All Recipes
Showing 60 of 6708 recipes.
Entree: Ukraine – Carpathian Ukraine – Вареники ➤ Varenyky (Ukrainian boiled filled dumplings commonly served with butter, fried onions, and sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 4280
Entree: Egypt – Alexandria & Mediterranean – حمام محشي ➤ Hammam Mahshi (Whole pigeons stuffed with seasoned rice and herbs then roasted or braised)
Created by Kitchen2MyTable.com
Recipe ID: 4279
Entree: Bangladesh – Bangladeshi Street Food – বিফ ভুনা ➤ Bif Bhuna (Thick, spiced Bangladeshi beef cooked in a reduced onion-tomato masala)
Created by Kitchen2MyTable.com
Recipe ID: 4278
Entree: Algeria – Algiers & North Coast – طاجين جلبانة ➤ Tajīn Jelbāna (North African slow-cooked lamb stew with green peas in a spiced tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4277
Entree: Afghanistan – Central Culinary Region – پلو با گوشت بره ➤ Polo ba gosht-e bareh (Fragrant rice pilaf cooked with tender lamb, carrots, raisins, and warming spices)
Created by Kitchen2MyTable.com
Recipe ID: 4276
Entree: Chile – Central Chile – Carbonada (Hearty Chilean beef and vegetable stew with potatoes, squash, corn, and tomatoes)
Created by Kitchen2MyTable.com
Recipe ID: 4275
Entree: Vietnam – Central Vietnam – Bún Chả Cá (Rice vermicelli served in a savory fish-and-tomato broth with Vietnamese fish cakes and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4274
Entree: Thailand – Bangkok Street Food – ไข่เจียว ➤ khai jiew (Thai-style fluffy deep-fried omelette often served over rice and seasoned with fish sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4273
Entree: South Africa – Afrikaner / Boer – Frikkadel (South African spiced minced meat patties or meatballs commonly baked or fried)
Created by Kitchen2MyTable.com
Recipe ID: 4272
Entree: Portugal – Alentejo – Perdiz à Convento de Alcântara (Convent-style braised partridge in a rich Alentejo sauce of wine, bacon, olives and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4271
Entree: Poland – Greater Poland – Placki Ziemniaczane (Crisp pan-fried grated potato pancakes commonly served with sour cream or applesauce)
Created by Kitchen2MyTable.com
Recipe ID: 4270
Entree: Philippines – Bicol – Kandingga (Bicol-style spicy coconut milk stew of goat meat simmered with chiles and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4269
Entree: Peru – Afro-Peruvian – Anticuchos (Skewered, marinated and grilled beef heart served with traditional Peruvian seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 4268
Entree: Morocco – Atlas Mountains – زعلوك باللحم ➤ Zaalouk bil-lahm (Warm cooked eggplant and tomato salad combined with tender spiced braised lamb)
Created by Kitchen2MyTable.com
Recipe ID: 4267
Entree: Malaysia – Kuala Lumpur – Ayam Percik (Grilled or roasted marinated chicken finished with a spicy-sweet coconut basting sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4266
Entree: Greece – Aegean Islands – Αστακομακαρονάδα ➤ Astakomakaronáda (Aegean-style lobster pasta in a fragrant tomato and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4265
Entree: Colombia – Amazonian Colombia – Sopa de Caracol (hearty coconut and freshwater-snail stew with plantain)
Created by Kitchen2MyTable.com
Recipe ID: 4264
Entree: Australia – Australian Indigenous & Bush Foods – Quandong Glazed Pork (Roast pork loin brushed with a tangy-sweet glaze made from quandong, a native Australian wild peach, and seasoned with bush spices)
Created by Kitchen2MyTable.com
Recipe ID: 4263
Entree: United Kingdom – British Indian Cuisine – Prawn Madras (Spicy tomato-based curried prawns cooked in a tangy Madras-style sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4262
Entree: Turkey – Adana & Cukurova – Kuzu Kapama (Slow-sealed lamb stew braised in butter and spices, traditionally cooked until very tender and served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 4261
Entree: Pakistan – Balochistan – بلوچِی کڑاہی ➤ Balochi Karahi (Spicy Balochistani wok-style lamb karahi simmered in tomatoes, garlic, and green chilies)
Created by Kitchen2MyTable.com
Recipe ID: 4260
Entree: Nigeria – Calabar / Efik-Ibibio – Ukang Ukom (Calabar Efik fish and leafy-green stew cooked in palm oil with smoked seafood and ground crayfish)
Created by Kitchen2MyTable.com
Recipe ID: 4259
Entree: Japan – Chubu – 飛騨牛ステーキ ➤ Hida gyū sutēki (Pan-seared premium Hida wagyu steak, simply seasoned and finished with a soy-mirin glaze)
Created by Kitchen2MyTable.com
Recipe ID: 4258
Entree: Iran – Azerbaijani Iran – خورشت بادمجان ➤ Khoresht-e Bādemjān (Eggplant and lamb stew simmered in a saffron-tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4257
Entree: Ethiopia – Addis Ababa – አዋዘ ቲብስ ➤ Awaze Tibs (Spicy Ethiopian sautéed beef cubes tossed in awaze chili-honey berbere sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4256
Entree: Canada – Alberta – Beef and Barley Stew (Hearty slow-simmered beef stew with pearled barley and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4255
Entree: Spain – Andalusia – Tortilla de Camarones (Crisp Andalusian shrimp fritters made from a thin, herbed batter)
Created by Kitchen2MyTable.com
Recipe ID: 4254
Entree: Russia – Arctic North – Жаркое ➤ Zharkoye (Hearty Russian meat and potato stew braised with root vegetables and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4253
Entree: Germany – Baden – Badischer Zwiebelkuchen (Savory Baden-style onion tart with bacon and creamy egg custard on a yeast dough)
Created by Kitchen2MyTable.com
Recipe ID: 4252
Entree: Brazil – Amazonas – Peixe na Brasa (Grilled Amazon river fish seasoned and charred over hot coals)
Created by Kitchen2MyTable.com
Recipe ID: 4251
Entree: Mexico – Baja California – Chicharrón de Pescado (Crispy battered and fried white fish typical of Baja California)
Created by Kitchen2MyTable.com
Recipe ID: 4250
Entree: Italy – Abruzzo – Agnello Cacio e Uova (Braised lamb finished with a rich Pecorino and egg sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4249
Entree: Indonesia – Aceh – Gulai Itik (Acehnese duck curry simmered in spiced coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 4248
Entree: France – Alsace – Rognons de Veau à l'Alsacienne (Veal kidneys sautéed in an Alsatian cream and white wine sauce with bacon and mustard)
Created by Kitchen2MyTable.com
Recipe ID: 4247
Entree: China – Anhui – 徽州熏鸭 ➤ Huīzhōu xūn yā (Huizhou-style duck that is braised in a spiced soy broth then finished with a fragrant tea-and-rice smoke)
Created by Kitchen2MyTable.com
Recipe ID: 4246
Entree: Zambia – Chibwabwa (Braised Zambian pumpkin leaves cooked with ground peanuts and smoked fish, traditionally served with maize nshima)
Created by Kitchen2MyTable.com
Recipe ID: 4245
Entree: Virgin Islands, British – Grilled Lobster (Split and charred Caribbean lobster brushed with garlic-lime butter)
Created by Kitchen2MyTable.com
Recipe ID: 4244
Entree: Vanuatu – Coconut Crab (Braised coconut crab cooked in rich coconut cream with ginger, lime, and island herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4243
Entree: Uruguay – Cazuela de Mariscos (Uruguayan seafood stew of mixed fish and shellfish in a tomato-saffron broth)
Created by Kitchen2MyTable.com
Recipe ID: 4242
Entree: United States Minor Outlying Islands – Baked Teriyaki Chicken (Oven-baked chicken glazed in a sweet-salty teriyaki sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4241
Entree: Uganda – Kikalayi (Ugandan peanut and tomato stew with chicken and greens)
Created by Kitchen2MyTable.com
Recipe ID: 4240
Entree: Tuvalu – Taro and Fish Stew (Coconut-based stew of taro root and fresh fish)
Created by Kitchen2MyTable.com
Recipe ID: 4239
Entree: Turks and Caicos Islands – Boiled Fish and Johnny Cake (Seasoned boiled whole fish served with fried cornmeal johnny cakes)
Created by Kitchen2MyTable.com
Recipe ID: 4238
Entree: Türkiye – Testi Kebabı (Lamb and vegetable stew slow-cooked and sealed in a clay jug)
Created by Kitchen2MyTable.com
Recipe ID: 4237
Entree: Tonga – Lupulu Moa (Tongan taro-leaf parcels of chicken cooked in coconut cream)
Created by Kitchen2MyTable.com
Recipe ID: 4236
Entree: Tokelau – Sapasui (Pacific-style glass-noodle stir-fry with beef and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4235
Entree: Togo – Ayimolou (Hearty Togolese palm-oil tomato stew with smoked fish and vegetables, traditionally served with corn dough (akple)
Created by Kitchen2MyTable.com
Recipe ID: 4234
Entree: Taiwan – 刈包 ➤ guà bāo (Steamed folded wheat bun stuffed with braised pork belly, pickled greens, crushed peanuts, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4233
Entree: Sudan – بامية ➤ Bāmiya (Sudanese okra and meat stew cooked in a tangy tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 4232
Entree: South Georgia and the South Sandwich Islands – Seared Albatross Breast (Pan-seared breast of albatross finished with butter, lemon, and coastal herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4231
Entree: Somalia – Kaluun iyo Bariis (Somali-style spiced fish served with aromatic seasoned rice)
Created by Kitchen2MyTable.com
Recipe ID: 4230
Entree: Solomon Islands – Grilled Parrotfish (Char-grilled whole parrotfish seasoned with island citrus, garlic, and coconut flavors)
Created by Kitchen2MyTable.com
Recipe ID: 4229
Entree: Seychelles – Coconut Chicken Curry (Creamy Seychellois chicken curry simmered in coconut milk with local spices and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4228
Entree: Serbia – Мућкалица ➤ Mućkalica (Hearty mixed grilled-meat stew braised with peppers, tomatoes, and paprika)
Created by Kitchen2MyTable.com
Recipe ID: 4227
Entree: Sao Tome and Principe – Muamba de Galinha (Chicken braised in spiced palm oil with okra and ground peanuts, a classic West African stew)
Created by Kitchen2MyTable.com
Recipe ID: 4226
Entree: San Marino – Strozzapreti al Ragù (Rustic hand-rolled pasta served with a slow-simmered meaty tomato ragù)
Created by Kitchen2MyTable.com
Recipe ID: 4225
Entree: Samoa – Lu'au (A traditional Samoan stew of taro leaves simmered in coconut cream with meat)
Created by Kitchen2MyTable.com
Recipe ID: 4224
Entree: Saint Vincent and the Grenadines – Arrowroot Dumplings (Boiled starchy dumplings made from arrowroot flour, served in a coconut-scented broth with fish)
Created by Kitchen2MyTable.com
Recipe ID: 4223
Entree: Saint Pierre and Miquelon – Tarte Flambée (Very thin, crisp flatbread topped with crème fraîche, thinly sliced onions, and lardons)
Created by Kitchen2MyTable.com
Recipe ID: 4222
Entree: Saint Martin (French part) – Langouste à la Vanille (Spiny lobster poached and finished in a rich vanilla-scented butter and cream sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4221