All Recipes
Showing 60 of 6750 recipes.
Entree: Madagascar – Southern Culinary Region – Akoho sy Voanio (Braised chicken stewed in coconut milk with tomatoes, garlic, and ginger)
Created by Kitchen2MyTable.com
Recipe ID: 5407
Entree: Kyrgyzstan – Southern Culinary Region – бешбармак ➤ beshbarmak (Boiled meat served over wide hand-rolled noodles with a clear onion broth)
Created by Kitchen2MyTable.com
Recipe ID: 5408
Entree: Kiribati – Southern Culinary Region – Palusami (Taro leaves filled with coconut cream and seasoned meat then baked until rich and tender)
Created by Kitchen2MyTable.com
Recipe ID: 5409
Entree: Hong Kong – Southern Culinary Region – 咕嚕肉 ➤ Gu lou yuk (Crispy battered pork tossed in a glossy sweet-tangy sauce with bell peppers and pineapple)
Created by Kitchen2MyTable.com
Recipe ID: 5410
Entree: Honduras – Southern Culinary Region – Pollo con Tajadas (Honduran marinated fried chicken served with long-sliced fried green plantains and pickled cabbage)
Created by Kitchen2MyTable.com
Recipe ID: 5411
Entree: Guinea-Bissau – Southern Culinary Region – Caldo de Peixe (Hearty West African fish soup with tomatoes, palm oil, and okra)
Created by Kitchen2MyTable.com
Recipe ID: 5412
Entree: Guatemala – Southern Culinary Region – Pepián (Hearty Guatemalan spiced chicken stew thickened with roasted seeds and toasted bread)
Created by Kitchen2MyTable.com
Recipe ID: 5413
Entree: Guadeloupe – Southern Culinary Region – Colombo de Poulet (Guadeloupean chicken stew seasoned with Colombo spice blend and island vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5445
Entree: Greenland – Southern Culinary Region – Suaasat (Traditional Greenlandic meat soup made with game or marine meat, root vegetables, and barley)
Created by Kitchen2MyTable.com
Recipe ID: 5497
Entree: Tunisia – Southern Tunisia – كسكسي بالسمك ➤ Kuskusi bil-samak (Steamed semolina couscous served with a spiced fish stew)
Created by Kitchen2MyTable.com
Recipe ID: 5523
Entree: Switzerland – German Swiss – Zürcher Geschnetzeltes (Thinly sliced veal in a creamy mushroom and white wine sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5617
Entree: Sweden – Stockholm & Central Sweden – Köttbullar med Potatismos (Swedish meatballs served with creamy mashed potatoes and a rich brown cream gravy)
Created by Kitchen2MyTable.com
Recipe ID: 5676
Entree: Senegal – Northern Senegal – Thieboudienne (Senegalese fish and rice cooked in a tomato-based sauce with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5683
Entree: Norway – Oslo & Eastern Norway – Fårikål (Slow-cooked Norwegian lamb and cabbage stew seasoned with whole black peppercorns)
Created by Kitchen2MyTable.com
Recipe ID: 5744
Entree: Lebanon – Mount Lebanon – كبة نية ➤ kibbeh nayyeh (Lebanese raw spiced lamb and bulgur tartare served with olive oil and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5859
Entree: Laos – Southern Laos – ລາບຊິນໝູ ➤ Laap Sin Moo (Laotian minced pork salad dressed with fish sauce, lime, toasted rice, herbs, and chili)
Created by Kitchen2MyTable.com
Recipe ID: 5906
Entree: Kazakhstan – Southern Kazakhstan – Бешбармақ ➤ Beshbarmak (Boiled meat and wide flat noodles served with an onion broth and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5986
Entree: Hungary – Northern Hungary – Gulyásleves (Hearty Hungarian paprika-spiced beef and vegetable soup)
Created by Kitchen2MyTable.com
Recipe ID: 6269
Entree: French Southern Territories – Northern Culinary Region – Bouillabaisse (Traditional Provençal fish stew of mixed fish, shellfish, vegetables, and saffron-infused broth)
Created by Kitchen2MyTable.com
Recipe ID: 6274
Entree: French Polynesia – Northern Culinary Region – Fafa (Taro leaf stew cooked in coconut cream often prepared with pork or fish)
Created by Kitchen2MyTable.com
Recipe ID: 6330
Entree: French Guiana – Northern Culinary Region – Bouillon d'Awara (Hearty Creole palm fruit stew with smoked meats, fish, and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6395
Entree: Eswatini – Northern Culinary Region – Sishwala (Thick maize porridge served with a savory beef and peanut gravy common in Eswatini)
Created by Kitchen2MyTable.com
Recipe ID: 6448
Entree: Equatorial Guinea – Northern Culinary Region – Pepesup (Spicy palm-oil fish and vegetable stew typical of Equatorial Guinea)
Created by Kitchen2MyTable.com
Recipe ID: 6551
Entree: El Salvador – Northern Culinary Region – Pupusas (Thick Salvadoran corn masa discs stuffed with seasoned cheese, pork, or beans, traditionally served with curtido and tomato salsa)
Created by Kitchen2MyTable.com
Recipe ID: 6594
Entree: Dominican Republic – Northern Culinary Region – La Bandera (Classic Dominican plate of white rice, stewed red beans, and a savory braised meat served with plantains and a simple salad)
Created by Kitchen2MyTable.com
Recipe ID: 6600
Entree: Dominica – Northern Culinary Region – Mountain Chicken (Traditional Dominica preparation of giant frog legs cooked in a Creole-style sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6708
Entree: Djibouti – Northern Culinary Region – Skoudehkaris (Djiboutian spiced rice cooked with tender lamb and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6707
Entree: Democratic Republic of the Congo – Northern Culinary Region – Liboké de Poisson (Fish wrapped in leaves and steamed with aromatic vegetables and palm oil)
Created by Kitchen2MyTable.com
Recipe ID: 6706
Entree: Czechia – Moravia – Vepřo knedlo zelo (Roast pork served with Czech bread dumplings and braised sauerkraut)
Created by Kitchen2MyTable.com
Recipe ID: 6705
Entree: Cote d'Ivoire – Northern Culinary Region – Kedjenou de Poulet (Ivorian slow-braised spicy chicken cooked with vegetables in a tightly sealed pot)
Created by Kitchen2MyTable.com
Recipe ID: 6704
Entree: Costa Rica – Northern Culinary Region – Gallo Pinto (Costa Rican savory fried rice and beans seasoned with onions, peppers, cilantro, and Salsa Lizano)
Created by Kitchen2MyTable.com
Recipe ID: 6703
Entree: Cape Verde – Northern Culinary Region – Cachupa (Hearty slow-cooked Cape Verdean stew of corn, beans, vegetables and often pork or sausage)
Created by Kitchen2MyTable.com
Recipe ID: 6702
Entree: Cameroon – Northern Culinary Region – Ndolé (Cameroonian bitterleaf and peanut stew cooked with spiced beef or shrimp)
Created by Kitchen2MyTable.com
Recipe ID: 6701
Entree: Burkina Faso – Northern Culinary Region – Poulet Yassa (Marinated and braised chicken with caramelized onions, lemon, and mustard served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 6700
Entree: Bulgaria – Northern Culinary Region – Каварма ➤ Kavarma (Slow-cooked Bulgarian meat and vegetable stew traditionally finished in a covered pot)
Created by Kitchen2MyTable.com
Recipe ID: 6699
Entree: British Indian Ocean Territory – Northern Culinary Region – Grilled Fish with Coconut Milk (Grilled firm white fish served in a fragrant spiced coconut milk sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6698
Entree: Botswana – Northern Culinary Region – Seswaa (Slow-cooked, shredded beef traditionally pounded and served with thick maize porridge)
Created by Kitchen2MyTable.com
Recipe ID: 6697
Entree: Bosnia and Herzegovina – Northern Culinary Region – Ćevapi (Small grilled minced meat sausages traditionally served with flatbread and chopped raw onions)
Created by Kitchen2MyTable.com
Recipe ID: 6696
Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Kabritu Stoba (Slow-braised Caribbean goat stew with aromatics, tomatoes, and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6695
Entree: Barbados – Northern Culinary Region – Cou-Cou and Flying Fish (Cornmeal and okra porridge served with seasoned flying fish in a Bajan pepper-tomato gravy)
Created by Kitchen2MyTable.com
Recipe ID: 6694
Entree: Antigua and Barbuda – Northern Culinary Region – Fungee and Pepperpot (Cornmeal-based polenta served with a slow-simmered meat and okra stew flavored with Caribbean spices)
Created by Kitchen2MyTable.com
Recipe ID: 6693
Entree: Antarctica – Northern Culinary Region – Grilled Antarctic Cod (Charred firm white fish fillets seasoned with citrus and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6692
Entree: American Samoa – Northern Culinary Region – Palusami (Taro leaves filled with coconut cream and onion, often combined with corned beef or fish and baked until tender)
Created by Kitchen2MyTable.com
Recipe ID: 6691
Entree: Uzbekistan – Khiva / Khorezm – Tukhum Barak (Small Khorezm-style dumplings filled with egg and lamb, served in a rich lamb-onion broth)
Created by Kitchen2MyTable.com
Recipe ID: 6690
Entree: Tanzania – Northern Tanzania – Nyama Choma (Charcoal-grilled spiced goat or beef traditionally served sliced with a fresh tomato-onion relish)
Created by Kitchen2MyTable.com
Recipe ID: 6689
Entree: Syria – Damascus – كبة بالصينية ➤ Kibbeh bil-saniyeh (Baked layered bulgur and spiced minced lamb casserole)
Created by Kitchen2MyTable.com
Recipe ID: 6688
Entree: Singapore – Malay Singapore – Mee Rebus (Egg noodles served in a thick, savory-sweet potato and shrimp-paste gravy with toppings)
Created by Kitchen2MyTable.com
Recipe ID: 6687
Entree: Saudi Arabia – Hijaz – كبسة ➤ Kabsa (Fragrant spiced rice cooked with chicken in a tomato-based broth and aromatic Middle Eastern spices)
Created by Kitchen2MyTable.com
Recipe ID: 6686
Entree: Romania – Moldavia – Sarmale (Cabbage leaves stuffed with seasoned minced meat and rice, slow-cooked in a tomato-based sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6685
Entree: Netherlands – Holland / Amsterdam – Stamppot (Mashed potatoes blended with cooked greens and served with smoked sausage)
Created by Kitchen2MyTable.com
Recipe ID: 6684
Entree: Nepal – Newari Cuisine – योमरी ➤ Yomari (Steamed Newar rice-flour dumpling filled with sweet jaggery and sesame)
Created by Kitchen2MyTable.com
Recipe ID: 6683
Entree: Myanmar – Mon Cuisine – မုန့်ဟင်းခါး ➤ Mohinga (Mon-style rice noodle and fish soup in a fragrant lemongrass and turmeric broth)
Created by Kitchen2MyTable.com
Recipe ID: 6682
Entree: Kenya – Nairobi & Central Kenya – Nyama Choma (Charred grilled meat, traditionally goat or beef, seasoned simply and served with fresh tomato-onion relish)
Created by Kitchen2MyTable.com
Recipe ID: 6681
Entree: Israel – Jerusalem – מעורב ירושלמי ➤ Meorav Yerushalmi (Sautéed mixed grill of chopped chicken offal and meat with onions and warm Middle Eastern spices)
Created by Kitchen2MyTable.com
Recipe ID: 6680
Entree: Iraq – Kurdish Iraq – قیمە ➤ Qeema (Stewed spiced minced lamb cooked with tomatoes and peas)
Created by Kitchen2MyTable.com
Recipe ID: 6679
Entree: Ghana – Ewe Volta Cuisine – Akple with Abobi Tadi (Firm cornmeal dumpling served with a spicy smoked-fish tomato stew)
Created by Kitchen2MyTable.com
Recipe ID: 6678
Entree: Georgia – Kakheti – ხინკალი ➤ khinkali (Boiled Georgian meat-filled dumplings with a savory broth pocket)
Created by Kitchen2MyTable.com
Recipe ID: 6677
Entree: Finland – Karelia – Karjalanpaisti (Hearty Karelian slow-braised meat stew with root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6676
Entree: Denmark – Copenhagen & Zealand – Stegt Flæsk med Persillesovs (Crispy fried pork belly served with a creamy parsley sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6675
Entree: Cambodia – Khmer Central Cuisine – អាមុកត្រី ➤ Amok Trey (Steamed coconut curry fish custard traditionally cooked in banana leaf cups)
Created by Kitchen2MyTable.com
Recipe ID: 6674