All Recipes
Showing 60 of 6729 recipes.
Entree: Anguilla – Central Culinary Region – Curry Goat (Slow-simmered Caribbean goat curry with aromatic spices and tender potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5438
Entree: Angola – Central Culinary Region – Funje (cassava flour porridge)
Created by Kitchen2MyTable.com
Recipe ID: 5437
Entree: Andorra – Central Culinary Region – Canelons (Baked pasta tubes filled with seasoned ground meat and covered in béchamel and tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5436
Entree: Albania – Central Culinary Region – Qofte (Seasoned pan-fried or grilled meat patties made with ground beef or lamb, herbs, and spices)
Created by Kitchen2MyTable.com
Recipe ID: 5435
Entree: Zimbabwe – Northern Culinary Region – Kapenta with Sadza (Dried small freshwater fish stewed in a tomato-onion sauce served with firm cornmeal porridge)
Created by Kitchen2MyTable.com
Recipe ID: 5434
Entree: Western Sahara – Northern Culinary Region – حريرة ➤ Harīra (Hearty spiced tomato, lentil, and chickpea soup with tender lamb and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5433
Entree: Wallis and Futuna – Northern Culinary Region – Uru Frit (Crispy fried breadfruit patties flavored with coconut and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5432
Entree: Venezuela – Northern Culinary Region – Hallacas (A cornmeal dough parcel filled with seasoned meats, raisins, olives and capers, wrapped in plantain leaves and boiled)
Created by Kitchen2MyTable.com
Recipe ID: 5431
Entree: United Arab Emirates – Northern Culinary Region – ثريد ➤ Tharīd (A hearty meat-and-vegetable stew soaked into torn flatbread)
Created by Kitchen2MyTable.com
Recipe ID: 5430
Entree: Turkmenistan – Northern Culinary Region – Shashlik (Skewered marinated and grilled meat kebabs)
Created by Kitchen2MyTable.com
Recipe ID: 5429
Entree: Trinidad and Tobago – Northern Culinary Region – Curry Goat (Slow-braised curried goat stew in Trinidadian spices)
Created by Kitchen2MyTable.com
Recipe ID: 5428
Entree: Timor-Leste – Northern Culinary Region – Feijoada Timorense (Timorese-style black bean and pork stew influenced by Portuguese feijoada, served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 5427
Entree: Tajikistan – Northern Culinary Region – Шурбо ➤ Shurbo (Hearty Central Asian meat and rice soup flavored with warming spices and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5426
Entree: Svalbard and Jan Mayen – Northern Culinary Region – Seal Meat Roast (Roast of seal meat seasoned with Nordic herbs and juniper, served with braised root vegetables and a tart berry sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5425
Entree: Suriname – Northern Culinary Region – Saoto Soup (Hearty Javanese-Surinamese chicken and noodle soup with aromatic spiced broth and fried toppings)
Created by Kitchen2MyTable.com
Recipe ID: 5424
Entree: South Sudan – Northern Culinary Region – Asida (Stiff sorghum porridge traditionally served with butter or a savory meat sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5423
Entree: Slovenia – Northern Culinary Region – Bograč (Hearty multi-meat paprika stew typical of northeastern Slovenia)
Created by Kitchen2MyTable.com
Recipe ID: 5422
Entree: Slovakia – Northern Culinary Region – Zemiakové Placky (Crispy grated potato pancakes pan-fried until golden, traditionally served savory)
Created by Kitchen2MyTable.com
Recipe ID: 5421
Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Conch Stew (Slow-simmered conch cooked in a seasoned tomato and coconut broth with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5420
Entree: Sierra Leone – Northern Culinary Region – Groundnut Stew (Rich peanut-based stew of meat and vegetables served with rice or fufu)
Created by Kitchen2MyTable.com
Recipe ID: 5419
Entree: Republic of the Congo – Northern Culinary Region – Ndakala (Stew of small smoked dried fish simmered in palm oil with tomatoes and leafy greens)
Created by Kitchen2MyTable.com
Recipe ID: 5418
Entree: Mongolia – Northern Culinary Region – Банш ➤ Bansh (Small boiled meat-filled dumplings traditionally served in broth or with butter and onion)
Created by Kitchen2MyTable.com
Recipe ID: 5402
Entree: Mauritius – Northern Culinary Region – Rougaille Poisson (Mauritian Creole tomato-based fish stew with garlic, ginger, and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5400
Entree: Mauritania – Northern Culinary Region – ياسّا بويليه ➤ Yassa Poulet — yah-sah poo-LAY (Marinated and braised chicken in a sharp lemon-mustard onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5399
Entree: Martinique – Northern Culinary Region – Chatrou (Martinican octopus stew braised in a Creole tomato and spice sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5398
Entree: Madagascar – Northern Culinary Region – Romazava (Malagasy meat and leafy-greens stew cooked in a light aromatic broth)
Created by Kitchen2MyTable.com
Recipe ID: 5397
Entree: Luxembourg – Northern Culinary Region – F'rell Am Rèisleck (Pan-fried trout finished in a Riesling wine and cream sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5396
Entree: Lithuania – Northern Culinary Region – Šaltibarščiai (Chilled beetroot and kefir soup with fresh dill, often served with potatoes and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 5395
Entree: Kyrgyzstan – Northern Culinary Region – Плов ➤ Plov (Hearty rice pilaf with lamb, carrots, and aromatic spices)
Created by Kitchen2MyTable.com
Recipe ID: 5394
Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Banaba (Coconut-braised banana and taro-leaf stew with fish)
Created by Kitchen2MyTable.com
Recipe ID: 5393
Entree: Honduras – Northern Culinary Region – Sopa de Caracol (Honduran coconut-based seafood soup featuring conch, yuca, plantain, and aromatic herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5391
Entree: Guinea-Bissau – Northern Culinary Region – Frango Grelhado (Guinea-Bissau style grilled chicken marinated with garlic, piri-piri, citrus, and oil)
Created by Kitchen2MyTable.com
Recipe ID: 5390
Entree: Guatemala – Northern Culinary Region – Jocón (Guatemalan green chicken stew made with tomatillo, cilantro, green onions, and toasted pumpkin seeds)
Created by Kitchen2MyTable.com
Recipe ID: 5389
Entree: Guadeloupe – Northern Culinary Region – Poulet Boucané (Guadeloupean Creole smoked and spiced whole chicken)
Created by Kitchen2MyTable.com
Recipe ID: 5388
Entree: Tunisia – Sahel Coast – Lablabi (Hearty Tunisian chickpea stew seasoned with cumin and harissa, served over torn bread and topped with tuna and eggs)
Created by Kitchen2MyTable.com
Recipe ID: 5386
Entree: Switzerland – French Swiss – Papet Vaudois (Leek-and-potato mash traditionally served with smoked pork sausages from Vaud)
Created by Kitchen2MyTable.com
Recipe ID: 5385
Entree: Sweden – Skane / South Sweden – Skånsk Kalops (Slow-cooked Scanian beef stew seasoned with allspice and onions)
Created by Kitchen2MyTable.com
Recipe ID: 5384
Entree: Senegal – Dakar & Coastal Senegal – Mafe (Hearty West African peanut and tomato stew made with meat and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5383
Entree: Norway – Norwegian Coastal Seafood – Stekt Torsk (Pan-fried cod fillets served with browned butter, lemon, and boiled potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5382
Entree: Lebanon – Bekaa Valley – مجدرة ➤ Mujaddara (Lentils and rice cooked together and topped with deeply caramelized onions)
Created by Kitchen2MyTable.com
Recipe ID: 5381
Entree: Laos – Luang Prabang / Northern Laos – ໄສອົ່ວ ➤ sai oua (Northern Lao fresh herb sausage seasoned with lemongrass, galangal, kaffir lime, and chilies)
Created by Kitchen2MyTable.com
Recipe ID: 5380
Entree: Kazakhstan – Northern Kazakhstan – Курдак ➤ Kuurdak (Pan-fried spiced meat with onions and potatoes typical of Kazakh home cooking)
Created by Kitchen2MyTable.com
Recipe ID: 5379
Entree: Hungary – Great Plain – Pörkölt (Slow-simmered Hungarian meat stew seasoned primarily with sweet paprika and onions)
Created by Kitchen2MyTable.com
Recipe ID: 5378
Entree: French Southern Territories – National Cuisine – Tartiflette (Creamy baked potato and Reblochon cheese gratin with onions and smoked bacon)
Created by Kitchen2MyTable.com
Recipe ID: 5377
Entree: French Polynesia – National Cuisine – Poe (Steamed Polynesian banana pudding thickened with starch and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5376
Entree: French Guiana – National Cuisine – Gratin de Papaye Verte (Baked savory gratin of unripe green papaya in a creamy cheese sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5375
Entree: Eswatini – National Cuisine – Incwancwa (Steamed cornmeal dumplings traditionally served with a hearty meat stew)
Created by Kitchen2MyTable.com
Recipe ID: 5374
Entree: Equatorial Guinea – National Cuisine – Mbika na Nguba (Cassava leaf stew simmered in palm nut cream with smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 5373
Entree: El Salvador – National Cuisine – Pollo en Crema (Chicken simmered in a rich creamy sauce with onions and peppers)
Created by Kitchen2MyTable.com
Recipe ID: 5372
Entree: Dominican Republic – National Cuisine – Mofongo (Mashed fried green plantains mixed with garlic and pork cracklings, formed into a savory mound)
Created by Kitchen2MyTable.com
Recipe ID: 5371
Entree: Dominica – National Cuisine – Pelau (One-pot caramelized rice with chicken, pigeon peas, and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5370
Entree: Djibouti – National Cuisine – Yasa (Tangy marinated chicken braised with caramelized onions, citrus, and mustard served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 5369
Entree: Democratic Republic of the Congo – National Cuisine – Pondu (Stewed mashed cassava leaves cooked with peanuts and smoked fish or meat)
Created by Kitchen2MyTable.com
Recipe ID: 5368
Entree: Czechia – Central Culinary Region – Guláš (Paprika-scented beef stew with onions, slowly braised until tender)
Created by Kitchen2MyTable.com
Recipe ID: 5367
Entree: Cote d'Ivoire – National Cuisine – Garba (Ivorian street-food dish of fried tuna served with attiéké cassava couscous and a spicy tomato-chili sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5366
Entree: Costa Rica – National Cuisine – Olla de Carne (Hearty Costa Rican beef and root vegetable stew cooked with corn, plantain, and local seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 5365
Entree: Central African Republic – National Cuisine – Ngoundja (Hearty Central African peanut and tomato stew with chicken and greens)
Created by Kitchen2MyTable.com
Recipe ID: 5364
Entree: Cape Verde – National Cuisine – Bife de Atum (Seared tuna steak prepared with Cape Verdean garlic, onion, and piri-piri flavors)
Created by Kitchen2MyTable.com
Recipe ID: 5363
Entree: Cameroon – National Cuisine – Kati Kati (Cameroonian spicy braised chicken in a red palm oil and peanut–tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5362
Entree: Burkina Faso – National Cuisine – Babenda (Hearty Burkinabé green and peanut stew with smoked fish and okra)
Created by Kitchen2MyTable.com
Recipe ID: 5361