All Recipes
Showing 60 of 14341 recipes.
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: 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: 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: 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: Slovenia – Northern Culinary Region – Ričet (Hearty slow-cooked barley and bean stew with smoked pork)
Created by Kitchen2MyTable.com
Recipe ID: 6419
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: 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: 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: 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: 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: 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: 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: 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: Venezuela – Northern Culinary Region – Chivo en Coco (Goat stewed in coconut milk with coastal Venezuelan seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 6428
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: 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: 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: 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: 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: 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: 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: 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: 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: 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: Belarus – Central Culinary Region – Верещака ➤ Vereshchaka (Hearty Belarusian braised meat stew in a rich savory gravy)
Created by Kitchen2MyTable.com
Recipe ID: 6439
Entree: Belize – Central Culinary Region – Hudut (Garifuna coconut fish stew served with mashed green plantain)
Created by Kitchen2MyTable.com
Recipe ID: 6440
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: 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: 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: 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: 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: 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: 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: Christmas Island – Sambal Udang (Spicy chili paste cooked with shrimp in a tangy, savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6449
Entree: Cocos (Keeling) Islands – Sambal Sotong (Tender squid cooked in a spicy sambal sauce with tomato and tamarind)
Created by Kitchen2MyTable.com
Recipe ID: 6450
Entree: Comoros – Madaba (Comorian coconut-braised spiced chicken stew)
Created by Kitchen2MyTable.com
Recipe ID: 6451
Entree: Cook Islands – Mitiore (Cook Islands umu-style baked fish and taro leaves in coconut cream)
Created by Kitchen2MyTable.com
Recipe ID: 6452
Entree: Croatia – Pasticada (Slow-braised Dalmatian beef in a sweet-and-sour red wine and prune sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6453
Entree: Cuba – Langosta a la Cubana (Cuban-style lobster simmered in a savory tomato, garlic, and wine sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6454
Entree: Curacao – Piska Hasa (Curaçao-style stewed fish in a spiced tomato and coconut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6455
Entree: Cyprus – Αφέλια ➤ Afelia (Pork marinated in red wine and crushed coriander seeds, braised until tender)
Created by Kitchen2MyTable.com
Recipe ID: 6456
Entree: Ecuador – Churrasco Ecuatoriano (Ecuadorian grilled steak plate topped with a fried egg and served with rice, plantain, and a tomato-onion salsa)
Created by Kitchen2MyTable.com
Recipe ID: 6457
Entree: Eritrea – ፍርፍር ➤ Firfir (Torn injera mixed with spiced clarified butter and stew to make a hearty shredded flatbread stew)
Created by Kitchen2MyTable.com
Recipe ID: 6458
Entree: Estonia – Kohupiimakook (Baked quark cheese cake with a tender pastry crust and creamy curd filling)
Created by Kitchen2MyTable.com
Recipe ID: 6459
Entree: Falkland Islands (Malvinas) – Baked Fish with Herb Crust (Oven-baked white fish fillets finished with a crisp mixed-herb breadcrumb crust)
Created by Kitchen2MyTable.com
Recipe ID: 6460
Entree: Faroe Islands – Høsnarungi (Traditional Faroese braised hen with root vegetables and barley)
Created by Kitchen2MyTable.com
Recipe ID: 6461
Entree: Fiji – Fijian Crab Curry (Coconut-based Fiji-style curry made with fresh crab and island spices)
Created by Kitchen2MyTable.com
Recipe ID: 6462
Entree: Gabon – Poulet à la Gabonaise (Gabonese chicken stew cooked in rich red palm-nut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6463
Entree: India – Assam – পুৰা মাছ ➤ Pura Maach (Whole Assamese-style fish marinated and cooked with mustard and turmeric)
Created by Kitchen2MyTable.com
Recipe ID: 6464
Entree: United States – American BBQ Belt – Barbecue Chicken Wings (Smoky, sauce-glazed chicken wings slow-cooked or grilled with a sweet-savory American barbecue rub and glaze)
Created by Kitchen2MyTable.com
Recipe ID: 6465
Entree: China – Beijing / Imperial North – 北京式糖醋鱼 ➤ Běijīng-shì táng cù yú (Crisp-fried whole white fish finished with a glossy, balanced sweet-and-sour glaze in the Beijing style)
Created by Kitchen2MyTable.com
Recipe ID: 6466
Entree: France – Auvergne – Salers Beef Steak (Pan-seared beef steak from the Salers breed served with a simple pan sauce and herb butter)
Created by Kitchen2MyTable.com
Recipe ID: 6467
Entree: Indonesia – Bali – Tipat Cantok (Balinese mixed steamed vegetables and rice cake served with a savory-sweet peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6468
Entree: Italy – Aosta Valley – Tartiflette (Baked Alpine potato and cheese gratin with smoked pork and onions)
Created by Kitchen2MyTable.com
Recipe ID: 6469
Entree: Mexico – Central Highlands – Mixiotes (Spiced meat parcels steamed in maguey leaves until tender)
Created by Kitchen2MyTable.com
Recipe ID: 6470
Entree: Brazil – Bahia – Feijão de Leite (Creamy Bahian white bean stew cooked with coconut milk and palm oil)
Created by Kitchen2MyTable.com
Recipe ID: 6471
Entree: Germany – Bavaria – Bayerische Ente (Roast Bavarian duck with crisp skin, beer-apple glaze, and savory gravy)
Created by Kitchen2MyTable.com
Recipe ID: 6472
Entree: Russia – Bashkir & Ural Region – Уральская строганина ➤ Uralskaya stroganina (Paper-thin slices of frozen raw freshwater fish served chilled with simple seasonings and condiments)
Created by Kitchen2MyTable.com
Recipe ID: 6473
Entree: Spain – Aragon – Longaniza de Graus (Traditional Aragonese pork sausage flavored with smoked paprika and garlic, typically grilled or roasted)
Created by Kitchen2MyTable.com
Recipe ID: 6474
Entree: Canada – Atlantic Canada – Seafood Chowder (Thick, creamy Atlantic Canadian soup of mixed local seafood, potatoes, and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6475