All Recipes
Showing 60 of 6750 recipes.
Entree: Comoros – Biryani Comorien (Comorian spiced layered rice and meat cooked with coconut and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 6125
Entree: Cocos (Keeling) Islands – Kangkung Belacan (Stir-fried water spinach with pungent shrimp paste and chilies)
Created by Kitchen2MyTable.com
Recipe ID: 6124
Entree: Christmas Island – Chilli Crab (Whole crab in a sweet-spicy tomato and chili sauce finished with silky egg ribbons)
Created by Kitchen2MyTable.com
Recipe ID: 6123
Entree: Chad – La Bouillie (Thick millet porridge served as a savory staple, often enriched with peanut and accompanied by stewed meat and greens)
Created by Kitchen2MyTable.com
Recipe ID: 6122
Entree: Cayman Islands – Central Culinary Region – Pepper Pot (Hearty Caribbean meat and vegetable stew simmered with warm spices and dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 6121
Entree: Burundi – Central Culinary Region – Pilau (Aromatic spiced rice cooked with meat and warm East African spices)
Created by Kitchen2MyTable.com
Recipe ID: 6120
Entree: Brunei – Central Culinary Region – Mee Goreng (Spicy stir-fried noodles with egg, vegetables, and a savory-sweet soy-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6119
Entree: Bolivia – Central Culinary Region – Chicharrón de Cerdo (Crispy fried pork chunks cooked until crackling, typically served with mote and a spicy salsa)
Created by Kitchen2MyTable.com
Recipe ID: 6118
Entree: Bhutan – Central Culinary Region – ཧོན་ཏེ ➤ Hoentay (Buckwheat-based steamed dumplings filled with spinach and local cheese)
Created by Kitchen2MyTable.com
Recipe ID: 6117
Entree: Bermuda – Central Culinary Region – Codfish Breakfast (Salted cod sautéed with potatoes, onions, peppers, and served with hard-boiled eggs and bread)
Created by Kitchen2MyTable.com
Recipe ID: 6116
Entree: Benin – Central Culinary Region – Moyo (Hearty West African tomato and peanut chicken stew with leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 6115
Entree: Belize – Central Culinary Region – Pibil (Achiote‑marinated, banana‑leaf‑wrapped slow‑roasted pork prepared in the traditional buried or oven‑roasted pibil method)
Created by Kitchen2MyTable.com
Recipe ID: 6114
Entree: Belarus – Central Culinary Region – Клецкі ➤ Kletski (Boiled potato-and-flour dumplings traditionally finished with sautéed onions and bacon)
Created by Kitchen2MyTable.com
Recipe ID: 6113
Entree: Bahrain – Central Culinary Region – كباب بحريني ➤ Kabab Bahraini (Spiced grilled ground meat skewers typical of Bahraini cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 6112
Entree: Bahamas – Central Culinary Region – Bahamian Macaroni and Cheese (Rich baked Caribbean-style macaroni and cheese with a creamy, egg-enriched sauce and a browned crust)
Created by Kitchen2MyTable.com
Recipe ID: 6111
Entree: Aruba – Central Culinary Region – Aruban Pastechi (Crispy fried handheld turnover filled with savory spiced meat or cheese, common as a breakfast or snack)
Created by Kitchen2MyTable.com
Recipe ID: 6110
Entree: Anguilla – Central Culinary Region – Pepperpot (Hearty slow-cooked Caribbean meat stew spiced with hot pepper, allspice, and thyme)
Created by Kitchen2MyTable.com
Recipe ID: 6109
Entree: Angola – Central Culinary Region – Mufete (Traditional Angolan platter of charcoal-grilled whole fish served with boiled cassava, fried plantain, beans, and peanut-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6108
Entree: Andorra – Central Culinary Region – Pollastre a la Llauna (Roast chicken cooked on a metal tray with garlic, paprika, olive oil, and roasted potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6107
Entree: Albania – Central Culinary Region – Pula me Arra (Chicken stewed in a creamy ground-walnut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6106
Entree: Zimbabwe – Northern Culinary Region – Mazondo (Stewed beef trotters in a rich spiced peanut and tomato gravy)
Created by Kitchen2MyTable.com
Recipe ID: 6105
Entree: Western Sahara – Northern Culinary Region – Kefta Mkaouara (North African spiced meatball stew in a seasoned tomato sauce finished with baked eggs)
Created by Kitchen2MyTable.com
Recipe ID: 6104
Entree: Wallis and Futuna – Northern Culinary Region – Porc au Sucre (Caramelized sweet-savory pork simmered in a coconut-scented ginger and lime sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6103
Entree: Venezuela – Northern Culinary Region – Perico (Scrambled eggs cooked with sautéed tomatoes, onions, and peppers for a bright savory breakfast or light entree)
Created by Kitchen2MyTable.com
Recipe ID: 6102
Entree: United Arab Emirates – Northern Culinary Region – قوزي ➤ Quzi (Slow-roasted spiced lamb served over saffron basmati rice with nuts and raisins)
Created by Kitchen2MyTable.com
Recipe ID: 6101
Entree: Turkmenistan – Northern Culinary Region – Ichlekli (Turkmen filled meat pastry of thin dough encasing spiced minced lamb, baked until golden)
Created by Kitchen2MyTable.com
Recipe ID: 6100
Entree: Trinidad and Tobago – Northern Culinary Region – Saltfish Buljol (Shredded salted cod salad tossed with peppers, onions, tomatoes, herbs and citrus)
Created by Kitchen2MyTable.com
Recipe ID: 6099
Entree: Timor-Leste – Northern Culinary Region – Carne de Porco à Moda de Timor (Timorese-style braised pork in coconut milk with turmeric, garlic, and chilies)
Created by Kitchen2MyTable.com
Recipe ID: 6098
Entree: Tajikistan – Northern Culinary Region – Самбӯса ➤ Sambusa (Triangular fried pastry filled with spiced minced lamb and onions)
Created by Kitchen2MyTable.com
Recipe ID: 6097
Entree: Svalbard and Jan Mayen – Northern Culinary Region – Grilled Puffin Breast (Quickly seared seabird breast seasoned with juniper and butter, served rare to medium-rare)
Created by Kitchen2MyTable.com
Recipe ID: 6096
Entree: Suriname – Northern Culinary Region – Kip Kerrie (Surinamese curried chicken stew simmered with potatoes and warm Creole-Dutch spices)
Created by Kitchen2MyTable.com
Recipe ID: 6095
Entree: South Sudan – Northern Culinary Region – Kajaik (Hearty Northern South Sudanese tomato-and-okra meat stew typically served with sorghum or rice)
Created by Kitchen2MyTable.com
Recipe ID: 6094
Entree: Slovenia – Northern Culinary Region – Štruklji (Rolled thin dough filled with seasoned cottage cheese and herbs, baked until golden)
Created by Kitchen2MyTable.com
Recipe ID: 6093
Entree: Slovakia – Northern Culinary Region – Pečené Bravčové Koleno (Crisp-roasted pork knuckle slow-roasted until tender with crackling, traditionally served with mustard, horseradish, and sauerkraut)
Created by Kitchen2MyTable.com
Recipe ID: 6092
Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Island Style Beef Stew (Hearty Caribbean beef stew braised with aromatic island spices, root vegetables, and a splash of dark rum)
Created by Kitchen2MyTable.com
Recipe ID: 6091
Entree: Sierra Leone – Northern Culinary Region – Okra Stew (Hearty okra and tomato-based stew simmered with palm oil and smoked fish or meat)
Created by Kitchen2MyTable.com
Recipe ID: 6090
Entree: Republic of the Congo – Northern Culinary Region – Pili-Pili Chicken (Spicy marinated chicken cooked with African bird's-eye chiles, garlic, and bright citrus)
Created by Kitchen2MyTable.com
Recipe ID: 6089
Entree: Puerto Rico – Northern Culinary Region – Bacalao Guisado (Puerto Rican tomato-based stewed salted cod with potatoes, olives, and capers)
Created by Kitchen2MyTable.com
Recipe ID: 6088
Entree: Pitcairn – Northern Culinary Region – Sweet and Sour Pork (Stir-fried pork in a tangy-sweet fruit-forward sauce with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6087
Entree: Paraguay – Northern Culinary Region – Mbeju (A dense, savory Paraguayan pancake made from cassava starch, cheese, eggs, and fat, pan-fried until crisp)
Created by Kitchen2MyTable.com
Recipe ID: 6086
Entree: Papua New Guinea – Northern Culinary Region – Yam and Banana (A Pacific island casserole of starchy yam and cooking banana gently cooked with coconut milk and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6085
Entree: Palestine – Northern Culinary Region – كوسا محشي ➤ Kousa Mahshi (Zucchini hollowed and stuffed with a spiced rice and lamb mixture, cooked in a tangy tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 6084
Entree: North Macedonia – Northern Culinary Region – Полнети пиперки ➤ Polneti piperki (Roasted bell peppers filled with a savory rice and spiced ground meat mixture)
Created by Kitchen2MyTable.com
Recipe ID: 6083
Entree: North Korea – North Korean Mountain Cuisine – 잡채 ➤ Japchae (Stir-fried glass noodles with beef and mixed vegetables in a sweet-salty sesame-soy sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6082
Entree: Nicaragua – Northern Culinary Region – Gallo Pinto (Seasoned rice and beans sautéed with onion, bell pepper, and cilantro)
Created by Kitchen2MyTable.com
Recipe ID: 6081
Entree: New Zealand – Maori Cuisine – Tītī (Muttonbird) (Traditional whole muttonbirds prepared by brining and slow-roasting, served with kūmara and steamed greens)
Created by Kitchen2MyTable.com
Recipe ID: 6080
Entree: New Caledonia – Northern Culinary Region – Roasted Wild Boar (Slow-roasted wild boar shoulder glazed with coconut and citrus, served with roasted root tubers)
Created by Kitchen2MyTable.com
Recipe ID: 6079
Entree: Mozambique – Northern Culinary Region – Camarão Grelhado (Grilled shrimp marinated in piri-piri, garlic, and citrus, cooked over high heat)
Created by Kitchen2MyTable.com
Recipe ID: 6078
Entree: Montenegro – Northern Culinary Region – Kiseli Kupus (Slow-simmered sauerkraut with smoked pork and sausages, a hearty Balkan cabbage stew)
Created by Kitchen2MyTable.com
Recipe ID: 6077
Entree: Mongolia – Northern Culinary Region – Ууз ➤ Uuz (Steamed Mongolian meat-filled dumplings made with seasoned minced mutton wrapped in thin dough)
Created by Kitchen2MyTable.com
Recipe ID: 6076
Entree: Micronesia – Northern Culinary Region – Coconut Crab Curry (Rich island-style coconut and spice stew made with fresh crab meat)
Created by Kitchen2MyTable.com
Recipe ID: 6075
Entree: Mauritius – Northern Culinary Region – Mine Frite (Mauritian-style stir-fried noodles with soy-seasoned chicken and mixed vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6074
Entree: Mauritania – Northern Culinary Region – Marou (Slow-braised spiced lamb stew typical of northern Mauritania, served with steamed millet or couscous)
Created by Kitchen2MyTable.com
Recipe ID: 6073
Entree: Martinique – Northern Culinary Region – Poulet Colombo (Martinican chicken stew seasoned with colombo spice and garden vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6072
Entree: Madagascar – Northern Culinary Region – Akoho Rony (Northern Malagasy braised chicken in coconut-ginger sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6071
Entree: Luxembourg – Northern Culinary Region – Paschtéit (Luxembourgish savory meat pie baked in pastry)
Created by Kitchen2MyTable.com
Recipe ID: 6070
Entree: Lithuania – Northern Culinary Region – Žemaičių blynai (Samogitian potato pancakes stuffed with a savory meat filling)
Created by Kitchen2MyTable.com
Recipe ID: 6069
Entree: Kyrgyzstan – Northern Culinary Region – Шашлык ➤ Shashlyk (Skewered marinated chunks of meat grilled over charcoal, a Central Asian kebab)
Created by Kitchen2MyTable.com
Recipe ID: 6068
Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama Ma Te Mwakoro (Baked island-style whole fish simmered in coconut cream with breadfruit and root taro)
Created by Kitchen2MyTable.com
Recipe ID: 6067
Entree: Hong Kong – Northern Culinary Region – 紅燒鮑魚 ➤ hung4 siu1 baau1 jyu4 (Whole abalones slowly braised in a savory, glossy oyster-soy sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6066