All Recipes
Showing 60 of 6750 recipes.
Entree: Pakistan – Karachi – سیخ کباب ➤ Sīkh Kabāb (Spiced minced-meat skewers grilled over coals until smoky and charred)
Created by Kitchen2MyTable.com
Recipe ID: 6750
Entree: Nigeria – Hausa-Fulani North – Kilishi (Thin, spiced sun-dried beef jerky coated in a seasoned ground-peanut and chili paste)
Created by Kitchen2MyTable.com
Recipe ID: 6749
Entree: Japan – Hokkaido – 北海道ラーメン ➤ Hokkaidō Rāmen (A hearty miso-based ramen from Hokkaido with a rich pork-and-chicken broth, corn, butter, and chashu pork)
Created by Kitchen2MyTable.com
Recipe ID: 6748
Entree: Iran – Caspian / Gilan – فسنجان ➤ Fesenjān (A rich Persian stew of chicken simmered in a thick sauce of ground walnuts and pomegranate molasses)
Created by Kitchen2MyTable.com
Recipe ID: 6747
Entree: Ethiopia – Amhara – ክትፎ ➤ kitfo (Ethiopian seasoned minced raw beef mixed with spiced clarified butter and chili)
Created by Kitchen2MyTable.com
Recipe ID: 6746
Entree: Canada – British Columbia Coast – West Coast Halibut (Pan-seared Pacific halibut fillets finished with lemon-herb butter and coastal seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 6745
Entree: Spain – Asturias – Pote Asturiano (Robust Asturian bean and meat stew with cabbage, chorizo, and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6744
Entree: Russia – Buryat & Lake Baikal – Бухлер ➤ Bukhler (Hearty Buryat meat and root-vegetable stew with barley)
Created by Kitchen2MyTable.com
Recipe ID: 6743
Entree: Germany – Berlin-Brandenburg – Boulette (Pan-fried seasoned beef and pork patties typical of Berlin)
Created by Kitchen2MyTable.com
Recipe ID: 6742
Entree: Brazil – Brazilian Japanese – Sashimi de Pirarucu (Thinly sliced raw Amazonian pirarucu served sashimi-style with soy and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 6741
Entree: Mexico – Chiapas – Mole Chiapaneco (Rich Chiapanecan mole sauce with toasted seeds, nuts, dried chilies, plantain, and chocolate served with braised chicken)
Created by Kitchen2MyTable.com
Recipe ID: 6740
Entree: Italy – Basilicata – Baccalà alla Lucana (Salted cod prepared in the Lucanian style braised with tomatoes, olives, capers, garlic, and crisp peperoni cruschi)
Created by Kitchen2MyTable.com
Recipe ID: 6739
Entree: Indonesia – Batak – Babi Panggang Karo (Karo-style roasted pork with a bright and spicy andaliman-tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6738
Entree: France – Basque Country – Poulet Basquaise (Rustic Basque-style chicken braised with bell peppers, tomatoes, and Espelette pepper)
Created by Kitchen2MyTable.com
Recipe ID: 6737
Entree: China – Cantonese / Guangdong – 白切鸡 ➤ Bái qiē jī (Poached whole chicken served simply with a ginger-scallion dipping sauce and seasoned oil)
Created by Kitchen2MyTable.com
Recipe ID: 6736
Entree: United States – Appalachia – Venison Stew (Hearty slow-simmered stew of venison and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6735
Entree: India – Awadhi / Lucknow – अवध़ी बिरयानी ➤ Avadhī Biryānī (Fragrant layered rice and spiced meat cooked in the Lucknow style)
Created by Kitchen2MyTable.com
Recipe ID: 6734
Entree: Zimbabwe – Southern Culinary Region – Muriwo Unedovi (Leafy greens stewed in a rich peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6733
Entree: Western Sahara – Southern Culinary Region – الحريرة ➤ Al-Harira (Hearty spiced tomato, lentil, and lamb stew-soup traditionally served to break the fast during Ramadan)
Created by Kitchen2MyTable.com
Recipe ID: 6732
Entree: Wallis and Futuna – Southern Culinary Region – Umu (Traditional Polynesian earth-oven roast of meat, root vegetables, and fruit cooked in banana leaves)
Created by Kitchen2MyTable.com
Recipe ID: 6731
Entree: United Arab Emirates – Southern Culinary Region – هريس ➤ Harees (Slow-simmered cracked wheat and meat porridge)
Created by Kitchen2MyTable.com
Recipe ID: 6730
Entree: Trinidad and Tobago – Southern Culinary Region – Callaloo Crab and Dumplings (A hearty Trinidadian stew of callaloo greens simmered with coconut milk and crab, served with boiled flour dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 6729
Entree: Svalbard and Jan Mayen – Southern Culinary Region – Arctic Char Fillet (Pan-seared Arctic char fillet served with butter, lemon, and fresh herb potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6728
Entree: Suriname – Southern Culinary Region – Roti Kip (Surinamese curried chicken stew with potatoes and chickpeas served with roti flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 6727
Entree: South Sudan – Southern Culinary Region – Asida (Thick cooked wheat porridge traditionally served with a savory meat and peanut stew)
Created by Kitchen2MyTable.com
Recipe ID: 6726
Entree: Slovenia – Southern Culinary Region – Jota (Hearty Istrian-style soup-stew of beans, sauerkraut, potatoes and smoked pork)
Created by Kitchen2MyTable.com
Recipe ID: 6725
Entree: Slovakia – Southern Culinary Region – Kapustnica (A hearty Slovak sauerkraut soup with smoked pork, sausage, mushrooms, and aromatic spices served as a warming main dish)
Created by Kitchen2MyTable.com
Recipe ID: 6724
Entree: Sint Maarten (Dutch part) – Southern Culinary Region – Guavaberry Glazed Chicken (Bone-in chicken roasted and finished with a sweet-tart guavaberry glaze typical of Caribbean island cooking)
Created by Kitchen2MyTable.com
Recipe ID: 6723
Entree: Sierra Leone – Southern Culinary Region – Groundnut Stew (Hearty West African peanut and tomato stew simmered with chicken and leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 6722
Entree: Republic of the Congo – Southern Culinary Region – Liboké de Poisson (Steamed fish marinated in palm oil, aromatics and vegetables, wrapped in leaves and cooked over steam or coals)
Created by Kitchen2MyTable.com
Recipe ID: 6721
Entree: Puerto Rico – Southern Culinary Region – Pernil Asado (Slow-roasted marinated pork shoulder flavored with garlic, citrus, and oregano)
Created by Kitchen2MyTable.com
Recipe ID: 6720
Entree: Pitcairn – Southern Culinary Region – Coconut Curry Chicken (Chicken cooked in a fragrant coconut milk curry with island spices and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6719
Entree: Papua New Guinea – Southern Culinary Region – Kaukau (Baked sweet potato and pork prepared in an earth-oven style as a hearty Papua New Guinean main)
Created by Kitchen2MyTable.com
Recipe ID: 6718
Entree: Palestine – Southern Culinary Region – المسخّن ➤ Musakhan (Sumac-scented roasted chicken and caramelized onions served on flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 6717
Entree: North Macedonia – Southern Culinary Region – Ајвар со печени наденици ➤ Ajvar so pecheni nadenici (Roasted red pepper and eggplant relish served with grilled sausages)
Created by Kitchen2MyTable.com
Recipe ID: 6716
Entree: North Korea – Pyongyang – 김치찌개 ➤ Kimchi jjigae (Spicy fermented-kimchi stew with pork and tofu)
Created by Kitchen2MyTable.com
Recipe ID: 6715
Entree: New Zealand – South Island – Paua Fritters (pan-fried minced abalone patties)
Created by Kitchen2MyTable.com
Recipe ID: 6714
Entree: New Caledonia – Southern Culinary Region – Coconut Crab Curry (Coconut milk-based curry with fresh crab and Pacific island aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6713
Entree: Mozambique – Southern Culinary Region – Matapa (A creamy stew of cassava leaves cooked with peanuts, coconut milk, and seafood or meat)
Created by Kitchen2MyTable.com
Recipe ID: 6712
Entree: Montenegro – Southern Culinary Region – Cevapi (Grilled seasoned minced meat sausages traditionally served with flatbread and raw onions)
Created by Kitchen2MyTable.com
Recipe ID: 6711
Entree: Mongolia – Southern Culinary Region – Хуушуур ➤ Khuushuur (Deep-fried Mongolian meat-filled pastry turnover)
Created by Kitchen2MyTable.com
Recipe ID: 6710
Entree: Micronesia – Southern Culinary Region – Kelaguen (Citrus-marinated chopped grilled meat or seafood mixed with grated coconut, onions, and chilies)
Created by Kitchen2MyTable.com
Recipe ID: 6709
Entree: Mauritius – Southern Culinary Region – Bol Renversé (Rice topped with stir-fried meat and vegetables then inverted and finished with an omelette or fried egg)
Created by Kitchen2MyTable.com
Recipe ID: 2619
Entree: Mauritania – Southern Culinary Region – ياسا دجاج ➤ Yassa Dajaj (Marinated and seared chicken braised with caramelized onions, lemon and mustard sauce)
Created by Kitchen2MyTable.com
Recipe ID: 2620
Entree: Martinique – Southern Culinary Region – Blaff de Poisson (Martinican Creole poached white fish in a citrus-and-herb aromatic broth)
Created by Kitchen2MyTable.com
Recipe ID: 2621
Entree: Madagascar – Southern Culinary Region – Romazava (Traditional Malagasy beef and leafy-green stew simmered with tomatoes, ginger, and aromatic herbs)
Created by Kitchen2MyTable.com
Recipe ID: 2622
Entree: Lithuania – Southern Culinary Region – Kugelis (Baked Lithuanian potato pudding made with grated potatoes, eggs, bacon, and onions)
Created by Kitchen2MyTable.com
Recipe ID: 2623
Entree: Kiribati – Southern Culinary Region – Te Bua Toro Ni Baukin (A southern Kiribati coconut-braised island fish with taro and greens)
Created by Kitchen2MyTable.com
Recipe ID: 2624
Entree: Hong Kong – Southern Culinary Region – 點心 ➤ dim sam (Assorted small Cantonese steamed and fried bite-sized dishes served as a shared meal)
Created by Kitchen2MyTable.com
Recipe ID: 2625
Entree: Honduras – Southern Culinary Region – Sopa de Mondongo (Hearty Honduran tripe soup with root vegetables and plantain)
Created by Kitchen2MyTable.com
Recipe ID: 2626
Entree: Guinea-Bissau – Southern Culinary Region – Jollof Rice (West African one-pot tomato and pepper rice cooked with spices and protein)
Created by Kitchen2MyTable.com
Recipe ID: 2627
Entree: Guadeloupe – Southern Culinary Region – Blaff de Poisson (Fish poached in a fragrant citrus-herb broth typical of Guadeloupean coastal cooking)
Created by Kitchen2MyTable.com
Recipe ID: 2628
Entree: Greenland – Southern Culinary Region – Mattak (Raw or lightly prepared whale skin with attached blubber, a traditional Greenlandic protein served in thin slices)
Created by Kitchen2MyTable.com
Recipe ID: 2629
Entree: Tunisia – Southern Tunisia – بريك بالبيض ➤ Brīk bil-bayḍ (Thin fried pastry parcel filled with egg and savory fillings, crisp outside with a soft runny yolk inside)
Created by Kitchen2MyTable.com
Recipe ID: 2630
Entree: Switzerland – German Swiss – Berner Platte (Hearty communal platter of boiled and smoked meats and sausages served with preserved vegetables and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 2631
Entree: Sweden – Stockholm & Central Sweden – Gravad Lax (Scandinavian cured salmon seasoned with dill, salt, sugar, and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 2632
Entree: Senegal – Northern Senegal – Yassa Poulet (Chicken marinated and cooked in a tangy onion, lemon, and mustard sauce)
Created by Kitchen2MyTable.com
Recipe ID: 2633
Entree: Norway – Oslo & Eastern Norway – Kjøttkaker (Pan-fried Norwegian meat patties served with brown gravy)
Created by Kitchen2MyTable.com
Recipe ID: 2634
Entree: Lebanon – Mount Lebanon – كفتة ➤ Kafta (Grilled skewers of spiced ground lamb or beef mixed with onion and parsley)
Created by Kitchen2MyTable.com
Recipe ID: 2635
Entree: Laos – Southern Laos – ເຂົ້າປຸ່ນ ➤ Khao Poon (Spicy Lao rice vermicelli in a coconut-curry broth with shredded meat and fresh garnishes)
Created by Kitchen2MyTable.com
Recipe ID: 2636