All Recipes

Showing 60 of 6750 recipes.

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Entree: Bosnia and Herzegovina – National Cuisine – Burek (Savory layered phyllo pastry filled with seasoned ground meat)

Created by Kitchen2MyTable.com
Recipe ID: 5193
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Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Keshi Yena (Baked hollowed cheese filled with seasoned shredded meat and vegetables)

Created by Kitchen2MyTable.com
Recipe ID: 5192
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Entree: Barbados – National Cuisine – Pudding and Souse (Pickled spiced pork served with a seasoned sweet-potato pudding)

Created by Kitchen2MyTable.com
Recipe ID: 5191
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Entree: Antigua and Barbuda – National Cuisine – Ducana and Saltfish (Sweet coconut and sweet-potato dumplings served with salted cod stewed with vegetables and herbs)

Created by Kitchen2MyTable.com
Recipe ID: 5190
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Entree: American Samoa – National Cuisine – Oka I'a (Samoan raw fish marinated in citrus and mixed with coconut cream and fresh vegetables)

Created by Kitchen2MyTable.com
Recipe ID: 5188
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Entree: Uzbekistan – Fergana Valley – Manti (Large Central Asian steamed dumplings filled with spiced lamb and onions)

Created by Kitchen2MyTable.com
Recipe ID: 5187
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Entree: Tanzania – Lake Victoria Tanzania – Nyama Choma (Charcoal-grilled East African meat, typically goat or beef, served with a fresh tomato-and-onion salad)

Created by Kitchen2MyTable.com
Recipe ID: 5186
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Entree: Syria – Coastal Syria – كبة بالصينية ➤ Kibbeh bil-saniyeh (Baked layered bulgur and spiced ground lamb casserole with a pine nut filling)

Created by Kitchen2MyTable.com
Recipe ID: 5185
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Entree: Singapore – Indian Singapore – Mutton Biryani (Fragrant layered basmati rice cooked with spiced mutton using the sealed dum method)

Created by Kitchen2MyTable.com
Recipe ID: 5184
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Entree: Saudi Arabia – Eastern Province – جريش ➤ Jareesh (Creamy crushed wheat and lamb stew flavored with Arabic spices)

Created by Kitchen2MyTable.com
Recipe ID: 5183
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Entree: Romania – Dobrogea – Storceag (Dobrogea-style Romanian freshwater fish stew in a tomato and herb broth)

Created by Kitchen2MyTable.com
Recipe ID: 5182
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Entree: Netherlands – Friesland – Snert with Rookworst (Thick Dutch green split-pea soup with smoked sausage and pork)

Created by Kitchen2MyTable.com
Recipe ID: 5181
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Entree: Nepal – Kathmandu Valley – दाल भात ➤ Dāl Bhāt (Steamed rice accompanied by seasoned lentil soup and simple vegetable sides, a staple Nepali meal)

Created by Kitchen2MyTable.com
Recipe ID: 5180
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Entree: Myanmar – Kachin & Northern Myanmar – Pounded Beef with Herbs (Tender cooked beef pounded and tossed with bright fresh mountain herbs, chilies, and a tangy fish-sauce dressing)

Created by Kitchen2MyTable.com
Recipe ID: 5179
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Entree: Kenya – Kenyan Pastoral Cuisine – Mutura (Kenyan grilled blood and meat sausage traditionally stuffed into intestine casings)

Created by Kitchen2MyTable.com
Recipe ID: 5178
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Entree: Israel – Israeli Street Food – פלאפל ➤ falafel (Deep-fried spiced chickpea fritters commonly served in pita with tahini and salads)

Created by Kitchen2MyTable.com
Recipe ID: 5177
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Entree: Ireland – Dublin & East – Guinness Beef Pie (Hearty beef and Guinness stew baked beneath a flaky pastry crust)

Created by Kitchen2MyTable.com
Recipe ID: 5176
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Entree: Iraq – Basra & South – قوزي ➤ Qoozi (Slow-roasted spiced lamb stuffed with seasoned rice, nuts, and dried fruit)

Created by Kitchen2MyTable.com
Recipe ID: 5175
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Entree: Ghana – Ashanti – Banku with Okra Stew (Fermented corn and cassava dough served with a Ghanaian okra and fish stew)

Created by Kitchen2MyTable.com
Recipe ID: 5174
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Entree: Georgia – Imereti – ჩაქაფული ➤ Chakapuli (Georgian spring lamb stew braised with fresh tarragon and sour plum sauce)

Created by Kitchen2MyTable.com
Recipe ID: 5173
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Entree: Finland – Finnish Coastal Cuisine – Salmon Soup (Creamy fish soup of salmon, potatoes, and dill common along Finland’s coast)

Created by Kitchen2MyTable.com
Recipe ID: 5172
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Entree: Denmark – Central Culinary Region – Stegt flæsk med persillesovs (Crispy fried pork belly served with a creamy parsley sauce and boiled potatoes)

Created by Kitchen2MyTable.com
Recipe ID: 5171
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Entree: Cambodia – Coastal Cambodia – គុយទាវ ➤ kuy teav (Cambodian clear rice noodle soup with a pork-based broth and fresh seafood, herbs, and lime)

Created by Kitchen2MyTable.com
Recipe ID: 5170
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Entree: Belgium – Brussels – Waterzooi (Creamy Belgian poached chicken stew with vegetables and an egg-and-cream thickened broth)

Created by Kitchen2MyTable.com
Recipe ID: 5169
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Entree: Azerbaijan – Baku & Absheron – Kufta Bozbash (Large lamb meatballs cooked in a spiced broth with potatoes and vegetables, a classic Azerbaijani stew)

Created by Kitchen2MyTable.com
Recipe ID: 5168
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Entree: Austria – Salzburg & Alpine Austria – Kasnocken (Small alpine cheese dumplings similar to spaetzle, tossed with browned butter and caramelized onions)

Created by Kitchen2MyTable.com
Recipe ID: 5167
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Entree: Armenia – Armenian Highlands – Խաշլամա ➤ Khashlama (Slow-braised lamb and vegetables cooked in a clear savory broth)

Created by Kitchen2MyTable.com
Recipe ID: 5166
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Entree: Ukraine – Crimean Tatar Cuisine – Lagman (Hearty hand-pulled noodle stew of braised meat and vegetables in a savory broth)

Created by Kitchen2MyTable.com
Recipe ID: 5165
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Entree: Egypt – Cairo & Delta – ملوخية ➤ Mulukhiyya (A stew of finely shredded jute leaves cooked in a garlicky coriander broth, often served with chicken and rice)

Created by Kitchen2MyTable.com
Recipe ID: 5164
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Entree: Bangladesh – Bengali River Delta – সরষে ইলিশ ➤ Shorshe Ilish (Hilsa fish cooked in a pungent mustard and poppy-seed sauce)

Created by Kitchen2MyTable.com
Recipe ID: 5163
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Entree: Chile – Central Culinary Region – Cazuela (Hearty Chilean country stew of meat and large vegetable pieces simmered in a clear broth)

Created by Kitchen2MyTable.com
Recipe ID: 5162
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Entree: Vietnam – Hanoi – Chả Cá Lã Vọng (Hanoi-style turmeric and dill fried fish served with rice vermicelli, peanuts, and a fermented shrimp-paste condiment)

Created by Kitchen2MyTable.com
Recipe ID: 5161
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Entree: Portugal – Algarve – Frango Piri-Piri (Spicy Portuguese grilled chicken marinated in piri-piri chili, citrus, and garlic)

Created by Kitchen2MyTable.com
Recipe ID: 5160
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Entree: Poland – Highland / Gorale – Moskol (Highland potato flatbread made from mashed potatoes and flour, pan-fried until golden)

Created by Kitchen2MyTable.com
Recipe ID: 5159
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Entree: Philippines – Cebuano – Pochero Cebuano (Cebu-style tomato-based pork and chorizo stew with saba bananas and vegetables)

Created by Kitchen2MyTable.com
Recipe ID: 5158
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Entree: Peru – Amazonian Peru – Tacacho con Cecina (Mashed fried green plantain cakes served with smoked dried beef)

Created by Kitchen2MyTable.com
Recipe ID: 5157
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Entree: Morocco – Berber Cuisine – Berber Couscous with Seven Vegetables (Steamed semolina couscous served with slow-braised lamb and seven simmered vegetables in a fragrant spiced broth)

Created by Kitchen2MyTable.com
Recipe ID: 5156
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Entree: Malaysia – Malay Peninsula – Ikan Bakar (Charcoal-grilled marinated fish served with a spicy-sweet sambal and aromatic herbs)

Created by Kitchen2MyTable.com
Recipe ID: 5155
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Entree: Greece – Athens & Attica – γύρος ➤ gyros (Greek seasoned rotisserie-style meat sliced thin and served in pita with tzatziki, tomato, and onion)

Created by Kitchen2MyTable.com
Recipe ID: 5154
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Entree: Colombia – Antioquia – Sancocho Antioqueño (Hearty Colombian stew of meats, root vegetables, plantain, and corn cooked in a cilantro-scented broth)

Created by Kitchen2MyTable.com
Recipe ID: 5153
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Entree: Australia – Central Culinary Region – Kangaroo Fillet (Lean kangaroo meat fillets, simply seared and served rare to medium-rare with a red wine jus or herb butter)

Created by Kitchen2MyTable.com
Recipe ID: 5152
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Entree: Argentina – Argentine Italian Cuisine – Sorrentinos (Large Argentine-style stuffed pasta rounds similar to oversized ravioli, filled with cheese and ham and served with a simple butter or tomato sauce)

Created by Kitchen2MyTable.com
Recipe ID: 5151
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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
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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
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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
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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
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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
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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
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Entree: Spain – Aragon – Ternasco de Aragón (Roast young lamb from Aragon seasoned with garlic and rosemary)

Created by Kitchen2MyTable.com
Recipe ID: 5144
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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
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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
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Entree: Mexico – Central Highlands – Barbacoa de Borrego (Traditional slow-steamed spiced lamb served with chile-scented consommé)

Created by Kitchen2MyTable.com
Recipe ID: 5140
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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
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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
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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
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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
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Entree: Gabon – Poulet Nyembwe (Chicken simmered in a rich palm-nut and peanut sauce)

Created by Kitchen2MyTable.com
Recipe ID: 5135
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Entree: Fiji – Kokoda (Fijian raw fish marinated in citrus and coconut cream with fresh vegetables)

Created by Kitchen2MyTable.com
Recipe ID: 5134
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Entree: Faroe Islands – Skerpikjøt (Wind-dried cured mutton from the Faroe Islands served sliced)

Created by Kitchen2MyTable.com
Recipe ID: 5133
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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