All Recipes
Showing 60 of 6750 recipes.
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
Entree: American Samoa – National Cuisine – Palusami (Taro leaf parcels filled with coconut cream and savory fillings then baked or steamed until tender)
Created by Kitchen2MyTable.com
Recipe ID: 5026
Entree: Uzbekistan – Fergana Valley – Plov (Hearty Uzbek rice pilaf cooked with lamb, carrots, onions, and warming spices)
Created by Kitchen2MyTable.com
Recipe ID: 5025
Entree: Tanzania – Lake Victoria Tanzania – Ugali na Samaki (Stiff cornmeal porridge served with a spiced tomato fish stew)
Created by Kitchen2MyTable.com
Recipe ID: 5024
Entree: Syria – Coastal Syria – صيادية ➤ Sayadiyah (Spiced fish pilaf of seasoned rice topped with caramelized onions and toasted nuts)
Created by Kitchen2MyTable.com
Recipe ID: 5023
Entree: Sri Lanka – Jaffna Tamil Cuisine – யாழ்ப்பாண நண்டு கறி ➤ Yāzhppāṇam Nandu Kari (Spicy Jaffna-style crab curry cooked with roasted spice paste and coconut)
Created by Kitchen2MyTable.com
Recipe ID: 5022
Entree: South Korea – Gyeongsang – 안동찜닭 ➤ Andong jjimdak (Braised Andong-style chicken with vegetables and sweet soy-based sauce and glass noodles)
Created by Kitchen2MyTable.com
Recipe ID: 5021
Entree: Romania – Dobrogea – Saramura de Pește (Dobrogean grilled fish served with a hot garlicky salted broth poured over and accompanied by polenta)
Created by Kitchen2MyTable.com
Recipe ID: 5020
Entree: Netherlands – Friesland – Friese Dúmkes (Small Frisian potato dumplings pan-fried with smoked eel and bacon in a mustard-onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5019
Entree: Nepal – Kathmandu Valley – मोमो ➤ momo (Steamed or fried Nepalese dumplings filled with seasoned meat or vegetables served with a spicy dipping sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5018
Entree: Myanmar – Kachin & Northern Myanmar – ကချင်ကြက်ဟင်း ➤ Kachin kyet hin (A hearty Kachin-style chicken curry braised with aromatics, fermented soybean and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5017
Entree: Kenya – Kenyan Pastoral Cuisine – Nyama Choma (East African charcoal-grilled meat, traditionally goat or beef, seasoned simply and served with fresh kachumbari)
Created by Kitchen2MyTable.com
Recipe ID: 5016
Entree: Israel – Israeli Street Food – סביח ➤ Sabich (Israeli stuffed pita filled with fried eggplant, hard-boiled eggs, tahini, pickles, and tangy mango amba)
Created by Kitchen2MyTable.com
Recipe ID: 5015
Entree: Ireland – Dublin & East – Dublin Coddle (Hearty slow-simmered Irish stew of sausages, bacon, potatoes, and onions)
Created by Kitchen2MyTable.com
Recipe ID: 5014
Entree: Iraq – Basra & South – مسگوف ➤ Masgouf (Iraqi open-fire grilled butterflied carp seasoned and charred over embers)
Created by Kitchen2MyTable.com
Recipe ID: 5013
Entree: Ghana – Ashanti – Fufu with Light Soup (Smooth pounded cassava and plantain dough served with a clear spiced meat and tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 5012
Entree: Georgia – Imereti – იმერეთული ხაჭაპური ➤ Imeretuli Khachapuri (Soft leavened bread from Imereti stuffed with melted regional cheeses)
Created by Kitchen2MyTable.com
Recipe ID: 5011
Entree: Finland – Finnish Coastal Cuisine – Grilled Baltic Herring (Char-grilled small Baltic herring served whole with lemon and dill)
Created by Kitchen2MyTable.com
Recipe ID: 5010
Entree: Denmark – Central Culinary Region – Frikadeller (Pan-fried Danish pork and veal meatballs)
Created by Kitchen2MyTable.com
Recipe ID: 5009