All Recipes
2234 authentic recipes from our kitchen to yours.
easyEcuadorian · Main Courses
Scrambled Hominy and Eggs (Mote pillo) — Ecuadorian Highland Breakfast
Mote pillo is a comforting combination of cooked mote, eggs, scallions, and achiote from Cuenca and Ecuador's southern highlands. Enjoy it for breakfast or as a hearty accompaniment to fritada or hornado.
25 min 4 320 cal
mediumCroatian · Main Courses
Sinj Stuffed Cabbage Rolls (Sinjski arambaši) — Hand-Chopped Meat in Sour Cabbage
Sinjski arambaši are sour-cabbage rolls from Sinj in Croatia's Dalmatian hinterland, filled with hand-chopped meat rather than rice. Cinnamon, cloves and nutmeg perfume the filling, while Dalmatian pršut lends the slow-simmered pot a rich, savory depth.
245 min 6 480 cal
easyCambodian · Main Courses
Num Pang Pate (នំប៉័ងប៉ាតេ) — Cambodian Baguette with Pate and Pickles
Num pang pate, also spelled nom pang pate, is a Cambodian street-food baguette layered with savory pate, crisp pickles, cucumber, and herbs. This generous version adds lemongrass pork, balancing rich fillings with bright, crunchy vegetables.
60 min 4 710 cal
easyDanish · Main Courses
Rye Bread and Beer Porridge (Øllebrød) — Traditional Danish Breakfast
This traditional Danish porridge transforms leftover rugbrod, the rye bread also used for smorrebrod, into a comforting breakfast. Gently simmered with sweet dark beer, it balances malty sweetness and rye sourness beneath a spoonful of cream.
65 min 4 316 cal
mediumTanzanian · Stews
Matoke (Matoke) — Tanzanian Green Banana and Beef Stew
In northwestern Tanzania, matoke is a comforting stew of green cooking bananas, or ndizi, often cooked with beef. The bananas absorb the savory tomato broth and soften without becoming sweet; serve with kachumbari for a fresh contrast.
135 min 6 445 cal
mediumTanzanian · Main Courses
Chips and Egg Omelet (Chipsi Mayai) — Tanzanian Street-Food Classic
Chipsi mayai is Tanzania's beloved omelet of freshly fried potato chips bound together with eggs. Common at street-food stalls, it is served with kachumbari, chili sauce, and sometimes mishkaki, the grilled meat skewers popular across the country.
50 min 2 595 cal
mediumCuban · Main Courses
Cuban Crispy Shredded Beef (Vaca Frita) — Garlic and Citrus
Vaca frita is Cuban shredded beef seared until crisp, then tossed with onions and a garlicky citrus mojo. Unlike saucy ropa vieja, it is served dry and sizzling, with naranja agria lending its characteristic tang.
140 min 4 460 cal
mediumBurmese · Main Courses
Pone Yay Gyi Curry (ပုန်းရည်ကြီးဟင်း) — Burmese Pork and Fermented Bean Paste
Pone yay gyi is a dark, earthy bean paste closely associated with Bagan and central Myanmar. In this home-style pork hin, the paste enriches tender meat and onion gravy, making a deeply savory curry for a shared rice meal.
115 min 4 448 cal
mediumTajik · Rice Dishes
Oshi Siyoh (Оши сиёҳ) — Bukhara-Style Dark Pilaf
Oshi Siyoh belongs to the Bukhara Tajik tradition of osh tajik, or rice pilaf. This home-style interpretation develops a dark, savory base from deeply browned onions and meat; non, the regional flatbread, can accompany the shared table.
125 min 6 652 cal
easyArmenian · Stews
Khashlama (Խաշլամա) — Armenian Lamb and Vegetable Stew
Khashlama is an Armenian mountain-style stew of lamb slowly cooked with potatoes, tomatoes, peppers, onions, and herbs. It belongs on family feast tables with tonir-baked lavash and often appears near khorovats gatherings.
160 min 6 620 cal
hardChinese · Appetizers
Har Gow Shrimp Dumplings (虾饺) — Translucent Cantonese Dim Sum
Har gow are classic Cantonese dim sum dumplings with a translucent wheat-starch wrapper and a springy shrimp filling. Their delicate pleats, ginger aroma, and glossy steamed skin make them a signature of yum cha service.
68 min 5 245 cal
mediumBulgarian · Kebabs
Kebapche (Кебапче) — Bulgarian Grilled Spiced Meat Sausages
Kebapche is a Bulgarian grilled minced-meat sausage shaped by hand, not stuffed in a casing. This version uses cumin, black pepper, and a measured touch of chubritsa, and is served like a mehana classic with shopska salad.
42 min 6 385 cal
easyBulgarian · Soups
Bulgarian Tarator (Таратор) — Cold Yogurt Cucumber Soup
Tarator is Bulgaria’s beloved chilled yogurt soup, made with cucumber, garlic, dill, walnuts, and sunflower oil. It is a summer staple often served before grilled kebapche or beside shopska salad.
15 min 4 245 cal
mediumBosnian · Desserts
Tufahije (Tufahije) — Bosnian Walnut-Stuffed Poached Apples
Tufahije are a beloved Bosnian dessert of peeled apples poached in agda, a clear sugar syrup, then filled with walnuts and crowned with whipped cream. They are especially welcome on Bajram tables and family celebrations.
50 min 6 498 cal
mediumAmerican · Desserts
Key Lime Pie (Key Lime Pie) — Florida Keys Citrus Custard Pie
Key lime pie is a Florida Keys classic built on a butter-pressed graham cracker crust, sweetened condensed milk, egg yolks, and tart Key lime juice. It is bright, creamy, and unmistakably American coastal pie.
50 min 8 490 cal
easyAmerican · Breads
Cornbread (Cornbread) — Classic Cast-Iron American Quick Bread
Cornbread is a foundational American quick bread, especially tied to Southern cooking and cast-iron baking. This version balances cornmeal, flour, buttermilk, and butter for a tender crumb with crisp golden edges.
40 min 8 270 cal
mediumChinese · Main Courses
Dongpo Pork (东坡肉) — Hangzhou Red-Braised Pork Belly
Dongpo pork is a Hangzhou classic of skin-on pork belly slowly red-braised with Shaoxing wine, soy sauce, ginger, and scallion. The result is lacquered, tender meat with a sweet-savory sauce rooted in Jiangnan banquet cooking.
205 min 6 775 cal
hardChinese · Main Courses
Peking Duck (北京烤鸭) — Crisp-Skinned Beijing Roast Duck
Peking duck is Beijing's celebrated banquet roast, prized for lacquered crisp skin, tender meat, Mandarin pancakes, hoisin, scallion, and cucumber. This home version uses blanching, maltose glaze, and overnight air-drying to echo the restaurant technique.
180 min 6 650 cal
mediumYemeni · Main Courses
Yemeni Mandi (مندي) — Smoke-Scented Spiced Rice and Lamb
Mandi is Yemen’s celebrated feast rice, traditionally cooked in a covered pit so the meat perfumes the basmati below. This home version uses hawaij, saffron, lamb broth, and charcoal smoke, with fresh sahawiq on the side.
170 min 6 840 cal
mediumUkrainian · Desserts
Kutia (Кутя) — Ukrainian Christmas Wheat Berry Pudding
Kutia is a sweet Ukrainian ritual dish of wheat berries, poppy seeds, honey, raisins, and walnuts for Sviata Vecheria. It is served before the meatless borscht, varenyky, and holubtsi of the Christmas Eve supper.
105 min 8 356 cal
mediumUkrainian · Main Courses
Varenyky (Вареники) — Ukrainian Potato-Cheese Dumplings
Varenyky are beloved Ukrainian crescent dumplings, boiled until tender and served with sour cream, onions, or butter. This version uses the classic potato and farmer's cheese filling found on family tables across Ukraine.
95 min 6 645 cal
mediumTrinidadian · Appetizers
Aloo Pie (Aloo Pie) — Trinidadian Fried Potato-Stuffed Street Snack
Aloo pie is a beloved Indo-Trinidadian street food: soft fried dough filled with seasoned potato, then often split and dressed with curried channa, tamarind sauce, and Scotch bonnet pepper sauce, much like doubles-shop snacks.
80 min 6 470 cal
mediumBritish · Main Courses
Cornish Pasty (Cornish Pasty) — Traditional Beef and Swede Hand Pie
Cornish pasty is a D-shaped British hand pie from Cornwall, filled raw with beef skirt, potato, onion, and swede before baking in sturdy shortcrust pastry. It belongs to the working-food canon as firmly as fish and chips.
100 min 4 1220 cal
mediumEstonian · Appetizers
Estonian Jellied Pork (Sült) — Clear Pork Aspic with Garlic and Bay
Sült is Estonia’s traditional jellied pork, made by slowly simmering collagen-rich pork until the broth sets naturally. Served cold with mustard, horseradish, potatoes, and dark leib, it is especially loved at winter family tables.
245 min 8 300 cal