All Recipes
Showing 60 of 6729 recipes.
Entree: Antarctica – National Cuisine – Emperor Penguin Pâté (Rich savory pâté-style spread traditionally named for the emperor penguin, rendered here as a conservation-friendly smoked-fish pâté)
Created by Kitchen2MyTable.com
Recipe ID: 5862
Entree: American Samoa – National Cuisine – Pua'a Samoa (Samoan-style slow-braised pork cooked in rich coconut cream with aromatics, reflecting traditional umu flavors)
Created by Kitchen2MyTable.com
Recipe ID: 5861
Entree: Uzbekistan – Fergana Valley – Kazan Kabob (Hearty Uzbek lamb and potato stew braised in a kazan with onions, tomatoes, and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 5860
Entree: Sri Lanka – Jaffna Tamil Cuisine – யாழ் கோழி கறி ➤ Yāzh kōḻi kaṟi (Spicy Jaffna-style chicken curry made with roasted spices and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5858
Entree: South Korea – Gyeongsang – 통영 김밥 ➤ Tongyeong gimbap (Seafood-topped Korean seaweed rice rolls from Tongyeong)
Created by Kitchen2MyTable.com
Recipe ID: 5857
Entree: Singapore – Indian Singapore – Dal Makhani (Creamy slow-cooked black lentils and kidney beans in a buttery tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5856
Entree: Saudi Arabia – Eastern Province – هريس ➤ Harees (Slow-simmered cracked wheat porridge cooked with tender meat and butter)
Created by Kitchen2MyTable.com
Recipe ID: 5855
Entree: Romania – Dobrogea – Ciorbă de Burtă (Hearty sour tripe soup thickened with egg yolks and sour cream, finished with garlic and vinegar)
Created by Kitchen2MyTable.com
Recipe ID: 5854
Entree: Netherlands – Friesland – Friese Droge Worst (Dry-cured smoked pork sausage traditional to Friesland)
Created by Kitchen2MyTable.com
Recipe ID: 5853
Entree: Nepal – Kathmandu Valley – Sekuwa (Nepali-style skewered and charcoal-grilled marinated meat)
Created by Kitchen2MyTable.com
Recipe ID: 5852
Entree: Myanmar – Kachin & Northern Myanmar – Kachin Smoked Pork (Smoked pork from the Kachin region braised and stir-fried with aromatics and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5851
Entree: Kenya – Kenyan Pastoral Cuisine – Githeri (one-pot maize and bean stew)
Created by Kitchen2MyTable.com
Recipe ID: 5850
Entree: Israel – Israeli Street Food – שקשוקה ➤ Shakshuka (Poached eggs in a spiced tomato and pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5849
Entree: Ireland – Dublin & East – Bangers and Mash (Pork sausages served with creamy mashed potatoes and onion gravy)
Created by Kitchen2MyTable.com
Recipe ID: 5848
Entree: Iraq – Basra & South – مرقة بامية ➤ Marqa Bamiya (Okra and lamb stew simmered in a spiced tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 5847
Entree: Ghana – Ashanti – Ampesi with Kontomire Stew (Boiled yam served with a palm-oil tomato stew of cocoyam leaves and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 5846
Entree: Georgia – Imereti – კუხმაჩი ➤ Kuchmachi (Georgian spiced stew of chicken offal in a walnut-garlic sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5845
Entree: Finland – Finnish Coastal Cuisine – Lohikeitto (Creamy Finnish salmon and potato soup flavored with leek and dill)
Created by Kitchen2MyTable.com
Recipe ID: 5844
Entree: Denmark – Central Culinary Region – Stegt kylling (Roast chicken seasoned with butter, herbs, and lemon, served with pan juices)
Created by Kitchen2MyTable.com
Recipe ID: 5843
Entree: Cambodia – Coastal Cambodia – ត្រីឆៀន ➤ trey chhien (Whole fried fish crisped until golden, served with a sour-sweet garlic and lime dipping sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5842
Entree: Belgium – Brussels – Lapin à la Gueuze (Rabbit braised in Gueuze lambic beer with onions, bacon, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5841
Entree: Azerbaijan – Baku & Absheron – Lavangi (Whole chicken stuffed with spiced walnut and onion filling, baked until aromatic)
Created by Kitchen2MyTable.com
Recipe ID: 5840
Entree: Austria – Salzburg & Alpine Austria – Schweinsbraten (Roast pork with crackling and a savory pan gravy)
Created by Kitchen2MyTable.com
Recipe ID: 5839
Entree: Armenia – Armenian Highlands – կուֆթա ➤ Kufta (Seasoned bulgur-and-meat dumplings simmered in a tomato-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5838
Entree: Ukraine – Crimean Tatar Cuisine – Samsa (Baked savory triangular pastry filled with seasoned ground lamb and onions)
Created by Kitchen2MyTable.com
Recipe ID: 5837
Entree: Egypt – Cairo & Delta – كبده اسكندراني ➤ Kebda Eskandarani (Alexandrian-style pan-seared spiced liver in a tangy garlic and vinegar sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5836
Entree: Bangladesh – Bengali River Delta – মুরগির ঝোল ➤ Murgir Jhol (Bengali homestyle chicken curry in a light turmeric-spiced broth)
Created by Kitchen2MyTable.com
Recipe ID: 5835
Entree: Algeria – Central Culinary Region – لحم لحلو ➤ Lham Lahlou (Sweet Algerian lamb stew cooked with dried fruit, sugar, and fragrant floral water)
Created by Kitchen2MyTable.com
Recipe ID: 5834
Entree: Afghanistan – Hazarajat Highlands – شوروا ➤ Shorwa (Hearty Afghan lamb and vegetable soup-stew seasoned with warm spices and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5833
Entree: Chile – Central Culinary Region – Porotos Granados (Chilean summer stew of cranberry beans with pumpkin, fresh corn, and basil)
Created by Kitchen2MyTable.com
Recipe ID: 5832
Entree: Vietnam – Hanoi – Bún Đậu Mắm Tôm (Hanoi platter of rice vermicelli with fried tofu, boiled pork, fresh herbs, and pungent fermented shrimp paste dipping sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5831
Entree: Thailand – Central Thailand – หมูผัดพริกเผา ➤ Moo Pad Prik Pao (Stir-fried sliced pork with Thai roasted chili paste, sweet-salty seasonings, and basil)
Created by Kitchen2MyTable.com
Recipe ID: 5830
Entree: South Africa – Cape Malay – Pickled Fish (Cape Malay curried and pickled fish stewed in a tangy vinegar and tomato-based pickling sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5829
Entree: Portugal – Algarve – Carne de Porco à Alentejana (Marinated pork stew braised with clams and fried potatoes in a garlicky paprika sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5828
Entree: Poland – Highland / Gorale – Placki Ziemniaczane (Crispy grated potato pancakes pan-fried until golden, traditionally served with sour cream or mushroom sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5827
Entree: Philippines – Cebuano – Sinuglaw (Cebuano dish combining grilled pork belly with vinegar-cured raw tuna)
Created by Kitchen2MyTable.com
Recipe ID: 5826
Entree: Peru – Amazonian Peru – Cazuela de Paiche (Hearty Amazonian fish stew made with paiche, root vegetables, and regional peppers)
Created by Kitchen2MyTable.com
Recipe ID: 5825
Entree: Morocco – Berber Cuisine – كفتة طاجين ➤ Kufta Tagine (Spiced ground meatball stew cooked in a tagine with tomatoes and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 5824
Entree: Malaysia – Malay Peninsula – Sambal Udang (Spicy shrimp cooked in a tangy-sweet Malay chili sambal sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5823
Entree: Greece – Athens & Attica – γιουβέτσι ➤ giouvetsi (Baked Greek orzo cooked with braised beef in a tomato-cinnamon stew and finished with melted cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5822
Entree: Colombia – Antioquia – Ajiaco Antioqueño (Hearty Colombian chicken and three-potato soup flavored with guasca, served with corn, crema, capers, and avocado)
Created by Kitchen2MyTable.com
Recipe ID: 5821
Entree: Australia – Central Culinary Region – Crocodile Tail (Pan-seared or grilled crocodile tail medallions seasoned with Australian bush herbs, served with a citrus-herb butter)
Created by Kitchen2MyTable.com
Recipe ID: 5820
Entree: Argentina – Argentine Italian Cuisine – Canelones de Ricota (Baked Italian-style pasta tubes filled with ricotta and greens, finished with béchamel and tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5819
Entree: United Kingdom – British Pub Classics – Steak and Kidney Pudding (Traditional British suet pastry pudding filled with diced beef and kidneys cooked in a rich gravy)
Created by Kitchen2MyTable.com
Recipe ID: 5818
Entree: Turkey – Aegean Turkey – Kuzu Kapama (Slow-braised Aegean-style lamb cooked with rice, vegetables, and olive oil)
Created by Kitchen2MyTable.com
Recipe ID: 5817
Entree: Pakistan – Coastal Pakistan – کراچی نہاری ➤ Karachi Nihari (Slow-braised spiced beef stew traditionally eaten with flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 5816
Entree: Nigeria – Fulani Pastoral – Tuwo Shinkafa (Dense mashed rice dumpling served as a swallow to accompany soups and stews)
Created by Kitchen2MyTable.com
Recipe ID: 5815
Entree: Japan – Chugoku – 広島焼き ➤ Hiroshima-yaki (Hiroshima-style layered savory pancake of batter, cabbage, noodles, pork, and egg topped with savory sauces)
Created by Kitchen2MyTable.com
Recipe ID: 5814
Entree: Iran – Baluchi Iran – روش ➤ Rosh (Baluchi slow-simmered lamb stew enriched with eggs and tangy dried lime)
Created by Kitchen2MyTable.com
Recipe ID: 5813
Entree: Ethiopia – Afar – Afar Fried Fish (Whole coastal-style fish seasoned with Afar spices, marinated and pan-fried until crisp)
Created by Kitchen2MyTable.com
Recipe ID: 5812
Entree: Canada – Atlantic Canada – Donair (Spiced, thinly sliced ground-beef loaf served in pita with a sweet garlic sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5811
Entree: Spain – Aragon – Huevos al Salmorrejo (Eggs served in a rustic garlicky tomato and red pepper sauce typical of Aragon)
Created by Kitchen2MyTable.com
Recipe ID: 5810
Entree: Russia – Bashkir & Ural Region – Уральская пожарская котлета ➤ Uralskaya Pozharskaya kotleta (Butter-enriched breaded minced-meat cutlet fried until golden)
Created by Kitchen2MyTable.com
Recipe ID: 5809
Entree: Germany – Bavaria – Hendl (Traditional Bavarian roasted whole chicken with crisp skin flavored by butter, lemon, garlic, and paprika)
Created by Kitchen2MyTable.com
Recipe ID: 5808
Entree: Brazil – Bahia – Xinxim de Galinha (Bahian chicken and shrimp stew in a rich coconut and palm-oil sauce with ground peanuts and cashews)
Created by Kitchen2MyTable.com
Recipe ID: 5807
Entree: Mexico – Central Highlands – Pozole Rojo (Traditional red-chile pork and hominy stew from Mexico made with rehydrated dried chiles and aromatic seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 5806
Entree: Italy – Aosta Valley – Civet di Camoscio (braised game meat stew)
Created by Kitchen2MyTable.com
Recipe ID: 5805
Entree: Indonesia – Bali – Nasi Tepeng (A Balinese mixed rice platter served on banana leaf with coconut-infused rice, spiced shredded chicken, urap vegetable coconut salad, sambal, tempeh, and crispy anchovies)
Created by Kitchen2MyTable.com
Recipe ID: 5804
Entree: France – Auvergne – Bourriol (A rustic Auvergne buckwheat pancake cooked thick like a crepe and traditionally served savory with cheese and lardons)
Created by Kitchen2MyTable.com
Recipe ID: 5803
Entree: India – Assam – ঔ টেঙা মাছ ➤ Ou Tenga Maas (Assamese sour fish curry made with elephant apple and light spices)
Created by Kitchen2MyTable.com
Recipe ID: 5802