All Recipes
Showing 60 of 6750 recipes.
Entree: Albania – Central Culinary Region – Fërgesë Tirane (Baked pepper and tomato casserole with fresh curd cheese and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 5259
Entree: Zimbabwe – Northern Culinary Region – Muriwo Unedovi (leafy greens in peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5258
Entree: Western Sahara – Northern Culinary Region – رفيسة ➤ Rfissa (Stewed chicken and lentils served over shredded thin flatbread with fenugreek-scented broth)
Created by Kitchen2MyTable.com
Recipe ID: 5257
Entree: Wallis and Futuna – Northern Culinary Region – Feke (Octopus braised in coconut milk with island root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5256
Entree: Venezuela – Northern Culinary Region – Arepas (Thick grilled or fried cornmeal patties split and stuffed with savory fillings)
Created by Kitchen2MyTable.com
Recipe ID: 5255
Entree: United Arab Emirates – Northern Culinary Region – مجبوس ➤ Majboos (A Gulf-style spiced one-pot pilaf of rice cooked with braised chicken and dried lime)
Created by Kitchen2MyTable.com
Recipe ID: 5254
Entree: Turkmenistan – Northern Culinary Region – Manty (Steamed Central Asian dumplings filled with spiced minced lamb and onion often topped with a small cube of fat or butter)
Created by Kitchen2MyTable.com
Recipe ID: 5253
Entree: Trinidad and Tobago – Northern Culinary Region – Callaloo (Hearty Caribbean stew of tender leafy greens simmered with coconut milk, okra and seasoned meat or crab)
Created by Kitchen2MyTable.com
Recipe ID: 5252
Entree: Timor-Leste – Northern Culinary Region – Batar Da'an (Hearty Timorese stew of corn and mung beans simmered in coconut milk with aromatics and salted fish)
Created by Kitchen2MyTable.com
Recipe ID: 5251
Entree: South Sudan – Northern Culinary Region – Kisra (Thin fermented sorghum flatbread used as a staple accompaniment to stews and sauces)
Created by Kitchen2MyTable.com
Recipe ID: 5249
Entree: Slovenia – Northern Culinary Region – Ajdovi Žganci (Coarse buckwheat spoonbread—hearty spoonable dumplings traditionally served with pork cracklings and butter)
Created by Kitchen2MyTable.com
Recipe ID: 5248
Entree: Slovakia – Northern Culinary Region – Kapustnica (Hearty Slovak sauerkraut soup made with smoked pork, sausage, mushrooms and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5247
Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Crab and Callaloo (Hearty West Indian one-pot stew of fresh crab cooked with callaloo greens and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5246
Entree: Sierra Leone – Northern Culinary Region – Cassava Leaves (Hearty stew of pounded cassava leaves cooked with meat, smoked fish, palm oil and seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 5245
Entree: Republic of the Congo – Northern Culinary Region – Liboké de Poisson (Steamed spiced fish wrapped and cooked in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 5244
Entree: Puerto Rico – Northern Culinary Region – Mofongo (Mashed fried green plantains blended with garlic and pork cracklings, typically shaped and served with a savory protein or broth)
Created by Kitchen2MyTable.com
Recipe ID: 5243
Entree: Pitcairn – Northern Culinary Region – Pitcairn Style Fish and Chips (Island-style battered fried white fish served with thick starchy chips)
Created by Kitchen2MyTable.com
Recipe ID: 5242
Entree: Paraguay – Northern Culinary Region – Chipa Guasu (A Paraguayan baked savory corn and cheese casserole made with fresh corn, eggs, and cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5241
Entree: Papua New Guinea – Northern Culinary Region – Kaukau (Roasted or boiled sweet potato served as the starchy main, often finished with a coconut gravy and protein)
Created by Kitchen2MyTable.com
Recipe ID: 5240
Entree: Palestine – Northern Culinary Region – المسخّن ➤ Al-Musakhan (Sumac‑scented roasted chicken and caramelized onions served on olive oil–soaked flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 5239
Entree: North Macedonia – Northern Culinary Region – Ајвар со грилувани колбаси ➤ Ajvar so griluvani kolbasi (Roasted red pepper and eggplant relish served with grilled pork sausages)
Created by Kitchen2MyTable.com
Recipe ID: 5238
Entree: North Korea – North Korean Mountain Cuisine – 평양냉면 ➤ Pyeongyang naengmyeon (Chilled buckwheat noodles served in an icy, savory beef broth with pickled radish and sliced beef)
Created by Kitchen2MyTable.com
Recipe ID: 5237
Entree: Nicaragua – Northern Culinary Region – Vigorón (Boiled cassava topped with tangy cabbage slaw and crispy pork rinds)
Created by Kitchen2MyTable.com
Recipe ID: 5236
Entree: Mozambique – Northern Culinary Region – Frango à Zambeziana (Mozambican-style chicken braised in a spicy coconut and peri‑peri peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5235
Entree: Montenegro – Northern Culinary Region – Cicvara (Creamy traditional Montenegrin cornmeal and cheese porridge)
Created by Kitchen2MyTable.com
Recipe ID: 5234
Entree: Mongolia – Northern Culinary Region – хуушуур ➤ huushuur (Deep-fried savory meat-filled pastry common in Mongolian cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 5233
Entree: Micronesia – Northern Culinary Region – Kelaguen (Chopped grilled meat marinated with citrus, fresh coconut, onions, and hot pepper)
Created by Kitchen2MyTable.com
Recipe ID: 5232
Entree: Mauritius – Northern Culinary Region – Fish Vindaye (Mauritian tangy mustard-and-vinegar marinated fish)
Created by Kitchen2MyTable.com
Recipe ID: 5231
Entree: Mauritania – Northern Culinary Region – مافه ➤ Maffe (West African peanut-based meat stew)
Created by Kitchen2MyTable.com
Recipe ID: 5230
Entree: Martinique – Northern Culinary Region – Colombo de Porc (Martinican pork stew seasoned with colombo spice and simmered with root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5229
Entree: Madagascar – Northern Culinary Region – Akoho sy Voanio (Chicken stewed in coconut milk with Malagasy aromatics and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 5228
Entree: Luxembourg – Northern Culinary Region – Bouneschlupp (Traditional Luxembourgish thick green bean and potato soup with bacon and smoked sausage)
Created by Kitchen2MyTable.com
Recipe ID: 5227
Entree: Lithuania – Northern Culinary Region – Kugelis (Hearty baked Lithuanian potato pudding with bacon and onions)
Created by Kitchen2MyTable.com
Recipe ID: 5226
Entree: Kyrgyzstan – Northern Culinary Region – Куурдак ➤ Kuurdak (Pan-fried seasoned lamb and potatoes with onions)
Created by Kitchen2MyTable.com
Recipe ID: 5225
Entree: Kiribati – Northern Culinary Region – Te Ika Mata (Raw marinated fish salad dressed in coconut cream and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 5224
Entree: Honduras – Northern Culinary Region – Pollo con Tajadas (Honduran fried marinated chicken served with twice-fried green plantain slices and tangy cabbage curtido)
Created by Kitchen2MyTable.com
Recipe ID: 5222
Entree: Guadeloupe – Northern Culinary Region – Blaff de Poisson (Poached fish in a hot citrus-scented Caribbean broth)
Created by Kitchen2MyTable.com
Recipe ID: 5221
Entree: Tunisia – Sahel Coast – كسكسي بالسمك ➤ Kuskusi bil-samak (Steamed semolina couscous served with a spicy fish and vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 5219
Entree: Switzerland – French Swiss – Raclette (Melted semi-hard cheese scraped over boiled potatoes and served with pickles and cured meats)
Created by Kitchen2MyTable.com
Recipe ID: 5218
Entree: Sweden – Skane / South Sweden – Spettekaka (A traditional cone-shaped spit-baked sponge cake made from eggs, sugar, and potato starch)
Created by Kitchen2MyTable.com
Recipe ID: 5217
Entree: Senegal – Dakar & Coastal Senegal – Yassa Poulet (Marinated and braised chicken in a tangy lemon-onion and mustard sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5216
Entree: Norway – Norwegian Coastal Seafood – Fiskesuppe (Norwegian coastal fish soup of mixed white fish and shellfish in a gently spiced creamy broth with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5215
Entree: Laos – Luang Prabang / Northern Laos – ໝົກປາ ➤ Mok Pa (Steamed seasoned fish parcel wrapped in banana leaf)
Created by Kitchen2MyTable.com
Recipe ID: 5213
Entree: French Polynesia – National Cuisine – Poulet Fafa (Chicken stewed with taro leaves and coconut milk in traditional Polynesian style)
Created by Kitchen2MyTable.com
Recipe ID: 5211
Entree: French Guiana – National Cuisine – Colombo de Poulet (Chicken stewed in a Creole Colombo curry sauce with Caribbean spices and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5210
Entree: Eswatini – National Cuisine – Emahewu (Fermented maize porridge drink—a tangy, slightly thickened staple made from cooked maize meal and a fermented starter)
Created by Kitchen2MyTable.com
Recipe ID: 5209
Entree: Equatorial Guinea – National Cuisine – Sopa de Pescado (Hearty coastal fish soup with tomatoes, starchy roots, peppers, and aromatic herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5208
Entree: Dominican Republic – National Cuisine – Sancocho (Hearty Dominican meat and root-vegetable stew made with multiple meats, plantains, yuca, and corn)
Created by Kitchen2MyTable.com
Recipe ID: 5206
Entree: Djibouti – National Cuisine – Fah-fah (Hearty spiced Djiboutian meat and vegetable stew typically served with rice or flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 5205
Entree: Democratic Republic of the Congo – National Cuisine – Liboké de Poisson (Seasoned fish wrapped in banana leaves and steamed or grilled with vegetables and local spices)
Created by Kitchen2MyTable.com
Recipe ID: 5204
Entree: Czechia – Central Culinary Region – Vepřo knedlo zelo (Roast pork served with steamed bread dumplings and braised sauerkraut)
Created by Kitchen2MyTable.com
Recipe ID: 5203
Entree: Cote d'Ivoire – National Cuisine – Kedjenou de Poulet (Slow-braised Ivorian chicken stew cooked with tomatoes, peppers, fragrant spices, and little added liquid until tender)
Created by Kitchen2MyTable.com
Recipe ID: 5202
Entree: Costa Rica – National Cuisine – Casado (Traditional Costa Rican plate of rice and beans served with a protein, fried plantain, salad, and often a fried egg)
Created by Kitchen2MyTable.com
Recipe ID: 5201
Entree: Central African Republic – National Cuisine – Kanda (beef meatballs in peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5200
Entree: Cape Verde – National Cuisine – Pastel com Diabo Dentro (Deep-fried savory pastry stuffed with a spicy, peppery tuna filling)
Created by Kitchen2MyTable.com
Recipe ID: 5199
Entree: Cameroon – National Cuisine – Poulet DG (Braised chicken stew topped with fried ripe plantains and mixed vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5198
Entree: Burkina Faso – National Cuisine – Poulet Yassa (Chicken marinated and braised in a sharp lemon-vinegar onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5197
Entree: Bulgaria – National Cuisine – сарми ➤ sarmi (Grape or cabbage leaves stuffed with a spiced meat and rice mixture, slowly cooked in a savory tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 5196
Entree: British Indian Ocean Territory – National Cuisine – Grilled Lobster (Split whole lobster grilled and served with a garlicky herb-citrus butter)
Created by Kitchen2MyTable.com
Recipe ID: 5195
Entree: Botswana – National Cuisine – Morogo Wa Dinawa (Braised wild leafy greens stewed with cowpeas and savory aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5194