All Recipes
Showing 60 of 6708 recipes.
Entree: Mongolia – Northern Culinary Region – Банш ➤ Bansh (Small boiled meat-filled dumplings traditionally served in broth or with butter and onion)
Created by Kitchen2MyTable.com
Recipe ID: 5402
Entree: Mauritius – Northern Culinary Region – Rougaille Poisson (Mauritian Creole tomato-based fish stew with garlic, ginger, and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5400
Entree: Mauritania – Northern Culinary Region – ياسّا بويليه ➤ Yassa Poulet — yah-sah poo-LAY (Marinated and braised chicken in a sharp lemon-mustard onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5399
Entree: Martinique – Northern Culinary Region – Chatrou (Martinican octopus stew braised in a Creole tomato and spice sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5398
Entree: Madagascar – Northern Culinary Region – Romazava (Malagasy meat and leafy-greens stew cooked in a light aromatic broth)
Created by Kitchen2MyTable.com
Recipe ID: 5397
Entree: Luxembourg – Northern Culinary Region – F'rell Am Rèisleck (Pan-fried trout finished in a Riesling wine and cream sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5396
Entree: Lithuania – Northern Culinary Region – Šaltibarščiai (Chilled beetroot and kefir soup with fresh dill, often served with potatoes and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 5395
Entree: Kyrgyzstan – Northern Culinary Region – Плов ➤ Plov (Hearty rice pilaf with lamb, carrots, and aromatic spices)
Created by Kitchen2MyTable.com
Recipe ID: 5394
Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Banaba (Coconut-braised banana and taro-leaf stew with fish)
Created by Kitchen2MyTable.com
Recipe ID: 5393
Entree: Honduras – Northern Culinary Region – Sopa de Caracol (Honduran coconut-based seafood soup featuring conch, yuca, plantain, and aromatic herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5391
Entree: Guinea-Bissau – Northern Culinary Region – Frango Grelhado (Guinea-Bissau style grilled chicken marinated with garlic, piri-piri, citrus, and oil)
Created by Kitchen2MyTable.com
Recipe ID: 5390
Entree: Guatemala – Northern Culinary Region – Jocón (Guatemalan green chicken stew made with tomatillo, cilantro, green onions, and toasted pumpkin seeds)
Created by Kitchen2MyTable.com
Recipe ID: 5389
Entree: Guadeloupe – Northern Culinary Region – Poulet Boucané (Guadeloupean Creole smoked and spiced whole chicken)
Created by Kitchen2MyTable.com
Recipe ID: 5388
Entree: Tunisia – Sahel Coast – Lablabi (Hearty Tunisian chickpea stew seasoned with cumin and harissa, served over torn bread and topped with tuna and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 5386
Entree: Switzerland – French Swiss – Papet Vaudois (Leek-and-potato mash traditionally served with smoked pork sausages from Vaud)
Created by Kitchen2MyTable.com
Recipe ID: 5385
Entree: Sweden – Skane / South Sweden – Skånsk Kalops (Slow-cooked Scanian beef stew seasoned with allspice and onions)
Created by Kitchen2MyTable.com
Recipe ID: 5384
Entree: Senegal – Dakar & Coastal Senegal – Mafe (Hearty West African peanut and tomato stew made with meat and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5383
Entree: Norway – Norwegian Coastal Seafood – Stekt Torsk (Pan-fried cod fillets served with browned butter, lemon, and boiled potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5382
Entree: Lebanon – Bekaa Valley – مجدرة ➤ Mujaddara (Lentils and rice cooked together and topped with deeply caramelized onions)
Created by Kitchen2MyTable.com
Recipe ID: 5381
Entree: Laos – Luang Prabang / Northern Laos – ໄສອົ່ວ ➤ sai oua (Northern Lao fresh herb sausage seasoned with lemongrass, galangal, kaffir lime, and chilies)
Created by Kitchen2MyTable.com
Recipe ID: 5380
Entree: Kazakhstan – Northern Kazakhstan – Курдак ➤ Kuurdak (Pan-fried spiced meat with onions and potatoes typical of Kazakh home cooking)
Created by Kitchen2MyTable.com
Recipe ID: 5379
Entree: Hungary – Great Plain – Pörkölt (Slow-simmered Hungarian meat stew seasoned primarily with sweet paprika and onions)
Created by Kitchen2MyTable.com
Recipe ID: 5378
Entree: French Southern Territories – National Cuisine – Tartiflette (Creamy baked potato and Reblochon cheese gratin with onions and smoked bacon)
Created by Kitchen2MyTable.com
Recipe ID: 5377
Entree: French Polynesia – National Cuisine – Poe (Steamed Polynesian banana pudding thickened with starch and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5376
Entree: French Guiana – National Cuisine – Gratin de Papaye Verte (Baked savory gratin of unripe green papaya in a creamy cheese sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5375
Entree: Eswatini – National Cuisine – Incwancwa (Steamed cornmeal dumplings traditionally served with a hearty meat stew)
Created by Kitchen2MyTable.com
Recipe ID: 5374
Entree: Equatorial Guinea – National Cuisine – Mbika na Nguba (Cassava leaf stew simmered in palm nut cream with smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 5373
Entree: El Salvador – National Cuisine – Pollo en Crema (Chicken simmered in a rich creamy sauce with onions and peppers)
Created by Kitchen2MyTable.com
Recipe ID: 5372
Entree: Dominican Republic – National Cuisine – Mofongo (Mashed fried green plantains mixed with garlic and pork cracklings, formed into a savory mound)
Created by Kitchen2MyTable.com
Recipe ID: 5371
Entree: Dominica – National Cuisine – Pelau (One-pot caramelized rice with chicken, pigeon peas, and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5370
Entree: Djibouti – National Cuisine – Yasa (Tangy marinated chicken braised with caramelized onions, citrus, and mustard served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 5369
Entree: Democratic Republic of the Congo – National Cuisine – Pondu (Stewed mashed cassava leaves cooked with peanuts and smoked fish or meat)
Created by Kitchen2MyTable.com
Recipe ID: 5368
Entree: Czechia – Central Culinary Region – Guláš (Paprika-scented beef stew with onions, slowly braised until tender)
Created by Kitchen2MyTable.com
Recipe ID: 5367
Entree: Cote d'Ivoire – National Cuisine – Garba (Ivorian street-food dish of fried tuna served with attiéké cassava couscous and a spicy tomato-chili sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5366
Entree: Costa Rica – National Cuisine – Olla de Carne (Hearty Costa Rican beef and root vegetable stew cooked with corn, plantain, and local seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 5365
Entree: Central African Republic – National Cuisine – Ngoundja (Hearty Central African peanut and tomato stew with chicken and greens)
Created by Kitchen2MyTable.com
Recipe ID: 5364
Entree: Cape Verde – National Cuisine – Bife de Atum (Seared tuna steak prepared with Cape Verdean garlic, onion, and piri-piri flavors)
Created by Kitchen2MyTable.com
Recipe ID: 5363
Entree: Cameroon – National Cuisine – Kati Kati (Cameroonian spicy braised chicken in a red palm oil and peanut–tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5362
Entree: Burkina Faso – National Cuisine – Babenda (Hearty Burkinabé green and peanut stew with smoked fish and okra)
Created by Kitchen2MyTable.com
Recipe ID: 5361
Entree: Bulgaria – National Cuisine – Баница ➤ Banitsa (Baked layered phyllo pastry filled with eggs and Bulgarian white brine cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5360
Entree: British Indian Ocean Territory – National Cuisine – Coconut Crab Curry (Rich coconut milk curry featuring fresh crab simmered with Indian Ocean spices)
Created by Kitchen2MyTable.com
Recipe ID: 5359
Entree: Botswana – National Cuisine – Bogobe Jwa Lerotse (Thick sorghum porridge cooked with lerotse melon, a traditional staple porridge of Botswana)
Created by Kitchen2MyTable.com
Recipe ID: 5358
Entree: Bosnia and Herzegovina – National Cuisine – Sogan-dolma (Hollowed baked onions stuffed with seasoned rice and minced meat in a tomato-sauce braise)
Created by Kitchen2MyTable.com
Recipe ID: 5357
Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Ayaka (Banana-leaf-wrapped cornmeal dumpling filled with seasoned meats, raisins, and olives)
Created by Kitchen2MyTable.com
Recipe ID: 5356
Entree: Barbados – National Cuisine – Pepperpot (Spicy slow-cooked meat stew flavored with cassareep and hot peppers)
Created by Kitchen2MyTable.com
Recipe ID: 5355
Entree: Antigua and Barbuda – National Cuisine – Goat Water (Hearty Antiguan goat stew simmered with Caribbean spices and dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 5354
Entree: American Samoa – National Cuisine – Sapasui (Samoan-style chop suey of thin vermicelli noodles with beef and mixed vegetables in a savory soy sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5352
Entree: Uzbekistan – Fergana Valley – Lagman (Hand-pulled Central Asian noodles simmered with spiced lamb and mixed vegetables in a savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 5351
Entree: Tanzania – Lake Victoria Tanzania – Mchemsho (Lake Victoria-style fish stew simmered in a spiced tomato-ginger broth)
Created by Kitchen2MyTable.com
Recipe ID: 5350
Entree: Syria – Coastal Syria – سمك حرة ➤ Samkeh Harra (Spicy baked whole fish topped with a garlicky tahini-tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5349
Entree: Sri Lanka – Jaffna Tamil Cuisine – Jaffna Mutton Curry (Spicy Jaffna-style slow-cooked mutton stew with roasted island spices and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5348
Entree: South Korea – Gyeongsang – 동래파전 ➤ Dongnae pajeon (Crisp pan-fried green onion pancake often studded with seafood from Dongnae)
Created by Kitchen2MyTable.com
Recipe ID: 5347
Entree: Singapore – Indian Singapore – Paneer Butter Masala (Creamy tomato-and-butter curry with cubes of Indian fresh cheese simmered in a mildly spiced sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5346
Entree: Saudi Arabia – Eastern Province – قرصان ➤ Qursan (Slow-simmered Saudi lamb and vegetable stew with shredded thin flatbread that soaks up the spiced broth)
Created by Kitchen2MyTable.com
Recipe ID: 5345
Entree: Romania – Dobrogea – Plachie de Pește (Dobrogea-style fish stew of firm white fish simmered in a tomato, onion, and vinegar broth)
Created by Kitchen2MyTable.com
Recipe ID: 5344
Entree: Netherlands – Friesland – Hachee (Slow-simmered Dutch beef and onion stew flavored with vinegar and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 5343
Entree: Nepal – Kathmandu Valley – नेवारी खाजा सेट ➤ Newari Khaja Set (Newar-style platter of beaten rice served with lentil patties, spiced grilled meat, pickle, egg, and fried potato)
Created by Kitchen2MyTable.com
Recipe ID: 5342
Entree: Myanmar – Kachin & Northern Myanmar – ကချင်ငါးဟင်း ➤ Kachin nga hin (Kachin-style fish stew simmered with tomatoes, bamboo shoots, ginger, and fermented fish paste)
Created by Kitchen2MyTable.com
Recipe ID: 5341
Entree: Ireland – Dublin & East – Beef and Guinness Stew (Hearty Irish beef stew braised in dark Guinness stout)
Created by Kitchen2MyTable.com
Recipe ID: 5340
Entree: Iraq – Basra & South – مخلّمة ➤ Makhlama (Spiced Iraqi skillet of minced meat and tomatoes finished with eggs)
Created by Kitchen2MyTable.com
Recipe ID: 5339