All Recipes
Showing 60 of 6750 recipes.
Entree: Wallis and Futuna – Northern Culinary Region – Poisson à la Tahitienne (Raw marinated fish in citrus and creamy coconut with tropical vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6429
Entree: Venezuela – Northern Culinary Region – Chivo en Coco (Goat stewed in coconut milk with coastal Venezuelan seasonings)
Created by Kitchen2MyTable.com
Recipe ID: 6428
Entree: United Arab Emirates – Northern Culinary Region – مجبوس ➤ Majbūs (Fragrant Gulf-style spiced rice cooked with chicken and aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6427
Entree: Turkmenistan – Northern Culinary Region – Kavurma (Pan-browned and slowly braised seasoned lamb chunks rendered in their own fat)
Created by Kitchen2MyTable.com
Recipe ID: 6426
Entree: Trinidad and Tobago – Northern Culinary Region – Trini Corn Soup (Hearty spiced Caribbean corn and chicken soup with soft flour-corn dumplings)
Created by Kitchen2MyTable.com
Recipe ID: 6425
Entree: Timor-Leste – Northern Culinary Region – Caril de Peixe (Timorese coconut milk and tamarind fish curry flavored with spices and fresh herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6424
Entree: Tajikistan – Northern Culinary Region – Шашлиқ ➤ Shashliq (Skewered marinated grilled meat, typically lamb or beef, cooked over an open flame)
Created by Kitchen2MyTable.com
Recipe ID: 6423
Entree: Svalbard and Jan Mayen – Northern Culinary Region – Cod Tongues (Pan-fried tender pieces of cod, traditionally small head or cheek portions, served simply with buttered potatoes and lemon)
Created by Kitchen2MyTable.com
Recipe ID: 6422
Entree: Suriname – Northern Culinary Region – Bakabana Met Pindasaus (Fried ripe plantains served with a warm savory-spicy peanut sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6421
Entree: South Sudan – Northern Culinary Region – Kisra Rhahee (Fermented sorghum flatbread served with a spiced meat and okra stew)
Created by Kitchen2MyTable.com
Recipe ID: 6420
Entree: Slovenia – Northern Culinary Region – Ričet (Hearty slow-cooked barley and bean stew with smoked pork)
Created by Kitchen2MyTable.com
Recipe ID: 6419
Entree: Slovakia – Northern Culinary Region – Pirohy (Boiled filled dumplings typically stuffed with mashed potato and cheese then pan-fried and served with sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 6418
Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Guavaberry Glazed Chicken (Chicken roasted and glazed with a sweet-tart guavaberry liqueur reduction and Caribbean spices)
Created by Kitchen2MyTable.com
Recipe ID: 6417
Entree: Sierra Leone – Northern Culinary Region – Crain Crain (Pan-fried cassava and peanut patties often served with a spicy pepper relish)
Created by Kitchen2MyTable.com
Recipe ID: 6416
Entree: Republic of the Congo – Northern Culinary Region – Ntaba (Braised goat stew in a rich tomato and palm oil sauce with local aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6415
Entree: Puerto Rico – Northern Culinary Region – Arroz Mamposteao (Puerto Rican sautéed rice and beans mixed with sofrito and savory pork)
Created by Kitchen2MyTable.com
Recipe ID: 6414
Entree: Pitcairn – Northern Culinary Region – Island Style Roast Chicken (Whole roasted chicken flavored with tropical citrus, garlic, and island herbs)
Created by Kitchen2MyTable.com
Recipe ID: 6413
Entree: Paraguay – Northern Culinary Region – Churrasco (Charcoal-grilled seasoned steak served sliced, traditionally accompanied by chimichurri)
Created by Kitchen2MyTable.com
Recipe ID: 6412
Entree: Papua New Guinea – Northern Culinary Region – Coconut Crab (Crab simmered in rich coconut milk with island aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 6411
Entree: Palestine – Northern Culinary Region – شيش برك ➤ Shish Barak (Small spiced meat dumplings cooked in a warm yogurt and broth sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6410
Entree: North Macedonia – Northern Culinary Region – Качамак ➤ Kachamak (Thick cornmeal porridge traditionally served hot with butter and white cheese)
Created by Kitchen2MyTable.com
Recipe ID: 6409
Entree: North Korea – North Korean Mountain Cuisine – 김치볶음밥 ➤ Kimchi bokkeumbap (Spicy stir-fried rice with aged kimchi, vegetables, and egg)
Created by Kitchen2MyTable.com
Recipe ID: 6408
Entree: Nicaragua – Northern Culinary Region – Salpicón (Shredded citrus‑dressed beef salad with vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6407
Entree: New Zealand – Maori Cuisine – Fish and Chips with Lemon (Crisply battered local white fish served with thick fried chips and fresh lemon wedges.)
Created by Kitchen2MyTable.com
Recipe ID: 6406
Entree: New Caledonia – Northern Culinary Region – Coconut Chicken Curry (A creamy Pacific-style chicken curry made with coconut milk, warm spices, ginger and citrus.)
Created by Kitchen2MyTable.com
Recipe ID: 6405
Entree: Mozambique – Northern Culinary Region – Feijoada Moçambicana (Hearty Mozambican-style bean and pork stew seasoned with peri-peri and enriched with coconut-infused broth)
Created by Kitchen2MyTable.com
Recipe ID: 6404
Entree: Montenegro – Northern Culinary Region – Sarma (Cabbage leaves filled with seasoned minced meat and rice, slowly braised in a savory smoked broth)
Created by Kitchen2MyTable.com
Recipe ID: 6403
Entree: Mongolia – Northern Culinary Region – Гурилтай шөл ➤ Guriltai shöl (Hearty Mongolian wheat noodle soup with meat and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6402
Entree: Micronesia – Northern Culinary Region – Breadfruit Casserole (Baked savory mash of ripe breadfruit mixed with coconut cream and shredded smoked fish)
Created by Kitchen2MyTable.com
Recipe ID: 6401
Entree: Mauritius – Northern Culinary Region – Gateau Piment (Spicy deep-fried split-pea fritters flavored with onion, herbs, and chilies commonly eaten in Mauritius)
Created by Kitchen2MyTable.com
Recipe ID: 6400
Entree: Mauritania – Northern Culinary Region – بازين ➤ Bāzīn (A dense steamed barley dough formed into a firm mound and served with a spiced meat and tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6399
Entree: Madagascar – Northern Culinary Region – Vary Amin'anana (Rice cooked with leafy greens and aromatics in a savory broth)
Created by Kitchen2MyTable.com
Recipe ID: 6398
Entree: Luxembourg – Northern Culinary Region – Rieslingspaschtéit (Savory meat pie in pastry flavored with Riesling wine, traditional to Luxembourg)
Created by Kitchen2MyTable.com
Recipe ID: 6397
Entree: Lithuania – Northern Culinary Region – Kotletai (Pan-fried seasoned minced meat patties common in Lithuanian home cooking)
Created by Kitchen2MyTable.com
Recipe ID: 6396
Entree: Kiribati – Northern Culinary Region – Te Bua Toro Ni Kainikama Ma Te Ura (Baked or earth-oven breadfruit and coconut dish with fresh reef fish)
Created by Kitchen2MyTable.com
Recipe ID: 6394
Entree: Hong Kong – Northern Culinary Region – 豉汁蒸排骨 ➤ Chǐzhī zhēng páigǔ (Pork spare ribs marinated with fermented black beans and aromatics, then steamed until tender)
Created by Kitchen2MyTable.com
Recipe ID: 6393
Entree: Honduras – Northern Culinary Region – Pastelitos de Carne (A savory fried meat turnover filled with seasoned ground beef, potatoes, and spices)
Created by Kitchen2MyTable.com
Recipe ID: 6392
Entree: Guinea-Bissau – Northern Culinary Region – Arroz de Marisco (Hearty Portuguese-influenced seafood rice cooked with mixed shellfish and fish in a spiced tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 6391
Entree: Guatemala – Northern Culinary Region – Tamalitos de Chipilín (Small steamed corn masa tamales filled with fresh chipilín greens)
Created by Kitchen2MyTable.com
Recipe ID: 6390
Entree: Guadeloupe – Northern Culinary Region – Cabri Massalé (Guadeloupean curried goat braised in a Massalé spice blend)
Created by Kitchen2MyTable.com
Recipe ID: 6389
Entree: Greenland – Northern Culinary Region – Qilalukkat (Traditional Greenlandic braised seal stew with potatoes and root vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6388
Entree: Tunisia – Sahel Coast – ملوخية ➤ mlūkhiyya (Slow‑simmered Tunisian stew of beef or lamb cooked with ground jute leaves, garlic, olive oil and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 6387
Entree: Switzerland – French Swiss – Boudin Noir (Traditional French‑Swiss blood sausage seasoned with onions and warm spices, often pan-seared and served with apples and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 6386
Entree: Sweden – Skane / South Sweden – Laxpudding (Baked Swedish casserole of layered potatoes and salmon set in a dill-scented cream-and-egg custard)
Created by Kitchen2MyTable.com
Recipe ID: 6385
Entree: Senegal – Dakar & Coastal Senegal – Lakh (Sweet Senegalese millet couscous soaked in sweetened milk and served with peanuts and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 6384
Entree: Norway – Norwegian Coastal Seafood – Røkt Laks (Cold-smoked salmon thinly sliced and served with traditional accompaniments)
Created by Kitchen2MyTable.com
Recipe ID: 6383
Entree: Lebanon – Bekaa Valley – فاصوليا باللحم ➤ Fasuliya bil-lahm (Stewed green beans with lamb in a tomato and spice sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6382
Entree: Laos – Luang Prabang / Northern Laos – Khao Niew with Grilled Fish (Sticky glutinous rice served with charcoal-grilled freshwater fish and a spicy-herb dipping sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6381
Entree: Kazakhstan – Northern Kazakhstan – Koktal (Hearty Kazakh lamb and root-vegetable stew cooked slowly in a sealed pot)
Created by Kitchen2MyTable.com
Recipe ID: 6380
Entree: Hungary – Great Plain – Csirkepaprikás (Chicken simmered in a sweet paprika and sour cream sauce)
Created by Kitchen2MyTable.com
Recipe ID: 6379
Entree: French Southern Territories – National Cuisine – Civet de Lapin (Slow-braised rabbit stew in red wine with bacon and mushrooms)
Created by Kitchen2MyTable.com
Recipe ID: 6378
Entree: French Polynesia – National Cuisine – Pahua Taioro (Marinated shellfish or seafood served in fermented coconut cream with lime and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 6377
Entree: French Guiana – National Cuisine – Civet de Cochon Marron (Hearty Creole brown pork stew braised with aromatics, wine or rum, and local spices)
Created by Kitchen2MyTable.com
Recipe ID: 6376
Entree: Eswatini – National Cuisine – Umkhunsu (Traditional Swazi slow-cooked meat and pumpkin stew often served with maize porridge)
Created by Kitchen2MyTable.com
Recipe ID: 6375
Entree: Equatorial Guinea – National Cuisine – Estofado de Carne (Hearty braised beef stew with tomatoes, peppers, potatoes, and plantain)
Created by Kitchen2MyTable.com
Recipe ID: 6374
Entree: Dominica – National Cuisine – Jerk Pork (Pork pieces marinated in a spicy-sweet pimento and Scotch bonnet paste then grilled or roasted until deeply flavored and caramelized)
Created by Kitchen2MyTable.com
Recipe ID: 6373
Entree: Djibouti – National Cuisine – Djiboutian Grilled Fish (Charcoal-grilled whole fish marinated with citrus, garlic, and warm East African spices)
Created by Kitchen2MyTable.com
Recipe ID: 6372
Entree: Czechia – Central Culinary Region – Pečené vepřové koleno (Roast pork knuckle braised in beer then roasted until the skin is crisp)
Created by Kitchen2MyTable.com
Recipe ID: 6371
Entree: Cote d'Ivoire – National Cuisine – Kedjenou de Viande (Ivorian slow-braised spicy meat stew cooked in a tightly covered pot until richly flavored and reduced)
Created by Kitchen2MyTable.com
Recipe ID: 6370
Entree: Costa Rica – National Cuisine – Chorreadas (Thick fresh sweet corn pancakes made from ground corn and cooked on a griddle)
Created by Kitchen2MyTable.com
Recipe ID: 6369