All Recipes
Showing 60 of 6750 recipes.
Entree: Anguilla – Pigeon Peas and Rice with Chicken (A one-pot Caribbean dish of seasoned rice cooked with pigeon peas and savory stewed chicken)
Created by Kitchen2MyTable.com
Recipe ID: 4632
Entree: Angola – Kizaca (Hearty Angolan chicken and okra stew with peanuts and palm oil)
Created by Kitchen2MyTable.com
Recipe ID: 4631
Entree: Andorra – Tiró amb Peres (Braised pork shoulder with pears in a savory-wine sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4630
Entree: Albania – Kukurec (Grilled stuffed lamb intestines)
Created by Kitchen2MyTable.com
Recipe ID: 4629
Entree: Zimbabwe – National Cuisine – Maguru (Slow-braised cow trotters stew)
Created by Kitchen2MyTable.com
Recipe ID: 4628
Entree: Western Sahara – National Cuisine – Chermoula Fish (North African marinated white fish cooked with a herb-spice chermoula in a tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4627
Entree: Wallis and Futuna – National Cuisine – Ragoût de Porc (Hearty Polynesian-style pork stew braised with coconut milk and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4626
Entree: Venezuela – National Cuisine – Pasticho (Venezuelan baked lasagna layered with seasoned ground beef, tomato sauce, creamy béchamel, and melted cheese)
Created by Kitchen2MyTable.com
Recipe ID: 4625
Entree: United Arab Emirates – National Cuisine – بلاليط ➤ Balaleet (Sweet saffron- and cardamom-scented vermicelli served with lightly spiced scrambled eggs)
Created by Kitchen2MyTable.com
Recipe ID: 4624
Entree: Turkmenistan – National Cuisine – Kakmach (Hearty Turkmen braised lamb cooked with onions and tomatoes in rendered lamb fat until deeply browned and rich)
Created by Kitchen2MyTable.com
Recipe ID: 4623
Entree: Trinidad and Tobago – National Cuisine – Curry Goat (Slow-simmered Caribbean curried goat stew with tender pieces, potatoes, and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 4622
Entree: Timor-Leste – National Cuisine – Sambal Goreng (Spicy fried sambal stir-fry of chilies, aromatics, and protein in a sweet-salty sambal sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4621
Entree: Tajikistan – National Cuisine – Қовурма лагмон ➤ Qovurma lagmon (Braised lamb and hand-pulled wheat noodles served in a richly spiced Central Asian stew)
Created by Kitchen2MyTable.com
Recipe ID: 4620
Entree: Svalbard and Jan Mayen – National Cuisine – Reindeer Sausage (Fresh or smoked sausage made from ground reindeer meat blended with pork fat and Nordic seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 4619
Entree: Suriname – National Cuisine – Peperpot (Slow-simmered Surinamese meat stew flavored with cassareep, hot peppers, and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 4618
Entree: South Sudan – National Cuisine – Kajaik (Hearty South Sudanese tomato, peanut, and okra beef stew traditionally served with sorghum or millet)
Created by Kitchen2MyTable.com
Recipe ID: 4617
Entree: Slovenia – National Cuisine – Ocvrti Piščanec (Crispy breaded fried chicken seasoned in a simple Central European style)
Created by Kitchen2MyTable.com
Recipe ID: 4616
Entree: Slovakia – National Cuisine – Hovädzí Guláš (Slow-simmered Slovak beef stew seasoned primarily with sweet paprika and onions)
Created by Kitchen2MyTable.com
Recipe ID: 4615
Entree: Sint Maarten (Dutch part) – National Cuisine – Creole Snapper (Snapper fillets cooked in an island-style Creole tomato and pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4614
Entree: Sierra Leone – National Cuisine – Benny Soup (Sierra Leonean sesame seed soup made with roasted sesame paste, chicken, and starchy vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4613
Entree: Republic of the Congo – National Cuisine – Ndakala (Stewed small smoked freshwater fish in a rich palm-oil and tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4612
Entree: Puerto Rico – National Cuisine – Arroz Mamposteao (Puerto Rican stir-fried rice and beans with pork and fried plantains)
Created by Kitchen2MyTable.com
Recipe ID: 4611
Entree: Pitcairn – National Cuisine – Roasted Breadfruit with Fish (Roasted island breadfruit served with seasoned pan-roasted fish)
Created by Kitchen2MyTable.com
Recipe ID: 4610
Entree: Paraguay – National Cuisine – Puchero (Hearty Paraguayan meat and vegetable stew cooked in a fragrant broth)
Created by Kitchen2MyTable.com
Recipe ID: 4609
Entree: Papua New Guinea – National Cuisine – Kokonas (Coconut-based fish stew cooked with root vegetables and greens)
Created by Kitchen2MyTable.com
Recipe ID: 4608
Entree: Palestine – National Cuisine – بامية ➤ Bamiya (Stewed okra and lamb simmered in a spiced tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4607
Entree: North Macedonia – National Cuisine – Полнети пиперки ➤ Polneti piperki (Roasted sweet peppers stuffed with a savory mixture of rice and ground meat)
Created by Kitchen2MyTable.com
Recipe ID: 4606
Entree: North Korea – North Korean Coastal Cuisine – 장어구이 ➤ Jangeo-gui (Char-grilled eel brushed with a savory-sweet soy-based glaze)
Created by Kitchen2MyTable.com
Recipe ID: 4605
Entree: Nicaragua – National Cuisine – Sopa de Mondongo (Hearty tripe and pork-hock soup with root vegetables, corn, and bright herb garnish)
Created by Kitchen2MyTable.com
Recipe ID: 4604
Entree: New Zealand – Auckland & North Island – Beef and Cheese Pie (A hearty savory pie of seasoned minced beef and melting cheese baked in pastry)
Created by Kitchen2MyTable.com
Recipe ID: 4603
Entree: New Caledonia – National Cuisine – Langouste à la Vanille (Spiny lobster poached and finished in a rich vanilla-scented butter and cream sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4602
Entree: Mozambique – National Cuisine – Caril de Amendoim (Mozambican peanut curry of chicken simmered with coconut, tomatoes, and spices)
Created by Kitchen2MyTable.com
Recipe ID: 4601
Entree: Montenegro – National Cuisine – Jagnjetina ispod sača (Lamb slow-roasted under a bell with potatoes and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4600
Entree: Mongolia – National Cuisine – бантан ➤ bantan (Hearty Mongolian soup of small wheat-dough pieces cooked in a simple mutton broth)
Created by Kitchen2MyTable.com
Recipe ID: 4599
Entree: Micronesia – National Cuisine – Breadfruit with Coconut Milk (Breadfruit cooked slowly in rich coconut milk with aromatic seasonings as a savory island main)
Created by Kitchen2MyTable.com
Recipe ID: 4598
Entree: Mauritius – National Cuisine – Sausage Rougaille (Mauritian creole sausages simmered in a garlicky tomato and onion sauce with herbs and chilies)
Created by Kitchen2MyTable.com
Recipe ID: 4597
Entree: Mauritania – National Cuisine – المشوي ➤ mashwi (Whole lamb or leg slow-roasted with North African spices until tender and smoky)
Created by Kitchen2MyTable.com
Recipe ID: 4596
Entree: Martinique – National Cuisine – Tartiflette Martiniquaise (Martinique-style potato and cheese gratin made with smoked pork and Creole aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 4595
Entree: Madagascar – National Cuisine – Varanga (Shredded braised zebu or beef stewed with onions, tomatoes, garlic, and ginger, typically served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 4594
Entree: Luxembourg – National Cuisine – Rieslingspaschtéit (Puff pastry meat pie of pork and veal in a Riesling-flavored creamy filling)
Created by Kitchen2MyTable.com
Recipe ID: 4593
Entree: Lithuania – National Cuisine – Kepta Duona (Pan-fried or deep-fried rye bread bites tossed with garlic, salt, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4592
Entree: Kyrgyzstan – National Cuisine – Ганфан ➤ Ganfan (Hearty Kyrgyz lamb and potato stew slowly simmered with onions and carrots)
Created by Kitchen2MyTable.com
Recipe ID: 4591
Entree: Kiribati – National Cuisine – Te Bua Toro Ni Mwakoro (Kiribati coconut-braised fish with breadfruit, a traditional island one-pot meal)
Created by Kitchen2MyTable.com
Recipe ID: 4590
Entree: Honduras – National Cuisine – Pescado Frito (Whole fried fish seasoned with citrus, garlic, and spices, served crisp)
Created by Kitchen2MyTable.com
Recipe ID: 4588
Entree: Guadeloupe – National Cuisine – Ragoût de Cochon (Guadeloupean slow-braised pork stew in a spiced tomato and vegetable sauce)
Created by Kitchen2MyTable.com
Recipe ID: 4587
Entree: Greenland – National Cuisine – Qilalukkat (Hearty Greenlandic fish stew of salted cod, potatoes, and milk)
Created by Kitchen2MyTable.com
Recipe ID: 4586
Entree: Tunisia – Djerba – رز جربي ➤ Ruz Jirbi (Djerba-style baked rice with lamb, chickpeas, and warm North African spices)
Created by Kitchen2MyTable.com
Recipe ID: 4585
Entree: Switzerland – Alpine Switzerland – Bündner Nusstorte (A rich shortcrust tart filled with a sticky caramelized walnut and cream filling)
Created by Kitchen2MyTable.com
Recipe ID: 4584
Entree: Senegal – Casamance – Soupe Kandia (Thick West African okra and palm-oil soup typically cooked with fish or seafood)
Created by Kitchen2MyTable.com
Recipe ID: 4582
Entree: Norway – Northern Norway – Kveite (Pan-seared Atlantic halibut fillets served with browned butter, capers, lemon, and boiled potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 4581
Entree: Lebanon – Beirut & Coastal Lebanon – مشاوي مشكلة ➤ Mashawi Mukhtalita (Assorted grilled meats including skewered kafta, lamb chops, and chicken served with bread and mezze-style accompaniments)
Created by Kitchen2MyTable.com
Recipe ID: 4580
Entree: Laos – Lao Isan Border Cuisine – ສົ້ມໝູ ➤ Som Moo (Lao fermented sour pork sausage flavored with garlic, roasted rice, and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 4579
Entree: Hungary – Budapest & Central Hungary – Rántott Sajt (Hungarian breaded and fried cheese, typically served hot with lemon and jam)
Created by Kitchen2MyTable.com
Recipe ID: 4577
Entree: French Southern Territories – Central Culinary Region – Boudin Noir aux Pommes (Pan-seared French blood sausage served with caramelized apples and onions)
Created by Kitchen2MyTable.com
Recipe ID: 4576
Entree: French Polynesia – Central Culinary Region – Banana Poe with Fish (Grilled island fish served with baked mashed banana pudding made with coconut and starch)
Created by Kitchen2MyTable.com
Recipe ID: 4575
Entree: French Guiana – Central Culinary Region – Fricassée de Cochon Bois (Slow-braised Creole-style wild pork stew with aromatics and plantain)
Created by Kitchen2MyTable.com
Recipe ID: 4574
Entree: Eswatini – Central Culinary Region – Umshibo (Hearty Swazi beef and peanut stew with leafy greens and firm maize dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 4573
Entree: Equatorial Guinea – Central Culinary Region – Jollof Rice (One-pot spiced tomato rice cooked with chicken and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 4572
Entree: El Salvador – Central Culinary Region – Chanfaina (Savory Salvadoran stew of seasoned organ meats and vegetables, served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 4571
Entree: Dominican Republic – Central Culinary Region – Asopao de Pollo (Thick Dominican chicken and rice stew)
Created by Kitchen2MyTable.com
Recipe ID: 4570