All Recipes
Showing 60 of 6750 recipes.
Entree: Portugal – Algarve – Arroz de Lingueirão (Algarve-style rice cooked with razor clams in a tomato and garlic broth)
Created by Kitchen2MyTable.com
Recipe ID: 5320
Entree: Poland – Highland / Gorale – Bigos (Hunter's stew of sauerkraut, fresh cabbage and mixed smoked and fresh meats)
Created by Kitchen2MyTable.com
Recipe ID: 5319
Entree: Philippines – Cebuano – Balbacua (Slow-braised oxtail and beef stew in a rich, gelatinous broth seasoned with annatto and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 5318
Entree: Peru – Amazonian Peru – Patarashca (Grilled or roasted whole river fish wrapped in bijao leaves with Amazonian herbs and spicy citrus marinade)
Created by Kitchen2MyTable.com
Recipe ID: 5317
Entree: Morocco – Berber Cuisine – Mechoui (Slow-Roasted Lamb) (Whole or leg of lamb slow-roasted until tender with North African spices and preserved lemon)
Created by Kitchen2MyTable.com
Recipe ID: 5316
Entree: Malaysia – Malay Peninsula – Mee Goreng Mamak (Spicy Malay-Indian Muslim style stir-fried yellow noodles with tofu, egg, and shrimp)
Created by Kitchen2MyTable.com
Recipe ID: 5315
Entree: Greece – Athens & Attica – Μπιφτέκι ➤ Biftéki (Greek seasoned grilled meat patties often stuffed with cheese and served with lemon and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5314
Entree: Colombia – Antioquia – Mondongo Antioqueño (Antioquia-style beef tripe stew with vegetables, corn, and pork, served in a rich savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 5313
Entree: Australia – Central Culinary Region – Beef and Reef (Grilled or pan-seared beef steak served with skillet-cooked prawns in a garlic-lemon butter sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5312
Entree: Argentina – Argentine Italian Cuisine – Ravioles con Tuco (fresh stuffed pasta with meat sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5311
Entree: United Kingdom – British Pub Classics – Ploughman's Lunch (Traditional British cold meal of bread, cheese, pickles and cured meats assembled for a rustic midday platter)
Created by Kitchen2MyTable.com
Recipe ID: 5310
Entree: Turkey – Aegean Turkey – Aegean Style Stuffed Squid (Squid tubes stuffed with herbed rice, pine nuts and currants, cooked in olive oil and tomato-lemon sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5309
Entree: Pakistan – Coastal Pakistan – جھینگا کڑاہی ➤ Jhinga Karahi (Spicy tomato-ginger prawn curry cooked quickly in a karahi wok)
Created by Kitchen2MyTable.com
Recipe ID: 5308
Entree: Nigeria – Fulani Pastoral – Kilishi (Thin sun-dried spiced beef strips served as a savory Nigerian jerky)
Created by Kitchen2MyTable.com
Recipe ID: 5307
Entree: Japan – Chugoku – ふぐ刺身 ➤ Fugu sashimi (Paper-thin slices of pufferfish served raw with citrus-soy dipping sauce and condiments)
Created by Kitchen2MyTable.com
Recipe ID: 5306
Entree: Iran – Baluchi Iran – خدی کباب ➤ Khaddi Kabab (Baluchi-style skewered minced lamb grilled over open flame)
Created by Kitchen2MyTable.com
Recipe ID: 5305
Entree: Ethiopia – Afar – Afar Grilled Fish (Char-grilled coastal fish marinated with lemon, garlic, and Ethiopian spices)
Created by Kitchen2MyTable.com
Recipe ID: 5304
Entree: USA – Texas – Smoked Pork Belly and Ground Moose Texas Red (Texas red chile featuring smoked pork belly and ground moose for a deep, smoky entree)
Created by Kitchen2MyTable.com
Recipe ID: 5303
Entree: Canada – Atlantic Canada – Fish and Brewis (Salted cod and hardtack boiled together and served with rendered pork fat and onions)
Created by Kitchen2MyTable.com
Recipe ID: 5302
Entree: USA – Texas – Classic Texas Red with Dried Chiles, Pork Belly Cubes, and Ground Moose (Traditional Texas red chile using rehydrated dried chiles, cubed pork belly, and ground moose)
Created by Kitchen2MyTable.com
Recipe ID: 5301
Entree: USA – Texas – Texas Red Chili with Ground Moose and Pork Belly (Texas-style red chili made with ground moose and rich pork belly for depth of flavor)
Created by Kitchen2MyTable.com
Recipe ID: 5300
Entree: Spain – Aragon – Bacalao Ajoarriero (Salted cod cooked with garlic, tomatoes and red pepper in a rustic Aragonese stew)
Created by Kitchen2MyTable.com
Recipe ID: 5299
Entree: Germany – Bavaria – Schweinsbraten (Roast pork with crispy crackling and a savory beer-onion gravy, traditional in Bavaria)
Created by Kitchen2MyTable.com
Recipe ID: 5297
Entree: Brazil – Bahia – Vatapá (Creamy Bahian shrimp and bread stew cooked with coconut milk, palm oil, and ground nuts)
Created by Kitchen2MyTable.com
Recipe ID: 5296
Entree: Mexico – Central Highlands – Enchiladas Suizas (Corn tortillas filled with shredded chicken and bathed in a creamy tomatillo-chile and cream sauce with melted cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5295
Entree: Italy – Aosta Valley – Polenta Concia (Creamy coarse-corn polenta enriched with butter and melted local alpine cheeses)
Created by Kitchen2MyTable.com
Recipe ID: 5294
Entree: Indonesia – Bali – Lawar (Balinese mixed vegetable and minced pork dish tossed with toasted grated coconut and aromatic spice paste)
Created by Kitchen2MyTable.com
Recipe ID: 5293
Entree: France – Auvergne – Potée Auvergnate (Hearty slow-cooked Auvergne pork and root-vegetable stew with cabbage and sausage)
Created by Kitchen2MyTable.com
Recipe ID: 5292
Entree: China – Beijing / Imperial North – 糖醋里脊 ➤ Tángcù Lǐjǐ (Crispy strips of pork coated and tossed in a glossy sweet-and-sour vinegar sauce, a classic northern Chinese banquet dish)
Created by Kitchen2MyTable.com
Recipe ID: 5291
Entree: Gabon – Brochettes de Capitaine (Grilled seasoned fish skewers typical of Gabonese coastal and riverine cooking)
Created by Kitchen2MyTable.com
Recipe ID: 5290
Entree: Fiji – Lovo (Traditional Fijian earth‑oven meal of meats and root crops slow‑cooked in banana leaves and buried hot stones)
Created by Kitchen2MyTable.com
Recipe ID: 5289
Entree: Faroe Islands – Ræst kjøt (Wind‑dried, lightly fermented mutton cured and aged in sea air, served sliced or cooked as a hearty main)
Created by Kitchen2MyTable.com
Recipe ID: 5288
Entree: Falkland Islands (Malvinas) – Patagonian Toothfish Fillet (Fillet of Patagonian toothfish, a rich flaky white-fleshed Southern Ocean fish, simply pan-seared with a lemon-butter sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5287
Entree: Estonia – Mulgikapsad (Hearty Estonian stew of sauerkraut and pearl barley cooked with smoked pork)
Created by Kitchen2MyTable.com
Recipe ID: 5286
Entree: Eritrea – Tsebhi Derho (Eritrean spicy chicken stew made with berbere spice and spiced clarified butter)
Created by Kitchen2MyTable.com
Recipe ID: 5285
Entree: Ecuador – Encebollado (Hearty Ecuadorian fish and yuca stew topped with pickled red onions and cilantro)
Created by Kitchen2MyTable.com
Recipe ID: 5284
Entree: Cyprus – Στιφάδο ➤ Stifádo (Cypriot beef stew braised with pearl onions, red wine, tomatoes, and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 5283
Entree: Curacao – Stoba di Kabritu (Slow-braised Curaçao goat stew with root vegetables and warm Creole spices)
Created by Kitchen2MyTable.com
Recipe ID: 5282
Entree: Cuba – Camarones Enchilados (Shrimp simmered in a spicy tomato-and-pepper sauce typically served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 5281
Entree: Croatia – Ćevapi (Small grilled minced-meat sausages traditionally served with flatbread and condiments)
Created by Kitchen2MyTable.com
Recipe ID: 5280
Entree: Cook Islands – Rukau (Stewed taro leaves cooked down with coconut cream and aromatics, often paired with smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 5279
Entree: Comoros – Poulet à la Comorienne (Comorian-style chicken braised in fragrant spices, tomatoes, and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5278
Entree: Cocos (Keeling) Islands – Ikan Bakar (Marinated and charcoal-grilled fish brushed with a spiced sweet-savory glaze)
Created by Kitchen2MyTable.com
Recipe ID: 5277
Entree: Christmas Island – Grilled Fish with Sambal (Whole or filleted fish grilled and served with a fresh, spicy chili-based sambal)
Created by Kitchen2MyTable.com
Recipe ID: 5276
Entree: Chad – Jarret de Boeuf (Slow-braised beef shank in a rich tomato and spice broth typical of Chadian home cooking)
Created by Kitchen2MyTable.com
Recipe ID: 5275
Entree: Cayman Islands – Central Culinary Region – Conch Stew (Hearty Caribbean stew of conch simmered with vegetables, coconut, and warming spices)
Created by Kitchen2MyTable.com
Recipe ID: 5274
Entree: Burundi – Central Culinary Region – Mukeke (Large Lake Tanganyika perch typically marinated and charcoal-grilled whole with regional spices and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5273
Entree: Brunei – Central Culinary Region – Ambuyat (Viscous neutral sago starch paste eaten by twirling on a fork and dipping into savory and spicy sauces)
Created by Kitchen2MyTable.com
Recipe ID: 5272
Entree: Bolivia – Central Culinary Region – Silpancho (Breaded thin beef cutlet served with rice, potatoes, and fried egg)
Created by Kitchen2MyTable.com
Recipe ID: 5271
Entree: Bhutan – Central Culinary Region – Shakam Datshi (Dried beef stewed with local cheese and chilies in a savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5270
Entree: Bermuda – Central Culinary Region – Pan-Fried Rockfish (Pan-seared local rockfish fillets with a simple lemon-butter sauce and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5269
Entree: Benin – Central Culinary Region – Djenkoume (Firm cornmeal dumplings similar to polenta served with a savory peanut-tomato sauce and smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 5268
Entree: Belize – Central Culinary Region – Boil Up (Hearty Belizean one-pot of boiled salted meat with starchy provisions and flour dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 5267
Entree: Belarus – Central Culinary Region – Мачанка ➤ Machanka (Thick pork-based stew or gravy traditionally served with potato pancakes or boiled potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5266
Entree: Bahrain – Central Culinary Region – قوزي ➤ Qoozi (Whole stuffed and slow-roasted lamb served with fragrant spiced rice and nuts)
Created by Kitchen2MyTable.com
Recipe ID: 5265
Entree: Bahamas – Central Culinary Region – Cracked Conch (Thinly pounded conch meat that is battered and fried until crisp)
Created by Kitchen2MyTable.com
Recipe ID: 5264
Entree: Aruba – Central Culinary Region – Stoba di Bestia Chiquito (Hearty Aruban slow-braised beef stew with root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5263
Entree: Anguilla – Central Culinary Region – Johnny Cakes with Saltfish (Fried Caribbean bread cakes served with seasoned salted cod)
Created by Kitchen2MyTable.com
Recipe ID: 5262
Entree: Angola – Central Culinary Region – Calulu (Angolan tomato- and palm-oil–based stew of fish or smoked fish with okra, eggplant, leafy greens, and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5261
Entree: Andorra – Central Culinary Region – Escudella i Carn d'Olla (Traditional Catalan/Andorran hearty meat-and-vegetable stew in a clear broth, served with pasta or rice and meatballs)
Created by Kitchen2MyTable.com
Recipe ID: 5260