All Recipes
Showing 60 of 6708 recipes.
Entree: Saint Lucia – Grilled Lobster (Split and char-grilled lobster basted with Creole-style spiced butter and green seasoning)
Created by Kitchen2MyTable.com
Recipe ID: 4220
Entree: Saint Kitts and Nevis – Grilled Lobster (Split whole lobster char-grilled and basted with a garlicky lime-thyme butter in Kittitian style)
Created by Kitchen2MyTable.com
Recipe ID: 4219
Entree: Saint Helena, Ascension and Tristan da Cunha – Corned Beef Hash (Pan-fried mixture of corned beef, potatoes, and onions)
Created by Kitchen2MyTable.com
Recipe ID: 4218
Entree: Saint Barthélemy – Cabri au Colombo (Goat stewed in Colombo curry spice mix)
Created by Kitchen2MyTable.com
Recipe ID: 4217
Entree: Rwanda – Inyama y'inkoko (Rwandan braised chicken in a tomato, onion, and ginger sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4216
Entree: Réunion – Poisson à la Vanille (Fish cooked with vanilla-scented cream and tropical flavors)
Created by Kitchen2MyTable.com
Recipe ID: 4215
Entree: Qatar – كبسة ➤ Kabsa (Fragrant spiced one-pot rice and meat dish typically made with chicken)
Created by Kitchen2MyTable.com
Recipe ID: 4214
Entree: Panama – Pescado Frito (Crispy fried whole fish seasoned with garlic, lime, and coastal Panamanian spices)
Created by Kitchen2MyTable.com
Recipe ID: 4213
Entree: Palau – Roast Pig (A whole pig slow-roasted over coals or in an oven until the skin is crisp and the meat is tender)
Created by Kitchen2MyTable.com
Recipe ID: 4212
Entree: Oman – قابولي ➤ Qabūlī (A spiced lamb and fragrant basmati rice pilaf finished with caramelized carrots and raisins)
Created by Kitchen2MyTable.com
Recipe ID: 4211
Entree: Northern Mariana Islands – Beef Tinala' Katne (Traditional Chamorro-style cured and dried beef, sliced and pan-fried until crisp)
Created by Kitchen2MyTable.com
Recipe ID: 4210
Entree: Norfolk Island – Island-Style Pork Roast (Slow-roasted pork shoulder seasoned with island-style citrus, garlic, and a sweet-salty glaze)
Created by Kitchen2MyTable.com
Recipe ID: 4209
Entree: Niue – Keke Vai (Niuean coconut-water fried cake served as a savory pancake or flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 4208
Entree: Niger – Egusi Soup (Thick West African stew made with ground melon seeds, leafy greens, and meat)
Created by Kitchen2MyTable.com
Recipe ID: 4207
Entree: Nauru – Roasted Breadfruit with Fish (Whole roasted breadfruit served alongside seasoned roasted fish with coconut and lime flavors)
Created by Kitchen2MyTable.com
Recipe ID: 4206
Entree: Namibia – Bobotie (Spiced minced meat and fruit casserole baked with an egg-and-milk custard topping)
Created by Kitchen2MyTable.com
Recipe ID: 4205
Entree: Montserrat – Grilled Lobster (Caribbean split and char-grilled whole lobster brushed with garlic-herb butter and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 4204
Entree: Monaco – Ravioli Niçois (Small filled pasta from the Nice/Monaco region stuffed with leafy greens and cheese, served with a light sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4203
Entree: Moldova – Ciorbă de Burtă (Hearty sour tripe soup enriched with garlic, vinegar, and a creamy egg-sour cream liaison)
Created by Kitchen2MyTable.com
Recipe ID: 4202
Entree: Mayotte – Briyani de Mayotte (Aromatic layered rice and spiced meat cooked with coconut and Indian Ocean flavors)
Created by Kitchen2MyTable.com
Recipe ID: 4201
Entree: Marshall Islands – Coconut Crab (Island-style crab cooked in rich coconut milk with ginger, garlic, and local aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4200
Entree: Malta – Maltese Sausage (Traditional Maltese pork sausages seasoned with garlic, black pepper, and island spices, cooked in a tomato-wine sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4199
Entree: Mali – Couscous with Lamb (Steamed semolina grains served with slow-cooked spiced lamb and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4198
Entree: Maldives – ބިސް ކީމިޔާ ➤ Bis Keemiya (Fried pastry pockets filled with spiced tuna and coconut)
Created by Kitchen2MyTable.com
Recipe ID: 4197
Entree: Malawi – Kondowole with Fish (Thick cassava-based staple porridge served with a spiced stewed freshwater fish)
Created by Kitchen2MyTable.com
Recipe ID: 4196
Entree: Macau – Capela (A Macanese baked chicken in a coconut-spice sauce combining Portuguese and Cantonese influences)
Created by Kitchen2MyTable.com
Recipe ID: 4195
Entree: Liechtenstein – Zanderfilet (Pan-seared zander fillet in a lemon-butter and caper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4194
Entree: Libya – مبتان ➤ Mbatan (Libyan slow-braised lamb and vegetable stew served with couscous)
Created by Kitchen2MyTable.com
Recipe ID: 4193
Entree: Liberia – Check Rice and Gravy (Hearty Liberian-style steamed rice served with a savory tomato-and-spice meat gravy)
Created by Kitchen2MyTable.com
Recipe ID: 4192
Entree: Lesotho – Borotho (Rustic Basotho leavened bread commonly served with stews and soups)
Created by Kitchen2MyTable.com
Recipe ID: 4191
Entree: Latvia – Kūpināta zivis (Hot-smoked Baltic-style fish fillets brined with dill and bay for a smoky main course)
Created by Kitchen2MyTable.com
Recipe ID: 4190
Entree: Kuwait – مماوش ➤ Mumawwash (Kuwaiti spiced lamb and rice one-pot finished with toasted nuts and raisins)
Created by Kitchen2MyTable.com
Recipe ID: 4189
Entree: Jordan – فريكة ➤ freekeh (Smoked green wheat cooked as a nutty, chewy pilaf often served with meat or vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4188
Entree: Jersey – Jersey Mussels in Cream Sauce (Fresh Channel Island mussels steamed and served in a rich white wine and cream sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4187
Entree: Jamaica – Callaloo and Saltfish (Stewed callaloo leafy greens cooked with salted cod and aromatic Jamaican seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 4186
Entree: Isle of Man – Cottage Pie (Baked savory casserole of seasoned minced beef topped with creamy mashed potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 4185
Entree: Iceland – Rúgbrauð með silungi (Dense Icelandic rye bread served with smoked or cured salmon)
Created by Kitchen2MyTable.com
Recipe ID: 4184
Entree: Holy See (Vatican City State) – Pasta alla Gricia (Classic Roman pasta of guanciale, Pecorino Romano, and black pepper)
Created by Kitchen2MyTable.com
Recipe ID: 4183
Entree: Heard Island and McDonald Islands – Char-Grilled Octopus (Tender octopus quickly charred over high heat and finished with lemon and herb oil)
Created by Kitchen2MyTable.com
Recipe ID: 4182
Entree: Haiti – Legim (A hearty Haitian vegetable stew of simmered greens and root vegetables cooked with seasoned meat and aromatic epis)
Created by Kitchen2MyTable.com
Recipe ID: 4181
Entree: Guyana – Bora and Saltfish (Fried split-pea fritters served with sautéed salted cod)
Created by Kitchen2MyTable.com
Recipe ID: 4180
Entree: Guinea – Lafidi (Hearty West African stew of cassava leaves slow-cooked with meat and peanut)
Created by Kitchen2MyTable.com
Recipe ID: 4179
Entree: Guernsey – Guernsey Stew (Hearty slow-braised beef stew with root vegetables finished with rich Guernsey dairy)
Created by Kitchen2MyTable.com
Recipe ID: 4178
Entree: Guam – Kadon Octopus (Chamorro-style octopus stew in a savory coconut milk and annatto broth)
Created by Kitchen2MyTable.com
Recipe ID: 4177
Entree: Grenada – Saltfish and Bakes (Salted cod cooked with onions, peppers, and herbs served with fried bakes (Caribbean fried bread)
Created by Kitchen2MyTable.com
Recipe ID: 4176
Entree: Gibraltar – Chicken and Chorizo Stew (Hearty tomato-based stew of chicken and spicy cured chorizo)
Created by Kitchen2MyTable.com
Recipe ID: 4175
Entree: Gambia – Chicken Afra (Gambian braised chicken in a savory peanut-tomato sauce with bright tamarind or citrus notes)
Created by Kitchen2MyTable.com
Recipe ID: 4174
Entree: Bouvet Island – Central Culinary Region – Smoked Eider Duck (Smoked sea duck cured in a brine and finished over aromatic wood smoke)
Created by Kitchen2MyTable.com
Recipe ID: 4173
Entree: Åland Islands – Raggmunk (Crisp grated potato pancakes traditionally served with fried pork and lingonberry)
Created by Kitchen2MyTable.com
Recipe ID: 4172
Entree: Gabon – Central Culinary Region – Riz au Poisson (Rice cooked with fish in a tomato-based spiced sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4171
Entree: Fiji – Central Culinary Region – Fish Suruwa (A Fijian coconut milk fish stew with root vegetables and island spices)
Created by Kitchen2MyTable.com
Recipe ID: 4170
Entree: Faroe Islands – Central Culinary Region – Klaksvíkskøkur (A hearty baked Faroese meat and potato pie originating from Klaksvík)
Created by Kitchen2MyTable.com
Recipe ID: 4169
Entree: Falkland Islands (Malvinas) – Central Culinary Region – Falkland Islands Venison (Roast venison with herb-infused jus and root vegetables typical of the Falkland Islands)
Created by Kitchen2MyTable.com
Recipe ID: 4168
Entree: Estonia – Central Culinary Region – Kohuke (Sweet curd cheese bar coated in chocolate)
Created by Kitchen2MyTable.com
Recipe ID: 4167
Entree: Eritrea – Central Culinary Region – ጋእት ➤ ga'et (Stiff savory porridge served with a spiced butter well and meat or vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 4166
Entree: Ecuador – Central Culinary Region – Bolón de Verde (Fried mashed green-plantain balls filled or mixed with cheese and/or pork)
Created by Kitchen2MyTable.com
Recipe ID: 4165
Entree: Cyprus – Central Culinary Region – Αφέλια ➤ Afelia (Pork braised in red wine with crushed coriander seeds)
Created by Kitchen2MyTable.com
Recipe ID: 4164
Entree: Curacao – Central Culinary Region – Funchi (Firm cornmeal porridge served with a savory salted cod stew)
Created by Kitchen2MyTable.com
Recipe ID: 4163
Entree: Cuba – Central Culinary Region – Masas de Cerdo Fritas (Pan-fried seasoned pork patties common in central Cuban home cooking)
Created by Kitchen2MyTable.com
Recipe ID: 4162
Entree: Croatia – Central Culinary Region – Špek Fileki (Braised beef tripe simmered with smoked bacon and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4161