All Recipes
Showing 60 of 14341 recipes.
Entree: Lebanon – Mount Lebanon – كبة نية ➤ kibbeh nayyeh (Lebanese raw spiced lamb and bulgur tartare served with olive oil and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5859
Entree: Norway – Oslo & Eastern Norway – Fårikål (Slow-cooked Norwegian lamb and cabbage stew seasoned with whole black peppercorns)
Created by Kitchen2MyTable.com
Recipe ID: 5744
Entree: Senegal – Northern Senegal – Thieboudienne (Senegalese fish and rice cooked in a tomato-based sauce with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5683
Entree: Sweden – Stockholm & Central Sweden – Köttbullar med Potatismos (Swedish meatballs served with creamy mashed potatoes and a rich brown cream gravy)
Created by Kitchen2MyTable.com
Recipe ID: 5676
Entree: Switzerland – German Swiss – Zürcher Geschnetzeltes (Thinly sliced veal in a creamy mushroom and white wine sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5617
Entree: Tunisia – Southern Tunisia – كسكسي بالسمك ➤ Kuskusi bil-samak (Steamed semolina couscous served with a spiced fish stew)
Created by Kitchen2MyTable.com
Recipe ID: 5523
Entree: Guadeloupe – Southern Culinary Region – Colombo de Poulet (Guadeloupean chicken stew seasoned with Colombo spice blend and island vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5445
Entree: Guatemala – Southern Culinary Region – Pepián (Hearty Guatemalan spiced chicken stew thickened with roasted seeds and toasted bread)
Created by Kitchen2MyTable.com
Recipe ID: 5413
Entree: Guinea-Bissau – Southern Culinary Region – Caldo de Peixe (Hearty West African fish soup with tomatoes, palm oil, and okra)
Created by Kitchen2MyTable.com
Recipe ID: 5412
Entree: Honduras – Southern Culinary Region – Pollo con Tajadas (Honduran marinated fried chicken served with long-sliced fried green plantains and pickled cabbage)
Created by Kitchen2MyTable.com
Recipe ID: 5411
Entree: Hong Kong – Southern Culinary Region – 咕嚕肉 ➤ Gu lou yuk (Crispy battered pork tossed in a glossy sweet-tangy sauce with bell peppers and pineapple)
Created by Kitchen2MyTable.com
Recipe ID: 5410
Entree: Kiribati – Southern Culinary Region – Palusami (Taro leaves filled with coconut cream and seasoned meat then baked until rich and tender)
Created by Kitchen2MyTable.com
Recipe ID: 5409
Entree: Kyrgyzstan – Southern Culinary Region – бешбармак ➤ beshbarmak (Boiled meat served over wide hand-rolled noodles with a clear onion broth)
Created by Kitchen2MyTable.com
Recipe ID: 5408
Entree: Madagascar – Southern Culinary Region – Akoho sy Voanio (Braised chicken stewed in coconut milk with tomatoes, garlic, and ginger)
Created by Kitchen2MyTable.com
Recipe ID: 5407
Entree: Martinique – Southern Culinary Region – Colombo de Poulet (Martinican chicken stewed with a curried colombo spice blend and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5406
Entree: Mauritania – Southern Culinary Region – تشيبو جن ➤ Ceebu jen (Fish and rice cooked with mixed vegetables in a rich spiced tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 5405
Entree: Mauritius – Southern Culinary Region – Dholl Puri (Thin flatbread laced with or filled by roasted ground yellow split peas, served with chutneys and curries)
Created by Kitchen2MyTable.com
Recipe ID: 5404
Entree: Micronesia – Southern Culinary Region – Tinaktak (Chamorro-style coconut milk stew of seasoned ground meat with greens and tomato)
Created by Kitchen2MyTable.com
Recipe ID: 5403
Entree: Mongolia – Southern Culinary Region – Бууз ➤ Buuz (Steamed Mongolian meat-filled dumplings traditionally served hot)
Created by Kitchen2MyTable.com
Recipe ID: 5401
Entree: Mozambique – Southern Culinary Region – Galinha à Zambeziana (Mozambican braised chicken in a creamy coconut and cashew sauce with piri-piri and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 5392
Entree: New Caledonia – Southern Culinary Region – Bougna (A traditional Kanak layered packet of chicken and seafood with root vegetables cooked in banana leaves and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5387
Entree: New Zealand – South Island – Roast Lamb with Mint Sauce (Roast leg or shoulder of lamb served with a tangy mint, vinegar, and sugar sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5353
Entree: North Korea – Pyongyang – 평양냉면 ➤ Pyeongyang naengmyeon (Chilled buckwheat noodles served in an icy clear beef broth with sliced beef and Korean pear)
Created by Kitchen2MyTable.com
Recipe ID: 5298
Entree: North Macedonia – Southern Culinary Region – Тавче гравче ➤ Tavche gravche (Baked bean casserole seasoned with onions, peppers, and paprika)
Created by Kitchen2MyTable.com
Recipe ID: 5250
Entree: Palestine – Southern Culinary Region – مقلوبة ➤ Maqluba (Upside-down layered rice, meat, and vegetable casserole)
Created by Kitchen2MyTable.com
Recipe ID: 5223
Entree: Papua New Guinea – Southern Culinary Region – Mumu (Traditional Papua New Guinean earth-oven meal of pork and root vegetables steamed in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 5220
Entree: Paraguay – Southern Culinary Region – Sopa Paraguaya (Dense Paraguayan baked cornbread made with cornmeal, cheese, eggs and sautéed onions)
Created by Kitchen2MyTable.com
Recipe ID: 5214
Entree: Pitcairn – Southern Culinary Region – Grilled Tuna Steak (Thick seared tuna steaks seasoned with a bright island-style citrus and soy marinade)
Created by Kitchen2MyTable.com
Recipe ID: 5212
Entree: Puerto Rico – Southern Culinary Region – Arroz con Gandules (Puerto Rican seasoned rice cooked with pigeon peas, sofrito, annatto oil, and savory pork)
Created by Kitchen2MyTable.com
Recipe ID: 5207
Entree: Republic of the Congo – Southern Culinary Region – Poulet Moambé (Chicken stewed in a thick palm nut and peanut-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5189
Entree: Sierra Leone – Southern Culinary Region – Cassava Leaves (Hearty stew of pounded cassava leaves cooked with palm oil, ground peanuts, and protein)
Created by Kitchen2MyTable.com
Recipe ID: 5141
Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Johnny Cake and Saltfish (Pan-fried salted cod served with Caribbean cornmeal flatbreads)
Created by Kitchen2MyTable.com
Recipe ID: 5129
Entree: Slovakia – Southern Culinary Region – Bryndzové Halušky (Potato dumplings tossed with tangy bryndza sheep cheese and topped with fried smoked bacon)
Created by Kitchen2MyTable.com
Recipe ID: 5084
Entree: Slovenia – Southern Culinary Region – Kranjska Klobasa (coarse smoked pork sausage traditionally served with potatoes and sauerkraut)
Created by Kitchen2MyTable.com
Recipe ID: 5032
Entree: South Sudan – Southern Culinary Region – Kisra (thin, slightly sour fermented sorghum flatbread used to scoop stews)
Created by Kitchen2MyTable.com
Recipe ID: 4975
Entree: Suriname – Southern Culinary Region – Moksi Alesi (Surinamese Creole mixed rice cooked with salted meats, fish, and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4960
Entree: Svalbard and Jan Mayen – Southern Culinary Region – Reindeer Stew (Slow-simmered reindeer meat stew with root vegetables and juniper)
Created by Kitchen2MyTable.com
Recipe ID: 4951
Entree: Tajikistan – Southern Culinary Region – Қурутоб ➤ Qurutob (Torn flatbread soaked in a tangy dried-yogurt sauce topped with fried onions, vegetables, and often meat)
Created by Kitchen2MyTable.com
Recipe ID: 4924
Entree: Timor-Leste – Southern Culinary Region – Ikan Pepes (Fish spiced with aromatics, wrapped in banana leaves and steamed or grilled)
Created by Kitchen2MyTable.com
Recipe ID: 4911
Entree: Trinidad and Tobago – Southern Culinary Region – Pelau (One-pot caramelized rice with chicken, pigeon peas, and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 4889
Entree: Turkmenistan – Southern Culinary Region – Plov (Central Asian rice pilaf with lamb, carrots, onions, and whole garlic cooked in fat)
Created by Kitchen2MyTable.com
Recipe ID: 4870
Entree: United Arab Emirates – Southern Culinary Region – مجبوس ➤ Majboos (Gulf spiced rice cooked with meat and dried-lime aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4860
Entree: Venezuela – Southern Culinary Region – Pabellón Criollo (Venezuela’s plate of shredded beef with black beans, white rice, and fried sweet plantains)
Created by Kitchen2MyTable.com
Recipe ID: 4837
Entree: Wallis and Futuna – Southern Culinary Region – Poulet Fafa (Chicken slow-simmered with taro leaves in coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 4828
Entree: Western Sahara – Southern Culinary Region – Mechoui (Whole roasted lamb seasoned with North African spices until tender)
Created by Kitchen2MyTable.com
Recipe ID: 4824
Entree: Zimbabwe – Southern Culinary Region – Sadza neNyama (Thick cornmeal porridge served with a slow-simmered savory meat stew)
Created by Kitchen2MyTable.com
Recipe ID: 4810
Entree: India – Awadhi / Lucknow – गलौटी कबाब ➤ Galautī Kabāb (Ultra-soft spiced minced meat patties from Lucknow, tenderized and pan-seared until melt-in-the-mouth)
Created by Kitchen2MyTable.com
Recipe ID: 4792
Entree: United States – Appalachia – Cornbread and Beans (Slow-simmered beans cooked with ham hock and aromatics, served with a hot skillet cornbread)
Created by Kitchen2MyTable.com
Recipe ID: 4775
Entree: China – Cantonese / Guangdong – 清蒸魚 ➤ Qīngzhēng yú (Whole white-fleshed fish gently steamed with julienned ginger, scallions and a light soy-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4718
Entree: France – Basque Country – Piperade (Basque stew of peppers, tomatoes, and onions often finished with eggs or cured ham)
Created by Kitchen2MyTable.com
Recipe ID: 4712
Entree: Indonesia – Batak – Saksang (Rich Batak pork stew slowly cooked with pork blood and pungent regional spices)
Created by Kitchen2MyTable.com
Recipe ID: 4693
Entree: Italy – Basilicata – Cavatelli con Mollica (Rustic cavatelli pasta tossed with garlic-infused olive oil and toasted breadcrumbs)
Created by Kitchen2MyTable.com
Recipe ID: 4589
Entree: Mexico – Chiapas – Cochito Chiapaneco (Slow-braised Chiapaneco pork marinated in achiote and citrus, served shredded)
Created by Kitchen2MyTable.com
Recipe ID: 4583
Entree: Brazil – Brazilian Japanese – Temaki de Moqueca (Hand-rolled seaweed cone with sushi rice and moqueca-style coconut seafood)
Created by Kitchen2MyTable.com
Recipe ID: 4578
Entree: Germany – Berlin-Brandenburg – Königsberger Klopse (Poached German meatballs served in a creamy caper sauce typical of the Berlin-Brandenburg region)
Created by Kitchen2MyTable.com
Recipe ID: 4494
Entree: Russia – Buryat & Lake Baikal – Хуушуур ➤ Khuushuur (Pan-fried Buryat meat pastry — a flat, savory turnover filled with seasoned ground mutton or beef)
Created by Kitchen2MyTable.com
Recipe ID: 4489
Entree: Spain – Asturias – Cachopo (Large breaded and fried folded veal or beef cutlet stuffed with ham and melting cheese typical of Asturias)
Created by Kitchen2MyTable.com
Recipe ID: 4446
Entree: Canada – British Columbia Coast – Dungeness Crab Cakes (Pan-fried patties made from sweet Dungeness crab meat bound with mayo, egg, breadcrumbs, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4426
Entree: Ethiopia – Amhara – ጥብስ ➤ Tibs (Sautéed cubes of beef or lamb cooked with onions, garlic, and Ethiopian spices, often served with injera)
Created by Kitchen2MyTable.com
Recipe ID: 4346
Entree: Iran – Caspian / Gilan – میرزا قاسمی ➤ Mirza Ghasemi (Smoky roasted eggplant and tomato purée cooked with garlic and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 4290