All Recipes
Showing 60 of 6708 recipes.
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
Entree: Madagascar – Southern Culinary Region – Akoho sy Voanio (Braised chicken stewed in coconut milk with tomatoes, garlic, and ginger)
Created by Kitchen2MyTable.com
Recipe ID: 5407
Entree: Kyrgyzstan – Southern Culinary Region – бешбармак ➤ beshbarmak (Boiled meat served over wide hand-rolled noodles with a clear onion broth)
Created by Kitchen2MyTable.com
Recipe ID: 5408
Entree: Kiribati – Southern Culinary Region – Palusami (Taro leaves filled with coconut cream and seasoned meat then baked until rich and tender)
Created by Kitchen2MyTable.com
Recipe ID: 5409
Entree: Hong Kong – Southern Culinary Region – 咕嚕肉 ➤ Gu lou yuk (Crispy battered pork tossed in a glossy sweet-tangy sauce with bell peppers and pineapple)
Created by Kitchen2MyTable.com
Recipe ID: 5410
Entree: Honduras – Southern Culinary Region – Pollo con Tajadas (Honduran marinated fried chicken served with long-sliced fried green plantains and pickled cabbage)
Created by Kitchen2MyTable.com
Recipe ID: 5411
Entree: Guinea-Bissau – Southern Culinary Region – Caldo de Peixe (Hearty West African fish soup with tomatoes, palm oil, and okra)
Created by Kitchen2MyTable.com
Recipe ID: 5412
Entree: Guatemala – Southern Culinary Region – Pepián (Hearty Guatemalan spiced chicken stew thickened with roasted seeds and toasted bread)
Created by Kitchen2MyTable.com
Recipe ID: 5413
Entree: Guadeloupe – Southern Culinary Region – Colombo de Poulet (Guadeloupean chicken stew seasoned with Colombo spice blend and island vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5445
Entree: Greenland – Southern Culinary Region – Suaasat (Traditional Greenlandic meat soup made with game or marine meat, root vegetables, and barley)
Created by Kitchen2MyTable.com
Recipe ID: 5497
Entree: Tunisia – Southern Tunisia – كسكسي بالسمك ➤ Kuskusi bil-samak (Steamed semolina couscous served with a spiced fish stew)
Created by Kitchen2MyTable.com
Recipe ID: 5523
Entree: Switzerland – German Swiss – Zürcher Geschnetzeltes (Thinly sliced veal in a creamy mushroom and white wine sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5617
Entree: Sweden – Stockholm & Central Sweden – Köttbullar med Potatismos (Swedish meatballs served with creamy mashed potatoes and a rich brown cream gravy)
Created by Kitchen2MyTable.com
Recipe ID: 5676
Entree: Senegal – Northern Senegal – Thieboudienne (Senegalese fish and rice cooked in a tomato-based sauce with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5683
Entree: Norway – Oslo & Eastern Norway – Fårikål (Slow-cooked Norwegian lamb and cabbage stew seasoned with whole black peppercorns)
Created by Kitchen2MyTable.com
Recipe ID: 5744
Entree: Lebanon – Mount Lebanon – كبة نية ➤ kibbeh nayyeh (Lebanese raw spiced lamb and bulgur tartare served with olive oil and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5859
Entree: Laos – Southern Laos – ລາບຊິນໝູ ➤ Laap Sin Moo (Laotian minced pork salad dressed with fish sauce, lime, toasted rice, herbs, and chili)
Created by Kitchen2MyTable.com
Recipe ID: 5906
Entree: Kazakhstan – Southern Kazakhstan – Бешбармақ ➤ Beshbarmak (Boiled meat and wide flat noodles served with an onion broth and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5986
Entree: Hungary – Northern Hungary – Gulyásleves (Hearty Hungarian paprika-spiced beef and vegetable soup)
Created by Kitchen2MyTable.com
Recipe ID: 6269
Entree: French Southern Territories – Northern Culinary Region – Bouillabaisse (Traditional Provençal fish stew of mixed fish, shellfish, vegetables, and saffron-infused broth)
Created by Kitchen2MyTable.com
Recipe ID: 6274
Entree: French Polynesia – Northern Culinary Region – Fafa (Taro leaf stew cooked in coconut cream often prepared with pork or fish)
Created by Kitchen2MyTable.com
Recipe ID: 6330
Entree: French Guiana – Northern Culinary Region – Bouillon d'Awara (Hearty Creole palm fruit stew with smoked meats, fish, and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6395
Entree: Eswatini – Northern Culinary Region – Sishwala (Thick maize porridge served with a savory beef and peanut gravy common in Eswatini)
Created by Kitchen2MyTable.com
Recipe ID: 6448
Entree: Equatorial Guinea – Northern Culinary Region – Pepesup (Spicy palm-oil fish and vegetable stew typical of Equatorial Guinea)
Created by Kitchen2MyTable.com
Recipe ID: 6551
Entree: El Salvador – Northern Culinary Region – Pupusas (Thick Salvadoran corn masa discs stuffed with seasoned cheese, pork, or beans, traditionally served with curtido and tomato salsa)
Created by Kitchen2MyTable.com
Recipe ID: 6594
Entree: Dominican Republic – Northern Culinary Region – La Bandera (Classic Dominican plate of white rice, stewed red beans, and a savory braised meat served with plantains and a simple salad)
Created by Kitchen2MyTable.com
Recipe ID: 6600
Entree: Dominica – Northern Culinary Region – Mountain Chicken (Traditional Dominica preparation of giant frog legs cooked in a Creole-style sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6708
Entree: Djibouti – Northern Culinary Region – Skoudehkaris (Djiboutian spiced rice cooked with tender lamb and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6707
Entree: Democratic Republic of the Congo – Northern Culinary Region – Liboké de Poisson (Fish wrapped in leaves and steamed with aromatic vegetables and palm oil)
Created by Kitchen2MyTable.com
Recipe ID: 6706
Entree: Czechia – Moravia – Vepřo knedlo zelo (Roast pork served with Czech bread dumplings and braised sauerkraut)
Created by Kitchen2MyTable.com
Recipe ID: 6705
Entree: Cote d'Ivoire – Northern Culinary Region – Kedjenou de Poulet (Ivorian slow-braised spicy chicken cooked with vegetables in a tightly sealed pot)
Created by Kitchen2MyTable.com
Recipe ID: 6704
Entree: Costa Rica – Northern Culinary Region – Gallo Pinto (Costa Rican savory fried rice and beans seasoned with onions, peppers, cilantro, and Salsa Lizano)
Created by Kitchen2MyTable.com
Recipe ID: 6703
Entree: Cape Verde – Northern Culinary Region – Cachupa (Hearty slow-cooked Cape Verdean stew of corn, beans, vegetables and often pork or sausage)
Created by Kitchen2MyTable.com
Recipe ID: 6702
Entree: Cameroon – Northern Culinary Region – Ndolé (Cameroonian bitterleaf and peanut stew cooked with spiced beef or shrimp)
Created by Kitchen2MyTable.com
Recipe ID: 6701
Entree: Burkina Faso – Northern Culinary Region – Poulet Yassa (Marinated and braised chicken with caramelized onions, lemon, and mustard served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 6700
Entree: Bulgaria – Northern Culinary Region – Каварма ➤ Kavarma (Slow-cooked Bulgarian meat and vegetable stew traditionally finished in a covered pot)
Created by Kitchen2MyTable.com
Recipe ID: 6699
Entree: British Indian Ocean Territory – Northern Culinary Region – Grilled Fish with Coconut Milk (Grilled firm white fish served in a fragrant spiced coconut milk sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6698
Entree: Botswana – Northern Culinary Region – Seswaa (Slow-cooked, shredded beef traditionally pounded and served with thick maize porridge)
Created by Kitchen2MyTable.com
Recipe ID: 6697
Entree: Bosnia and Herzegovina – Northern Culinary Region – Ćevapi (Small grilled minced meat sausages traditionally served with flatbread and chopped raw onions)
Created by Kitchen2MyTable.com
Recipe ID: 6696
Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Kabritu Stoba (Slow-braised Caribbean goat stew with aromatics, tomatoes, and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6695
Entree: Barbados – Northern Culinary Region – Cou-Cou and Flying Fish (Cornmeal and okra porridge served with seasoned flying fish in a Bajan pepper-tomato gravy)
Created by Kitchen2MyTable.com
Recipe ID: 6694
Entree: Antigua and Barbuda – Northern Culinary Region – Fungee and Pepperpot (Cornmeal-based polenta served with a slow-simmered meat and okra stew flavored with Caribbean spices)
Created by Kitchen2MyTable.com
Recipe ID: 6693
Entree: Antarctica – Northern Culinary Region – Grilled Antarctic Cod (Charred firm white fish fillets seasoned with citrus and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6692