All Recipes
Showing 60 of 6729 recipes.
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
Entree: Kazakhstan – Southern Kazakhstan – Қуырдақ ➤ Quyrdaq (Rustic pan-fried spiced meat with onions and potatoes common in Kazakh home cooking)
Created by Kitchen2MyTable.com
Recipe ID: 2637
Entree: Hungary – Northern Hungary – Hortobágyi palacsinta (Savory Hungarian crepes filled with spiced minced meat and baked in a paprika-sour cream sauce)
Created by Kitchen2MyTable.com
Recipe ID: 2638
Entree: French Southern Territories – Northern Culinary Region – Tartiflette (Creamy alpine potato gratin with reblochon cheese, onions, and smoked bacon)
Created by Kitchen2MyTable.com
Recipe ID: 2639
Entree: French Polynesia – Northern Culinary Region – Poulet Fafa (chicken simmered with taro leaves and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 2640
Entree: Eswatini – Northern Culinary Region – Sidvudvu (Traditional Swazi pumpkin and peanut stew typically served with maize porridge)
Created by Kitchen2MyTable.com
Recipe ID: 2641
Entree: Equatorial Guinea – Northern Culinary Region – Sopa de Pescado (Hearty coastal fish soup with tomatoes, plantain, and local spices)
Created by Kitchen2MyTable.com
Recipe ID: 2642
Entree: El Salvador – Northern Culinary Region – Yuca con Chicharrón (Boiled cassava served with crisp fried pork cracklings and tangy pickled red onions)
Created by Kitchen2MyTable.com
Recipe ID: 2643
Entree: Dominican Republic – Northern Culinary Region – Chivo Guisado (Slow-braised goat stew simmered in a savory tomato, garlic, and herb sauce)
Created by Kitchen2MyTable.com
Recipe ID: 2644
Entree: Dominica – Northern Culinary Region – Callaloo Crab (Dominican one-pot stewed leafy greens with crab in coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 2645
Entree: Djibouti – Northern Culinary Region – Fah-fah (Hearty spiced Horn of Africa meat and vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 2646
Entree: Democratic Republic of the Congo – Northern Culinary Region – Poulet à la Moambe (Chicken in palm-nut and peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 2647
Entree: Czechia – Moravia – Svíčková na smetaně (Braised beef sirloin in a creamy, pureed root-vegetable sauce, finished with cream and served with bread dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 2648
Entree: Cote d'Ivoire – Northern Culinary Region – Foutou Banane (A dense, starchy mashed plantain dough traditionally served with a savory meat or peanut stew)
Created by Kitchen2MyTable.com
Recipe ID: 2649
Entree: Costa Rica – Northern Culinary Region – Casado (A traditional Costa Rican plate of rice, beans, fried plantain, salad and a protein served together)
Created by Kitchen2MyTable.com
Recipe ID: 2650
Entree: Central African Republic – Northern Culinary Region – Mbala Pinda (Hearty Central African peanut stew with chicken and leafy greens served over rice)
Created by Kitchen2MyTable.com
Recipe ID: 2651
Entree: Cape Verde – Northern Culinary Region – Pastel com Diabo Dentro (Fried savory turnover filled with a spicy tuna and vegetable mixture)
Created by Kitchen2MyTable.com
Recipe ID: 2652
Entree: Cameroon – Northern Culinary Region – Poulet DG (Chicken braised with ripe plantains and mixed vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 2653
Entree: Burkina Faso – Northern Culinary Region – Riz Gras (Hearty West African seasoned rice cooked with meat and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 2654
Entree: Bulgaria – Northern Culinary Region – сарми ➤ sarmi (Stuffed cabbage leaves filled with seasoned minced meat and rice, slowly simmered in a savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 2655
Entree: British Indian Ocean Territory – Northern Culinary Region – Curry Chicken with Rice (Spiced chicken curry cooked in coconut sauce and served with steamed rice)
Created by Kitchen2MyTable.com
Recipe ID: 2656
Entree: Botswana – Northern Culinary Region – Morogo Wa Dinawa (Stewed wild leafy greens cooked with groundnuts and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 2657