(Central American fresh tomato, pepper and onion salsa)
(Greek rice-stuffed tomatoes)
(Belgian steamed mussels and fries)
(Iranian, Afghan pickled vegetables)
(Portuguese salt cod with potatoes and cream)
(Nepalese vegetable curry with lentil soup and rice)
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The cuisine of El Salvador is similar to that of its Central American neighbors, with a strong reliance on indigenous foods like corn, beans, squash and tomatoes.
Puerto Rico is home to a rich culinary tradition known as cocina criolla. The popularity of Puerto Rican cooking reaches beyond its shores to Boricua immigrant populations in New York and other American cities.
From Mombasa on the east coast to Lake Victoria in the west, Kenya has a nourishing and hearty cuisine just waiting to be discovered.
While most Guatemalans are of mixed indigenous and European heritage, large numbers of chapines — as Guatemalans refer to themselves — are pure-blooded Mayan with a culture dating back centuries.
Haitian cuisine is kréyol cuisine, a mixture of French, African, Spanish and indigenous cooking methods, ingredients and dishes.
While well known for the mass production and global uniformity of fast food outlets, America is actually home to wide-ranging regional cuisine and the influence of immigrant groups past and present.
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