All Recipes

Showing 60 of 6708 recipes.

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Entree: Saint Martin (French part) – Boudin Créole (Creole-style spiced pork and rice sausage commonly made in the French Caribbean)

Created by Kitchen2MyTable.com
Recipe ID: 4464
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Entree: Saint Lucia – Stewed Pork (A slow-simmered Caribbean pork stew seasoned with citrus, garlic, herbs, and warm spices)

Created by Kitchen2MyTable.com
Recipe ID: 4463
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Entree: Saint Helena, Ascension and Tristan da Cunha – Fried Fish and Plantains (Crispy fried fish served with sweet fried plantain slices)

Created by Kitchen2MyTable.com
Recipe ID: 4462
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Entree: Saint Barthélemy – Blaff de Poisson (Poached Creole fish cooked in a bright spiced citrus-herb broth)

Created by Kitchen2MyTable.com
Recipe ID: 4461
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Entree: Rwanda – Inyama y'inka (Traditional Rwandan braised beef in a tomato‑onion and ginger sauce)

Created by Kitchen2MyTable.com
Recipe ID: 4460
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Entree: Réunion – Cari Langouste (Réunion-style spiny lobster curry in a fragrant tomato and spice sauce)

Created by Kitchen2MyTable.com
Recipe ID: 4459
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Entree: Qatar – جريش ➤ Jareesh (Hearty Qatari savory porridge of crushed wheat slowly cooked with lamb and aromatic spices)

Created by Kitchen2MyTable.com
Recipe ID: 4458
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Entree: Panama – Chorizo Tableño (Panamanian fresh pork chorizo sautéed with peppers, onions, and tomatoes and served with rice and fried plantains)

Created by Kitchen2MyTable.com
Recipe ID: 4457
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Entree: Palau – Fish Wrapped in Banana Leaves (Palauan-style whole fish marinated with coconut, citrus, and aromatics then steamed or grilled in banana leaves)

Created by Kitchen2MyTable.com
Recipe ID: 4456
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Entree: Oman – سكينة ➤ Sakina (Omani spiced lamb and rice bake flavored with saffron and warm Arabian spices)

Created by Kitchen2MyTable.com
Recipe ID: 4455
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Entree: Northern Mariana Islands – Pancit Canton (Stir-fried Filipino-style wheat egg noodles with pork, shrimp, and mixed vegetables)

Created by Kitchen2MyTable.com
Recipe ID: 4454
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Entree: Norfolk Island – Sweet Potato and Fish Pie (A baked savory pie of flaked white fish in a creamy vegetable sauce topped with mashed sweet potato)

Created by Kitchen2MyTable.com
Recipe ID: 4453
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Entree: Niue – Niuean Coconut Crab (Traditional Niuean dish of crab meat simmered in rich coconut milk with island aromatics and greens)

Created by Kitchen2MyTable.com
Recipe ID: 4452
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Entree: Niger – Moringa Stew (Hearty West African stew of moringa leaves simmered with tomato, aromatics, and often smoked fish or peanut)

Created by Kitchen2MyTable.com
Recipe ID: 4451
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Entree: Nauru – Taro Leaf and Coconut Stew (Creamy coconut stew of tender cooked taro leaves and fish)

Created by Kitchen2MyTable.com
Recipe ID: 4450
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Entree: Namibia – Pap en Vleis (Thick cornmeal porridge served with grilled meat and a savory tomato-onion gravy)

Created by Kitchen2MyTable.com
Recipe ID: 4449
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Entree: Montserrat – Callaloo with Crab (Caribbean dasheen leaf and okra stew simmered with crab, coconut milk, and aromatics)

Created by Kitchen2MyTable.com
Recipe ID: 4448
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Entree: Monaco – Gnocchi à la Niçoise (Potato dumplings tossed in a Niçoise-style tomato, olive, anchovy, and herb sauce)

Created by Kitchen2MyTable.com
Recipe ID: 4447
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Entree: Mayotte – Cabri massalé (Stewed goat in a Massalé spice blend)

Created by Kitchen2MyTable.com
Recipe ID: 4445
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Entree: Marshall Islands – Octopus Curry (Braised octopus in a fragrant coconut curry sauce with island spices)

Created by Kitchen2MyTable.com
Recipe ID: 4444
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Entree: Malta – Kapunata (Maltese stewed vegetable medley of eggplant, peppers, tomatoes, olives and capers)

Created by Kitchen2MyTable.com
Recipe ID: 4443
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Entree: Mali – Fried Plantains with Sauce (Pan-fried ripe plantains served with a savory West African tomato-peanut sauce)

Created by Kitchen2MyTable.com
Recipe ID: 4442
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Entree: Maldives – ހުނި ރޮށި ➤ Huni Roshi (Toasted shredded coconut flatbread commonly served with savory fillings or curries)

Created by Kitchen2MyTable.com
Recipe ID: 4441
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Entree: Malawi – Cassava with Beans (Hearty Malawian stew of boiled cassava combined with a spiced tomato and peanut seasoned bean stew)

Created by Kitchen2MyTable.com
Recipe ID: 4440
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Entree: Macau – Porco Bafassá (Slow-braised Macanese pork in a tangy-spiced sauce with shrimp paste and chouriço)

Created by Kitchen2MyTable.com
Recipe ID: 4439
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Entree: Liechtenstein – Schweinsbraten (A slow-roasted pork shoulder with crisp crackling served with a savory pan gravy)

Created by Kitchen2MyTable.com
Recipe ID: 4438
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Entree: Libya – عصيدة ➤ ʿAṣīda (A dense cooked wheat dough or porridge formed into a mound and served with butter and a savory meat stew)

Created by Kitchen2MyTable.com
Recipe ID: 4437
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Entree: Liberia – Attieke with Fish (Fermented cassava couscous served with spiced grilled or fried fish and fresh salad)

Created by Kitchen2MyTable.com
Recipe ID: 4436
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Entree: Lesotho – Chakalaka (Spicy stewed vegetable relish made with tomatoes, peppers, carrots, and beans)

Created by Kitchen2MyTable.com
Recipe ID: 4435
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Entree: Latvia – Rupjmaizes kārtojums (Layered dessert of toasted dark rye bread crumbs, sweetened whipped cream, and berries)

Created by Kitchen2MyTable.com
Recipe ID: 4434
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Entree: Kuwait – كباب كويتي ➤ Kabab Kuwaiti (Grilled spiced ground lamb and beef skewers typical of Kuwaiti home cooking)

Created by Kitchen2MyTable.com
Recipe ID: 4433
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Entree: Jordan – صيادية ➤ Sayadiyah (Spiced fish and rice pilaf flavored with caramelized onions and warm Middle Eastern spices)

Created by Kitchen2MyTable.com
Recipe ID: 4432
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Entree: Jersey – Jersey Pork Tenderloin with Cider (Pan-seared pork tenderloin glazed with local cider and mustard)

Created by Kitchen2MyTable.com
Recipe ID: 4431
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Entree: Jamaica – Bammy and Fish (Traditional Jamaican cassava flatbreads served with seasoned fried fish)

Created by Kitchen2MyTable.com
Recipe ID: 4430
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Entree: Isle of Man – Roast Manx Lamb (Roasted leg of lamb from the Isle of Man, seasoned with local herbs and served with roasted root vegetables)

Created by Kitchen2MyTable.com
Recipe ID: 4429
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Entree: Iceland – Lambalæri (Hearty Icelandic lamb and root vegetable stew with barley, slowly simmered until tender)

Created by Kitchen2MyTable.com
Recipe ID: 4428
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Entree: Holy See (Vatican City State) – Supplì al Telefono (Roman fried rice croquette filled with tomato-scented rice and melting mozzarella)

Created by Kitchen2MyTable.com
Recipe ID: 4427
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Entree: Haiti – Kabrit An Sòs (Braised goat cooked until tender in a spiced Creole tomato sauce)

Created by Kitchen2MyTable.com
Recipe ID: 4425
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Entree: Guyana – Dhal and Rice (Comforting curried lentils seasoned with aromatics, served alongside steamed rice)

Created by Kitchen2MyTable.com
Recipe ID: 4424
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Entree: Guinea – Kansiye (Hearty Guinean peanut-tomato stew with beef and leafy greens)

Created by Kitchen2MyTable.com
Recipe ID: 4423
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Entree: Guernsey – Guernsey Pork and Cabbage (Slow-cooked pork shoulder with cabbage and root vegetables in a simple broth)

Created by Kitchen2MyTable.com
Recipe ID: 4422
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Entree: Guam – Beef Tinala Katne (Chamorro-style marinated and grilled beef)

Created by Kitchen2MyTable.com
Recipe ID: 4421
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Entree: Grenada – Crab Back (Baked Grenadian-style seasoned crab meat mixture stuffed into shells or a dish and browned on top)

Created by Kitchen2MyTable.com
Recipe ID: 4420
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Entree: Gibraltar – Bacalao a la Vizcaína (Salted cod simmered in a rich Basque-style red pepper and tomato sauce)

Created by Kitchen2MyTable.com
Recipe ID: 4419
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Entree: Gambia – Mbahal (Hearty Gambian peanut and tomato stew with chicken and smoked fish, served with rice)

Created by Kitchen2MyTable.com
Recipe ID: 4418
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Entree: Bouvet Island – Central Culinary Region – Kelp-Crusted Cod (Pan-seared cod fillets coated with toasted kelp and breadcrumbs, finished with a lemon-butter and seaweed broth)

Created by Kitchen2MyTable.com
Recipe ID: 4417
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Entree: Åland Islands – Pyttipanna (Scandinavian pan-fried hash of diced potatoes, onions, and meats often served with fried egg and pickles)

Created by Kitchen2MyTable.com
Recipe ID: 4416
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Entree: Gabon – Central Culinary Region – Bœuf à la Gabonaise (Gabonese braised beef in a rich palm-oil and peanut-tomato sauce)

Created by Kitchen2MyTable.com
Recipe ID: 4415
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Entree: Fiji – Central Culinary Region – Tavioka (Boiled cassava stewed in coconut milk and aromatics to make a hearty Fijian starchy main)

Created by Kitchen2MyTable.com
Recipe ID: 4414
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Entree: Faroe Islands – Central Culinary Region – Færøsk laks (Oven-roasted Atlantic salmon fillets seasoned simply in traditional Faroese style and served with boiled potatoes and fresh herbs)

Created by Kitchen2MyTable.com
Recipe ID: 4413
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Entree: Falkland Islands (Malvinas) – Central Culinary Region – Stuffed Squid (Whole squid filled with a savory breadcrumb and herb mixture, cooked in a light tomato and white wine sauce)

Created by Kitchen2MyTable.com
Recipe ID: 4412
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Entree: Estonia – Central Culinary Region – Kiluvõileib (Open-faced buttered dark rye sandwich topped with Baltic sprats, sliced hard-boiled egg, and fresh dill)

Created by Kitchen2MyTable.com
Recipe ID: 4411
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Entree: Eritrea – Central Culinary Region – فول مدمس ➤ Ful Mudammas (Slow-simmered fava beans seasoned with garlic, lemon, and olive oil)

Created by Kitchen2MyTable.com
Recipe ID: 4410
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Entree: Ecuador – Central Culinary Region – Arroz con Menestra y Carne Asada (Rice served with a seasoned lentil stew and grilled marinated beef)

Created by Kitchen2MyTable.com
Recipe ID: 4409
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Entree: Cyprus – Central Culinary Region – Λούντζα ➤ Loúntza (Smoked cured pork loin from Cyprus, typically sliced and pan-fried or served with cheese)

Created by Kitchen2MyTable.com
Recipe ID: 4408
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Entree: Curacao – Central Culinary Region – Karni Stoba (Slow-braised Curaçao beef stew with tomatoes, island spices, and a hint of vinegar)

Created by Kitchen2MyTable.com
Recipe ID: 4407
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Entree: Cuba – Central Culinary Region – Pernil Asado (Slow-roasted marinated pork shoulder flavored with garlic, citrus mojo, and oregano)

Created by Kitchen2MyTable.com
Recipe ID: 4406
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Entree: Croatia – Central Culinary Region – Janjetina na Ražnju (Spit-roasted whole lamb seasoned with garlic, olive oil, and regional herbs)

Created by Kitchen2MyTable.com
Recipe ID: 4405
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Entree: Cook Islands – Central Culinary Region – Coconut Fish Curry (Firm white fish simmered in a fragrant coconut and curry sauce)

Created by Kitchen2MyTable.com
Recipe ID: 4404
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Entree: Comoros – Central Culinary Region – Mkatra Foutra (Coconut-braised spiced chicken with plantains)

Created by Kitchen2MyTable.com
Recipe ID: 4403