All Recipes
Showing 60 of 6708 recipes.
Entree: Bahamas – Conch Fritters (Deep-fried seasoned batter fritters made with chopped conch meat)
Created by Kitchen2MyTable.com
Recipe ID: 3664
Entree: Aruba – Funchi (Firm cornmeal polenta formed or sliced and often served boiled or fried as a staple starch)
Created by Kitchen2MyTable.com
Recipe ID: 3663
Entree: Anguilla – Fish and Fungi (Salted cod stew served with a firm cornmeal-and-okra dumpling)
Created by Kitchen2MyTable.com
Recipe ID: 3662
Entree: Angola – Chikuanga (Steamed or boiled fermented cassava loaf wrapped in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 3661
Entree: Andorra – Conill amb Tomàquet (Rabbit braised in a Catalan tomato and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3660
Entree: Wallis and Futuna – National Cuisine – Poulet Fafa (chicken stew with taro leaves)
Created by Kitchen2MyTable.com
Recipe ID: 3657
Entree: Venezuela – National Cuisine – Cachapas (Thick fresh-corn pancakes traditionally folded around soft Venezuelan cheese)
Created by Kitchen2MyTable.com
Recipe ID: 3656
Entree: United Arab Emirates – National Cuisine – مجبوس ➤ Majboos (Spiced rice cooked with chicken or lamb and aromatic Gulf spices)
Created by Kitchen2MyTable.com
Recipe ID: 3655
Entree: Trinidad and Tobago – National Cuisine – Crab and Dumplings (Stewed Caribbean blue crab in a seasoned tomato-coconut broth served with boiled flour dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 3653
Entree: Timor-Leste – National Cuisine – Sasate (Grilled skewered marinated meat with tamarind and coconut flavors)
Created by Kitchen2MyTable.com
Recipe ID: 3652
Entree: Tajikistan – National Cuisine – Шурбо ➤ Shurbo (Hearty Central Asian meat and vegetable soup)
Created by Kitchen2MyTable.com
Recipe ID: 3651
Entree: South Sudan – National Cuisine – Shaya (Charcoal-grilled spiced beef or goat roast, traditionally marinated and served with flatbread or sorghum bread)
Created by Kitchen2MyTable.com
Recipe ID: 3649
Entree: Slovenia – National Cuisine – Prekmurska Gibanica (A rich, multi-layered Slovenian pastry composed of alternating thin dough and four traditional fillings: poppy seed, quark cheese, apple, and walnut)
Created by Kitchen2MyTable.com
Recipe ID: 3648
Entree: Slovakia – National Cuisine – Segedínsky Guláš (Hearty Slovak pork and sauerkraut goulash slowly braised with paprika and finished with sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 3647
Entree: Sint Maarten (Dutch part) – National Cuisine – Guavaberry Chicken (Chicken braised in guavaberry liqueur with Caribbean spices and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 3646
Entree: Sierra Leone – National Cuisine – Krio Stew (Tomato-based Creole meat stew with chicken or beef, peppers, onions, and aromatic seasonings.)
Created by Kitchen2MyTable.com
Recipe ID: 3645
Entree: Republic of the Congo – National Cuisine – Madesu (Hearty stewed cowpeas cooked with palm oil, tomatoes, and smoked fish or meat.)
Created by Kitchen2MyTable.com
Recipe ID: 3644
Entree: Puerto Rico – National Cuisine – Asopao de Pollo (A hearty Puerto Rican chicken and rice stew with sofrito and savory seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 3643
Entree: Pitcairn – National Cuisine – Island Style Chicken Curry (A coconut-based curried chicken stew flavored with island spices and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 3642
Entree: Paraguay – National Cuisine – Asado a la Olla (A Paraguayan pot-braised beef stew slowly cooked with onions, peppers and tomatoes until melt-in-your-mouth tender)
Created by Kitchen2MyTable.com
Recipe ID: 3641
Entree: Papua New Guinea – National Cuisine – Taro and Banana (A hearty Pacific Island stew of taro root and green banana simmered in coconut milk with aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 3640
Entree: North Macedonia – National Cuisine – Кебапи ➤ Kebapi (Small grilled spiced ground-meat sausages traditionally served with flatbread and raw onions)
Created by Kitchen2MyTable.com
Recipe ID: 3638
Entree: North Korea – North Korean Coastal Cuisine – 가자미구이 ➤ Gajami-gui (Lightly seasoned and pan-fried flounder fillets with a soy-garlic dipping sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3637
Entree: Nicaragua – National Cuisine – Baho (Steamed banana-leaf packet of beef, plantains, yuca, and cabbage)
Created by Kitchen2MyTable.com
Recipe ID: 3636
Entree: New Zealand – Auckland & North Island – Kumara and Lamb Curry (Slow-simmered lamb curry with New Zealand kumara (sweet potato)
Created by Kitchen2MyTable.com
Recipe ID: 3635
Entree: New Caledonia – National Cuisine – Bami (Stir-fried seasoned egg noodles with vegetables and savory meat)
Created by Kitchen2MyTable.com
Recipe ID: 3634
Entree: Montenegro – National Cuisine – Cevapi (Grilled skinless minced meat sausages traditionally served with flatbread and condiments)
Created by Kitchen2MyTable.com
Recipe ID: 3632
Entree: Mongolia – National Cuisine – Хорхог ➤ Khorkhog (Sealed stew of mutton and vegetables cooked with heated stones)
Created by Kitchen2MyTable.com
Recipe ID: 3631
Entree: Micronesia – National Cuisine – Grilled Parrotfish (Whole tropical parrotfish grilled over charcoal with simple island seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 3630
Entree: Mauritius – National Cuisine – Cari Poule (Mauritian Creole chicken curry cooked with onions, spices, tomatoes, and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 3629
Entree: Mauritania – National Cuisine – لاخ ➤ Lakh (Thick millet porridge cooked in milk and butter, served as a hearty staple main dish)
Created by Kitchen2MyTable.com
Recipe ID: 3628
Entree: Martinique – National Cuisine – Gratin de Banane Jaune (Baked savory gratin of ripe yellow plantains in cream and cheese)
Created by Kitchen2MyTable.com
Recipe ID: 3627
Entree: Madagascar – National Cuisine – Koba (Steamed banana-and-peanut cake wrapped in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 3626
Entree: Luxembourg – National Cuisine – Huesenziwwi (Luxembourgish braised rabbit stew with bacon, white wine, and mustard-cream sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3625
Entree: Lithuania – National Cuisine – Balandėliai (Lithuanian cabbage rolls stuffed with seasoned meat and rice, braised in a tangy tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3624
Entree: Kyrgyzstan – National Cuisine – Манты ➤ Manti (Large steamed dumplings filled with spiced lamb and onion)
Created by Kitchen2MyTable.com
Recipe ID: 3623
Entree: Kiribati – National Cuisine – Te Roro (Coconut-braised fish with breadfruit and taro)
Created by Kitchen2MyTable.com
Recipe ID: 3622
Entree: Hong Kong – National Cuisine – 椒鹽魷魚 ➤ Jiāoyán yóuyú (Crispy deep-fried squid seasoned with salt, pepper, and aromatic spices)
Created by Kitchen2MyTable.com
Recipe ID: 3621
Entree: Honduras – National Cuisine – Tapado Olanchano (Olancho-style coconut seafood and root-vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 3620
Entree: Guinea-Bissau – National Cuisine – Arroz de Marisco (West African seafood and tomato rice cooked with mixed shellfish and fish in a spiced broth)
Created by Kitchen2MyTable.com
Recipe ID: 3619
Entree: Guatemala – National Cuisine – Pollo en Crema (Guatemalan braised chicken in a rich creamy tomato and pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3618
Entree: Tunisia – Djerba – طاجين ملسوقة ➤ Tajine Malsouka (Tunisian baked savory pie of layered malsouka pastry filled with spiced meat, eggs and cheese)
Created by Kitchen2MyTable.com
Recipe ID: 3616
Entree: Switzerland – Alpine Switzerland – Berner Platte (Platter of mixed boiled and smoked meats served with sauerkraut, beans and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 3615
Entree: Sweden – Norrland / North Sweden – Kolbulle (Northern Swedish pan-fried potato pancake with bacon)
Created by Kitchen2MyTable.com
Recipe ID: 3614
Entree: Senegal – Casamance – Cebbu Yapp (One-pot Senegalese rice cooked with beef and mixed vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 3613
Entree: Norway – Northern Norway – Fårikål (Slow-simmered mutton and cabbage stew seasoned with whole black peppercorns)
Created by Kitchen2MyTable.com
Recipe ID: 3612
Entree: Lebanon – Beirut & Coastal Lebanon – كوسا محشي ➤ Kūsa Maḥshī (Zucchini stuffed with spiced rice and minced meat cooked in a tomato-lemon broth)
Created by Kitchen2MyTable.com
Recipe ID: 3611
Entree: Hungary – Budapest & Central Hungary – Hortobágyi Palacsinta (Savory Hungarian crepes filled with a paprika-spiced meat stew and finished with a creamy paprika sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3610
Entree: French Southern Territories – Central Culinary Region – Blanquette de Veau (Creamy white veal stew simmered in a light velouté with vegetables and a cream-egg liaison)
Created by Kitchen2MyTable.com
Recipe ID: 3609
Entree: French Polynesia – Central Culinary Region – Tahitian Chicken with Coconut Milk (Chicken simmered gently in rich coconut milk with island aromatics and citrus for a creamy Polynesian stew)
Created by Kitchen2MyTable.com
Recipe ID: 3608
Entree: French Guiana – Central Culinary Region – Poulet Boucané (Smoked, marinated Creole-style chicken flavored with garlic, hot pepper, and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 3607
Entree: Equatorial Guinea – Central Culinary Region – Ndolé (Bitterleaf and peanut stew with meat or smoked fish, cooked in palm oil)
Created by Kitchen2MyTable.com
Recipe ID: 3605
Entree: El Salvador – Central Culinary Region – Tamales de Elote (Steamed fresh corn tamales made from ground sweet corn masa often mixed with cheese and lightly sweetened)
Created by Kitchen2MyTable.com
Recipe ID: 3604
Entree: Dominican Republic – Central Culinary Region – Pescado con Coco (Fish simmered in a savory coconut milk sauce with regional peppers, onions, and cilantro)
Created by Kitchen2MyTable.com
Recipe ID: 3603
Entree: Dominica – Central Culinary Region – Roasted Breadfruit and Saltfish (Roasted local breadfruit served with flaked salted cod stewed with peppers, onions, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 3602
Entree: Djibouti – Central Culinary Region – Laxoox with Suqaar (Fermented spongy flatbread served with spiced cubed meat and vegetable sauté)
Created by Kitchen2MyTable.com
Recipe ID: 3601
Entree: Democratic Republic of the Congo – Central Culinary Region – Makayabu (Salted dried cod stewed in a fragrant tomato and palm oil sauce with peppers and plantain, a Central Congolese staple)
Created by Kitchen2MyTable.com
Recipe ID: 3600
Entree: Czechia – Bohemia – Pečená kachna (Oven-roasted whole duck prepared in traditional Bohemian style with crisp skin and savory pan sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3599
Entree: Cote d'Ivoire – Central Culinary Region – Garba (Ivorian street-style fried tuna served with attiéké, a steamed cassava couscous, and spicy tomato-onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3598
Entree: Costa Rica – Central Culinary Region – Rondón (Coconut-based Caribbean seafood and root-vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 3597