International Recipes and Cooking Around the World


Arroz con Pollo

Arroz con Pollo Recipe (Latin chicken with rice)

(Latin chicken with rice)

Arroz con pollo, or "rice with chicken," originated in the Andalusia region of Spain. It shares similarities with several West African dishes such as jollof rice, and may in fact have origins there. The Spanish version as was introduced to the New World colonies, and arroz con pollo is very popular in the Caribbean, especially in Cuba and Puerto Rico. Read more about Arroz con Pollo


Baho Recipe (Nicaraguan beef, plantains and yuca steamed in banana leaves)

(Nicaraguan beef, plantains and yuca steamed in banana leaves)

Baho, or vaho, is one of the cornerstones of Nicaraguan cuisine. Beef, plantains and yuca (cassava) are wrapped in banana leaves and steamed over water in a large pot. Baho is food for a Sunday afternoon. Start the recipe on Saturday by marinating the meat. Vaho means "mist" in Spanish and evokes the unique cooking method for this hearty meal. Read more about Baho


Borgracsgulyas Recipe (Hungarian beef and pepper stew)

(Hungarian beef and pepper stew)

Bográcsgulyás (boh-GRACH goo-YAHSH), or goulash, is one of the classics of Hungarian cuisine. Variations of this basic dish are popular throughout Central Europe. Bogrács is Hungarian for "kettle", and gulyás was originally the word for "cowboy." Today goulash refers to both the herdsmen and the stew they first cooked in their kettles. Read more about Bográcsgulyás


Bredie Recipe (South African lamb stew)

(South African lamb stew)

Bredies are simple, traditional South African mutton stews in the Cape Malay tradition. The most popular are green bean bredie, tomato bredie and cabbage bredie. A basic bredie recipe is listed here, with the more common variations below. (Tip: A bredie will always taste better served the day after it is made.) Read more about Bredie

Ca Kho To

Ca Kho To Recipe (Vietnamese clay pot fish with caramel sauce)

(Vietnamese clay pot fish with caramel sauce)

Vietnamese kho (pronounced "kaw") dishes are comforting braised foods cooked in clay pots, and flavored with nuoc mau, a delectable caramel sauce with deep notes of molasses and coffee. This kho recipe features fish (), but pork, chicken, seafood, tofu or eggs are also popular kho dishes. Read more about Ca Kho To

Ceebu Jen

Ceebu Jen, or Thiéboudienne, Recipe (Senegalese fish with rice and vegetables)

(Senegalese fish with rice and vegetables)

Ceebu jen (cheh-boo jen) is one of the most popular dishes in Senegal, especially along the coast. A Wolof term meaning "rice and fish," ceebu jen is a tomatoey mix of fish, rice and cooked vegetables that shows a strong resemblance to Spanish paella and Creole jambalaya. Read more about Ceebu Jen

Fettuccine Alfredo

Fettuccine Alfredo Recipe (Italian pasta tossed with butter and cheese)

(Italian pasta tossed with butter and cheese)

Though pasta tossed with butter and cheese has been around for a long time in Italy — where it is better known as pasta al burro or pasta in bianco — it really took off after the namesake of the Restaurant Alfredo alla Scrofa in Rome served it to American film stars Mary Pickford and Douglas Fairbanks on their honeymoon in the 1920s. Alfredo renamed the dish after himself, and the actors took the recipe with them back to Hollywood where it was introduced to an appreciative American audience. Read more about Fettuccine Alfredo

Irish Stew

Irish Stew Recipe (Irish lamb and potato stew)

(Irish lamb and potato stew)

Even though this dish — known as ballymaloe, or stobhach gaelach in the Irish language — started out as a meal for hard times, its delicious flavor belies its humble origins. In the old days, this hearty stew was made with simple mutton neck bones and meat scraps for flavor. Sometimes actual mutton or young goat meat was used. In the last few decades it has become much more common to use milder flavored lamb. Read more about Irish Stew


Jambalaya Recipe (American Cajun-Creole rice with chicken, shrimp and andouille sausage)

(American Cajun-Creole rice with chicken, shrimp and andouille sausage)

A classic of Cajun-Creole cuisine, jambalaya got its start in the French Quarter of New Orleans when Spanish immigrants cooked up a dish similar to their beloved paella from home. The name probably comes from a French Provencal word meaning "mix up" or "mash up." Read more about Jambalaya

Kalbi Jjim

Kalbi Jjim Recipe (Korean braised beef short ribs)

(Korean braised beef short ribs)

Kalbi jjim is a favorite comfort food for Koreans. Beef short ribs are slowly simmered in a sweet-salty broth until they are practically falling off the bone. Vegetables and sometimes chestnuts enrich the mix and provide a satisfying meal for a cold winter day. Other spellings include galbijjim and kal bi chim. Read more about Kalbi Jjim


African cooking pot

(Ivoirian stewed chicken and vegetables)

For the Ivoirian dish of kedjenou, chicken and vegetables are slow-cooked in a well-sealed pot with little or no added liquid. The resulting dish has a full-flavored concentration of the chicken's essence and meltingly tender meat. Read more about Kedjenou

Poule au Pot


(French chicken in a pot)

Poule au Pot, literally "chicken in a pot," is typical Sunday dinner fare in the French countryside. A whole chicken is filled with a seasoned bread stuffing and gently poached along with vegetables in simmering broth. The broth is served as a soup to start the meal. The chicken and vegetables are then served as the main course along with the stuffing, which cooks up like a large dumpling and is sliced into rounds. Read more about Poule au Pot


Puchero Recipe (Spanish meat and chickpea stew)

(Spanish meat and chickpea stew)

Puchero is a meat and chickpea stew from the Andalusia region of Spain. Pork, sausages and often chicken are slow-simmered with hearty vegetables and garbanzo beans. Puchero was originally a wintertime peasant dish eaten over several days, first with rice, then with noodles, then with the remainder incorporated into other dishes. Read more about Puchero