All Recipes
Showing 60 of 6708 recipes.
Entree: Switzerland – French Swiss – Boudin Noir (Traditional French‑Swiss blood sausage seasoned with onions and warm spices, often pan-seared and served with apples and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6386
Entree: Sweden – Skane / South Sweden – Laxpudding (Baked Swedish casserole of layered potatoes and salmon set in a dill-scented cream-and-egg custard)
Created by Kitchen2MyTable.com
Recipe ID: 6385
Entree: Senegal – Dakar & Coastal Senegal – Lakh (Sweet Senegalese millet couscous soaked in sweetened milk and served with peanuts and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 6384
Entree: Norway – Norwegian Coastal Seafood – Røkt Laks (Cold-smoked salmon thinly sliced and served with traditional accompaniments)
Created by Kitchen2MyTable.com
Recipe ID: 6383
Entree: Lebanon – Bekaa Valley – فاصوليا باللحم ➤ Fasuliya bil-lahm (Stewed green beans with lamb in a tomato and spice sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6382
Entree: Laos – Luang Prabang / Northern Laos – Khao Niew with Grilled Fish (Sticky glutinous rice served with charcoal-grilled freshwater fish and a spicy-herb dipping sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6381
Entree: Kazakhstan – Northern Kazakhstan – Koktal (Hearty Kazakh lamb and root-vegetable stew cooked slowly in a sealed pot)
Created by Kitchen2MyTable.com
Recipe ID: 6380
Entree: Hungary – Great Plain – Csirkepaprikás (Chicken simmered in a sweet paprika and sour cream sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6379
Entree: French Southern Territories – National Cuisine – Civet de Lapin (Slow-braised rabbit stew in red wine with bacon and mushrooms)
Created by Kitchen2MyTable.com
Recipe ID: 6378
Entree: French Polynesia – National Cuisine – Pahua Taioro (Marinated shellfish or seafood served in fermented coconut cream with lime and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6377
Entree: French Guiana – National Cuisine – Civet de Cochon Marron (Hearty Creole brown pork stew braised with aromatics, wine or rum, and local spices)
Created by Kitchen2MyTable.com
Recipe ID: 6376
Entree: Eswatini – National Cuisine – Umkhunsu (Traditional Swazi slow-cooked meat and pumpkin stew often served with maize porridge)
Created by Kitchen2MyTable.com
Recipe ID: 6375
Entree: Equatorial Guinea – National Cuisine – Estofado de Carne (Hearty braised beef stew with tomatoes, peppers, potatoes, and plantain)
Created by Kitchen2MyTable.com
Recipe ID: 6374
Entree: Dominica – National Cuisine – Jerk Pork (Pork pieces marinated in a spicy-sweet pimento and Scotch bonnet paste then grilled or roasted until deeply flavored and caramelized)
Created by Kitchen2MyTable.com
Recipe ID: 6373
Entree: Djibouti – National Cuisine – Djiboutian Grilled Fish (Charcoal-grilled whole fish marinated with citrus, garlic, and warm East African spices)
Created by Kitchen2MyTable.com
Recipe ID: 6372
Entree: Czechia – Central Culinary Region – Pečené vepřové koleno (Roast pork knuckle braised in beer then roasted until the skin is crisp)
Created by Kitchen2MyTable.com
Recipe ID: 6371
Entree: Cote d'Ivoire – National Cuisine – Kedjenou de Viande (Ivorian slow-braised spicy meat stew cooked in a tightly covered pot until richly flavored and reduced)
Created by Kitchen2MyTable.com
Recipe ID: 6370
Entree: Costa Rica – National Cuisine – Chorreadas (Thick fresh sweet corn pancakes made from ground corn and cooked on a griddle)
Created by Kitchen2MyTable.com
Recipe ID: 6369
Entree: Central African Republic – National Cuisine – Kalonji (chicken stewed in tomato-peanut broth)
Created by Kitchen2MyTable.com
Recipe ID: 6368
Entree: Cape Verde – National Cuisine – Frango Assado (Cape Verdean marinated and roasted chicken flavored with citrus, garlic, and piri-piri heat)
Created by Kitchen2MyTable.com
Recipe ID: 6367
Entree: Cameroon – National Cuisine – Okok (A dense Cameroonian steamed pudding of grated cocoyam and cocoyam leaves mixed with palm oil and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 6366
Entree: Burkina Faso – National Cuisine – Benga (A hearty Burkinabé groundnut and tomato stew with smoked meat served over millet or rice)
Created by Kitchen2MyTable.com
Recipe ID: 6365
Entree: Bulgaria – National Cuisine – Имам байълды ➤ Imam bayaldy (Eggplants stuffed with a slow-cooked mixture of onion, tomato, garlic, and herbs, braised in olive oil)
Created by Kitchen2MyTable.com
Recipe ID: 6364
Entree: British Indian Ocean Territory – National Cuisine – Tandoori Fish (Firm white fish marinated in spiced yogurt and roasted in tandoori style)
Created by Kitchen2MyTable.com
Recipe ID: 6363
Entree: Botswana – National Cuisine – Matemekwane (Hearty Botswana-style beef and leafy-greens stew served with maize porridge)
Created by Kitchen2MyTable.com
Recipe ID: 6362
Entree: Bosnia and Herzegovina – National Cuisine – Janjetina ispod sača (Slow-roasted lamb cooked under a domed lid over embers with root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6361
Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Karni Stoba (Slow-simmered Caribbean beef stew with root vegetables and savory island spices)
Created by Kitchen2MyTable.com
Recipe ID: 6360
Entree: Barbados – National Cuisine – Bajan Roast Pork (Barbadan marinated and roasted pork shoulder seasoned with classic Creole spices and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 6359
Entree: Antigua and Barbuda – National Cuisine – Callaloo and Crab (Hearty Caribbean stew of callaloo greens and crab simmered with coconut milk, aromatics, and spices)
Created by Kitchen2MyTable.com
Recipe ID: 6358
Entree: Antarctica – National Cuisine – Krill and Seaweed Salad (Cold composed dish of blanched Antarctic krill and marinated kelp finished with a bright citrus-sesame dressing)
Created by Kitchen2MyTable.com
Recipe ID: 6357
Entree: American Samoa – National Cuisine – Fai'ai Pipi (Samoan-style coconut-braised beef with island root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6356
Entree: Uzbekistan – Fergana Valley – Ковурма Лагман ➤ Kovurma Lagman (Pan-fried meat and hand-pulled noodles in a spiced Central Asian vegetable sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6355
Entree: Sri Lanka – Jaffna Tamil Cuisine – யாழ்ப்பாண இறால் குழம்பு ➤ Yāzhppāṇa iraal kuzambu (Spicy Jaffna-style prawn curry cooked in a roasted spice and coconut sauce with tamarind tang)
Created by Kitchen2MyTable.com
Recipe ID: 6354
Entree: South Korea – Gyeongsang – 거제 갈치 조림 ➤ Geoje galchi jorim (Spicy braised cutlassfish in a savory, slightly sweet soy-chili sauce with potatoes and scallions)
Created by Kitchen2MyTable.com
Recipe ID: 6353
Entree: Singapore – Indian Singapore – மசாலா தோசை ➤ Masālā Dōsai (Crispy fermented rice-and-lentil crepe filled with spiced mashed potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6352
Entree: Saudi Arabia – Eastern Province – ثريد ➤ Tharīd (Hearty bread-and-stew of slow-cooked meat and vegetables soaked into torn flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 6351
Entree: Romania – Dobrogea – Plăcintă Dobrogeană (Dobrogea-style layered savory pie typically filled with brined cheese, herbs, and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 6350
Entree: Netherlands – Friesland – Friese Kruidkoek (Dense Frisian rye spice cake traditionally flavored with molasses and warming spices)
Created by Kitchen2MyTable.com
Recipe ID: 6349
Entree: Nepal – Kathmandu Valley – थुक्पा ➤ Thukpa (Hearty Himalayan noodle soup of broth, meat, vegetables, and wheat noodles)
Created by Kitchen2MyTable.com
Recipe ID: 6348
Entree: Myanmar – Kachin & Northern Myanmar – Kachin Beef with Mustard Greens (Stir-fried beef with pungent mustard greens in a savory, garlicky Kachin-style sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6347
Entree: Kenya – Kenyan Pastoral Cuisine – Irio (A mashed combination of potatoes, green peas, and corn that forms a fluffy, seasoned staple of Kenyan pastoral cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 6346
Entree: Israel – Israeli Street Food – לחמעג'ון ➤ Lahmajun (Thin round flatbread topped with a spiced ground-meat and vegetable mixture, baked until crisp and served with fresh herbs and lemon)
Created by Kitchen2MyTable.com
Recipe ID: 6345
Entree: Ireland – Dublin & East – Cottage Pie (Baked Irish dish of minced beef and vegetables topped with creamy mashed potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6344
Entree: Iraq – Basra & South – تبسي باذنجان ➤ Tabsi Baytinijan (Oven-baked Iraqi casserole of layered eggplant, tomatoes, potatoes, and spiced minced meat)
Created by Kitchen2MyTable.com
Recipe ID: 6343
Entree: Ghana – Ashanti – Kokonte with Groundnut Soup (Thick cassava-flour swallow paired with a savory peanut-based meat stew)
Created by Kitchen2MyTable.com
Recipe ID: 6342
Entree: Georgia – Imereti – ლობიო ➤ lobio (Hearty Georgian stewed and mashed red beans seasoned with herbs, walnuts, and vinegar)
Created by Kitchen2MyTable.com
Recipe ID: 6341
Entree: Finland – Finnish Coastal Cuisine – Sautéed Reindeer (Pan-seared thinly sliced reindeer with cream and juniper, served with potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6340
Entree: Denmark – Central Culinary Region – Æbleflæsk (Pan-fried smoked pork belly with caramelized apples and onions)
Created by Kitchen2MyTable.com
Recipe ID: 6339
Entree: Cambodia – Coastal Cambodia – ការីសាច់មាន់ ➤ Kari Sach Moan (Coconut-based Cambodian coastal chicken curry flavored with turmeric, lemongrass, and kaffir lime)
Created by Kitchen2MyTable.com
Recipe ID: 6338
Entree: Belgium – Brussels – Boulets Liégeois (Liège-style pork and beef meatballs served in a sweet-and-sour caramelized onion and preserved-fruit sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6337
Entree: Azerbaijan – Baku & Absheron – Govurma (A braised Azerbaijani lamb stew of seared meat and onions simmered with tomato and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 6336
Entree: Austria – Salzburg & Alpine Austria – Forelle Müllerin Art (Pan-fried whole trout in butter with lemon and parsley in the traditional miller’s style)
Created by Kitchen2MyTable.com
Recipe ID: 6335
Entree: Armenia – Armenian Highlands – Խաշ ➤ Khash (Hearty gelatinous beef-foot broth and meat served piping hot with garlic and flatbread for dipping)
Created by Kitchen2MyTable.com
Recipe ID: 6334
Entree: Ukraine – Crimean Tatar Cuisine – Kovurma (Pan-fried then gently braised lamb stew with onions, tomatoes, and warm spices from Crimean Tatar cooking)
Created by Kitchen2MyTable.com
Recipe ID: 6333
Entree: Algeria – Central Culinary Region – الرفيسة ➤ Rfīsa (Stewed spiced chicken with fenugreek and legumes served over shredded semolina flatbread soaked in seasoned broth)
Created by Kitchen2MyTable.com
Recipe ID: 6332
Entree: Afghanistan – Hazarajat Highlands – کوفته افغانی ➤ Kufteh Afghāni (Hearty spiced lamb meatballs simmered in a savory tomato and onion gravy)
Created by Kitchen2MyTable.com
Recipe ID: 6331
Entree: Thailand – Central Thailand – ไก่ผัดผงกะหรี่ ➤ Gai Phat Pong Kari (Thai stir-fried chicken with curry powder, scrambled egg, and vegetables in a savory-sweet sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6329
Entree: South Africa – Cape Malay – Malay Chicken Curry (Cape Malay-style curried chicken braised in fragrant spices with sweet and tangy notes)
Created by Kitchen2MyTable.com
Recipe ID: 6328
Entree: Portugal – Algarve – Xerém com Conquilhas (Coarse cornmeal porridge cooked in clam broth and finished with fresh clams and aromatics, a traditional Algarve coastal main)
Created by Kitchen2MyTable.com
Recipe ID: 6327
Entree: Poland – Highland / Gorale – Ziemniaki z Gzikiem (Boiled potatoes topped with a savory fresh curd-cheese and herb mixture, finished with crisped pork typical of Polish Highland cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 6326