Main
1,134 dishes.
Bazindense barley-dough dome with tomato-lamb sauce, potatoes and eggs, eaten communallyMalaysiaBeef RendangBeef slow-cooked dry in coconut and spices for festive daysRussiaBeef Stroganoffsautéed beef strips in mustard-smetana sauceUnited KingdomBeef WellingtonBeef fillet with mushroom duxelles baked in puff pastry.
Benachinone-pot jollof-style rice cooked with fish or meat and vegetables
BengaRice cooked with beans, dressed in oil and pepper
Beriani GamSpiced rice baked with chicken or mutton until the gravy is absorbed
Beshbarmakboiled horse or lamb over wide noodles with onion broth; eaten by hand
BeuschelRagout of calf lung and heart in a sour cream sauce with dumplings.
Beyaynetucolorful vegan sampler of stews and salads spread over injera
Bhuna KhichuriRich rice-and-lentil pilaf cooked for rainy days and feasts
Biandaboiled cassava, yam or plantain served under a sauce or stew
BibimbapRice bowl of seasoned vegetables, beef and fried egg, mixed with gochujangPhilippinesBicol ExpressPork in coconut cream loaded with green chilies
Bife de chorizoThick sirloin steak with a fat edge, the standard parrilla orderParaguayBife koyguaBeef smothered with onions, tomato and fried eggPakistanBihari KebabPapaya-tenderised beef strips grilled on skewers until smoky and soft
BiloláGiant sea snails stewed or grilled, Bioko island specialty
BirianiLayered coastal rice with spiced meat, saffron-tinted and served at weddings
BiryaniFragrant layered rice with marinated meat; Hyderabadi and Lucknowi styles famed
Bistec de palomillaThin beef steak marinated in garlic and lime, topped with raw onion
Bistecca alla fiorentinathick rare Chianina T-bone grilled over coalsSingaporeBlack Pepper CrabCrab wok-tossed in coarse black pepper, butter and curry leaf, dry and pungent
Black risottocuttlefish risotto dyed with its ink, coastal favoriteSaint Vincent and the GrenadinesBlackfishSalted and stewed pilot whale meat, dark and oily, served with provisions
Blanquette de veauVeal simmered in white cream sauce with mushrooms and rice.New ZealandBluff OystersPrized cold-water oysters from Foveaux Strait, eaten raw in season
BlunzngröstlBlood sausage fried with potato and onion, topped with sauerkraut.
Bobó de camarãoShrimp in silky cassava-coconut cream enriched with dendêSouth AfricaBobotieCape Malay curried beef bake with golden egg custard and chutneySouth AfricaBoereworscoiled coriander-spiced farmer's sausage, braai essential
Boeuf bourguignonBeef slow-stewed in Burgundy wine with carrots and onions.
Bogobesorghum porridge, often soured as ting, eaten morning and night
Bogobe jwa lerotseSorghum porridge cooked with lerotse melon until sweet and orange
Boil upKriol boil of ground foods, fish, and eggs with tomato sauce
Boko boko hareeschicken slow-cooked with bulgur wheat and turmeric-
Manti
Steamed dumplings plump with lamb and onion, dabbed with sour cream. Ready in 1 hr 15 min prep and 45…
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Kurt
Raw beef cut to order at the table, dipped in mitmita and awaze. A main recipe from Ethiopia.
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Chow mein
Guyanese-Chinese noodles stir-fried with vegetables and chicken. Ready in 25 min prep and 15 min cooking. Serves 4. A main…
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‘Umu
Earth oven of hot stones baking pork, taro and lu parcels underground. Ready in 1 hr 30 min prep and…
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Yong Tau Foo
Tofu and vegetables stuffed with fish paste, served in soup or dry with sauce. Ready in 1 hour prep and…
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Vindaloo
Goan pork stewed in vinegar, garlic and Kashmiri chilli, sharp and dark red. Ready in 30 minutes prep and 1…
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Vindaye
Fish or octopus pickled in mustard, turmeric and vinegar. Ready in 30 minutes prep and 30 minutes cooking. Serves 6.…
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Milanesa
Breaded fried cutlet; a la napolitana adds ham, cheese, tomato. Ready in 30 min prep and 20 min cooking. 4…