy tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 5719
Entree: Laos – Luang Prabang / Northern Laos – ລາບ ຫລວງພະບາງ ➤ Laab Luang Phabang (A Northern Lao minced meat salad seasoned with toasted sticky rice, fresh herbs, lime, and fish sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5718
Entree: Kazakhstan – Northern Kazakhstan – Плов ➤ Plov (A hearty rice pilaf cooked with lamb, carrots, onions, and whole garlic for a fragrant one-pot meal)
Created by Kitchen2MyTable.com
Recipe ID: 5717
Entree: Hungary – Great Plain – Halászlé (Spicy Hungarian fisherman's paprika fish soup made from freshwater fish in a bright red broth)
Created by Kitchen2MyTable.com
Recipe ID: 5716
Entree: French Southern Territories – National Cuisine – Blanquette de Veau (Classic French creamy veal stew simmered with vegetables and finished with a cream-and-egg liaison)
Created by Kitchen2MyTable.com
Recipe ID: 5715
Entree: French Polynesia – National Cuisine – Mahi Mahi à la Tahitienne (Tahitian-style raw marinated mahi mahi in lime juice and coconut milk with fresh vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5714
Entree: French Guiana – National Cuisine – Poulet Boucané (Hardwood-smoked Creole-style whole chicken marinated in garlic, herbs, and hot pepper)
Created by Kitchen2MyTable.com
Recipe ID: 5713
Entree: Eswatini – National Cuisine – Umncweba (Marinated and grilled beef shoulder served with maize porridge and sautéed greens)
Created by Kitchen2MyTable.com
Recipe ID: 5712
Entree: Equatorial Guinea – National Cuisine – Caldo de Pescado (Hearty coastal fish soup made with firm white fish, tomatoes, aromatic vegetables, and cassava)
Created by Kitchen2MyTable.com
Recipe ID: 5711
Entree: El Salvador – National Cuisine – Tamales de Elote (Fresh sweet corn tamales made from ground corn dough steamed in corn husks, often slightly sweet and served as a hearty savory-sweet main)
Created by Kitchen2MyTable.com
Recipe ID: 5710
Entree: Dominican Republic – National Cuisine – Chivo Guisado (Slow-braised Dominican goat stew cooked in a savory, citrusy and herb-scented sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5709
Entree: Dominica – National Cuisine – Sancocho (Traditional Dominican stew of beef and mixed root vegetables cooked together until tender)
Created by Kitchen2MyTable.com
Recipe ID: 5708
Entree: Djibouti – National Cuisine – Djiboutian Lamb Stew (Hearty spiced lamb and vegetable stew in the Djiboutian Somali-Afar tradition)
Created by Kitchen2MyTable.com
Recipe ID: 5707
Entree: Democratic Republic of the Congo – National Cuisine – Ngulu Yako Tumba (Slow-cooked goat stew in palm oil and peanut sauce with leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 5706
Entree: Czechia – Central Culinary Region – Kachna se zelím (Roast duck served with braised red cabbage and sliced bread dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 5705
Entree: Cote d'Ivoire – National Cuisine – Foutou Banane (Smooth pounded boiled plantain dough typically served with a savory West African sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5704
Entree: Costa Rica – National Cuisine – Rondón (Hearty Costa Rican Caribbean coconut-milk stew of fish, seafood, plantains and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5703
Entree: Central African Republic – National Cuisine – Bambara Groundnut Stew (Hearty Central African stew of Bambara groundnuts simmered with tomatoes, greens, and smoked fish or meat)
Created by Kitchen2MyTable.com
Recipe ID: 5702
Entree: Cape Verde – National Cuisine – Moqueca de Peixe (Cape Verdean fish stew braised in coconut milk with tomatoes, peppers, and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5701
Entree: Cameroon – National Cuisine – Mbongo Tchobi (dark spiced palm-oil stew)
Created by Kitchen2MyTable.com
Recipe ID: 5700
Entree: Bulgaria – National Cuisine – гювеч ➤ gyuvech (Baked Bulgarian meat and vegetable stew traditionally cooked in a clay pot)
Created by Kitchen2MyTable.com
Recipe ID: 5699
Entree: British Indian Ocean Territory – National Cuisine – Coconut Chicken Curry (Chicken simmered in a fragrant coconut milk and spice curry with island-style flavors)
Created by Kitchen2MyTable.com
Recipe ID: 5698
Entree: Botswana – National Cuisine – Dikgobe (slow-cooked corn and beans)
Created by Kitchen2MyTable.com
Recipe ID: 5697
Entree: Bosnia and Herzegovina – National Cuisine – Begova čorba (Hearty Bosnian chicken and vegetable soup thickened with egg and lemon)
Created by Kitchen2MyTable.com
Recipe ID: 5696
Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Bacalao (Salted cod stew braised with tomatoes, peppers, potatoes, olives, and capers)
Created by Kitchen2MyTable.com
Recipe ID: 5695
Entree: Barbados – National Cuisine – Jug Jug (Savory Bajan cornmeal pudding with pigeon peas and salted meat cooked with spices)
Created by Kitchen2MyTable.com
Recipe ID: 5694
Entree: Antigua and Barbuda – National Cuisine – Curry Goat (A slow-braised Caribbean goat stew seasoned with curry, thyme, and Scotch bonnet pepper)
Created by Kitchen2MyTable.com
Recipe ID: 5693
Entree: Antarctica – National Cuisine – Snow Crab Risotto (A creamy arborio rice dish cooked slowly with sweet snow crab meat and citrus aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5692
Entree: American Samoa – National Cuisine – Panikeke (Thick fried pancake fritters commonly made with mashed banana and served as a breakfast or snack)
Created by Kitchen2MyTable.com
Recipe ID: 5691
Entree: Uzbekistan – Fergana Valley – Самса ➤ Samsa (Baked triangular savory pastry filled with spiced meat and onions)
Created by Kitchen2MyTable.com
Recipe ID: 5690
Entree: Tanzania – Lake Victoria Tanzania – Mishikaki (Skewered marinated grilled meat seasoned with East African spices)
Created by Kitchen2MyTable.com
Recipe ID: 5689
Entree: Syria – Coastal Syria – كبسة ➤ Kabsa (A spiced aromatic rice dish cooked with chicken and tomatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5688
Entree: Sri Lanka – Jaffna Tamil Cuisine – யாழ்ப்பாண மீன் குழம்பு ➤ Yaalpanam Meen Kuzhambu (Spicy tamarind and coconut fish curry seasoned with Jaffna‑style roasted spices)
Created by Kitchen2MyTable.com
Recipe ID: 5687
Entree: South Korea – Gyeongsang – 경상도 비빔밥 ➤ Gyeongsangdo Bibimbap (Gyeongsang province style mixed rice bowl with seasoned vegetables, sliced beef, fried egg, and chili paste)
Created by Kitchen2MyTable.com
Recipe ID: 5686
Entree: Singapore – Indian Singapore – पालक पनीर ➤ Palak Paneer (Creamed spinach curry studded with cubes of fresh Indian cottage cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5685
Entree: Saudi Arabia – Eastern Province – سمك مشوي ➤ Samak Mashwi (Coastal Saudi-style grilled fish marinated with Middle Eastern spices and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 5684
Entree: Netherlands – Friesland – Kabeljauw met Mosterdsaus (Cod fillets cooked and served with a creamy mustard sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5682
Entree: Nepal – Kathmandu Valley – योमरी ➤ Yomari (Steamed rice-flour dumplings filled with sweet jaggery and sesame, a traditional Newar festive dish)
Created by Kitchen2MyTable.com
Recipe ID: 5681
Entree: Myanmar – Kachin & Northern Myanmar – Kachin Bamboo Shoot Salad (Shredded bamboo-shoot salad in a spicy-sour dressing with local herbs and fermented seafood)
Created by Kitchen2MyTable.com
Recipe ID: 5680
Entree: Kenya – Kenyan Pastoral Cuisine – Kuku Choma (Charcoal-grilled seasoned whole chicken commonly served with fresh tomato-onion salad)
Created by Kitchen2MyTable.com
Recipe ID: 5679
Entree: Israel – Israeli Street Food – שניצל בפיתה ➤ Shnitzel be-pita (Breaded pan-fried chicken cutlet served stuffed in a pita with salad, tahini, and pickles)
Created by Kitchen2MyTable.com
Recipe ID: 5678
Entree: Ireland – Dublin & East – Seafood Chowder (Hearty creamy potato and milk-based soup with mixed Irish seafood)
Created by Kitchen2MyTable.com
Recipe ID: 5677
Entree: Ghana – Ashanti – Kelewele with Fried Fish (Spicy Ghanaian fried plantains served alongside seasoned fried whole fish)
Created by Kitchen2MyTable.com
Recipe ID: 5675
Entree: Georgia – Imereti – ჩაშუშული ➤ Chashushuli (Georgian stewed beef in a tomato and onion sauce seasoned with regional spices)
Created by Kitchen2MyTable.com
Recipe ID: 5674
Entree: Finland – Finnish Coastal Cuisine – Ruisleipä with Smoked Fish (Dense Finnish rye bread topped with butter and slices of cold-smoked fish, finished with dill, onion, and lemon as a main open-faced meal)
Created by Kitchen2MyTable.com
Recipe ID: 5673
Entree: Denmark – Central Culinary Region – Hakkebøf med bløde løg (Pan-fried seasoned beef patties served with soft caramelized onions and a brown gravy)
Created by Kitchen2MyTable.com
Recipe ID: 5672
Entree: Cambodia – Coastal Cambodia – សម្លកកូរ ➤ Samlor Korko (A Khmer coastal vegetable and fish stew flavored with kroeung herb paste and a light tamarind sourness)
Created by Kitchen2MyTable.com
Recipe ID: 5671
Entree: Belgium – Brussels – Boudin Blanc (A delicate white pork sausage made with milk, cream, and breadcrumbs, gently poached and pan-seared)
Created by Kitchen2MyTable.com
Recipe ID: 5670
Entree: Azerbaijan – Baku & Absheron – Piti (Slow-simmered lamb and chickpea stew traditionally cooked and served in individual clay pots)
Created by Kitchen2MyTable.com
Recipe ID: 5669
Entree: Austria – Salzburg & Alpine Austria – Backhendl (Crispy breaded and deep-fried chicken pieces, a traditional Austrian preparation)
Created by Kitchen2MyTable.com
Recipe ID: 5668
Entree: Armenia – Armenian Highlands – Մանթի ➤ Manti (Small stuffed meat dumplings baked or boiled and served with garlicky yogurt and spiced butter)
Created by Kitchen2MyTable.com
Recipe ID: 5667
Entree: Ukraine – Crimean Tatar Cuisine – Kazan Kebab (Seasoned ground-lamb skewers traditionally cooked in a cauldron-style pan or over open flame)
Created by Kitchen2MyTable.com
Recipe ID: 5666
Entree: Egypt – Cairo & Delta – فسيخ ➤ feseekh (Salt-preserved, fermented grey mullet traditionally aged and served sliced with lemon and onions)
Created by Kitchen2MyTable.com
Recipe ID: 5665
Entree: Bangladesh – Bengali River Delta – গরুর মাংস ভুনা ➤ gorur mangsho bhuna (Thick, pan-braised Bengali beef curry in a deeply reduced spiced-onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5664
Entree: Algeria – Central Culinary Region – مشوي ➤ Mashwī (Whole slow-roasted lamb seasoned simply and cooked over coals or in a pit until tender)
Created by Kitchen2MyTable.com
Recipe ID: 5663