All Recipes
Showing 60 of 14341 recipes.
Entree: Romania – Moldavia – Pârjoale Moldovenești (Moldavian seasoned ground-meat patties pan-fried and often finished in the oven)
Created by Kitchen2MyTable.com
Recipe ID: 6923
Entree: Saudi Arabia – Hijaz – مطازيز ➤ Matazeez (Layered hand-cut dough dumplings stewed with spiced meat and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6924
Entree: Singapore – Malay Singapore – Ikan Bakar (Charcoal-grilled marinated fish served with a tangy-spicy sambal)
Created by Kitchen2MyTable.com
Recipe ID: 6925
Entree: United States – Southern United States – Southern Buttermilk Fried Chicken Tenders
Created by Kitchen2MyTable.com
Recipe ID: 6926
Entree: Italy – Lombardy – Chicken Piccata with Tenderloins (Sautéed chicken in lemon-caper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6927
Entree: Italy – Sicily – Chicken Marsala with Tenderloins
Created by Kitchen2MyTable.com
Recipe ID: 6928
Entree: Japan – チキンカツ ➤ chikin katsu (breaded fried chicken cutlet)
Created by Kitchen2MyTable.com
Recipe ID: 6929
Entree: South Korea – Jeju – 갈치조림 ➤ Galchi Jorim (Spicy braised cutlassfish simmered in a soy-chili sauce with radish)
Created by Kitchen2MyTable.com
Recipe ID: 6930
Entree: Sri Lanka – Kandyan Highlands – කුකුල් මස් කරි ➤ Kukul Mas Kari (Kandyan-style Sri Lankan chicken curry simmered in coconut milk and roasted spices)
Created by Kitchen2MyTable.com
Recipe ID: 6931
Entree: Syria – Damascus – كوسا محشي ➤ Kousa Mahshi (Zucchini hollowed and stuffed with a spiced rice and lamb mixture, simmered in a tomato-lemon sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6932
Entree: Tanzania – Northern Tanzania – Ndizi Nyama (Stew of green plantains cooked with beef in a spiced tomato-onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6933
Entree: Uzbekistan – Khiva / Khorezm – Gurvak (Khorezm-style hearty one-pot lamb and rice pilaf with caramelized onions and carrots)
Created by Kitchen2MyTable.com
Recipe ID: 6935
Entree: American Samoa – Northern Culinary Region – Sapasui (Samoan-style chop suey of stir-fried meat and vermicelli noodles in a savory soy-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6936
Entree: Antarctica – Northern Culinary Region – Herb-Crusted Fish Fillet (Pan-seared and oven-baked white fish fillet topped with a crunchy herb and breadcrumb crust)
Created by Kitchen2MyTable.com
Recipe ID: 6937
Entree: Antigua and Barbuda – Northern Culinary Region – Conch Water (Hearty Caribbean soup of stewed conch, vegetables, and aromatic seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 6938
Entree: Barbados – Northern Culinary Region – Jug Jug (A hearty Barbadian stew of pigeon peas and salted beef cooked with cornmeal and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6939
Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Funchi with Stewed Chicken (firm cornmeal with stewed chicken)
Created by Kitchen2MyTable.com
Recipe ID: 6940
Entree: Bosnia and Herzegovina – Northern Culinary Region – Begova čorba (A hearty Bosnian chicken and vegetable soup thickened with a light roux and rice, often finished with lemon and parsley)
Created by Kitchen2MyTable.com
Recipe ID: 6941
Entree: Botswana – Northern Culinary Region – Bogobe Jwa Lerotse (A thick Botswana sorghum porridge cooked with grated lerotse melon that acts as a flavoring and coloring agent)
Created by Kitchen2MyTable.com
Recipe ID: 6942
Entree: British Indian Ocean Territory – Northern Culinary Region – Lentil Dahl with Roti (Spiced South Asian red lentil stew served with flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 6943
Entree: Bulgaria – Northern Culinary Region – Гювеч ➤ Gyuvetch (Slow-baked Bulgarian meat and vegetable casserole)
Created by Kitchen2MyTable.com
Recipe ID: 6944
Entree: Burkina Faso – Northern Culinary Region – Sauce Gombo (Okra and peanut stew with meat, a savory West African vegetable sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6945
Entree: Cameroon – Northern Culinary Region – Fufu Corn and Njama Njama (Stiff corn fufu served with njama njama, a sautéed bitterleaf greens stew often with smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 6946
Entree: Cape Verde – Northern Culinary Region – Lagostada (Cape Verdean spiced lobster stew with tomato, wine, and aromatic herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6947
Entree: Central African Republic – Northern Culinary Region – Maboké (Central African banana-leaf wrapped steamed fish in a palm-oil and tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6948
Entree: Costa Rica – Northern Culinary Region – Chifrijo (Layered bowl of rice and red beans topped with crispy fried pork, fresh pico de gallo and avocado)
Created by Kitchen2MyTable.com
Recipe ID: 6949
Entree: Cote d'Ivoire – Northern Culinary Region – Sauce Graine (Rich palm-nut stew simmered with meat and vegetables, typically served with rice or cassava)
Created by Kitchen2MyTable.com
Recipe ID: 6950
Entree: Czechia – Moravia – Kachna se zelím (Roast duck served with braised red cabbage and apples)
Created by Kitchen2MyTable.com
Recipe ID: 6951
Entree: Democratic Republic of the Congo – Northern Culinary Region – Ngulu Yako Tumba (Hearty cassava-leaf and smoked fish stew with ground peanuts and palm oil)
Created by Kitchen2MyTable.com
Recipe ID: 6952
Entree: Djibouti – Northern Culinary Region – Djiboutian Grilled Fish (Whole marinated coastal fish grilled over charcoal with warm East African spice flavors)
Created by Kitchen2MyTable.com
Recipe ID: 6953
Entree: Dominica – Northern Culinary Region – Sancoche (Hearty Caribbean stew of salted meat and starchy root vegetables simmered with herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6954
Entree: Dominican Republic – Northern Culinary Region – Pescado con Coco (Fish simmered in coconut milk with aromatic peppers, onions, and Dominican seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 6955
Entree: El Salvador – Northern Culinary Region – Sopa de Gallina India (Rustic Salvadoran hen soup with root vegetables, corn, and bright herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6956
Entree: Equatorial Guinea – Northern Culinary Region – Ndolé (A rich bitterleaf and peanut stew cooked with meat and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 6957
Entree: Eswatini – Northern Culinary Region – Emahewu (A mildly sour fermented maize porridge used as a staple porridge or drink)
Created by Kitchen2MyTable.com
Recipe ID: 6958
Entree: French Guiana – Northern Culinary Region – Poulet Boucané (Smoked Creole-style whole chicken marinated with citrus, garlic, and local spices)
Created by Kitchen2MyTable.com
Recipe ID: 6959
Entree: French Southern Territories – Northern Culinary Region – Poulet Basquaise (Basque-style braised chicken stewed with tomatoes, bell peppers, onions, and smoky paprika)
Created by Kitchen2MyTable.com
Recipe ID: 6961
Entree: Hungary – Northern Hungary – Pörkölt (Traditional Hungarian paprika-seasoned meat stew slow-simmered in its own juices to a thick, rich sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6962
Entree: Laos – Southern Laos – ໝົກປາ ➤ Mok Pa (Steamed Lao fish parcels in banana leaf flavored with herbs, coconut, and fish sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6963
Entree: Senegal – Northern Senegal – Cebbu Yapp (Senegalese tomato-simmered beef cooked with rice and stewed vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6964
Entree: Sweden – Stockholm & Central Sweden – Pytt i Panna (Swedish pan-fried hash of diced potatoes, meat, and onions served with fried egg and pickled beets)
Created by Kitchen2MyTable.com
Recipe ID: 6965
Entree: Switzerland – German Swiss – Kalbsgeschnetzeltes (Thinly sliced veal quickly sautéed and finished in a creamy white wine and mushroom sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6966
Entree: Tunisia – Southern Tunisia – كفتة ➤ Kefta (Spiced ground lamb formed into skewers or patties and grilled, served hot with lemon and spicy condiments)
Created by Kitchen2MyTable.com
Recipe ID: 6967
Entree: Guadeloupe – Southern Culinary Region – Chatrou (Guadeloupean Creole stewed octopus in a spicy tomato and coconut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6969
Entree: Guatemala – Southern Culinary Region – Hilachas (Shredded beef slowly stewed in a tomato-chile sauce with potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6970
Entree: Kiribati – Southern Culinary Region – Te Kabubu (Whole fish steamed or baked in coconut cream and aromatic local leaves)
Created by Kitchen2MyTable.com
Recipe ID: 6971
Entree: Kyrgyzstan – Southern Culinary Region – Лагман ➤ Lagman (Hand-pulled wheat noodles with spiced lamb and stewed vegetables in a savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6972
Entree: Lithuania – Southern Culinary Region – Šaltibarščiai (Cold Lithuanian beetroot soup made with fermented milk, cucumbers, dill, and hard-boiled eggs)
Created by Kitchen2MyTable.com
Recipe ID: 6973
Entree: Luxembourg – Southern Culinary Region – Gromperekichelcher (Crispy Luxembourg-style potato fritters made from grated potatoes, onion, egg, and parsley)
Created by Kitchen2MyTable.com
Recipe ID: 6974
Entree: Madagascar – Southern Culinary Region – Kitoza (Salt-cured and grilled or pan-fried strips of pork or beef, seasoned and lightly sweetened)
Created by Kitchen2MyTable.com
Recipe ID: 6975
Entree: Martinique – Southern Culinary Region – Lambi à la Créole (Creole-style stewed conch cooked in a spiced tomato and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6976
Entree: Mauritania – Southern Culinary Region – الكسكس بالسمك ➤ Al-kuskus bil-samak (Steamed semolina couscous served with a spiced tomato-and-fish stew)
Created by Kitchen2MyTable.com
Recipe ID: 6977
Entree: Mauritius – Southern Culinary Region – Vindaye Poisson (Fried fish marinated in a tangy mustard-vinegar turmeric pickling sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6978
Entree: Micronesia – Southern Culinary Region – Red Rice and Grilled Fish (Coconut- and annatto‑stained red rice served with whole chargrilled fish)
Created by Kitchen2MyTable.com
Recipe ID: 6979
Entree: Mongolia – Southern Culinary Region – банш ➤ bansh (Small boiled meat dumplings typically served in broth)
Created by Kitchen2MyTable.com
Recipe ID: 6980
Entree: Montenegro – Southern Culinary Region – Buzara (Garlic and white wine braised shellfish in a light tomato and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6981
Entree: Mozambique – Southern Culinary Region – Caril de Caranguejo (Mozambican crab curry simmered in coconut milk and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 6982
Entree: New Caledonia – Southern Culinary Region – Grilled Parrotfish (Whole parrotfish marinated and grilled with citrus and island herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6983
Entree: New Zealand – South Island – Blue Cod Fish and Chips (Crispy beer-battered blue cod served with thick-cut fried potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6984
Entree: Nicaragua – Southern Culinary Region – Nacatamal (Nicaraguan steamed corn masa parcels filled with seasoned pork, rice, and vegetables wrapped in plantain leaves)
Created by Kitchen2MyTable.com
Recipe ID: 6985