Egg-Free Recipes from Around the World, Page 15
Every dish here is naturally egg-free, no substitutions needed, and comes from a real culinary tradition somewhere on the map. Prefer to wander? On any recipe you can toggle egg-free and the ingredients rewrite themselves with regional swaps.
1269 recipes · showing 673 to 720
Lomo SaltadoLima, Peru · easy · 35 minBeef flash-fried in a smoking wok with soy, vinegar, tomatoes, and fries, Lima's Chinese-Peruvian icon.
Lomo Saltado Moqueca Baiana (Bahian Fish Stew)Bahia, Brazil · easy · 45 minFish simmered in coconut milk, dendê palm oil, peppers, and lime in a clay pot, the taste of the Bahian coast.
Moqueca Baiana (Bahian Fish Stew) Arepas con Quesito & HogaoAntioquia, Colombia · easy · 45 minGriddled corn cakes split and filled with fresh cheese, spooned over with a warm tomato-scallion sauce.
Arepas con Quesito & Hogao LocroMendoza, Argentina · medium · 3 h 30 minThe thick national stew of white hominy, beans, and squash slow simmered with beef, pork, and chorizo, finished with a spicy paprika oil.
Locro ChoripánMendoza, Argentina · easy · 1 h 5 minA grilled fresh chorizo split and tucked into crusty bread with a generous spoon of garlicky chimichurri, the opening act of every asado.
PoutineQuébec, Canada · easy · 1 h 25 minHot fries, squeaky cheese curds, and glossy pepper gravy, rural Québec’s gift to late nights everywhere.
Poutine DoublesPort of Spain, Trinidad & Tobago · medium · 2 h 10 minTwo soft turmeric flatbreads folded around curried chickpeas, tamarind, and pepper sauce, Trinidad’s street-corner breakfast.
Doubles Green Chile StewNew Mexico, United States · easy · 1 h 35 minPork simmered with roasted green chiles and potatoes, the smell of a New Mexico autumn in a pot.
Green Chile Stew Shrimp & GritsLowcountry (South Carolina), United States · medium · 1 h 55 mincreek shrimp over slow-cooked, cheese-enriched stone-ground grits.
Ropa ViejaHavana, Cuba · medium · 2 h 50 minBeef braised and shredded into a rich tomato-pepper sofrito, Cuba’s national dish, named "old clothes."
Ropa Vieja Moros y CristianosHavana, Cuba · easy · 1 h 30 minBlack beans and white rice cooked together in one pot with a cumin-scented sofrito until every grain turns dusky and savory, the everyday soul of the Cuban table.
Porotos GranadosCentral Valley, Chile · easy · 1 hSummer stew of fresh beans, corn, squash, and basil, Chile’s pre-Columbian trinity in one pot.
Porotos Granados EnfrijoladasOaxaca, Mexico · easy · 40 minCorn tortillas bathed in silky black-bean sauce, folded and finished with cheese, crema, and onion.
Enfrijoladas Cachapas con QuesoCaracas, Venezuela · easy · 35 minSweet fresh-corn pancakes griddled golden and folded over melting salty cheese, roadside Venezuela at its best.
Cachapas con Queso Diri Kolé ak PwaOuest (Port-au-Prince), Haiti · easy · 1 h 5 minHaiti’s national rice and beans: red beans cooked into coconut-scented rice with thyme, clove, and Scotch bonnet.
Diri Kolé ak Pwa Pepián de PolloSacatepéquez (Antigua), Guatemala · medium · 1 h 15 minChicken in a deep, toasty sauce of charred tomatoes, chiles, and ground seeds, Guatemala’s Mayan-rooted national stew.
Pepián de Pollo Gallo PintoManagua, Nicaragua · easy · 30 minDay-old rice fried with red beans until speckled like a painted rooster, Nicaragua’s twice-daily heartbeat.
Gallo Pinto Texas Chili con CarneTexas, United States · medium · 2 h 55 minChunks of beef braised in a pure dried-chile sauce, no beans, no tomato, no apologies. Thickened with masa.
BirriaJalisco, Mexico · medium · 5 h 30 minJalisco’s chile-marinated slow braise, served as a rich consomé with tortillas, or griddled into dripping quesabirria tacos.
Ajiaco SantafereñoBogotá, Colombia · easy · 1 h 20 minBogotá’s three-potato chicken soup thickened by the potatoes themselves, perfumed with guascas, finished with cream and capers.
CasadoSan José, Costa Rica · easy · 1 hThe soda-counter plate that "marries" rice, black beans, sweet plantains, salad, and a griddled protein.
Casado FeijoadaRio de Janeiro, Brazil · medium · 3 hBrazil’s black-bean and smoked-meat feast, simmered for hours and served with rice, greens, orange, and farofa.
Pozole VerdeGuerrero, Mexico · medium · 1 h 25 minHominy and chicken in a bright green broth of tomatillos, pepitas, and herbs, Guerrero’s Thursday ritual bowl.
Pupusas con CurtidoSan Salvador, El Salvador · medium · 50 minHand-patted masa cakes stuffed with cheese and beans, griddled until molten, served with tangy cabbage curtido.
Pupusas con Curtido Guyanese PepperpotDemerara (Georgetown), Guyana · medium · 2 h 50 minMeat slow-simmered in cassareep, cinnamon, and hot pepper until glossy black, the Amerindian-rooted Christmas classic.
Guyanese Pepperpot Sancocho de GallinaPanama City, Panama · easy · 1 h 35 minA restorative hen soup with yam, yuca, and a mountain of culantro, Panama’s cure for everything from hangovers to heartbreak.
Sancocho de Gallina Mole PoblanoPuebla, Mexico · advanced · 2 h 30 minThe legendary dark mole, dozens of chiles, spices, seeds, and a whisper of chocolate, over turkey or chicken.
MofongoSan Juan, Puerto Rico · medium · 45 minFried green plantains mashed with garlic and crackling pork, mounded and filled with garlicky shrimp or stew.
Mofongo Cou-Cou & Flying FishBridgetown, Barbados · medium · 55 minSilky okra-studded cornmeal cou-cou beside flying fish steamed in a spicy Bajan tomato gravy, the national dish.
Cou-Cou & Flying Fish CioppinoCalifornia (San Francisco), United States · medium · 2 hSan Francisco’s Italian-immigrant seafood stew, crab, clams, and fish in a garlicky tomato-wine broth, eaten with sourdough.
CarnitasMichoacán, Mexico · medium · 2 h 45 minPork slow-confit in its own fat with orange and bay until meltingly tender, then crisped, Michoacán’s Sunday-market glory.
BrigadeiroMinas Gerais, Brazil · easy · 25 minFudgy chocolate truffles of condensed milk cooked with cocoa and butter, rolled in sprinkles. No Brazilian party exists without them.
Belizean Stew ChickenBelize City, Belize · easy · 1 h 20 minChicken marinated in recado rojo, browned in caramelized sugar, and stewed dark, served with rice and beans.
Belizean Stew Chicken Philly CheesesteakPennsylvania (Philadelphia), United States · easy · 30 minThin-shaved ribeye and melted cheese piled into a soft hoagie roll, Philadelphia's greatest sandwich.
CevicheLima, Peru · easy · 50 minFresh white fish cured in lime "leche de tigre" with red onion, chili, and cilantro, Peru's national dish.
PomParamaribo, Suriname · medium · 2 h 10 minA festive baked casserole of grated pomtajer root and citrus-marinated chicken, crisp on top and tangy within.
Pom Keshi YenaWillemstad, Curaçao · medium · 1 h 15 minA shell of Edam or Gouda cheese stuffed with spiced chicken, olives, capers, and raisins, then baked until molten.
Keshi Yena Oil DownSt. George's, Grenada · medium · 1 h 55 minGrenada's one-pot national dish: breadfruit, salted meat, dumplings, and callaloo cooked down in coconut milk and turmeric.
Oil Down Green Fig and SaltfishCastries, Saint Lucia · easy · 50 minSaint Lucia's national breakfast: boiled green bananas tossed with sautéed salted cod, peppers, and herbs.
Green Fig and Saltfish Fungee and PepperpotSt. John's, Antigua and Barbuda · medium · 1 h 25 minAntigua's national dish: cornmeal fungee dumpling served with a thick stewed pepperpot of greens and meat.
Fungee and Pepperpot Goat WaterBasseterre, Saint Kitts and Nevis · medium · 2 h 55 minA rich, spiced goat stew thickened with breadfruit or flour and scented with clove and rum, the Saturday pot.
Goat Water Callaloo and CrabRoseau, Dominica · medium · 1 h 20 minDasheen (taro) leaves simmered with coconut, aromatics, and land crab into a lush green one-pot.
Callaloo and Crab Roast Breadfruit and Fried JackfishKingstown, Saint Vincent and the Grenadines · medium · 2 h 5 minThe national dish of St. Vincent: fire-roasted breadfruit with seasoned fried jackfish and a tomato sauce.
Roast Breadfruit and Fried Jackfish PelauPort of Spain, Trinidad & Tobago · medium · 1 h 20 minA one-pot of caramel-browned chicken, rice, and pigeon peas cooked in coconut milk.
VahoManagua, Nicaragua · medium · 4 h 30 minA steamed Nicaraguan feast of marinated beef, green and ripe plantains, and yuca layered in banana leaves.
La Bandera DominicanaCibao, Dominican Republic · easy · 1 h 15 minThe Dominican everyday plate: white rice, stewed red beans, and braised meat, often with fried plantain.
La Bandera Dominicana Bahamian Stew FishNassau, Bahamas · easy · 1 hFish simmered in a dark browned-flour gravy with tomato, thyme, and lime, a Bahamian breakfast-to-dinner staple.
Bahamian Stew Fish Saint Lucian BouyonCastries, Saint Lucia · medium · 9 h 55 minA one-pot soup-stew of salted pig tail, beans, ground provisions, dumplings, and greens in a coconut broth.
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