All Recipes
Showing 60 of 6750 recipes.
Entree: Portugal – Azores – Cozido das Furnas (Hearty Portuguese meat-and-vegetable stew slow-cooked in volcanic steam in Furnas, Azores)
Created by Kitchen2MyTable.com
Recipe ID: 3690
Entree: Poland – Lesser Poland / Krakow – Krakowska Kiełbasa (Traditional smoked Krakow-style pork sausage seasoned with garlic and pepper)
Created by Kitchen2MyTable.com
Recipe ID: 3700
Entree: Philippines – Ilocano – Dinardaraan (Ilocano pork blood stew made with pork meat and offal simmered in savory aromatics and fresh pig’s blood, served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 3701
Entree: Peru – Andean Highlands – Aji de Gallina (Shredded poached chicken in a creamy, mildly spicy aji amarillo and walnut sauce served over potatoes with rice)
Created by Kitchen2MyTable.com
Recipe ID: 3706
Entree: Morocco – Casablanca & Atlantic Coast – Couscous Royale (steamed couscous with meats and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 3710
Entree: Malaysia – Malaysian Chinese – 酿豆腐 ➤ Niàng dòufu (Assorted tofu and vegetables stuffed with seasoned fish paste, served in a light broth or with a savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3712
Entree: Greece – Crete – Καλιτσούνια ➤ Kalitsounia (Small Cretan cheese and herb-filled pastries, traditionally baked or fried and served savory)
Created by Kitchen2MyTable.com
Recipe ID: 3738
Entree: Colombia – Bogota / Andean – Bandeja Paisa (A generous traditional Colombian platter of beans, rice, various fried and grilled pork and beef preparations, fried egg, plantain, arepa, and avocado)
Created by Kitchen2MyTable.com
Recipe ID: 3740
Entree: Australia – Melbourne & Victoria – Meat Pie (Individual shortcrust pastry pies filled with seasoned minced beef and thick gravy)
Created by Kitchen2MyTable.com
Recipe ID: 3743
Entree: Argentina – Buenos Aires – Provoleta (Melted provolone cheese seasoned with herbs and spices and grilled until bubbly and golden)
Created by Kitchen2MyTable.com
Recipe ID: 3759
Entree: Turkey – Black Sea Turkey – Karalahana Sarması (Kale leaves filled with a herbed rice and meat mixture, rolled and gently steamed or braised)
Created by Kitchen2MyTable.com
Recipe ID: 3764
Entree: Pakistan – Karachi – چپلی کباب ➤ Chapli Kabab (Flattened, spiced pan-fried minced meat patties from Pakistani cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 3788
Entree: Nigeria – Hausa-Fulani North – Suya (Charcoal-grilled, spicy peanut-coated skewered meat popular in northern Nigeria)
Created by Kitchen2MyTable.com
Recipe ID: 3890
Entree: Japan – Hokkaido – 石狩鍋 ➤ Ishikari nabe (Hokkaido-style miso hot-pot of salmon and winter vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 3932
Entree: Iran – Caspian / Gilan – میرزا قاسمی ➤ Mirza Ghasemi (Smoky roasted eggplant and tomato purée cooked with garlic and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 4290
Entree: Ethiopia – Amhara – ጥብስ ➤ Tibs (Sautéed cubes of beef or lamb cooked with onions, garlic, and Ethiopian spices, often served with injera)
Created by Kitchen2MyTable.com
Recipe ID: 4346
Entree: Canada – British Columbia Coast – Dungeness Crab Cakes (Pan-fried patties made from sweet Dungeness crab meat bound with mayo, egg, breadcrumbs, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4426
Entree: Spain – Asturias – Cachopo (Large breaded and fried folded veal or beef cutlet stuffed with ham and melting cheese typical of Asturias)
Created by Kitchen2MyTable.com
Recipe ID: 4446
Entree: Russia – Buryat & Lake Baikal – Хуушуур ➤ Khuushuur (Pan-fried Buryat meat pastry — a flat, savory turnover filled with seasoned ground mutton or beef)
Created by Kitchen2MyTable.com
Recipe ID: 4489
Entree: Germany – Berlin-Brandenburg – Königsberger Klopse (Poached German meatballs served in a creamy caper sauce typical of the Berlin-Brandenburg region)
Created by Kitchen2MyTable.com
Recipe ID: 4494
Entree: Brazil – Brazilian Japanese – Temaki de Moqueca (Hand-rolled seaweed cone with sushi rice and moqueca-style coconut seafood)
Created by Kitchen2MyTable.com
Recipe ID: 4578
Entree: Mexico – Chiapas – Cochito Chiapaneco (Slow-braised Chiapaneco pork marinated in achiote and citrus, served shredded)
Created by Kitchen2MyTable.com
Recipe ID: 4583
Entree: Italy – Basilicata – Cavatelli con Mollica (Rustic cavatelli pasta tossed with garlic-infused olive oil and toasted breadcrumbs)
Created by Kitchen2MyTable.com
Recipe ID: 4589
Entree: Indonesia – Batak – Saksang (Rich Batak pork stew slowly cooked with pork blood and pungent regional spices)
Created by Kitchen2MyTable.com
Recipe ID: 4693
Entree: France – Basque Country – Piperade (Basque stew of peppers, tomatoes, and onions often finished with eggs or cured ham)
Created by Kitchen2MyTable.com
Recipe ID: 4712
Entree: China – Cantonese / Guangdong – 清蒸魚 ➤ Qīngzhēng yú (Whole white-fleshed fish gently steamed with julienned ginger, scallions and a light soy-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4718
Entree: United States – Appalachia – Cornbread and Beans (Slow-simmered beans cooked with ham hock and aromatics, served with a hot skillet cornbread)
Created by Kitchen2MyTable.com
Recipe ID: 4775
Entree: India – Awadhi / Lucknow – गलौटी कबाब ➤ Galautī Kabāb (Ultra-soft spiced minced meat patties from Lucknow, tenderized and pan-seared until melt-in-the-mouth)
Created by Kitchen2MyTable.com
Recipe ID: 4792
Entree: Zimbabwe – Southern Culinary Region – Sadza neNyama (Thick cornmeal porridge served with a slow-simmered savory meat stew)
Created by Kitchen2MyTable.com
Recipe ID: 4810
Entree: Western Sahara – Southern Culinary Region – Mechoui (Whole roasted lamb seasoned with North African spices until tender)
Created by Kitchen2MyTable.com
Recipe ID: 4824
Entree: Wallis and Futuna – Southern Culinary Region – Poulet Fafa (Chicken slow-simmered with taro leaves in coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 4828
Entree: Venezuela – Southern Culinary Region – Pabellón Criollo (Venezuela’s plate of shredded beef with black beans, white rice, and fried sweet plantains)
Created by Kitchen2MyTable.com
Recipe ID: 4837
Entree: United Arab Emirates – Southern Culinary Region – مجبوس ➤ Majboos (Gulf spiced rice cooked with meat and dried-lime aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4860
Entree: Turkmenistan – Southern Culinary Region – Plov (Central Asian rice pilaf with lamb, carrots, onions, and whole garlic cooked in fat)
Created by Kitchen2MyTable.com
Recipe ID: 4870
Entree: Trinidad and Tobago – Southern Culinary Region – Pelau (One-pot caramelized rice with chicken, pigeon peas, and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 4889
Entree: Timor-Leste – Southern Culinary Region – Ikan Pepes (Fish spiced with aromatics, wrapped in banana leaves and steamed or grilled)
Created by Kitchen2MyTable.com
Recipe ID: 4911
Entree: Tajikistan – Southern Culinary Region – Қурутоб ➤ Qurutob (Torn flatbread soaked in a tangy dried-yogurt sauce topped with fried onions, vegetables, and often meat)
Created by Kitchen2MyTable.com
Recipe ID: 4924
Entree: Svalbard and Jan Mayen – Southern Culinary Region – Reindeer Stew (Slow-simmered reindeer meat stew with root vegetables and juniper)
Created by Kitchen2MyTable.com
Recipe ID: 4951
Entree: Suriname – Southern Culinary Region – Moksi Alesi (Surinamese Creole mixed rice cooked with salted meats, fish, and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4960
Entree: South Sudan – Southern Culinary Region – Kisra (thin, slightly sour fermented sorghum flatbread used to scoop stews)
Created by Kitchen2MyTable.com
Recipe ID: 4975
Entree: Slovenia – Southern Culinary Region – Kranjska Klobasa (coarse smoked pork sausage traditionally served with potatoes and sauerkraut)
Created by Kitchen2MyTable.com
Recipe ID: 5032
Entree: Slovakia – Southern Culinary Region – Bryndzové Halušky (Potato dumplings tossed with tangy bryndza sheep cheese and topped with fried smoked bacon)
Created by Kitchen2MyTable.com
Recipe ID: 5084
Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Johnny Cake and Saltfish (Pan-fried salted cod served with Caribbean cornmeal flatbreads)
Created by Kitchen2MyTable.com
Recipe ID: 5129
Entree: Sierra Leone – Southern Culinary Region – Cassava Leaves (Hearty stew of pounded cassava leaves cooked with palm oil, ground peanuts, and protein)
Created by Kitchen2MyTable.com
Recipe ID: 5141
Entree: Republic of the Congo – Southern Culinary Region – Poulet Moambé (Chicken stewed in a thick palm nut and peanut-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5189
Entree: Puerto Rico – Southern Culinary Region – Arroz con Gandules (Puerto Rican seasoned rice cooked with pigeon peas, sofrito, annatto oil, and savory pork)
Created by Kitchen2MyTable.com
Recipe ID: 5207
Entree: Pitcairn – Southern Culinary Region – Grilled Tuna Steak (Thick seared tuna steaks seasoned with a bright island-style citrus and soy marinade)
Created by Kitchen2MyTable.com
Recipe ID: 5212
Entree: Paraguay – Southern Culinary Region – Sopa Paraguaya (Dense Paraguayan baked cornbread made with cornmeal, cheese, eggs and sautéed onions)
Created by Kitchen2MyTable.com
Recipe ID: 5214
Entree: Papua New Guinea – Southern Culinary Region – Mumu (Traditional Papua New Guinean earth-oven meal of pork and root vegetables steamed in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 5220
Entree: Palestine – Southern Culinary Region – مقلوبة ➤ Maqluba (Upside-down layered rice, meat, and vegetable casserole)
Created by Kitchen2MyTable.com
Recipe ID: 5223
Entree: North Macedonia – Southern Culinary Region – Тавче гравче ➤ Tavche gravche (Baked bean casserole seasoned with onions, peppers, and paprika)
Created by Kitchen2MyTable.com
Recipe ID: 5250
Entree: North Korea – Pyongyang – 평양냉면 ➤ Pyeongyang naengmyeon (Chilled buckwheat noodles served in an icy clear beef broth with sliced beef and Korean pear)
Created by Kitchen2MyTable.com
Recipe ID: 5298
Entree: New Zealand – South Island – Roast Lamb with Mint Sauce (Roast leg or shoulder of lamb served with a tangy mint, vinegar, and sugar sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5353
Entree: New Caledonia – Southern Culinary Region – Bougna (A traditional Kanak layered packet of chicken and seafood with root vegetables cooked in banana leaves and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5387
Entree: Mozambique – Southern Culinary Region – Galinha à Zambeziana (Mozambican braised chicken in a creamy coconut and cashew sauce with piri-piri and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 5392
Entree: Mongolia – Southern Culinary Region – Бууз ➤ Buuz (Steamed Mongolian meat-filled dumplings traditionally served hot)
Created by Kitchen2MyTable.com
Recipe ID: 5401
Entree: Micronesia – Southern Culinary Region – Tinaktak (Chamorro-style coconut milk stew of seasoned ground meat with greens and tomato)
Created by Kitchen2MyTable.com
Recipe ID: 5403
Entree: Mauritius – Southern Culinary Region – Dholl Puri (Thin flatbread laced with or filled by roasted ground yellow split peas, served with chutneys and curries)
Created by Kitchen2MyTable.com
Recipe ID: 5404
Entree: Mauritania – Southern Culinary Region – تشيبو جن ➤ Ceebu jen (Fish and rice cooked with mixed vegetables in a rich spiced tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 5405
Entree: Martinique – Southern Culinary Region – Colombo de Poulet (Martinican chicken stewed with a curried colombo spice blend and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5406