All Recipes
Showing 60 of 6708 recipes.
Entree: Gabon – Ragoût de Viande (Hearty slow-simmered beef stew in a spiced tomato and palm oil base typical of Gabon)
Created by Kitchen2MyTable.com
Recipe ID: 6631
Entree: Fiji – Fijian Prawn Curry (Coconut-based spiced prawn curry from Fiji)
Created by Kitchen2MyTable.com
Recipe ID: 6630
Entree: Faroe Islands – Ræst kjøt við eplum (Fermented mutton braised with apples)
Created by Kitchen2MyTable.com
Recipe ID: 6629
Entree: Falkland Islands (Malvinas) – Braised Mutton with Vegetables (Slow-braised mutton stew with root vegetables in a savory stock)
Created by Kitchen2MyTable.com
Recipe ID: 6628
Entree: Estonia – Karask (Dense baked barley flatbread or cake traditionally served with butter or dairy)
Created by Kitchen2MyTable.com
Recipe ID: 6627
Entree: Eritrea – እንጀራ ጸብሒ ➤ Injera tsebhī (Sourdough-fermented spongy flatbread served with a richly spiced Eritrean stew)
Created by Kitchen2MyTable.com
Recipe ID: 6626
Entree: Ecuador – Encocado de Pescado (Fish simmered in a coconut-milk sauce flavored with coastal aromatics and cilantro)
Created by Kitchen2MyTable.com
Recipe ID: 6625
Entree: Cyprus – Halloumi Meze (Grilled Cypriot salted cheese served warm with lemon, olive oil and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6624
Entree: Italy – Amalfi Coast – Linguine al Granchio alla Amalfitana (Amalfi-style linguine with crab)
Created by Kitchen2MyTable.com
Recipe ID: 6623
Entree: Curacao – Bakiou (Stewed Curacao-style salted cod with tomatoes, peppers and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6622
Entree: Italy – Linguine al Granchio (Linguine with crab)
Created by Kitchen2MyTable.com
Recipe ID: 6621
Entree: Cuba – Caldo Gallego (Hearty bean-and-greens soup with pork and chorizo)
Created by Kitchen2MyTable.com
Recipe ID: 6620
Entree: Croatia – Janjetina s Ražnja (Spit-roasted lamb seasoned with garlic and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6619
Entree: Cook Islands – Taro Leaf Stew (Creamy coconut stew of tender taro leaves simmered with onion and fish or pork)
Created by Kitchen2MyTable.com
Recipe ID: 6618
Entree: Comoros – Riz Comorien (Coconut-scented spiced rice simmered with tomatoes and aromatics, often served with meat or fish)
Created by Kitchen2MyTable.com
Recipe ID: 6617
Entree: Cocos (Keeling) Islands – Ayam Goreng Berempah (Deep-fried Malay spiced chicken marinated in a fragrant spice paste for crisp, aromatic skin)
Created by Kitchen2MyTable.com
Recipe ID: 6616
Entree: Christmas Island – Ayam Masak Merah (Spicy-sweet tomato braised chicken cooked in aromatic Malay spices)
Created by Kitchen2MyTable.com
Recipe ID: 6615
Entree: Chad – Fangassou (Hearty Chadian peanut stew with meat, greens, and millet dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 6614
Entree: Cayman Islands – Central Culinary Region – Steamed Snapper (Whole snapper steamed with island citrus, herbs, and peppers)
Created by Kitchen2MyTable.com
Recipe ID: 6613
Entree: Burundi – Central Culinary Region – Maharagwe (Stewed spiced red kidney beans cooked with coconut milk in East African style)
Created by Kitchen2MyTable.com
Recipe ID: 6612
Entree: Brunei – Central Culinary Region – Ayam Masak Merah (Spicy tomato-based braised chicken in a sweet-savory Malay-style red sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6611
Entree: Bolivia – Central Culinary Region – Sajta de Pollo (Spicy Bolivian chicken stew in aji amarillo sauce typically served with potatoes or rice)
Created by Kitchen2MyTable.com
Recipe ID: 6610
Entree: Bhutan – Central Culinary Region – པུ་ཏ་ ➤ puta (Buckwheat noodle stir-fry with meat, vegetables, and Bhutanese chilies)
Created by Kitchen2MyTable.com
Recipe ID: 6609
Entree: Bermuda – Central Culinary Region – Cassava Pie (Baked Bermudian casserole of grated cassava encasing a seasoned chicken and spice-scented filling)
Created by Kitchen2MyTable.com
Recipe ID: 6608
Entree: Benin – Central Culinary Region – Ablo (Light fermented steamed pancakes made from millet and corn batter traditionally served with stews)
Created by Kitchen2MyTable.com
Recipe ID: 6607
Entree: Belize – Central Culinary Region – Cochinita Pibil (Slow-roasted pork marinated in achiote and citrus, traditionally wrapped in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 6606
Entree: Belarus – Central Culinary Region – Каша ➤ Kasha (Buckwheat porridge cooked with butter and sautéed onions)
Created by Kitchen2MyTable.com
Recipe ID: 6605
Entree: Bahrain – Central Culinary Region – لحم أوزي ➤ Lahm Ouzi (Festive roasted spiced lamb served over fragrant rice studded with nuts and dried fruit)
Created by Kitchen2MyTable.com
Recipe ID: 6604
Entree: Bahamas – Central Culinary Region – Bahamian Peas and Rice (One-pot seasoned rice cooked with pigeon peas, salted pork, coconut, and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6603
Entree: Aruba – Central Culinary Region – Balchi di Pisca (Aruban seasoned fish fritters made from flaked white fish formed into balls and fried until golden)
Created by Kitchen2MyTable.com
Recipe ID: 6602
Entree: Anguilla – Central Culinary Region – Goat Water (Hearty Anguillian goat stew simmered with vegetables and dumplings in a savory, spiced broth)
Created by Kitchen2MyTable.com
Recipe ID: 6601
Entree: Zimbabwe – Northern Culinary Region – Matemba (Small dried salted freshwater fish typically fried and served in a tomato-onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6599
Entree: Western Sahara – Northern Culinary Region – عجة بربرية ➤ ʿajjat Barbariyyah (Folded spiced egg omelette with onions, cilantro, and cumin in Sahrawi Berber style)
Created by Kitchen2MyTable.com
Recipe ID: 6598
Entree: Wallis and Futuna – Northern Culinary Region – Ragoût de Porc (Slow-braised island-style pork stew with coconut milk, taro, and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 6597
Entree: Venezuela – Northern Culinary Region – Pisca Andina (Hearty Andean potato and milk soup finished with cheese and a poached or lightly scrambled egg)
Created by Kitchen2MyTable.com
Recipe ID: 6596
Entree: United Arab Emirates – Northern Culinary Region – سمك مشوي ➤ Samak Mashwī (Grilled whole or filleted fish seasoned with Arabian spices, citrus, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6595
Entree: Tajikistan – Northern Culinary Region – Қовурма Лагман ➤ Qovurma Lagmon (Braised and pan-fried lamb with hand-pulled noodles and vegetables in a savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6593
Entree: South Sudan – Northern Culinary Region – Mullah (Hearty South Sudanese meat stew with okra and peanut that thickens into a richly flavored sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6592
Entree: Slovenia – Northern Culinary Region – Kmečka Krvavica (Rustic Slovenian blood sausage served with potatoes, onions, and sauerkraut)
Created by Kitchen2MyTable.com
Recipe ID: 6591
Entree: Slovakia – Northern Culinary Region – Kačacie Prsia s Červenou Kapustou (Pan-roasted duck breasts served with braised red cabbage)
Created by Kitchen2MyTable.com
Recipe ID: 6590
Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Dutch Pea Soup with Pork (Hearty split pea soup simmered with smoked and fresh pork)
Created by Kitchen2MyTable.com
Recipe ID: 6589
Entree: Sierra Leone – Northern Culinary Region – Potato Leaves (Stewed sweet potato leaves cooked with groundnuts and smoked fish in a palm-oil sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6588
Entree: Republic of the Congo – Northern Culinary Region – Madesu (Hearty stewed cowpeas in palm oil with smoked fish and leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 6587
Entree: Puerto Rico – Northern Culinary Region – Chillo Frito (Whole red snapper seasoned and fried until crisp, a classic Puerto Rican preparation)
Created by Kitchen2MyTable.com
Recipe ID: 6586
Entree: Pitcairn – Northern Culinary Region – Taro and Fish Casserole (Baked island casserole of taro and firm white fish in a coconut-herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6585
Entree: Paraguay – Northern Culinary Region – Pastel Mandi'o (cassava dough meat turnover)
Created by Kitchen2MyTable.com
Recipe ID: 6584
Entree: Papua New Guinea – Northern Culinary Region – Grilled Barramundi (Char-grilled barramundi fillets marinated in coconut and citrus with island-style spices)
Created by Kitchen2MyTable.com
Recipe ID: 6583
Entree: Palestine – Northern Culinary Region – رز ولحمة ➤ Ruz wa Lahmeh (One-pot Palestinian rice and meat stew with tomatoes and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 6582
Entree: North Macedonia – Northern Culinary Region – Пинџур со леб ➤ Pindžur so leb (Roasted pepper and tomato spread served with bread)
Created by Kitchen2MyTable.com
Recipe ID: 6581
Entree: North Korea – North Korean Mountain Cuisine – 물냉면 ➤ Mul naengmyeon (Chilled buckwheat noodles in a clear iced beef and radish-brine broth served with sliced beef, crisp vegetables, and boiled egg)
Created by Kitchen2MyTable.com
Recipe ID: 6580
Entree: Nicaragua – Northern Culinary Region – Tajadas con Pollo (Fried ripe plantain slices served with savory stewed or shredded chicken in a tomato-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6579
Entree: New Zealand – Maori Cuisine – Kina on Toast (Fresh sea urchin roe served on buttered toasted bread)
Created by Kitchen2MyTable.com
Recipe ID: 6578
Entree: New Caledonia – Northern Culinary Region – Braised Duck with Taro (Slow-braised duck cooked with taro in a savory coconut-scented sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6577
Entree: Mozambique – Northern Culinary Region – Mucapata (Hearty northern Mozambican cassava-leaf and peanut stew, cooked with coconut milk and fish)
Created by Kitchen2MyTable.com
Recipe ID: 6576
Entree: Montenegro – Northern Culinary Region – Pljeskavica (Grilled Balkan mixed-meat spiced patty typically served hot with onions and condiments)
Created by Kitchen2MyTable.com
Recipe ID: 6575
Entree: Mongolia – Northern Culinary Region – Бантан ➤ Bantan (Simple mutton broth with small boiled flour dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 6574
Entree: Micronesia – Northern Culinary Region – Fish Wrapped in Banana Leaves (Whole fish steamed in banana leaves with coconut milk and island aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6573
Entree: Mauritius – Northern Culinary Region – Kalia de Poulet (Mauritian spiced chicken kalia, a robust curry-style stew with potatoes and warm Indian-inspired spices)
Created by Kitchen2MyTable.com
Recipe ID: 6572
Entree: Mauritania – Northern Culinary Region – Ragout de Mouton (Hearty slow-cooked mutton stew flavored with North African spices and tomatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6571
Entree: Martinique – Northern Culinary Region – Boudin Créole (Creole seasoned pork sausage made with pork, rice, liver and island spices)
Created by Kitchen2MyTable.com
Recipe ID: 6570