adventurous
550 dishes.
KaipenFried Mekong river-weed sheets with sesame, dipped in jeow bongsoup & stewKajaikDried fish stew with okra, eaten with kisra or asidacheese & dairyKajmakSalted clotted milk skin, matured until sharp, smeared on hot bread and meat.
Kaleh PachaSheep head and trotters boiled overnight into a rich broth eaten at dawn
Kaleh pachehsheep's head-and-trotter soup traditionally eaten at dawnsoup & stewKallapochaSheep head and trotters boiled long into a rich gelatinous morning broth.soup & stewKamouniaoffal and cumin stew, slow-simmered until richfermented & pickledKānga PirauMaize steeped in running water for months, then boiled into sour porridge.
Kangaroo SteakLean gamey native red meat, best grilled rare
KapiFermented shrimp paste from the coast, pounded into dips and soupsmainKari sousourifruit bat curry, an old island delicacycocktailKarskWeak coffee spiked with moonshine or vodka, a Trøndelag habitwine & spiritKasiriAmerindian cassava beer, sour and cloudy, drunk at village gatheringscharcuterie & curedKaszankaBlood sausage with buckwheat groats, fried with onion.fermented & pickledKatakSour fermented milk spread with garlic and savory, eaten on bread.street foodKatakatOffal and spices chopped noisily on a flat hot griddle
KavaEarthy pounded-root drink shared ceremonially from a communal tanoa bowl
Kawarehgelatinous cow's-foot soup with garlic and cumin, poured over breadcharcuterie & curedKazycured horse-rib sausage, sliced for honored guests
Kebda eskandaraniAlexandrian chili-garlic beef liver, fried and piled into rollssoup & stewKelle-bashayakSheep head and trotters simmered for hours into a rich gelatinous broth.
KenkeySour steamed corn dough in husks, eaten with fried fish and shito
Khashwinter dawn soup of beef feet with garlic, dried lavash, vodkacharcuterie & curedKhliaspiced dried beef kept in fat, stirred into eggs, stews and semolinacharcuterie & curedKhliispiced beef strips sun-dried then confited in fat and kept in jarssnackKholodetsjellied pork aspic with mustard or horseradish
Kibbeh nayyehraw lamb kneaded with bulgur and spices, Sunday delicacymainKinaSea urchin roe scooped raw from the spiny shell, briny and custard-softfermented & pickledKinemaSticky fermented soybeans with a strong ammonia smell, fried with tomato and chillisalad & sideKinilawRaw fish cured in vinegar, calamansi, ginger and coconutfermented & pickledKisela zelkaWhole cabbage fermented in brine, its leaves used for sarma and salad.-
Brinjevec
Harsh clear spirit distilled from juniper berries, drunk as a digestif. A wine & spirit recipe from Slovenia.
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Budu
Dark fermented anchovy sauce of the east coast, eaten with rice and raw vegetables. Ready in 30 min prep and…
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Budu Kupang
Mussels fermented with salt into a pungent paste eaten with rice. A fermented & pickled recipe from Brunei.
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Buchada de bode
Goat offal chopped, seasoned and cooked inside the cleaned stomach. Ready in 3 hours prep and 3 hours cooking. Serves…
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Bua Malus
Areca nut with betel leaf and lime, chewed constantly and offered to guests. Ready in 5 minutes prep and none…
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Bunuk
Casamance palm wine tapped from oil and ronier palms, drunk fresh. A wine & spirit recipe from Senegal.
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Bush rum
White rum steeped with roots, barks, herbs and fruit in large jars. A wine & spirit recipe from Dominica.
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Buseca
Tripe stewed with white beans, tomato and chorizo, a winter dish. Ready in 45 min prep and 3 hr cooking.…
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Burong Isda
Rice and fish fermented together until sour and pink, sautéed before eating. A fermented & pickled recipe from Philippines.
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Buriakovyi kvas
Sour beet brine fermented in a jar, stirred into borscht for colour and acidity. A fermented & pickled recipe from…