All Recipes
Showing 60 of 14341 recipes.
Entree: Grenada – Crab Back (Baked Grenadian-style seasoned crab meat mixture stuffed into shells or a dish and browned on top)
Created by Kitchen2MyTable.com
Recipe ID: 4420
Entree: Guam – Beef Tinala Katne (Chamorro-style marinated and grilled beef)
Created by Kitchen2MyTable.com
Recipe ID: 4421
Entree: Guernsey – Guernsey Pork and Cabbage (Slow-cooked pork shoulder with cabbage and root vegetables in a simple broth)
Created by Kitchen2MyTable.com
Recipe ID: 4422
Entree: Guinea – Kansiye (Hearty Guinean peanut-tomato stew with beef and leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 4423
Entree: Guyana – Dhal and Rice (Comforting curried lentils seasoned with aromatics, served alongside steamed rice)
Created by Kitchen2MyTable.com
Recipe ID: 4424
Entree: Haiti – Kabrit An Sòs (Braised goat cooked until tender in a spiced Creole tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4425
Entree: Holy See (Vatican City State) – Supplì al Telefono (Roman fried rice croquette filled with tomato-scented rice and melting mozzarella)
Created by Kitchen2MyTable.com
Recipe ID: 4427
Entree: Iceland – Lambalæri (Hearty Icelandic lamb and root vegetable stew with barley, slowly simmered until tender)
Created by Kitchen2MyTable.com
Recipe ID: 4428
Entree: Isle of Man – Roast Manx Lamb (Roasted leg of lamb from the Isle of Man, seasoned with local herbs and served with roasted root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4429
Entree: Jamaica – Bammy and Fish (Traditional Jamaican cassava flatbreads served with seasoned fried fish)
Created by Kitchen2MyTable.com
Recipe ID: 4430
Entree: Jersey – Jersey Pork Tenderloin with Cider (Pan-seared pork tenderloin glazed with local cider and mustard)
Created by Kitchen2MyTable.com
Recipe ID: 4431
Entree: Jordan – صيادية ➤ Sayadiyah (Spiced fish and rice pilaf flavored with caramelized onions and warm Middle Eastern spices)
Created by Kitchen2MyTable.com
Recipe ID: 4432
Entree: Kuwait – كباب كويتي ➤ Kabab Kuwaiti (Grilled spiced ground lamb and beef skewers typical of Kuwaiti home cooking)
Created by Kitchen2MyTable.com
Recipe ID: 4433
Entree: Latvia – Rupjmaizes kārtojums (Layered dessert of toasted dark rye bread crumbs, sweetened whipped cream, and berries)
Created by Kitchen2MyTable.com
Recipe ID: 4434
Entree: Lesotho – Chakalaka (Spicy stewed vegetable relish made with tomatoes, peppers, carrots, and beans)
Created by Kitchen2MyTable.com
Recipe ID: 4435
Entree: Liberia – Attieke with Fish (Fermented cassava couscous served with spiced grilled or fried fish and fresh salad)
Created by Kitchen2MyTable.com
Recipe ID: 4436
Entree: Libya – عصيدة ➤ ʿAṣīda (A dense cooked wheat dough or porridge formed into a mound and served with butter and a savory meat stew)
Created by Kitchen2MyTable.com
Recipe ID: 4437
Entree: Liechtenstein – Schweinsbraten (A slow-roasted pork shoulder with crisp crackling served with a savory pan gravy)
Created by Kitchen2MyTable.com
Recipe ID: 4438
Entree: Macau – Porco Bafassá (Slow-braised Macanese pork in a tangy-spiced sauce with shrimp paste and chouriço)
Created by Kitchen2MyTable.com
Recipe ID: 4439
Entree: Malawi – Cassava with Beans (Hearty Malawian stew of boiled cassava combined with a spiced tomato and peanut seasoned bean stew)
Created by Kitchen2MyTable.com
Recipe ID: 4440
Entree: Maldives – ހުނި ރޮށި ➤ Huni Roshi (Toasted shredded coconut flatbread commonly served with savory fillings or curries)
Created by Kitchen2MyTable.com
Recipe ID: 4441
Entree: Mali – Fried Plantains with Sauce (Pan-fried ripe plantains served with a savory West African tomato-peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4442
Entree: Malta – Kapunata (Maltese stewed vegetable medley of eggplant, peppers, tomatoes, olives and capers)
Created by Kitchen2MyTable.com
Recipe ID: 4443
Entree: Marshall Islands – Octopus Curry (Braised octopus in a fragrant coconut curry sauce with island spices)
Created by Kitchen2MyTable.com
Recipe ID: 4444
Entree: Mayotte – Cabri massalé (Stewed goat in a Massalé spice blend)
Created by Kitchen2MyTable.com
Recipe ID: 4445
Entree: Monaco – Gnocchi à la Niçoise (Potato dumplings tossed in a Niçoise-style tomato, olive, anchovy, and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4447
Entree: Montserrat – Callaloo with Crab (Caribbean dasheen leaf and okra stew simmered with crab, coconut milk, and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4448
Entree: Namibia – Pap en Vleis (Thick cornmeal porridge served with grilled meat and a savory tomato-onion gravy)
Created by Kitchen2MyTable.com
Recipe ID: 4449
Entree: Nauru – Taro Leaf and Coconut Stew (Creamy coconut stew of tender cooked taro leaves and fish)
Created by Kitchen2MyTable.com
Recipe ID: 4450
Entree: Niger – Moringa Stew (Hearty West African stew of moringa leaves simmered with tomato, aromatics, and often smoked fish or peanut)
Created by Kitchen2MyTable.com
Recipe ID: 4451
Entree: Niue – Niuean Coconut Crab (Traditional Niuean dish of crab meat simmered in rich coconut milk with island aromatics and greens)
Created by Kitchen2MyTable.com
Recipe ID: 4452
Entree: Norfolk Island – Sweet Potato and Fish Pie (A baked savory pie of flaked white fish in a creamy vegetable sauce topped with mashed sweet potato)
Created by Kitchen2MyTable.com
Recipe ID: 4453
Entree: Northern Mariana Islands – Pancit Canton (Stir-fried Filipino-style wheat egg noodles with pork, shrimp, and mixed vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4454
Entree: Oman – سكينة ➤ Sakina (Omani spiced lamb and rice bake flavored with saffron and warm Arabian spices)
Created by Kitchen2MyTable.com
Recipe ID: 4455
Entree: Palau – Fish Wrapped in Banana Leaves (Palauan-style whole fish marinated with coconut, citrus, and aromatics then steamed or grilled in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 4456
Entree: Panama – Chorizo Tableño (Panamanian fresh pork chorizo sautéed with peppers, onions, and tomatoes and served with rice and fried plantains)
Created by Kitchen2MyTable.com
Recipe ID: 4457
Entree: Qatar – جريش ➤ Jareesh (Hearty Qatari savory porridge of crushed wheat slowly cooked with lamb and aromatic spices)
Created by Kitchen2MyTable.com
Recipe ID: 4458
Entree: Réunion – Cari Langouste (Réunion-style spiny lobster curry in a fragrant tomato and spice sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4459
Entree: Rwanda – Inyama y'inka (Traditional Rwandan braised beef in a tomato‑onion and ginger sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4460
Entree: Saint Barthélemy – Blaff de Poisson (Poached Creole fish cooked in a bright spiced citrus-herb broth)
Created by Kitchen2MyTable.com
Recipe ID: 4461
Entree: Saint Helena, Ascension and Tristan da Cunha – Fried Fish and Plantains (Crispy fried fish served with sweet fried plantain slices)
Created by Kitchen2MyTable.com
Recipe ID: 4462
Entree: Saint Lucia – Stewed Pork (A slow-simmered Caribbean pork stew seasoned with citrus, garlic, herbs, and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 4463
Entree: Saint Martin (French part) – Boudin Créole (Creole-style spiced pork and rice sausage commonly made in the French Caribbean)
Created by Kitchen2MyTable.com
Recipe ID: 4464
Entree: Saint Pierre and Miquelon – Choucroute Garnie (Braised sauerkraut cooked with white wine and an assortment of sausages and salted smoked pork)
Created by Kitchen2MyTable.com
Recipe ID: 4465
Entree: Saint Vincent and the Grenadines – Goat Water (Hearty goat meat stew simmered with Caribbean seasonings and flour dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 4466
Entree: Samoa – Fai'ai Povi (Slow-cooked beef wrapped in taro leaves and finished in coconut cream)
Created by Kitchen2MyTable.com
Recipe ID: 4467
Entree: San Marino – Risotto al Tartufo (Creamy arborio rice risotto finished with black truffle shavings and Parmigiano)
Created by Kitchen2MyTable.com
Recipe ID: 4468
Entree: Sao Tome and Principe – Peixe Grelhado (Chargrilled whole fish seasoned simply with garlic, citrus, and hot pepper)
Created by Kitchen2MyTable.com
Recipe ID: 4469
Entree: Serbia – Подварак ➤ Podvarak (Slow-baked Serbian cabbage and meat casserole)
Created by Kitchen2MyTable.com
Recipe ID: 4470
Entree: Seychelles – Salted Fish Rougaille (Creole tomato-based stew of desalted salted fish and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4471
Entree: Solomon Islands – Kokoda (Raw fish marinated in citrus and mixed with coconut cream to make a chilled island-style seafood ceviche)
Created by Kitchen2MyTable.com
Recipe ID: 4472
Entree: Somalia – Iskudhexkaris (A one-pot Somali spiced rice and meat pilaf cooked with vegetables and warm aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4473
Entree: South Georgia and the South Sandwich Islands – Baked Fish with Kelp (Oven-baked white fish fillets wrapped in coastal kelp with butter, lemon, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4474
Entree: Sudan – شايحة ➤ Shaiyah (Slow-roasted spiced lamb with a smoky, charred exterior, a traditional Sudanese roast)
Created by Kitchen2MyTable.com
Recipe ID: 4475
Entree: Taiwan – 臭豆腐 ➤ Chòu dòufu (Fermented tofu with a pungent aroma, typically deep-fried and served with pickled cabbage and spicy-sweet sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4476
Entree: Togo – Fufu with Groundnut Soup (Pounded starch dough served with a rich peanut-based meat and tomato stew)
Created by Kitchen2MyTable.com
Recipe ID: 4477
Entree: Tokelau – Fai'ai Pipi (Coconut-braised small shellfish cooked with taro leaves and island seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 4478
Entree: Tonga – Pulu Siu (Taro-leaf parcels of seasoned meat simmered in coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 4479
Entree: Türkiye – Adana Kebabı (Spicy hand-minced lamb kebab shaped on long skewers and grilled over charcoal)
Created by Kitchen2MyTable.com
Recipe ID: 4480
Entree: Turks and Caicos Islands – Curry Goat (Slow-simmered Caribbean goat stew cooked in a fragrant curry-spiced sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4481