All Recipes
Showing 60 of 6708 recipes.
Entree: Cayman Islands – Central Culinary Region – Fish Rundown (Coconut milk–reduced Caribbean fish stew with vegetables and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6447
Entree: Burundi – Central Culinary Region – Sambaza (Small freshwater fish, seasoned and pan-fried until crisp, served with fried plantains and a tomato-onion relish)
Created by Kitchen2MyTable.com
Recipe ID: 6446
Entree: Brunei – Central Culinary Region – Ketupat (Compressed rice packed and cooked inside woven young coconut leaf pouches, traditionally served with a rich coconut chicken curry)
Created by Kitchen2MyTable.com
Recipe ID: 6445
Entree: Bolivia – Central Culinary Region – Fricasé (Bolivian pork stew with hominy and potatoes in a seasoned red pepper broth)
Created by Kitchen2MyTable.com
Recipe ID: 6444
Entree: Bhutan – Central Culinary Region – ཁུར་ལེ ➤ Khur-le (Buckwheat dumplings stuffed with spiced meat simmered in a Bhutanese cheese and chili sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6443
Entree: Bermuda – Central Culinary Region – Grilled Wahoo (Citrus- and herb-seasoned grilled wahoo fillets cooked simply over high heat)
Created by Kitchen2MyTable.com
Recipe ID: 6442
Entree: Benin – Central Culinary Region – Koklo Meme (Charred and stewed Beninese chicken in a spicy palm-oil tomato and pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6441
Entree: Belize – Central Culinary Region – Hudut (Garifuna coconut fish stew served with mashed green plantain)
Created by Kitchen2MyTable.com
Recipe ID: 6440
Entree: Belarus – Central Culinary Region – Верещака ➤ Vereshchaka (Hearty Belarusian braised meat stew in a rich savory gravy)
Created by Kitchen2MyTable.com
Recipe ID: 6439
Entree: Bahrain – Central Culinary Region – مجبوس دجاج ➤ Majboos Dajaj (Spiced Gulf-style rice cooked with braised chicken, dried lime, and warming aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6438
Entree: Bahamas – Central Culinary Region – Bahamian Curry Chicken (Caribbean-style curried chicken simmered with island aromatics and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6437
Entree: Aruba – Central Culinary Region – Aruban Jerk Chicken (Spicy marinated and grilled chicken seasoned with Caribbean jerk spices and bright citrus)
Created by Kitchen2MyTable.com
Recipe ID: 6436
Entree: Anguilla – Central Culinary Region – Pigeon Peas and Rice (Savory one-pot rice cooked with pigeon peas, coconut milk, aromatics, and island spices)
Created by Kitchen2MyTable.com
Recipe ID: 6435
Entree: Angola – Central Culinary Region – Chikuanga (Steamed fermented cassava loaf wrapped in banana leaves, a traditional starchy staple)
Created by Kitchen2MyTable.com
Recipe ID: 6434
Entree: Andorra – Central Culinary Region – Fricandó (Catalan-style braised beef with mushrooms in a savory almond-thickened sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6433
Entree: Albania – Central Culinary Region – Kukurec (Spit-roasted, seasoned lamb intestines and offal, chopped and served hot as a savory street-style sandwich or plated meat)
Created by Kitchen2MyTable.com
Recipe ID: 6432
Entree: Zimbabwe – Northern Culinary Region – Nhedzi (Hearty Northern Zimbabwean goat stew with peanut sauce and pumpkin leaves, traditionally served with sadza)
Created by Kitchen2MyTable.com
Recipe ID: 6431
Entree: Western Sahara – Northern Culinary Region – دجاج بالليمون المحفوظ ➤ Dajaj bil-laymun al-mahfooz (North African braised chicken with preserved lemon and olives in a spiced sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6430
Entree: Wallis and Futuna – Northern Culinary Region – Poisson à la Tahitienne (Raw marinated fish in citrus and creamy coconut with tropical vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6429
Entree: Venezuela – Northern Culinary Region – Chivo en Coco (Goat stewed in coconut milk with coastal Venezuelan seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 6428
Entree: United Arab Emirates – Northern Culinary Region – مجبوس ➤ Majbūs (Fragrant Gulf-style spiced rice cooked with chicken and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6427
Entree: Turkmenistan – Northern Culinary Region – Kavurma (Pan-browned and slowly braised seasoned lamb chunks rendered in their own fat)
Created by Kitchen2MyTable.com
Recipe ID: 6426
Entree: Trinidad and Tobago – Northern Culinary Region – Trini Corn Soup (Hearty spiced Caribbean corn and chicken soup with soft flour-corn dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 6425
Entree: Timor-Leste – Northern Culinary Region – Caril de Peixe (Timorese coconut milk and tamarind fish curry flavored with spices and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6424
Entree: Tajikistan – Northern Culinary Region – Шашлиқ ➤ Shashliq (Skewered marinated grilled meat, typically lamb or beef, cooked over an open flame)
Created by Kitchen2MyTable.com
Recipe ID: 6423
Entree: Svalbard and Jan Mayen – Northern Culinary Region – Cod Tongues (Pan-fried tender pieces of cod, traditionally small head or cheek portions, served simply with buttered potatoes and lemon)
Created by Kitchen2MyTable.com
Recipe ID: 6422
Entree: Suriname – Northern Culinary Region – Bakabana Met Pindasaus (Fried ripe plantains served with a warm savory-spicy peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6421
Entree: South Sudan – Northern Culinary Region – Kisra Rhahee (Fermented sorghum flatbread served with a spiced meat and okra stew)
Created by Kitchen2MyTable.com
Recipe ID: 6420
Entree: Slovenia – Northern Culinary Region – Ričet (Hearty slow-cooked barley and bean stew with smoked pork)
Created by Kitchen2MyTable.com
Recipe ID: 6419
Entree: Slovakia – Northern Culinary Region – Pirohy (Boiled filled dumplings typically stuffed with mashed potato and cheese then pan-fried and served with sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 6418
Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Guavaberry Glazed Chicken (Chicken roasted and glazed with a sweet-tart guavaberry liqueur reduction and Caribbean spices)
Created by Kitchen2MyTable.com
Recipe ID: 6417
Entree: Sierra Leone – Northern Culinary Region – Crain Crain (Pan-fried cassava and peanut patties often served with a spicy pepper relish)
Created by Kitchen2MyTable.com
Recipe ID: 6416
Entree: Republic of the Congo – Northern Culinary Region – Ntaba (Braised goat stew in a rich tomato and palm oil sauce with local aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6415
Entree: Puerto Rico – Northern Culinary Region – Arroz Mamposteao (Puerto Rican sautéed rice and beans mixed with sofrito and savory pork)
Created by Kitchen2MyTable.com
Recipe ID: 6414
Entree: Pitcairn – Northern Culinary Region – Island Style Roast Chicken (Whole roasted chicken flavored with tropical citrus, garlic, and island herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6413
Entree: Paraguay – Northern Culinary Region – Churrasco (Charcoal-grilled seasoned steak served sliced, traditionally accompanied by chimichurri)
Created by Kitchen2MyTable.com
Recipe ID: 6412
Entree: Papua New Guinea – Northern Culinary Region – Coconut Crab (Crab simmered in rich coconut milk with island aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6411
Entree: Palestine – Northern Culinary Region – شيش برك ➤ Shish Barak (Small spiced meat dumplings cooked in a warm yogurt and broth sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6410
Entree: North Macedonia – Northern Culinary Region – Качамак ➤ Kachamak (Thick cornmeal porridge traditionally served hot with butter and white cheese)
Created by Kitchen2MyTable.com
Recipe ID: 6409
Entree: North Korea – North Korean Mountain Cuisine – 김치볶음밥 ➤ Kimchi bokkeumbap (Spicy stir-fried rice with aged kimchi, vegetables, and egg)
Created by Kitchen2MyTable.com
Recipe ID: 6408
Entree: Nicaragua – Northern Culinary Region – Salpicón (Shredded citrus‑dressed beef salad with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6407
Entree: New Zealand – Maori Cuisine – Fish and Chips with Lemon (Crisply battered local white fish served with thick fried chips and fresh lemon wedges.)
Created by Kitchen2MyTable.com
Recipe ID: 6406
Entree: New Caledonia – Northern Culinary Region – Coconut Chicken Curry (A creamy Pacific-style chicken curry made with coconut milk, warm spices, ginger and citrus.)
Created by Kitchen2MyTable.com
Recipe ID: 6405
Entree: Mozambique – Northern Culinary Region – Feijoada Moçambicana (Hearty Mozambican-style bean and pork stew seasoned with peri-peri and enriched with coconut-infused broth)
Created by Kitchen2MyTable.com
Recipe ID: 6404
Entree: Montenegro – Northern Culinary Region – Sarma (Cabbage leaves filled with seasoned minced meat and rice, slowly braised in a savory smoked broth)
Created by Kitchen2MyTable.com
Recipe ID: 6403
Entree: Mongolia – Northern Culinary Region – Гурилтай шөл ➤ Guriltai shöl (Hearty Mongolian wheat noodle soup with meat and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6402
Entree: Micronesia – Northern Culinary Region – Breadfruit Casserole (Baked savory mash of ripe breadfruit mixed with coconut cream and shredded smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 6401
Entree: Mauritius – Northern Culinary Region – Gateau Piment (Spicy deep-fried split-pea fritters flavored with onion, herbs, and chilies commonly eaten in Mauritius)
Created by Kitchen2MyTable.com
Recipe ID: 6400
Entree: Mauritania – Northern Culinary Region – بازين ➤ Bāzīn (A dense steamed barley dough formed into a firm mound and served with a spiced meat and tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6399
Entree: Madagascar – Northern Culinary Region – Vary Amin'anana (Rice cooked with leafy greens and aromatics in a savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 6398
Entree: Luxembourg – Northern Culinary Region – Rieslingspaschtéit (Savory meat pie in pastry flavored with Riesling wine, traditional to Luxembourg)
Created by Kitchen2MyTable.com
Recipe ID: 6397
Entree: Lithuania – Northern Culinary Region – Kotletai (Pan-fried seasoned minced meat patties common in Lithuanian home cooking)
Created by Kitchen2MyTable.com
Recipe ID: 6396
Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama Ma Te Ura (Baked or earth-oven breadfruit and coconut dish with fresh reef fish)
Created by Kitchen2MyTable.com
Recipe ID: 6394
Entree: Hong Kong – Northern Culinary Region – 豉汁蒸排骨 ➤ Chǐzhī zhēng páigǔ (Pork spare ribs marinated with fermented black beans and aromatics, then steamed until tender)
Created by Kitchen2MyTable.com
Recipe ID: 6393
Entree: Honduras – Northern Culinary Region – Pastelitos de Carne (A savory fried meat turnover filled with seasoned ground beef, potatoes, and spices)
Created by Kitchen2MyTable.com
Recipe ID: 6392
Entree: Guinea-Bissau – Northern Culinary Region – Arroz de Marisco (Hearty Portuguese-influenced seafood rice cooked with mixed shellfish and fish in a spiced tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 6391
Entree: Guatemala – Northern Culinary Region – Tamalitos de Chipilín (Small steamed corn masa tamales filled with fresh chipilín greens)
Created by Kitchen2MyTable.com
Recipe ID: 6390
Entree: Guadeloupe – Northern Culinary Region – Cabri Massalé (Guadeloupean curried goat braised in a Massalé spice blend)
Created by Kitchen2MyTable.com
Recipe ID: 6389
Entree: Greenland – Northern Culinary Region – Qilalukkat (Traditional Greenlandic braised seal stew with potatoes and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6388
Entree: Tunisia – Sahel Coast – ملوخية ➤ mlūkhiyya (Slow‑simmered Tunisian stew of beef or lamb cooked with ground jute leaves, garlic, olive oil and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 6387