All Recipes
Showing 60 of 6750 recipes.
Entree: Montserrat – Escovitch Fish (Fried whole fish dressed with a hot pickled vegetable and vinegar sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4692
Entree: Monaco – Filet de Loup de Mer (Pan-seared European sea bass fillets with a classic lemon and white-wine beurre blanc)
Created by Kitchen2MyTable.com
Recipe ID: 4691
Entree: Moldova – Ghiveci de Legume (Moldovan mixed vegetable stew braised until tender in a tomato-herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4690
Entree: Mayotte – Zebu curry (Spiced island-style beef curry made with zebu, coconut milk, and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 4689
Entree: Marshall Islands – Fish and Taro (Island-style cooked fish served with boiled taro root and a coconut-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4688
Entree: Malta – Ross il-Forn (Oven-baked rice casserole layered with a savory tomato and meat sauce, peas, and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 4687
Entree: Mali – Grilled Fish with Attiéké (Whole seasoned and char-grilled fish served with attiéké, a steamed grated cassava couscous)
Created by Kitchen2MyTable.com
Recipe ID: 4686
Entree: Maldives – މަސް ހުނި ➤ Mas Huni (Shredded smoked tuna mixed with grated coconut, onion, and chili, typically eaten with flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 4685
Entree: Malawi – Pigeon Peas Curry (A Malawian-style spiced curry of pigeon peas simmered in tomato and coconut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4684
Entree: Macau – Chilicote (A Macanese spicy braised pork and chili stew)
Created by Kitchen2MyTable.com
Recipe ID: 4683
Entree: Liechtenstein – Forelle Blau (Whole trout gently poached in vinegar-scented water that turns the skin blue-black)
Created by Kitchen2MyTable.com
Recipe ID: 4682
Entree: Libya – Libyan Tajine (Baked savory meat-and-egg casserole often containing pasta and cheese)
Created by Kitchen2MyTable.com
Recipe ID: 4681
Entree: Liberia – Palava Sauce (A hearty Liberian one-pot stew of leafy greens cooked in palm oil with smoked fish and spiced tomato gravy)
Created by Kitchen2MyTable.com
Recipe ID: 4680
Entree: Lesotho – Tšoeu (A stiff white cornmeal porridge traditionally served with a savory meat and vegetable relish)
Created by Kitchen2MyTable.com
Recipe ID: 4679
Entree: Latvia – Cūkgaļas cepetis (Traditional Latvian roast pork seasoned and roasted until crisp)
Created by Kitchen2MyTable.com
Recipe ID: 4678
Entree: Kuwait – هريس ➤ Harees (Slow-cooked cracked wheat porridge mixed with tender meat)
Created by Kitchen2MyTable.com
Recipe ID: 4677
Entree: Jordan – رشوف ➤ Rashouf (Slow-braised Jordanian lamb and chickpea stew with tomato and yogurt)
Created by Kitchen2MyTable.com
Recipe ID: 4676
Entree: Jersey – Jersey Fish Pie (Creamy baked pie of mixed fish in a white sauce topped with mashed potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 4675
Entree: Jamaica – Saltfish Fritters (Crispy fried fritters made from shredded salted cod mixed with seasoned batter and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4674
Entree: Isle of Man – Scallop and Bacon Salad (Pan-seared sea scallops and crisp bacon served warm on mixed greens with a mustard-lemon dressing)
Created by Kitchen2MyTable.com
Recipe ID: 4673
Entree: Iceland – Saltfiskur (Rehydrated salted cod served poached or pan-fried, traditionally paired with potatoes and onions)
Created by Kitchen2MyTable.com
Recipe ID: 4672
Entree: Holy See (Vatican City State) – Abbacchio alla Romana (Roast young lamb seasoned with garlic, rosemary, lemon and white wine)
Created by Kitchen2MyTable.com
Recipe ID: 4671
Entree: Heard Island and McDonald Islands – Blackened Cod (Pan-seared cod fillets coated in a hot, smoky spice crust)
Created by Kitchen2MyTable.com
Recipe ID: 4670
Entree: Haiti – Pwason Gwo Sel (Whole salted and seasoned fried fish prepared in traditional Haitian style)
Created by Kitchen2MyTable.com
Recipe ID: 4669
Entree: Guyana – Fish Curry (Caribbean-style curried fish stewed in a spiced coconut-tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4668
Entree: Guinea – Riz Gras (Hearty West African tomato-and-spiced rice cooked with meat and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4667
Entree: Guernsey – Guernsey Fish Pie (Baked creamy white fish and smoked fish in a parsley sauce topped with mashed potato)
Created by Kitchen2MyTable.com
Recipe ID: 4666
Entree: Guam – Shrimp Patties (Pan-fried seasoned shrimp cakes commonly served in Guam)
Created by Kitchen2MyTable.com
Recipe ID: 4665
Entree: Grenada – Pepperpot (A rich, slow-simmered Caribbean meat stew flavored with cinnamon, hot peppers, and island spices)
Created by Kitchen2MyTable.com
Recipe ID: 4664
Entree: Gibraltar – Gibraltar-style Pizza (A thin Mediterranean-style pizza topped with tomatoes, anchovies, olives, capers, and local herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4663
Entree: Gambia – Nyambeh Nyebbeh (A Gambian peanut and tomato stew simmered with fish and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4662
Entree: Bouvet Island – Central Culinary Region – Baked King Crab (Oven-baked king crab served with garlic-herb butter and a golden breadcrumb gratin)
Created by Kitchen2MyTable.com
Recipe ID: 4661
Entree: Åland Islands – Kalops (Swedish-style slow-simmered beef stew flavored with onions and allspice)
Created by Kitchen2MyTable.com
Recipe ID: 4660
Entree: Gabon – Central Culinary Region – Manioc à la Sauce (Cassava boiled and served with a savory palm-oil and tomato-based sauce often enriched with smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 4659
Entree: Faroe Islands – Central Culinary Region – Turrur fiskur (Rehydrated dried cod simmered with potatoes in a simple butter-milk sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4658
Entree: Falkland Islands (Malvinas) – Central Culinary Region – Crab Risotto (Creamy Italian-style risotto made with fresh local crab meat)
Created by Kitchen2MyTable.com
Recipe ID: 4657
Entree: Estonia – Central Culinary Region – Praetud Räimed (Pan-fried Baltic herrings served with boiled potatoes and dill sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 4656
Entree: Eritrea – Central Culinary Region – ፍርፍር ➤ firfir (Torn injera mixed with a spicy stewed meat sauce and spiced clarified butter)
Created by Kitchen2MyTable.com
Recipe ID: 4655
Entree: Ecuador – Central Culinary Region – Seco de Chivo (Slow-braised goat stew in a cilantro-tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4654
Entree: Cyprus – Central Culinary Region – Halloumi Saganaki (Pan-seared Cypriot halloumi cheese served hot with lemon, oregano, and olive oil)
Created by Kitchen2MyTable.com
Recipe ID: 4653
Entree: Curacao – Central Culinary Region – Bolo Pretu (Hearty Curaçaoan seasoned meat loaf glazed with rum-molasses and local sofrito)
Created by Kitchen2MyTable.com
Recipe ID: 4652
Entree: Cuba – Central Culinary Region – Pescado a la Plancha (Firm white fish fillets seasoned and seared on a hot griddle with citrus and garlic)
Created by Kitchen2MyTable.com
Recipe ID: 4651
Entree: Croatia – Central Culinary Region – Krpice sa Zeljem (Small square pasta tossed with sautéed cabbage and smoked pork)
Created by Kitchen2MyTable.com
Recipe ID: 4650
Entree: Cook Islands – Central Culinary Region – Banana Poke (Baked mashed banana pudding thickened with arrowroot or cassava and served with coconut cream)
Created by Kitchen2MyTable.com
Recipe ID: 4649
Entree: Comoros – Central Culinary Region – Mshakiki (Charcoal-grilled spiced meat skewers marinated in citrus and warm East African spices)
Created by Kitchen2MyTable.com
Recipe ID: 4648
Entree: Cocos (Keeling) Islands – Central Culinary Region – Kangkung Belacan (Stir-fried water spinach cooked with spicy fermented shrimp paste and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4647
Entree: Christmas Island – Central Culinary Region – Gado-Gado (Indonesian-style mixed blanched vegetables, tofu, tempeh and boiled egg served with a savory-sweet peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4646
Entree: Chad – Central Culinary Region – Chadian Grilled Fish (Seasoned freshwater fish grilled and served with a spicy tomato-peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4645
Entree: Cayman Islands – Escovitch Fish (Fried whole fish dressed with a hot, tangy pickled vegetable vinaigrette)
Created by Kitchen2MyTable.com
Recipe ID: 4644
Entree: Burundi – Imvange (Hearty Burundian mixed maize and bean stew enriched with peanut)
Created by Kitchen2MyTable.com
Recipe ID: 4643
Entree: Brunei – Kari Ayam (Bruneian-style coconut milk chicken curry with warm spices and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 4642
Entree: Bolivia – Charque de Llama (Salt-cured, sun-dried llama meat used as a hearty jerky or rehydrated meat in Andean dishes)
Created by Kitchen2MyTable.com
Recipe ID: 4641
Entree: Bhutan – Shakam Datshi (Dried beef cooked with soft Bhutanese cheese and fresh chilies)
Created by Kitchen2MyTable.com
Recipe ID: 4640
Entree: Bermuda – Shark Hash (Pan-fried Bermudian hash of firm shark meat and potatoes seasoned with onions, bell pepper, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4639
Entree: Benin – Gboma Dessi (Hearty West African spinach and peanut stew with chicken and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 4638
Entree: Belize – Fry Jacks with Eggs and Beans (Crispy fried dough pockets served with fried eggs and seasoned stewed beans)
Created by Kitchen2MyTable.com
Recipe ID: 4637
Entree: Belarus – Смаженка ➤ Smazhenka (Hearty Belarusian skillet of fried pork with onions and mushrooms in a light savory gravy)
Created by Kitchen2MyTable.com
Recipe ID: 4636
Entree: Bahrain – المحمر ➤ Muhammar (Sweet saffron- and cardamom-scented rice lightly caramelized and often served with grilled or fried fish)
Created by Kitchen2MyTable.com
Recipe ID: 4635
Entree: Bahamas – Bahamian Peas and Rice (One-pot seasoned rice cooked with pigeon peas and salted pork, flavored with herbs and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4634
Entree: Aruba – Pan Bati (A dense, pan-fried cornmeal and flour flatbread commonly served in Aruba with savory stews or sweet toppings)
Created by Kitchen2MyTable.com
Recipe ID: 4633