All Recipes
Showing 60 of 6750 recipes.
Entree: Estonia – Verivorst (Traditional Estonian blood sausage made with pork, blood, and barley)
Created by Kitchen2MyTable.com
Recipe ID: 5131
Entree: Cyprus – Sheftalia (Grilled Cypriot seasoned ground meat parcels wrapped in caul fat)
Created by Kitchen2MyTable.com
Recipe ID: 5130
Entree: Cuba – Vaca Frita (Pan-fried shredded beef with onions and lime)
Created by Kitchen2MyTable.com
Recipe ID: 5128
Entree: Croatia – Peka (Slow-roasted meat and vegetables cooked under a bell-shaped lid)
Created by Kitchen2MyTable.com
Recipe ID: 5127
Entree: Cook Islands – Ika Mata (Raw firm fish cured in citrus and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5126
Entree: Comoros – Langouste à la Vanille (Spiny lobster simmered in a rich, creamy vanilla‑scented sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5125
Entree: Cocos (Keeling) Islands – Ayam Masak Merah (Red-cooked chicken in a sweet-spicy tomato and chili sauce commonly served in Malay cuisine)
Created by Kitchen2MyTable.com
Recipe ID: 5124
Entree: Christmas Island – Coconut Curry Chicken (Chicken simmered in a fragrant coconut-milk-based curry with spices and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5123
Entree: Chad – Daraba (Thick Chadian vegetable stew of okra, eggplant and peanut butter)
Created by Kitchen2MyTable.com
Recipe ID: 5122
Entree: Cayman Islands – Central Culinary Region – Cayman Style Fish (Pan-fried Caribbean whole fish served with a tangy pickled onion and pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5121
Entree: Burundi – Central Culinary Region – Boko Boko Harees (Hearty slow-cooked wheat porridge with tender stewed meat)
Created by Kitchen2MyTable.com
Recipe ID: 5120
Entree: Brunei – Central Culinary Region – Nasi Katok (Steamed rice served with crispy fried chicken and spicy sambal)
Created by Kitchen2MyTable.com
Recipe ID: 5119
Entree: Bolivia – Central Culinary Region – Pique a lo Macho (Hearty Bolivian platter of sautéed beef and sausages piled over fries and topped with hard-boiled eggs and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5118
Entree: Bhutan – Central Culinary Region – ཨེ་མ་ད་ཚི ➤ Ema datshi (Spicy Bhutanese stew of fresh chiles simmered with melted local cheese and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5117
Entree: Bermuda – Central Culinary Region – Bermudian Fish Chowder (Hearty tomato-based fish stew seasoned with sherry peppers and finished with dark rum)
Created by Kitchen2MyTable.com
Recipe ID: 5116
Entree: Benin – Central Culinary Region – Amiwo (Savory red palm-oil and tomato cornmeal porridge often served with smoked fish or stews)
Created by Kitchen2MyTable.com
Recipe ID: 5115
Entree: Belize – Central Culinary Region – Rice and Beans with Stewed Chicken (One-pot Belizean-style seasoned rice cooked with red kidney beans and tender stewed chicken)
Created by Kitchen2MyTable.com
Recipe ID: 5114
Entree: Belarus – Central Culinary Region – дранікі ➤ draniki (Potato pancakes made from grated potatoes and onion, pan-fried until crisp)
Created by Kitchen2MyTable.com
Recipe ID: 5113
Entree: Bahrain – Central Culinary Region – مكبوس ➤ Machboos (Fragrant spiced rice cooked with meat and dried lime in a Gulf one-pot style)
Created by Kitchen2MyTable.com
Recipe ID: 5112
Entree: Bahamas – Central Culinary Region – Conch Fritters (Deep-fried seasoned fritters made with chopped conch in a savory batter)
Created by Kitchen2MyTable.com
Recipe ID: 5111
Entree: Aruba – Central Culinary Region – Keshi Yena (Baked hollowed Edam cheese filled with spiced meat, vegetables, olives, and raisins in a savory tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5110
Entree: Anguilla – Central Culinary Region – Grilled Lobster (Split Caribbean lobster grilled and brushed with a seasoned garlic-herb butter)
Created by Kitchen2MyTable.com
Recipe ID: 5109
Entree: Angola – Central Culinary Region – Muamba de Galinha (Angolan chicken stew braised in palm oil and palm-nut sauce, often with okra and ground peanuts)
Created by Kitchen2MyTable.com
Recipe ID: 5108
Entree: Andorra – Central Culinary Region – Trinxat (Rustic Catalan potato and cabbage mash pan-fried with cured pork into a golden cake)
Created by Kitchen2MyTable.com
Recipe ID: 5107
Entree: Albania – Central Culinary Region – Tavë Kosi (Baked lamb and rice topped with a tangy yogurt-and-egg custard)
Created by Kitchen2MyTable.com
Recipe ID: 5106
Entree: Zimbabwe – Northern Culinary Region – Sadza neNyama (Thick cornmeal porridge served with a hearty tomato-and-beef stew)
Created by Kitchen2MyTable.com
Recipe ID: 5105
Entree: Western Sahara – Northern Culinary Region – Mechoui (Slow-roasted lamb seasoned with cumin and garlic until meltingly tender)
Created by Kitchen2MyTable.com
Recipe ID: 5104
Entree: Wallis and Futuna – Northern Culinary Region – Poulet Fafa (Chicken stewed with island greens in creamy coconut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5103
Entree: Venezuela – Northern Culinary Region – Pabellón Criollo (Venezuelan plate of shredded stewed beef served with white rice, black beans, fried ripe plantains and fresh white cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5102
Entree: United Arab Emirates – Northern Culinary Region – الهريس ➤ al-harees (Slow-cooked wheat and meat porridge finished with ghee)
Created by Kitchen2MyTable.com
Recipe ID: 5101
Entree: Turkmenistan – Northern Culinary Region – Plov (Central Asian rice pilaf of tender lamb cooked with carrots, onions, and aromatic spices)
Created by Kitchen2MyTable.com
Recipe ID: 5100
Entree: Trinidad and Tobago – Northern Culinary Region – Pelau (Caribbean one-pot rice with pigeon peas, caramelized sugar, coconut milk, and seasoned chicken)
Created by Kitchen2MyTable.com
Recipe ID: 5099
Entree: Timor-Leste – Northern Culinary Region – Ikan Pepes (Spiced fish wrapped in banana leaf and steamed or grilled with fragrant herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5098
Entree: Tajikistan – Northern Culinary Region – Оши палов ➤ Oshi palov (Tajik-style rice pilaf cooked with lamb, carrots, and whole garlic)
Created by Kitchen2MyTable.com
Recipe ID: 5097
Entree: Svalbard and Jan Mayen – Northern Culinary Region – Reindeer Stew (Hearty Arctic stew of reindeer meat and root vegetables simmered in a savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 5096
Entree: Suriname – Northern Culinary Region – Moksi Alesi (Surinamese mixed one-pot rice cooked with assorted salted and smoked meats and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5095
Entree: South Sudan – Northern Culinary Region – Ful Medames (Slow-simmered fava bean stew flavored with olive oil, lemon, garlic, and cumin, served warm with garnishes and bread)
Created by Kitchen2MyTable.com
Recipe ID: 5094
Entree: Slovenia – Northern Culinary Region – Kranjska Klobasa (Traditional Slovenian smoked pork-and-bacon sausage typically grilled or pan-seared and served with potatoes and sauerkraut)
Created by Kitchen2MyTable.com
Recipe ID: 5093
Entree: Slovakia – Northern Culinary Region – Bryndzové Halušky (Potato dumplings tossed with salty sheep cheese and crisp smoked bacon)
Created by Kitchen2MyTable.com
Recipe ID: 5092
Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Johnny Cake and Saltfish (Pan-fried salted cod served with crisp cornmeal flatbreads)
Created by Kitchen2MyTable.com
Recipe ID: 5091
Entree: Sierra Leone – Northern Culinary Region – Jollof Rice (One-pot West African tomato-and-pepper spiced rice cooked with stock and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5090
Entree: Republic of the Congo – Northern Culinary Region – Poulet Moambé (Chicken stewed in a rich palm-nut and peanut-flavored sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5089
Entree: Puerto Rico – Northern Culinary Region – Arroz con Gandules (Puerto Rican seasoned rice cooked with pigeon peas, pork, and sofrito)
Created by Kitchen2MyTable.com
Recipe ID: 5088
Entree: Pitcairn – Northern Culinary Region – Grilled Fish with Coconut Sauce (Island-style grilled white fish served with a creamy coconut-lime sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5087
Entree: Paraguay – Northern Culinary Region – Sopa Paraguaya (Dense baked corn and cheese casserole made with eggs, milk, and sautéed onions)
Created by Kitchen2MyTable.com
Recipe ID: 5086
Entree: Papua New Guinea – Northern Culinary Region – Mumu (Traditional earth-oven roast of pork, root vegetables, and greens wrapped and steamed in leaves)
Created by Kitchen2MyTable.com
Recipe ID: 5085
Entree: North Macedonia – Northern Culinary Region – Тавче гравче ➤ Tavche gravche (Baked Macedonian bean stew cooked and served in a shallow pan)
Created by Kitchen2MyTable.com
Recipe ID: 5083
Entree: North Korea – North Korean Mountain Cuisine – 김치찌개 ➤ Gimchi jjigae (Spicy Korean stew of aged kimchi simmered with pork, tofu, and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5082
Entree: Nicaragua – Northern Culinary Region – Nacatamal (Banana-leaf steamed Nicaraguan tamale of seasoned corn masa filled with pork, rice, and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5081
Entree: New Zealand – Maori Cuisine – Hāngī (Meat and root vegetables slow-cooked in an earthen pit over heated stones)
Created by Kitchen2MyTable.com
Recipe ID: 5080
Entree: New Caledonia – Northern Culinary Region – Bougna (Steamed banana leaf parcel of starchy roots, plantain, coconut milk, and seasoned meat cooked in an earth oven)
Created by Kitchen2MyTable.com
Recipe ID: 5079
Entree: Mozambique – Northern Culinary Region – Matapa (Savory stew of cassava leaves cooked with ground peanuts, coconut milk, and often shrimp)
Created by Kitchen2MyTable.com
Recipe ID: 5078
Entree: Montenegro – Northern Culinary Region – Kačamak (Thick cornmeal and potato porridge enriched with cheese and butter)
Created by Kitchen2MyTable.com
Recipe ID: 5077
Entree: Mongolia – Northern Culinary Region – Бууз ➤ Buuz (Steamed meat-filled dumplings traditionally made with seasoned ground mutton or beef)
Created by Kitchen2MyTable.com
Recipe ID: 5076
Entree: Micronesia – Northern Culinary Region – Tinaktak (One-pot Chamorro-style ground beef simmered in coconut milk with tomatoes and greens, served over rice)
Created by Kitchen2MyTable.com
Recipe ID: 5075
Entree: Mauritius – Northern Culinary Region – Bol Renversé (Mauritian inverted bowl of fried rice topped with an omelette and stir-fried meat and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5074
Entree: Mauritania – Northern Culinary Region – ثيبو جين ➤ Ceebu jën (Spiced tomato rice cooked with fish and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5073
Entree: Martinique – Northern Culinary Region – Poulet Boucané (Creole smoked spiced chicken)
Created by Kitchen2MyTable.com
Recipe ID: 5072
Entree: Madagascar – Northern Culinary Region – Ravitoto sy Henakisoa (Pork stewed with crushed cassava leaves)
Created by Kitchen2MyTable.com
Recipe ID: 5071
Entree: Luxembourg – Northern Culinary Region – Judd mat Gaardebounen (smoked pork with braised broad beans)
Created by Kitchen2MyTable.com
Recipe ID: 5070