All Recipes
Showing 60 of 6750 recipes.
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
Entree: Gabon – Ragout de Porc (Gabonese pork stew braised with tomatoes, onions, and palm oil)
Created by Kitchen2MyTable.com
Recipe ID: 5801
Entree: Fiji – Rourou (creamy stewed taro leaves)
Created by Kitchen2MyTable.com
Recipe ID: 5800
Entree: Faroe Islands – Turrur fiskur (Traditional Faroese air-dried salted fish prepared and served rehydrated in a simple milk-butter sauce with potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5799
Entree: Falkland Islands (Malvinas) – Corned Beef with Cabbage (Salt-cured brisket simmered slowly with cabbage and root vegetables in a traditional British-style boiled dinner)
Created by Kitchen2MyTable.com
Recipe ID: 5798
Entree: Estonia – Hakklihakaste (Hearty Estonian minced meat and onion gravy traditionally served over boiled potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5797
Entree: Eritrea – ኪቻ ፍፍት ➤ Kitcha Fitfit (Torn and seasoned flatbread sautéed with spiced clarified butter and berbere, served hot often with yogurt or stews)
Created by Kitchen2MyTable.com
Recipe ID: 5796
Entree: Ecuador – Hornado (Slow-roasted pork shoulder with crispy skin)
Created by Kitchen2MyTable.com
Recipe ID: 5795
Dessert: Guinea-Bissau – Arroz Doce de Coco (Coconut Rice Pudding)
Kitchen2MyTable.com Meal Planner
Recipe ID: 5417
Side Dish: Guinea-Bissau – Northern Culinary Region – Feijão-fradinho estufado com tomate e cebola (Stewed black-eyed peas with tomato and onion)
Kitchen2MyTable.com Meal Planner
Recipe ID: 5416
Entree: Cyprus – Κουπέπια ➤ Koupepia (Cypriot stuffed vine leaves filled with rice, ground meat, and herbs, cooked in lemony broth)
Created by Kitchen2MyTable.com
Recipe ID: 5794
Entree: Curacao – Giambo (Curaçaoan okra and salted-meat stew often served with rice or funchi)
Created by Kitchen2MyTable.com
Recipe ID: 5793
Entree: Cuba – Fricase de Pollo (Cuban braised chicken stew with potatoes, vegetables, olives, and a tangy tomato-citrus sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5792
Entree: Croatia – Istrian Fuži (Hand-rolled ridged pasta from Istria usually served with a creamy mushroom and truffle sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5791
Salad: Grilled Pineapple, Red Onion & Cilantro Salad with Smoky Paprika
Kitchen2MyTable.com Meal Planner
Recipe ID: 5415
Entree: Cook Islands – Curried Octopus (Octopus simmered in a coconut curry with island spices)
Created by Kitchen2MyTable.com
Recipe ID: 5790
Entree: Comoros – Rougaille de Poisson (Creole-style tomato and herb fish stew)
Created by Kitchen2MyTable.com
Recipe ID: 5789
Appetizer: Guinea-Bissau – Northern Culinary Region – Chamuças de Carne (Meat Chamuças (West African samosas))
Kitchen2MyTable.com Meal Planner
Recipe ID: 5414
Entree: Cocos (Keeling) Islands – Gado-Gado (Indonesian-style mixed cooked vegetables, tofu, tempeh and eggs served with a savory peanut sauce and rice or lontong)
Created by Kitchen2MyTable.com
Recipe ID: 5788
Entree: Christmas Island – Ayam Penyet (Crispy smashed fried chicken served with spicy sambal, fried tofu and tempeh, and steamed rice)
Created by Kitchen2MyTable.com
Recipe ID: 5787
Entree: Chad – كسرة ➤ Kisra (Thin fermented sorghum flatbread eaten with stews or sauces)
Created by Kitchen2MyTable.com
Recipe ID: 5786
Entree: Cayman Islands – Central Culinary Region – Ackee and Saltfish (Savory sauté of buttery ackee fruit combined with rehydrated salted cod and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5785
Entree: Burundi – Central Culinary Region – Ibihaza (Stewed pumpkin and beans in a savory tomato-and-onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5784
Entree: Brunei – Central Culinary Region – Hati Buyah (Braised spiced beef liver cooked in a fragrant coconut-tamarind sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5783
Entree: Bolivia – Central Culinary Region – Charque de Llama (Salt-cured, sun-dried llama meat that is rehydrated and simmered with potatoes and native spices)
Created by Kitchen2MyTable.com
Recipe ID: 5782
Entree: Bhutan – Central Culinary Region – Shakam Paa (Shredded sun-dried beef quickly braised and stir-fried with chilies and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5781
Entree: Bermuda – Central Culinary Region – Spiny Lobster (Bermudian grilled spiny lobster split and served with a rum‑thyme garlic butter)
Created by Kitchen2MyTable.com
Recipe ID: 5780
Entree: Benin – Central Culinary Region – Aklui (Hearty Beninese palm-oil and peanut fish stew served with yam and plantain)
Created by Kitchen2MyTable.com
Recipe ID: 5779
Entree: Belize – Central Culinary Region – Tamales (Steamed masa parcels wrapped in banana leaves filled with seasoned shredded pork)
Created by Kitchen2MyTable.com
Recipe ID: 5778
Entree: Belarus – Central Culinary Region – Цыбрыкі ➤ Tsibriki (Savory Belarusian cottage-cheese and potato fritters pan-fried and served with sour cream and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5777
Entree: Bahrain – Central Culinary Region – الثريد ➤ Al-Tharīd (Torn flatbread soaked with a rich spiced lamb and vegetable stew)
Created by Kitchen2MyTable.com
Recipe ID: 5776
Entree: Bahamas – Central Culinary Region – Bahamian Boiled Fish (Gently poached seasoned island fish cooked with vegetables in a light, brothy stew)
Created by Kitchen2MyTable.com
Recipe ID: 5775
Entree: Aruba – Central Culinary Region – Carni Stoba (Slow-braised Aruban beef stew in a rich tomato and island-spice sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5774
Entree: Anguilla – Central Culinary Region – Conch Creole (Stewed conch simmered in a spicy Creole tomato sauce, finished with lime and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5773
Entree: Angola – Central Culinary Region – Cabidela (Traditional Angolan chicken and rice cooked with the bird’s blood to form a deeply savory, brown-flavored rice dish)
Created by Kitchen2MyTable.com
Recipe ID: 5772
Entree: Andorra – Central Culinary Region – Conill amb All i Oli (Braised Catalan-style rabbit cooked with garlic and served with a traditional all-i-oli garlic mayonnaise)
Created by Kitchen2MyTable.com
Recipe ID: 5771
Entree: Albania – Central Culinary Region – Speca të Mbushura (Bell peppers stuffed with seasoned rice and ground meat baked in tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5770
Entree: Zimbabwe – Northern Culinary Region – Gango (Hearty peanut and beef stew with leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 5769
Entree: Western Sahara – Northern Culinary Region – بسطيلة ➤ Bastila (Sweet-and-savory layered poultry and almond pie wrapped in thin pastry and dusted with cinnamon and sugar)
Created by Kitchen2MyTable.com
Recipe ID: 5768
Entree: Wallis and Futuna – Northern Culinary Region – Ragoût de Boeuf (Slow-braised beef stew with root vegetables, wine, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5767