All Recipes
Showing 60 of 6708 recipes.
Entree: Puerto Rico – Northern Culinary Region – Arroz con Gandules (Puerto Rican seasoned rice cooked with pigeon peas, pork, and sofrito)
Created by Kitchen2MyTable.com
Recipe ID: 5088
Entree: Pitcairn – Northern Culinary Region – Grilled Fish with Coconut Sauce (Island-style grilled white fish served with a creamy coconut-lime sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5087
Entree: Paraguay – Northern Culinary Region – Sopa Paraguaya (Dense baked corn and cheese casserole made with eggs, milk, and sautéed onions)
Created by Kitchen2MyTable.com
Recipe ID: 5086
Entree: Papua New Guinea – Northern Culinary Region – Mumu (Traditional earth-oven roast of pork, root vegetables, and greens wrapped and steamed in leaves)
Created by Kitchen2MyTable.com
Recipe ID: 5085
Entree: North Macedonia – Northern Culinary Region – Тавче гравче ➤ Tavche gravche (Baked Macedonian bean stew cooked and served in a shallow pan)
Created by Kitchen2MyTable.com
Recipe ID: 5083
Entree: North Korea – North Korean Mountain Cuisine – 김치찌개 ➤ Gimchi jjigae (Spicy Korean stew of aged kimchi simmered with pork, tofu, and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5082
Entree: Nicaragua – Northern Culinary Region – Nacatamal (Banana-leaf steamed Nicaraguan tamale of seasoned corn masa filled with pork, rice, and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5081
Entree: New Zealand – Maori Cuisine – Hāngī (Meat and root vegetables slow-cooked in an earthen pit over heated stones)
Created by Kitchen2MyTable.com
Recipe ID: 5080
Entree: New Caledonia – Northern Culinary Region – Bougna (Steamed banana leaf parcel of starchy roots, plantain, coconut milk, and seasoned meat cooked in an earth oven)
Created by Kitchen2MyTable.com
Recipe ID: 5079
Entree: Mozambique – Northern Culinary Region – Matapa (Savory stew of cassava leaves cooked with ground peanuts, coconut milk, and often shrimp)
Created by Kitchen2MyTable.com
Recipe ID: 5078
Entree: Montenegro – Northern Culinary Region – Kačamak (Thick cornmeal and potato porridge enriched with cheese and butter)
Created by Kitchen2MyTable.com
Recipe ID: 5077
Entree: Mongolia – Northern Culinary Region – Бууз ➤ Buuz (Steamed meat-filled dumplings traditionally made with seasoned ground mutton or beef)
Created by Kitchen2MyTable.com
Recipe ID: 5076
Entree: Micronesia – Northern Culinary Region – Tinaktak (One-pot Chamorro-style ground beef simmered in coconut milk with tomatoes and greens, served over rice)
Created by Kitchen2MyTable.com
Recipe ID: 5075
Entree: Mauritius – Northern Culinary Region – Bol Renversé (Mauritian inverted bowl of fried rice topped with an omelette and stir-fried meat and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5074
Entree: Mauritania – Northern Culinary Region – ثيبو جين ➤ Ceebu jën (Spiced tomato rice cooked with fish and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5073
Entree: Martinique – Northern Culinary Region – Poulet Boucané (Creole smoked spiced chicken)
Created by Kitchen2MyTable.com
Recipe ID: 5072
Entree: Madagascar – Northern Culinary Region – Ravitoto sy Henakisoa (Pork stewed with crushed cassava leaves)
Created by Kitchen2MyTable.com
Recipe ID: 5071
Entree: Luxembourg – Northern Culinary Region – Judd mat Gaardebounen (smoked pork with braised broad beans)
Created by Kitchen2MyTable.com
Recipe ID: 5070
Entree: Lithuania – Northern Culinary Region – Cepelinai (Large Lithuanian potato dumplings typically stuffed with seasoned meat and served with sour cream and bacon)
Created by Kitchen2MyTable.com
Recipe ID: 5069
Entree: Kyrgyzstan – Northern Culinary Region – Бешбармак ➤ Beshbarmak (Boiled meat and hand-cut flat noodles served with a seasoned onion broth)
Created by Kitchen2MyTable.com
Recipe ID: 5068
Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Baukin (Coconut-baked fish and breadfruit parcels steamed in leaves, a traditional island-style main course)
Created by Kitchen2MyTable.com
Recipe ID: 5067
Entree: Hong Kong – Northern Culinary Region – 煲仔飯 ➤ bou zai faan (Rice cooked in a claypot with savory sauces and toppings such as chicken and Chinese sausage)
Created by Kitchen2MyTable.com
Recipe ID: 5066
Entree: Honduras – Northern Culinary Region – Baleadas (Thick Honduran flour tortillas folded around refried beans, cheese, and crema)
Created by Kitchen2MyTable.com
Recipe ID: 5065
Entree: Guinea-Bissau – Northern Culinary Region – Caldo de Mancarra (peanut and tomato stew)
Created by Kitchen2MyTable.com
Recipe ID: 5064
Entree: Guatemala – Northern Culinary Region – Kak'ik (Traditional spicy Mayan turkey soup flavored with annatto, chiles, and local herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5063
Entree: Guadeloupe – Northern Culinary Region – Colombo de Poulet (Guadeloupean chicken stew simmered in a Colombo spice blend with coconut milk and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5062
Entree: Greenland – Northern Culinary Region – Suaasat (Traditional Greenlandic meat and barley soup flavored with onions, potatoes and whole peppercorns)
Created by Kitchen2MyTable.com
Recipe ID: 5061
Entree: Tunisia – Sahel Coast – بريك بالبيض ➤ Brik bil-bayḍ (Thin fried pastry parcel filled with a whole egg and savory tuna or herb filling)
Created by Kitchen2MyTable.com
Recipe ID: 5060
Entree: Switzerland – French Swiss – Fondue (Communal melted Swiss cheese served in a pot for dipping bread and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5059
Entree: Sweden – Skane / South Sweden – Äggakaka (Thick skillet-baked egg pancake from Skåne traditionally served with fried pork and lingonberry jam)
Created by Kitchen2MyTable.com
Recipe ID: 5058
Entree: Senegal – Dakar & Coastal Senegal – Thieboudienne (Senegalese tomato-based fish and rice with slow-stewed vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5057
Entree: Norway – Norwegian Coastal Seafood – Bacalao (Salted cod stew braised with tomatoes, potatoes, peppers, and olives)
Created by Kitchen2MyTable.com
Recipe ID: 5056
Entree: Lebanon – Bekaa Valley – كبة نية ➤ Kibbeh Nayyeh (Raw seasoned lamb and fine bulgur tartare served with herbs and olive oil)
Created by Kitchen2MyTable.com
Recipe ID: 5055
Entree: Laos – Luang Prabang / Northern Laos – ເຂົ້າສອຍຫຼວງພະບາງ ➤ Khao soi Luang Prabang (Luang Prabang–style Lao noodle soup of tender chicken in a clear savory broth with herbs and pickles)
Created by Kitchen2MyTable.com
Recipe ID: 5054
Entree: Kazakhstan – Northern Kazakhstan – Бешбармақ ➤ Beshbarmak (Boiled meat with broad hand-cut noodles served in a savory onion broth)
Created by Kitchen2MyTable.com
Recipe ID: 5053
Entree: Hungary – Great Plain – Hortobágyi Palacsinta (Savory Hungarian crepes filled with paprika‑seasoned meat ragout and finished with a creamy paprika sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5052
Entree: French Southern Territories – National Cuisine – Bouillabaisse (Provençal fish stew of mixed Mediterranean seafood in a saffron‑scented broth served with rouille and toasted bread)
Created by Kitchen2MyTable.com
Recipe ID: 5051
Entree: French Polynesia – National Cuisine – Fafa (Stewed taro leaves simmered in coconut milk with pork)
Created by Kitchen2MyTable.com
Recipe ID: 5050
Entree: French Guiana – National Cuisine – Bouillon d'Awara (Hearty stew of Awara palm fruit with mixed smoked and fresh meats and starchy vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5049
Entree: Eswatini – National Cuisine – Sishwala (Stiff maize porridge cooked to a firm, scoopable staple often eaten with stews or relishes)
Created by Kitchen2MyTable.com
Recipe ID: 5048
Entree: Equatorial Guinea – National Cuisine – Pepesup (Hearty Equatoguinean chicken and root vegetable stew with plantain and leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 5047
Entree: El Salvador – National Cuisine – Pupusas (Thick Salvadoran corn tortillas stuffed with cheese, pork, or beans and served with curtido and tomato salsa)
Created by Kitchen2MyTable.com
Recipe ID: 5046
Entree: Dominican Republic – National Cuisine – La Bandera (Traditional Dominican plate of white rice, stewed red beans, and braised chicken served with a simple cabbage salad)
Created by Kitchen2MyTable.com
Recipe ID: 5045
Entree: Dominica – National Cuisine – Mountain Chicken (Traditional Dominican fried frog legs in a tangy Creole-style sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5044
Entree: Djibouti – National Cuisine – Skoudehkaris (Djiboutian spiced one-pot rice and lamb stew cooked with potatoes and warm aromatic spices)
Created by Kitchen2MyTable.com
Recipe ID: 5043
Entree: Democratic Republic of the Congo – National Cuisine – Moambe Chicken (Chicken in palm-nut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5042
Entree: Czechia – Central Culinary Region – Svíčková na smetaně (Braised beef in a creamy roasted root-vegetable sauce traditionally served with bread dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 5041
Entree: Cote d'Ivoire – National Cuisine – Attiéké Poisson (Whole grilled or pan-fried fish served with Ivorian cassava couscous and a spicy tomato and onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5040
Entree: Costa Rica – National Cuisine – Gallo Pinto (Costa Rican seasoned rice and black beans stir-fry commonly served for breakfast or any meal)
Created by Kitchen2MyTable.com
Recipe ID: 5039
Entree: Central African Republic – National Cuisine – Muamba de Galinha (Spicy Central African chicken stew braised in palm oil with okra and ground peanuts)
Created by Kitchen2MyTable.com
Recipe ID: 5038
Entree: Cape Verde – National Cuisine – Cachupa (Hearty Cape Verdean slow-cooked stew of hominy, beans, vegetables, and mixed meats)
Created by Kitchen2MyTable.com
Recipe ID: 5037
Entree: Cameroon – National Cuisine – Ndolé (Savory Cameroonian stew of bitter leaves cooked with ground peanuts and hearty proteins such as beef and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 5036
Entree: Burkina Faso – National Cuisine – Riz Gras (One-pot West African tomato rice cooked with spiced chicken and mixed vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5035
Entree: Bulgaria – National Cuisine – каварма ➤ kavarma (Slow-braised Bulgarian pork and vegetable stew traditionally cooked in a covered pot)
Created by Kitchen2MyTable.com
Recipe ID: 5034
Entree: British Indian Ocean Territory – National Cuisine – Fish Curry (Spicy coconut-milk fish stew flavored with mustard seeds, curry leaves, and tamarind)
Created by Kitchen2MyTable.com
Recipe ID: 5033
Entree: Bosnia and Herzegovina – National Cuisine – Ćevapi (Grilled skinless minced-meat sausages served with flatbread and raw onions)
Created by Kitchen2MyTable.com
Recipe ID: 5031
Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Kabritu Stoba (A slow-braised Caribbean goat stew with aromatics, tomatoes, and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5030
Entree: Barbados – National Cuisine – Cou-Cou and Flying Fish (A creamy cornmeal and okra porridge served with seasoned flying fish and a tomato-based gravy)
Created by Kitchen2MyTable.com
Recipe ID: 5029
Entree: Antigua and Barbuda – National Cuisine – Fungee and Pepperpot (Dense cornmeal dumpling served with a richly seasoned meat and vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 5028
Entree: Antarctica – National Cuisine – Antarctic Krill Stir-Fry (Quick pan-fried Antarctic krill with crisp vegetables and savory seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 5027