All Recipes
Showing 60 of 6708 recipes.
Entree: Mali – Poulet Yassa (Marinated and braised chicken in lemon and caramelized onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3476
Entree: Maldives – ކަންޑު ކުކުލު ➤ Kandu Kukulhu (Maldivian tuna simmered in a spiced coconut milk gravy)
Created by Kitchen2MyTable.com
Recipe ID: 3475
Entree: Malawi – Goat Curry (Slow-simmered goat stewed in a spiced tomato and peanut-infused curry sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3474
Entree: Macau – Bacalhau à Brás (Salted cod shredded and cooked with thin fried potatoes and scrambled eggs, finished with olives and parsley)
Created by Kitchen2MyTable.com
Recipe ID: 3473
Entree: Liechtenstein – Sura Kees (A traditional Alpine sour-curd cheese dish served cold or room temperature with boiled potatoes, onions, and caraway)
Created by Kitchen2MyTable.com
Recipe ID: 3472
Entree: Libya – Makaruna Imbakbaka (A Libyan baked/stewed macaroni dish of pasta and tender spiced meat in a tomato-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3471
Entree: Liberia – Cassava Leaf (Thick, savory stew of pounded cassava leaves cooked with meat, smoked fish, palm oil, and peanut for richness)
Created by Kitchen2MyTable.com
Recipe ID: 3470
Entree: Lesotho – Moroho (Stewed leafy greens flavored with onion and tomato, commonly served with maize porridge)
Created by Kitchen2MyTable.com
Recipe ID: 3469
Entree: Latvia – Aukstā gaļa (Chilled jellied meat made from slow-cooked pork and beef set in savory aspic)
Created by Kitchen2MyTable.com
Recipe ID: 3468
Entree: Kuwait – مطبق سمك ➤ Mutabbaq Samak (Baked layered spiced rice with whole or large pieces of fish, often enclosed or topped with thin dough)
Created by Kitchen2MyTable.com
Recipe ID: 3467
Entree: Jordan – كبة ➤ Kibbeh (Baked bulgur-and-ground-meat casserole with a spiced minced-meat and pine-nut filling)
Created by Kitchen2MyTable.com
Recipe ID: 3466
Entree: Jersey – Jersey Lobster Thermidor (Baked lobster meat in a creamy mustard-and-cheese sauce served in the shell)
Created by Kitchen2MyTable.com
Recipe ID: 3465
Entree: Jamaica – Brown Stew Chicken (Jamaican chicken stew simmered in a deeply browned, savory-spiced sauce with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 3464
Entree: Isle of Man – Manx Kippers (Split, salted, and cold-smoked whole herring traditionally served hot with butter and lemon)
Created by Kitchen2MyTable.com
Recipe ID: 3463
Entree: Iceland – Harðfiskur (Traditional air-dried white fish typically served rehydrated or with butter as a hearty preserved-fish main)
Created by Kitchen2MyTable.com
Recipe ID: 3462
Entree: Holy See (Vatican City State) – Involtini di Vitello (Thin veal rolls stuffed with cured ham, cheese, and herbs, braised in a light wine and tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3461
Entree: Heard Island and McDonald Islands – Baked Atlantic Salmon (Oven-baked Atlantic salmon fillets seasoned with lemon, garlic, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 3460
Entree: Haiti – Lambi An Sòs (Stewed conch in a savory Haitian Creole tomato, onion, and pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3459
Entree: Guyana – Chow Mein (Stir-fried seasoned egg noodles with vegetables and meat from Guyana's Chinese-Guyanese culinary tradition)
Created by Kitchen2MyTable.com
Recipe ID: 3458
Entree: Guinea – Kedjenou (Slow-braised West African chicken stew cooked in its own juices with vegetables and hot pepper)
Created by Kitchen2MyTable.com
Recipe ID: 3457
Entree: Guernsey – Roast Guernsey Beef (Traditional roasted beef joint seasoned and roasted to serve with pan gravy)
Created by Kitchen2MyTable.com
Recipe ID: 3456
Entree: Guam – Kadun Pika (Chamorro spicy braised chicken stew flavored with vinegar, soy, and fresh hot chiles)
Created by Kitchen2MyTable.com
Recipe ID: 3455
Entree: Grenada – Curry Goat (Slow-simmered Grenadian goat curry seasoned with Caribbean curry powder, thyme and scotch bonnet)
Created by Kitchen2MyTable.com
Recipe ID: 3454
Entree: Gibraltar – Chicken Marbella (Gibraltarian-style braised chicken in a sweet‑and‑sour olive, prune and caper marinade)
Created by Kitchen2MyTable.com
Recipe ID: 3453
Entree: Gambia – Chere (Steamed millet dumplings served with a rich Gambian groundnut and tomato stew often made with chicken or fish)
Created by Kitchen2MyTable.com
Recipe ID: 3452
Entree: Åland Islands – Korv Stroganoff (Swedish-style sausage in a creamy tomato-mustard sauce, typically served with rice or potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 3450
Entree: Gabon – Central Culinary Region – Ragoût de Viande (Hearty braised beef stew with tomatoes, aromatics, and a rich savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3449
Entree: Fiji – Central Culinary Region – Rourou (Stewed taro leaves cooked in coconut milk to make a creamy, savory green vegetable dish)
Created by Kitchen2MyTable.com
Recipe ID: 3448
Entree: Faroe Islands – Central Culinary Region – Fiskafrikadellur (Pan-fried Faroese fishcakes made from minced white fish and potato, seasoned simply and served hot)
Created by Kitchen2MyTable.com
Recipe ID: 3447
Entree: Estonia – Central Culinary Region – Kartulipuder ja Kaste (Creamy mashed potatoes served with a savory brown meat or onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3445
Entree: Eritrea – Central Culinary Region – Gored Gored (Cubed raw beef tossed in spiced clarified butter and berbere, served with injera)
Created by Kitchen2MyTable.com
Recipe ID: 3444
Entree: Ecuador – Central Culinary Region – Hornado (Slow-roasted pork shoulder seasoned with garlic, cumin, and annatto, traditionally served with mote and fried plantains)
Created by Kitchen2MyTable.com
Recipe ID: 3443
Entree: Cyprus – Central Culinary Region – Μακαρόνια του Φούρνου ➤ Makaronia tou Fournou (Cypriot baked pasta casserole with seasoned ground meat and creamy béchamel)
Created by Kitchen2MyTable.com
Recipe ID: 3442
Entree: Curacao – Central Culinary Region – Piska Kriyoyo (Curaçaoan creole-style fish stew with vegetables and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 3441
Entree: Cuba – Central Culinary Region – Boliche (Cuban pot roast of beef rolled and stuffed with ham, braised with potatoes in a savory tomato-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3440
Entree: Croatia – Central Culinary Region – Pašticada (Slow-braised Dalmatian beef in a sweet-sour spiced sauce traditionally served with pasta or gnocchi)
Created by Kitchen2MyTable.com
Recipe ID: 3439
Entree: Cook Islands – Central Culinary Region – Taro and Coconut Cream (Taro corms gently cooked and served in rich sweetened coconut cream)
Created by Kitchen2MyTable.com
Recipe ID: 3438
Entree: Comoros – Central Culinary Region – Rougaille de Poisson (Fish stewed in a spicy aromatic tomato and onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3437
Entree: Cocos (Keeling) Islands – Central Culinary Region – Ikan Bakar (Charcoal-grilled marinated fish brushed with a spicy-sweet Southeast Asian spice paste)
Created by Kitchen2MyTable.com
Recipe ID: 3436
Entree: Christmas Island – Central Culinary Region – Sweet and Sour Pork (Deep-fried pork pieces tossed in a glossy sweet and tangy sauce with bell peppers and pineapple)
Created by Kitchen2MyTable.com
Recipe ID: 3435
Entree: Chad – Central Culinary Region – La Boule (Stiff millet dough served with a rich peanut and tomato beef stew)
Created by Kitchen2MyTable.com
Recipe ID: 3434
Entree: Cayman Islands – Turtle Stew (Hearty island-style braised turtle meat in a seasoned tomato and herb stew)
Created by Kitchen2MyTable.com
Recipe ID: 3433
Entree: Burundi – Isombe (Stewed mashed cassava leaves cooked with peanut butter and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 3432
Entree: Brunei – Soto Brunei (Bruneian spiced chicken soup with rice noodles and aromatic herbs)
Created by Kitchen2MyTable.com
Recipe ID: 3431
Entree: Bolivia – Chairo (Hearty Andean meat and chuño soup with vegetables and corn)
Created by Kitchen2MyTable.com
Recipe ID: 3430
Entree: Bhutan – Shakam Paa (Stir-fried dried beef with chilies, aromatics, and simple seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 3429
Entree: Bermuda – Spiny Lobster (Bermuda spiny lobster broiled and finished with garlic-herb butter and lemon)
Created by Kitchen2MyTable.com
Recipe ID: 3428
Entree: Benin – Wagasi Cheese with Sauce (West African cow-milk cheese simmered in a spicy tomato and palm-oil sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3427
Entree: Belize – Chimole (Belizean blackened chicken stew made with a charred-spice paste)
Created by Kitchen2MyTable.com
Recipe ID: 3426
Entree: Belarus – Зразы ➤ Zrazy (Meat-stuffed potato patties formed and pan-fried until golden)
Created by Kitchen2MyTable.com
Recipe ID: 3425
Entree: Bahrain – جريش ➤ jarīsh (Crushed wheat simmered with meat and spices into a thick, savory porridge-like dish)
Created by Kitchen2MyTable.com
Recipe ID: 3424
Entree: Bahamas – Bahamian Boiled Fish (Poached seasoned white fish cooked in a light aromatic broth with vegetables and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 3423
Entree: Aruba – Cabrito Stoba (Slow-braised Aruban young goat stew in a rich tomato and spice sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3422
Entree: Anguilla – Curry Goat (Spicy Caribbean slow-cooked goat curry with aromatics and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 3421
Entree: Angola – Moamba de Ginguba (Angolan peanut and palm-oil chicken stew in a rich, savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 3420
Entree: Andorra – Cargols a la Llauna (Catalan-style roasted snails baked on a hot tin with garlic, parsley, and oil)
Created by Kitchen2MyTable.com
Recipe ID: 3419
Entree: Albania – Qofte (Pan-fried seasoned meatballs or patties made from ground meat, herbs, and spices)
Created by Kitchen2MyTable.com
Recipe ID: 3418
Entree: Western Sahara – National Cuisine – بصارة ➤ Bissara (Thick heated purée of dried fava beans seasoned with garlic, cumin, olive oil, and lemon)
Created by Kitchen2MyTable.com
Recipe ID: 3416
Entree: Wallis and Futuna – National Cuisine – Poisson Cru à la Futunienne (Raw marinated fish in lime and coconut milk with fresh vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 3415
Entree: Venezuela – National Cuisine – Asado Negro (Slow-roasted beef with a deeply caramelized sweet-savory dark glaze)
Created by Kitchen2MyTable.com
Recipe ID: 3414