All Recipes
Showing 60 of 14341 recipes.
Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Giambo (Caribbean okra stew with salted fish and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6799
Entree: Bosnia and Herzegovina – Northern Culinary Region – Sogan-dolma (Hollowed and stuffed baked onions filled with seasoned minced meat and rice)
Created by Kitchen2MyTable.com
Recipe ID: 6800
Entree: Botswana – Northern Culinary Region – Tswii (Traditional Batswana stew of smoked or dried beef simmered with vegetables and served with sorghum or maize porridge)
Created by Kitchen2MyTable.com
Recipe ID: 6801
Entree: British Indian Ocean Territory – Northern Culinary Region – Spicy Prawn Curry (A coconut-milk-based, spice-forward prawn curry with tangy tamarind and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6802
Entree: Bulgaria – Northern Culinary Region – Капама ➤ Kapama (A slow-baked Bulgarian casserole of mixed meats, rice, and sauerkraut cooked in a clay pot)
Created by Kitchen2MyTable.com
Recipe ID: 6803
Entree: Burkina Faso – Northern Culinary Region – Fufu (A thick starchy dough made from cooked millet flour served for dipping into savory stews)
Created by Kitchen2MyTable.com
Recipe ID: 6804
Entree: Cameroon – Northern Culinary Region – Kati Kati (A charred and stewed chicken simmered in a spicy groundnut and tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6805
Entree: Cape Verde – Northern Culinary Region – Bife de Atum (Pan-seared tuna steak dressed with a garlicky tomato-onion sauce in Cape Verdean style)
Created by Kitchen2MyTable.com
Recipe ID: 6806
Entree: Central African Republic – Northern Culinary Region – Ngoundja (Peanut chicken stew with okra)
Created by Kitchen2MyTable.com
Recipe ID: 6807
Entree: Costa Rica – Northern Culinary Region – Olla de Carne (Hearty Costa Rican beef and root-vegetable stew with plantain, yuca, corn, and local aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6808
Entree: Cote d'Ivoire – Northern Culinary Region – Attiéké Poisson (Ivorian fermented cassava couscous served with spiced grilled or fried fish and a tangy tomato-onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6809
Entree: Czechia – Moravia – Moravský vrabec (Rustic Moravian roasted pork served with dumplings and sauerkraut)
Created by Kitchen2MyTable.com
Recipe ID: 6810
Entree: Democratic Republic of the Congo – Northern Culinary Region – Fumbwa (Hearty jute-leaf stew cooked with palm oil, peanuts, and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 6811
Entree: Djibouti – Northern Culinary Region – Lahoh with Suqaar (Spongy fermented flatbread served with spiced sautéed diced meat)
Created by Kitchen2MyTable.com
Recipe ID: 6812
Entree: Dominica – Northern Culinary Region – Bouyon (Hearty Dominican one-pot meat and root-provision stew)
Created by Kitchen2MyTable.com
Recipe ID: 6813
Entree: Dominican Republic – Northern Culinary Region – Mofongo (Mashed fried green plantains seasoned with garlic and pork cracklings, shaped into a mound and served with a savory broth or meat)
Created by Kitchen2MyTable.com
Recipe ID: 6814
Entree: El Salvador – Northern Culinary Region – Pollo en Crema (Chicken simmered in a rich creamy savory sauce with vegetables common in Salvadoran home cooking)
Created by Kitchen2MyTable.com
Recipe ID: 6815
Entree: Equatorial Guinea – Northern Culinary Region – Mbika na Nguba (Plantain and greens in peanut stew)
Created by Kitchen2MyTable.com
Recipe ID: 6816
Entree: Eswatini – Northern Culinary Region – Tinkhobe (Boiled whole maize kernels traditionally served with a savory meat and onion gravy)
Created by Kitchen2MyTable.com
Recipe ID: 6817
Entree: French Guiana – Northern Culinary Region – Riz Creole (Creole-style one-pot rice with tomatoes, peppers, aromatic herbs, and chicken)
Created by Kitchen2MyTable.com
Recipe ID: 6818
Entree: French Polynesia – Northern Culinary Region – Mahi Mahi a la Tahitienne (Tahitian-style mahi mahi poached in a coconut-lime tomato sauce with aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6819
Entree: French Southern Territories – Northern Culinary Region – Choucroute Garnie (Braised sauerkraut cooked with an assortment of salted and smoked pork meats and sausages)
Created by Kitchen2MyTable.com
Recipe ID: 6820
Entree: Hungary – Northern Hungary – Töltött káposzta (Cabbage leaves filled with seasoned minced pork and rice, slowly cooked in a paprika tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6821
Entree: Kazakhstan – Southern Kazakhstan – Плов ➤ Plov (Central Asian rice pilaf cooked with lamb, carrots, onions, and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 6822
Entree: Laos – Southern Laos – ປິ້ງໄກ່ ➤ Ping Gai (Lao-style char-grilled marinated chicken with aromatic herbs and dipping sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6823
Entree: Lebanon – Mount Lebanon – مجدرة ➤ Mujaddara (A hearty dish of cooked lentils and rice seasoned and topped with deeply caramelized onions)
Created by Kitchen2MyTable.com
Recipe ID: 6824
Entree: Norway – Oslo & Eastern Norway – Raspeballer (Traditional Norwegian potato dumplings boiled and served with bacon and butter)
Created by Kitchen2MyTable.com
Recipe ID: 6825
Entree: Senegal – Northern Senegal – Mafe (West African peanut and tomato stew with meat and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6826
Entree: Sweden – Stockholm & Central Sweden – Raggmunk med Fläsk (Crisp potato pancakes pan-fried and served with fried pork and lingonberries)
Created by Kitchen2MyTable.com
Recipe ID: 6827
Entree: Switzerland – German Swiss – Älplermagronen (Hearty Swiss alpine baked macaroni and potatoes in cream and melted cheese)
Created by Kitchen2MyTable.com
Recipe ID: 6828
Entree: Tunisia – Southern Tunisia – أوجة ➤ Ojja (Spicy Tunisian tomato and pepper stew with eggs and merguez sausage)
Created by Kitchen2MyTable.com
Recipe ID: 6829
Entree: Guadeloupe – Southern Culinary Region – Poulet Boucané (Guadeloupean smoked chicken marinated in citrus, garlic, and island spices)
Created by Kitchen2MyTable.com
Recipe ID: 6831
Entree: Guatemala – Southern Culinary Region – Kak'ik (Traditional Guatemalan spicy turkey broth colored with annatto and seasoned with coriander)
Created by Kitchen2MyTable.com
Recipe ID: 6832
Entree: Guinea-Bissau – Southern Culinary Region – Frango com Amendoim (Guinean peanut stew of chicken simmered in a rich tomato and ground-peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6833
Entree: Honduras – Southern Culinary Region – Baleadas (Folded Honduran flour tortilla filled with mashed refried red beans, crema, and crumbly cheese)
Created by Kitchen2MyTable.com
Recipe ID: 6834
Entree: Hong Kong – Southern Culinary Region – 煲仔飯 ➤ bou zai faan (Rice cooked in a claypot with soy-seasoned toppings such as Chinese sausage and marinated meats, finished with a crisp bottom crust)
Created by Kitchen2MyTable.com
Recipe ID: 6835
Entree: Kiribati – Southern Culinary Region – Te Ika (Whole island-style fish cooked with coconut milk, root vegetables, and island herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6836
Entree: Kyrgyzstan – Southern Culinary Region – Манты ➤ Manty (Large steamed meat dumplings filled with spiced lamb and onions)
Created by Kitchen2MyTable.com
Recipe ID: 6837
Entree: Lithuania – Southern Culinary Region – Vėdarai (Potato-stuffed hog intestine sausage made from mashed potatoes, onions, and pork fat)
Created by Kitchen2MyTable.com
Recipe ID: 6838
Entree: Madagascar – Southern Culinary Region – Ravitoto (Stewed shredded cassava leaves cooked with pork)
Created by Kitchen2MyTable.com
Recipe ID: 6840
Entree: Mauritania – Southern Culinary Region – مافيه ➤ Mafé (Hearty West African peanut and meat stew with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6841
Entree: Mauritius – Southern Culinary Region – Rougaille (Mauritian Creole tomato-based stew typically cooked with sausages, fish, or chicken)
Created by Kitchen2MyTable.com
Recipe ID: 6842
Entree: Micronesia – Southern Culinary Region – Chamorro BBQ Chicken (Chamorro-style grilled chicken marinated and glazed in a sweet-tangy island barbecue sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6843
Entree: Mongolia – Southern Culinary Region – Цуйван ➤ Tsuivan (Mongolian stir-fried wheat noodles cooked with beef and mixed vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6844
Entree: Montenegro – Southern Culinary Region – Pljeskavica (A Balkan grilled mixed-meat patty, richly seasoned and traditionally served with flatbread and condiments)
Created by Kitchen2MyTable.com
Recipe ID: 6845
Entree: Mozambique – Southern Culinary Region – Frango à Cafreal (Mozambican spiced grilled or roasted chicken marinated in a green herb, garlic, and piri-piri paste)
Created by Kitchen2MyTable.com
Recipe ID: 6846
Entree: New Caledonia – Southern Culinary Region – Poulet à la Vanille (Chicken braised in a savory vanilla‑infused sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6847
Entree: New Zealand – South Island – Whitebait Patties (Crispy pan-fried fritters of local whitebait bound with egg and light flour)
Created by Kitchen2MyTable.com
Recipe ID: 6848
Entree: Nicaragua – Southern Culinary Region – Indio Viejo (Traditional Nicaraguan slow-simmered shredded beef stew thickened with corn masa and tomatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6849
Entree: North Korea – Pyongyang – 잡채 ➤ Japchae (Korean stir-fried glass noodles with marinated beef and mixed vegetables seasoned with soy and sesame)
Created by Kitchen2MyTable.com
Recipe ID: 6850
Entree: North Macedonia – Southern Culinary Region – Селско месо ➤ Selsko meso (Rustic country-style braised pork with peppers, onions, and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6851
Entree: Palestine – Southern Culinary Region – مكدوس ➤ Makdous (Small stuffed and oil-preserved eggplants filled with walnuts, red pepper, and garlic)
Created by Kitchen2MyTable.com
Recipe ID: 6852
Entree: Papua New Guinea – Southern Culinary Region – Saksak (Steamed sago and coconut dumplings with flaked smoked fish served as a hearty main)
Created by Kitchen2MyTable.com
Recipe ID: 6853
Entree: Paraguay – Southern Culinary Region – Milanesa de Pollo (Breaded and fried chicken cutlets)
Created by Kitchen2MyTable.com
Recipe ID: 6854
Entree: Pitcairn – Southern Culinary Region – Roast Pork with Pineapple (Island-style roasted pork glazed and served with caramelized pineapple)
Created by Kitchen2MyTable.com
Recipe ID: 6855
Entree: Puerto Rico – Southern Culinary Region – Mofongo (Mashed fried green plantains mixed with garlic and pork cracklings, shaped into a mound)
Created by Kitchen2MyTable.com
Recipe ID: 6856
Entree: Republic of the Congo – Southern Culinary Region – Fumbwa (Stewed cassava or wild-leaf greens cooked with palm oil and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 6857
Entree: Sierra Leone – Southern Culinary Region – Jollof Rice (West African one-pot spiced tomato rice cooked with peppers and protein)
Created by Kitchen2MyTable.com
Recipe ID: 6858
Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Crab Backs (Baked Caribbean-style seasoned crab meat mixture served in cleaned crab shells)
Created by Kitchen2MyTable.com
Recipe ID: 6859
Entree: Slovakia – Southern Culinary Region – Segedínsky Guláš (Hearty pork and sauerkraut goulash finished with paprika and sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 6860