All Recipes
Showing 60 of 6750 recipes.
Entree: North Macedonia – Northern Culinary Region – Шопска тавче ➤ Shopska tavche (Baked Macedonian pan casserole of roasted peppers, tomatoes, and white brined cheese)
Created by Kitchen2MyTable.com
Recipe ID: 6245
Entree: North Korea – North Korean Mountain Cuisine – 떡갈비 ➤ Tteokgalbi (Grilled seasoned minced short rib patties glazed with a sweet-savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6244
Entree: Nicaragua – Northern Culinary Region – Tajadas con Carne (Fried ripe plantain slices topped with savory Nicaraguan-style seasoned beef)
Created by Kitchen2MyTable.com
Recipe ID: 6243
Entree: New Zealand – Maori Cuisine – Fried Bread with Mince (Deep-fried bread pockets filled with seasoned minced meat)
Created by Kitchen2MyTable.com
Recipe ID: 6242
Entree: New Caledonia – Northern Culinary Region – Fish in Banana Leaves (Fish steamed in banana leaves with coconut milk and island herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6241
Entree: Mozambique – Northern Culinary Region – Caril de Caranguejo (Mozambican coconut-based crab curry cooked with tomatoes, spices, and cilantro)
Created by Kitchen2MyTable.com
Recipe ID: 6240
Entree: Montenegro – Northern Culinary Region – Burek (Baked layered phyllo pastry filled with seasoned ground meat and onions)
Created by Kitchen2MyTable.com
Recipe ID: 6239
Entree: Mongolia – Northern Culinary Region – чанасан мах ➤ Chanasan Makh (Traditional boiled meat dish of tender mutton or beef served simply with its clear broth)
Created by Kitchen2MyTable.com
Recipe ID: 6238
Entree: Micronesia – Northern Culinary Region – Taro Leaf Stew (A coconut-milk based stew of tender taro leaves, starchy root vegetables, and fish or pork)
Created by Kitchen2MyTable.com
Recipe ID: 6237
Entree: Mauritius – Northern Culinary Region – Dholl Puri (Thin flatbread stuffed with seasoned ground yellow split peas, traditionally served with chutney and curry)
Created by Kitchen2MyTable.com
Recipe ID: 6236
Entree: Mauritania – Northern Culinary Region – لخ ➤ lakh (Creamy sweet millet porridge cooked with milk and fermented milk, served with butter and often with dates)
Created by Kitchen2MyTable.com
Recipe ID: 6235
Entree: Martinique – Northern Culinary Region – Vivaneau Grillé (Whole grilled red snapper seasoned in Martinican Creole style)
Created by Kitchen2MyTable.com
Recipe ID: 6234
Entree: Madagascar – Northern Culinary Region – Henan-kisoa sy Tsaramaso (Northern Malagasy pork and bean stew simmered with tomatoes and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6233
Entree: Luxembourg – Northern Culinary Region – Quetschentaart (Rustic plum tart made with a sweet yeast dough topped with halved European plums)
Created by Kitchen2MyTable.com
Recipe ID: 6232
Entree: Lithuania – Northern Culinary Region – Kepta žuvis (Pan-fried breaded fish fillets, commonly served with boiled or mashed potatoes and lemon)
Created by Kitchen2MyTable.com
Recipe ID: 6231
Entree: Kyrgyzstan – Northern Culinary Region – Чучук ➤ Chuchuk (Hearty boiled lamb with hand-cut flat noodles and onion broth)
Created by Kitchen2MyTable.com
Recipe ID: 6230
Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama Ma Te Roro (Baked island tuna and breadfruit cooked in rich coconut cream)
Created by Kitchen2MyTable.com
Recipe ID: 6229
Entree: Guadeloupe – Northern Culinary Region – Vivaneau Grillé (Grilled red snapper prepared with a Creole-style citrus and herb marinade)
Created by Kitchen2MyTable.com
Recipe ID: 6228
Entree: Greenland – Northern Culinary Region – Arfeq (Traditional Greenlandic reindeer stew made with root vegetables slowly simmered until tender)
Created by Kitchen2MyTable.com
Recipe ID: 6227
Entree: Tunisia – Sahel Coast – Kamounia (Cumin-scented Tunisian stew of braised beef often enriched with liver, garlic, and tomato)
Created by Kitchen2MyTable.com
Recipe ID: 6226
Entree: Switzerland – French Swiss – Escalope de Veau à la Crème (Pan-seared veal cutlets finished in a rich white wine and cream sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6225
Entree: Norway – Norwegian Coastal Seafood – Skrei (Seasonal Arctic cod prized for firm white flesh, served simply with browned butter, potatoes, and capers)
Created by Kitchen2MyTable.com
Recipe ID: 6224
Entree: Lebanon – Bekaa Valley – صيادية ➤ Sayyadiyeh (Spiced seared white fish served over fragrant caramelized-onion rice with toasted nuts and sumac)
Created by Kitchen2MyTable.com
Recipe ID: 6223
Entree: Laos – Luang Prabang / Northern Laos – ຕໍາມັກຫຸ່ງ ➤ Tam Mak Hoong (Laotian shredded green papaya salad dressed with lime, chilies, fish sauce, and toasted rice)
Created by Kitchen2MyTable.com
Recipe ID: 6222
Entree: Kazakhstan – Northern Kazakhstan – Самса ➤ Samsa (Savory baked triangular pastry filled with spiced meat and onions)
Created by Kitchen2MyTable.com
Recipe ID: 6221
Entree: Hungary – Great Plain – Birkapörkölt (A traditional Hungarian mutton stew braised with onions and sweet paprika)
Created by Kitchen2MyTable.com
Recipe ID: 6220
Entree: French Southern Territories – National Cuisine – Hachis Parmentier (A layered French casserole of seasoned minced beef topped with creamy mashed potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6219
Entree: French Polynesia – National Cuisine – Uru Frit (Crispy fried breadfruit fritters served as a savory main course)
Created by Kitchen2MyTable.com
Recipe ID: 6218
Entree: French Guiana – National Cuisine – Poisson Grillé aux Épices (Spiced grilled whole fish in a Creole-style marinade)
Created by Kitchen2MyTable.com
Recipe ID: 6217
Entree: Eswatini – National Cuisine – Tinkhobe (Corn on the cob with peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6216
Entree: Equatorial Guinea – National Cuisine – Pescado con Plátano (Stewed or pan-seared white fish cooked with ripe plantains in a tomato-onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6215
Entree: El Salvador – National Cuisine – Lomo Relleno (Rolled beef loin stuffed with ham, vegetables, and hard-cooked eggs in a tomato-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6214
Entree: Dominican Republic – National Cuisine – Asopao de Pollo (Hearty chicken-and-rice stew with vegetables in a savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 6213
Entree: Dominica – National Cuisine – Green Fig and Saltfish (Boiled green bananas served with seasoned flaked salted cod and sautéed aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6212
Entree: Djibouti – National Cuisine – Bariis Iskukaris (Spiced East African rice cooked with meat, aromatic whole spices, vegetables, and dried fruit)
Created by Kitchen2MyTable.com
Recipe ID: 6211
Entree: Central African Republic – National Cuisine – Egusi Sauce with Fish (Thick West/Central African melon-seed stew made with ground egusi, leafy greens, and fish)
Created by Kitchen2MyTable.com
Recipe ID: 6210
Entree: Cape Verde – National Cuisine – Arroz de Marisco (Hearty Cape Verdean seafood rice stew cooked with tomatoes, wine, and fresh shellfish)
Created by Kitchen2MyTable.com
Recipe ID: 6209
Entree: Cameroon – National Cuisine – Kwacoco Bible (Dense steamed loaf of grated cocoyam wrapped in banana leaves, a starchy staple often eaten with stews or sauces)
Created by Kitchen2MyTable.com
Recipe ID: 6208
Entree: Burkina Faso – National Cuisine – Sauce Gombo (West African okra stew made with palm oil, tomatoes, and smoked fish or meat)
Created by Kitchen2MyTable.com
Recipe ID: 6207
Entree: Bulgaria – National Cuisine – капама ➤ Kapama (Traditional Bulgarian slow-baked casserole of layered meats, rice, and cabbage or sauerkraut)
Created by Kitchen2MyTable.com
Recipe ID: 6206
Entree: British Indian Ocean Territory – National Cuisine – Coconut Fish Stew (Island-style fish stew cooked in coconut milk with tomatoes, aromatics, and warming spices)
Created by Kitchen2MyTable.com
Recipe ID: 6205
Entree: Botswana – National Cuisine – Tswii (A hearty Botswanan slow-simmered beef stew traditionally served with sorghum porridge)
Created by Kitchen2MyTable.com
Recipe ID: 6204
Entree: Bosnia and Herzegovina – National Cuisine – Klepe (Bosnian boiled dumplings filled with seasoned minced meat and served with melted butter and cream)
Created by Kitchen2MyTable.com
Recipe ID: 6203
Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Piska Kriyoyo (Creole-style stewed fish in a spiced tomato and pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6202
Entree: Barbados – National Cuisine – Grilled Dolphin (Mahi-Mahi) (Caribbean-style grilled mahi-mahi marinated in Bajan green seasoning and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 6201
Entree: Antigua and Barbuda – National Cuisine – Coconut Curry Lobster (Antiguan-style lobster simmered in a fragrant spiced coconut milk curry)
Created by Kitchen2MyTable.com
Recipe ID: 6200
Entree: Antarctica – National Cuisine – Antarctic Char Gratin (Baked creamy fish gratin of char fillets topped with melted cheese and golden breadcrumbs)
Created by Kitchen2MyTable.com
Recipe ID: 6199
Entree: American Samoa – National Cuisine – Taro and Povi Masima (Boiled taro corms stewed with salted beef, finished with coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 6198
Entree: Uzbekistan – Fergana Valley – Chuchvara (Small Uzbek boiled dumplings filled with seasoned meat, traditionally served in a clear broth or with yogurt)
Created by Kitchen2MyTable.com
Recipe ID: 6197
Entree: Tanzania – Lake Victoria Tanzania – Wali wa Nazi (Rice cooked in coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 6196
Entree: Syria – Coastal Syria – كباب هندي ➤ Kabab Hindi (Syrian coastal spiced meat kebabs simmered in a tomato-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6195
Entree: Sri Lanka – Jaffna Tamil Cuisine – யாழ்ப்பாண முறை வறுத்த மீன் ➤ Yaazhpaanam murai varutha meen (Crisp, spice-coated whole fish fried in Jaffna-style tangy and aromatic masala)
Created by Kitchen2MyTable.com
Recipe ID: 6194
Entree: South Korea – Gyeongsang – 경주 쌈밥 ➤ Gyeongju ssambap (Rice-and-side-dish platter served with assorted fillings and condiments wrapped in leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 6193
Entree: Singapore – Indian Singapore – लैम्ब कोरमा ➤ Lamb Korma (Creamy, mildly spiced braised lamb in a nut-and-yogurt based Mughlai-style sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6192
Entree: Saudi Arabia – Eastern Province – مجبوس ➤ Majboos (Fragrant spiced rice cooked with slow-simmered lamb and regional Arabian spices)
Created by Kitchen2MyTable.com
Recipe ID: 6191
Entree: Romania – Dobrogea – Ciorbă de Pește (Dobrogean sour fish soup made with white fish, vegetables, and fresh dill)
Created by Kitchen2MyTable.com
Recipe ID: 6190
Entree: Netherlands – Friesland – Friese Nagelhout (Frisian clove-studded braised pork roast cooked with beer and apples)
Created by Kitchen2MyTable.com
Recipe ID: 6189
Entree: Nepal – Kathmandu Valley – बारा ➤ Bārā (Savory Nepali lentil pancake or fried patty made from ground black lentils and spices)
Created by Kitchen2MyTable.com
Recipe ID: 6188
Entree: Myanmar – Kachin & Northern Myanmar – ကချင်ထမင်းသုပ် ➤ Kachin htamin thoke (Tossed Kachin-style rice salad with shredded meat, toasted rice powder, herbs, peanuts, and a tangy chili-lime dressing)
Created by Kitchen2MyTable.com
Recipe ID: 6187
Entree: Kenya – Kenyan Pastoral Cuisine – Matumbo (Slow-stewed beef tripe cooked in a fragrant spiced tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6186