All Recipes

Showing 60 of 6750 recipes.

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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
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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
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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
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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
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Entree: Honduras – Northern Culinary Region – Baleadas (Thick Honduran flour tortillas folded around refried beans, cheese, and crema)

Created by Kitchen2MyTable.com
Recipe ID: 5065
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Entree: Guinea-Bissau – Northern Culinary Region – Caldo de Mancarra (peanut and tomato stew)

Created by Kitchen2MyTable.com
Recipe ID: 5064
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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
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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
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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
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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
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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
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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
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Entree: Senegal – Dakar & Coastal Senegal – Thieboudienne (Senegalese tomato-based fish and rice with slow-stewed vegetables)

Created by Kitchen2MyTable.com
Recipe ID: 5057
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Entree: Norway – Norwegian Coastal Seafood – Bacalao (Salted cod stew braised with tomatoes, potatoes, peppers, and olives)

Created by Kitchen2MyTable.com
Recipe ID: 5056
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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
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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
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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
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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
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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
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Entree: French Polynesia – National Cuisine – Fafa (Stewed taro leaves simmered in coconut milk with pork)

Created by Kitchen2MyTable.com
Recipe ID: 5050
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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
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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
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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
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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
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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
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Entree: Dominica – National Cuisine – Mountain Chicken (Traditional Dominican fried frog legs in a tangy Creole-style sauce)

Created by Kitchen2MyTable.com
Recipe ID: 5044
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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
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Entree: Democratic Republic of the Congo – National Cuisine – Moambe Chicken (Chicken in palm-nut sauce)

Created by Kitchen2MyTable.com
Recipe ID: 5042
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Entree: Uzbekistan – Fergana Valley – Plov (Hearty Uzbek rice pilaf cooked with lamb, carrots, onions, and warming spices)

Created by Kitchen2MyTable.com
Recipe ID: 5025
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Entree: Ireland – Dublin & East – Dublin Coddle (Hearty slow-simmered Irish stew of sausages, bacon, potatoes, and onions)

Created by Kitchen2MyTable.com
Recipe ID: 5014
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Entree: Iraq – Basra & South – مسگوف ➤ Masgouf (Iraqi open-fire grilled butterflied carp seasoned and charred over embers)

Created by Kitchen2MyTable.com
Recipe ID: 5013
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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
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Entree: Georgia – Imereti – იმერეთული ხაჭაპური ➤ Imeretuli Khachapuri (Soft leavened bread from Imereti stuffed with melted regional cheeses)

Created by Kitchen2MyTable.com
Recipe ID: 5011
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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
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Entree: Denmark – Central Culinary Region – Frikadeller (Pan-fried Danish pork and veal meatballs)

Created by Kitchen2MyTable.com
Recipe ID: 5009