All Recipes
Showing 60 of 6708 recipes.
Entree: United Kingdom – British Pub Classics – Steak and Ale Pie (Tender beef braised in ale and gravy, baked under a golden pastry crust)
Created by Kitchen2MyTable.com
Recipe ID: 5150
Entree: Turkey – Aegean Turkey – Çökertme Kebabı (Thinly sliced marinated beef served over fried shoestring potatoes with garlic yogurt and spiced tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5149
Entree: Japan – Chugoku – 出雲そば ➤ Izumo soba (Rustic dark buckwheat noodles from Izumo served in hot dashi broth with traditional toppings)
Created by Kitchen2MyTable.com
Recipe ID: 5148
Entree: Iran – Baluchi Iran – دمپخت ➤ Dampukht (Slow-sealed, slow-baked lamb and vegetables cooked in their own steam and spices)
Created by Kitchen2MyTable.com
Recipe ID: 5147
Entree: Ethiopia – Afar – Afar Camel Meat Stew (Slow-simmered camel meat stew flavored with onions, tomato and Ethiopian spices)
Created by Kitchen2MyTable.com
Recipe ID: 5146
Entree: Canada – Atlantic Canada – Hodge Podge (Hearty Atlantic Canadian cream-based stew of new potatoes and mixed seasonal vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5145
Entree: Spain – Aragon – Ternasco de Aragón (Roast young lamb from Aragon seasoned with garlic and rosemary)
Created by Kitchen2MyTable.com
Recipe ID: 5144
Entree: Russia – Bashkir & Ural Region – Уральские пельмени ➤ Uralskiye pel'meni (Meat-filled boiled dumplings from the Ural and Bashkir region)
Created by Kitchen2MyTable.com
Recipe ID: 5143
Entree: Germany – Bavaria – Leberkäse (Dense Bavarian baked meatloaf made from finely ground pork and beef, typically sliced and served hot)
Created by Kitchen2MyTable.com
Recipe ID: 5142
Entree: Mexico – Central Highlands – Barbacoa de Borrego (Traditional slow-steamed spiced lamb served with chile-scented consommé)
Created by Kitchen2MyTable.com
Recipe ID: 5140
Entree: Italy – Aosta Valley – Seupa à la Vapelenentse (Hearty Alpine mountain soup of bread, slow-braised beef, vegetables, and melted Fontina cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5139
Entree: Indonesia – Bali – Bebek Betutu (Balinese slow-roasted whole duck seasoned with a rich roasted spice paste and wrapped in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 5138
Entree: France – Auvergne – Truffade (Rustic Auvergne skillet of thinly sliced potatoes slowly cooked with Tome cheese and pork fat)
Created by Kitchen2MyTable.com
Recipe ID: 5137
Entree: China – Beijing / Imperial North – 北京烤羊 ➤ Běijīng kǎo yáng (Oven-roasted leg of lamb seasoned with Northern Chinese spices for a crisp aromatic crust)
Created by Kitchen2MyTable.com
Recipe ID: 5136
Entree: Gabon – Poulet Nyembwe (Chicken simmered in a rich palm-nut and peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5135
Entree: Fiji – Kokoda (Fijian raw fish marinated in citrus and coconut cream with fresh vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5134
Entree: Faroe Islands – Skerpikjøt (Wind-dried cured mutton from the Faroe Islands served sliced)
Created by Kitchen2MyTable.com
Recipe ID: 5133
Entree: Falkland Islands (Malvinas) – Falkland Lamb Roast (Roast leg of Falkland lamb seasoned simply with garlic and herbs and roasted with root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5132
Entree: Estonia – Verivorst (Traditional Estonian blood sausage made with pork, blood, and barley)
Created by Kitchen2MyTable.com
Recipe ID: 5131
Entree: Cyprus – Sheftalia (Grilled Cypriot seasoned ground meat parcels wrapped in caul fat)
Created by Kitchen2MyTable.com
Recipe ID: 5130
Entree: Cuba – Vaca Frita (Pan-fried shredded beef with onions and lime)
Created by Kitchen2MyTable.com
Recipe ID: 5128
Entree: Croatia – Peka (Slow-roasted meat and vegetables cooked under a bell-shaped lid)
Created by Kitchen2MyTable.com
Recipe ID: 5127
Entree: Cook Islands – Ika Mata (Raw firm fish cured in citrus and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5126
Entree: Comoros – Langouste à la Vanille (Spiny lobster simmered in a rich, creamy vanilla‑scented sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5125
Entree: Cocos (Keeling) Islands – Ayam Masak Merah (Red-cooked chicken in a sweet-spicy tomato and chili sauce commonly served in Malay cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 5124
Entree: Christmas Island – Coconut Curry Chicken (Chicken simmered in a fragrant coconut-milk-based curry with spices and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5123
Entree: Chad – Daraba (Thick Chadian vegetable stew of okra, eggplant and peanut butter)
Created by Kitchen2MyTable.com
Recipe ID: 5122
Entree: Cayman Islands – Central Culinary Region – Cayman Style Fish (Pan-fried Caribbean whole fish served with a tangy pickled onion and pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5121
Entree: Burundi – Central Culinary Region – Boko Boko Harees (Hearty slow-cooked wheat porridge with tender stewed meat)
Created by Kitchen2MyTable.com
Recipe ID: 5120
Entree: Brunei – Central Culinary Region – Nasi Katok (Steamed rice served with crispy fried chicken and spicy sambal)
Created by Kitchen2MyTable.com
Recipe ID: 5119
Entree: Bolivia – Central Culinary Region – Pique a lo Macho (Hearty Bolivian platter of sautéed beef and sausages piled over fries and topped with hard-boiled eggs and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5118
Entree: Bhutan – Central Culinary Region – ཨེ་མ་ད་ཚི ➤ Ema datshi (Spicy Bhutanese stew of fresh chiles simmered with melted local cheese and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5117
Entree: Bermuda – Central Culinary Region – Bermudian Fish Chowder (Hearty tomato-based fish stew seasoned with sherry peppers and finished with dark rum)
Created by Kitchen2MyTable.com
Recipe ID: 5116
Entree: Benin – Central Culinary Region – Amiwo (Savory red palm-oil and tomato cornmeal porridge often served with smoked fish or stews)
Created by Kitchen2MyTable.com
Recipe ID: 5115
Entree: Belize – Central Culinary Region – Rice and Beans with Stewed Chicken (One-pot Belizean-style seasoned rice cooked with red kidney beans and tender stewed chicken)
Created by Kitchen2MyTable.com
Recipe ID: 5114
Entree: Belarus – Central Culinary Region – дранікі ➤ draniki (Potato pancakes made from grated potatoes and onion, pan-fried until crisp)
Created by Kitchen2MyTable.com
Recipe ID: 5113
Entree: Bahrain – Central Culinary Region – مكبوس ➤ Machboos (Fragrant spiced rice cooked with meat and dried lime in a Gulf one-pot style)
Created by Kitchen2MyTable.com
Recipe ID: 5112
Entree: Bahamas – Central Culinary Region – Conch Fritters (Deep-fried seasoned fritters made with chopped conch in a savory batter)
Created by Kitchen2MyTable.com
Recipe ID: 5111
Entree: Aruba – Central Culinary Region – Keshi Yena (Baked hollowed Edam cheese filled with spiced meat, vegetables, olives, and raisins in a savory tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5110
Entree: Anguilla – Central Culinary Region – Grilled Lobster (Split Caribbean lobster grilled and brushed with a seasoned garlic-herb butter)
Created by Kitchen2MyTable.com
Recipe ID: 5109
Entree: Angola – Central Culinary Region – Muamba de Galinha (Angolan chicken stew braised in palm oil and palm-nut sauce, often with okra and ground peanuts)
Created by Kitchen2MyTable.com
Recipe ID: 5108
Entree: Andorra – Central Culinary Region – Trinxat (Rustic Catalan potato and cabbage mash pan-fried with cured pork into a golden cake)
Created by Kitchen2MyTable.com
Recipe ID: 5107
Entree: Albania – Central Culinary Region – Tavë Kosi (Baked lamb and rice topped with a tangy yogurt-and-egg custard)
Created by Kitchen2MyTable.com
Recipe ID: 5106
Entree: Zimbabwe – Northern Culinary Region – Sadza neNyama (Thick cornmeal porridge served with a hearty tomato-and-beef stew)
Created by Kitchen2MyTable.com
Recipe ID: 5105
Entree: Western Sahara – Northern Culinary Region – Mechoui (Slow-roasted lamb seasoned with cumin and garlic until meltingly tender)
Created by Kitchen2MyTable.com
Recipe ID: 5104
Entree: Wallis and Futuna – Northern Culinary Region – Poulet Fafa (Chicken stewed with island greens in creamy coconut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5103
Entree: Venezuela – Northern Culinary Region – Pabellón Criollo (Venezuelan plate of shredded stewed beef served with white rice, black beans, fried ripe plantains and fresh white cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5102
Entree: United Arab Emirates – Northern Culinary Region – الهريس ➤ al-harees (Slow-cooked wheat and meat porridge finished with ghee)
Created by Kitchen2MyTable.com
Recipe ID: 5101
Entree: Turkmenistan – Northern Culinary Region – Plov (Central Asian rice pilaf of tender lamb cooked with carrots, onions, and aromatic spices)
Created by Kitchen2MyTable.com
Recipe ID: 5100
Entree: Trinidad and Tobago – Northern Culinary Region – Pelau (Caribbean one-pot rice with pigeon peas, caramelized sugar, coconut milk, and seasoned chicken)
Created by Kitchen2MyTable.com
Recipe ID: 5099
Entree: Timor-Leste – Northern Culinary Region – Ikan Pepes (Spiced fish wrapped in banana leaf and steamed or grilled with fragrant herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5098
Entree: Tajikistan – Northern Culinary Region – Оши палов ➤ Oshi palov (Tajik-style rice pilaf cooked with lamb, carrots, and whole garlic)
Created by Kitchen2MyTable.com
Recipe ID: 5097
Entree: Svalbard and Jan Mayen – Northern Culinary Region – Reindeer Stew (Hearty Arctic stew of reindeer meat and root vegetables simmered in a savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 5096
Entree: Suriname – Northern Culinary Region – Moksi Alesi (Surinamese mixed one-pot rice cooked with assorted salted and smoked meats and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5095
Entree: South Sudan – Northern Culinary Region – Ful Medames (Slow-simmered fava bean stew flavored with olive oil, lemon, garlic, and cumin, served warm with garnishes and bread)
Created by Kitchen2MyTable.com
Recipe ID: 5094
Entree: Slovenia – Northern Culinary Region – Kranjska Klobasa (Traditional Slovenian smoked pork-and-bacon sausage typically grilled or pan-seared and served with potatoes and sauerkraut)
Created by Kitchen2MyTable.com
Recipe ID: 5093
Entree: Slovakia – Northern Culinary Region – Bryndzové Halušky (Potato dumplings tossed with salty sheep cheese and crisp smoked bacon)
Created by Kitchen2MyTable.com
Recipe ID: 5092
Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Johnny Cake and Saltfish (Pan-fried salted cod served with crisp cornmeal flatbreads)
Created by Kitchen2MyTable.com
Recipe ID: 5091
Entree: Sierra Leone – Northern Culinary Region – Jollof Rice (One-pot West African tomato-and-pepper spiced rice cooked with stock and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5090
Entree: Republic of the Congo – Northern Culinary Region – Poulet Moambé (Chicken stewed in a rich palm-nut and peanut-flavored sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5089