blended
367 dishes.
Horchatachilled Valencian tiger-nut milk, dunked with fartons
Horchata de morroGround morro-seed drink with spices and milk
Hot whiskeyIrish whiskey with hot water, sugar and lemon studded with cloves
Hotel NacionalAged rum with apricot brandy, pineapple and lime, shaken and strained
Hulbawhipped fenugreek foam stirred into stews
Hummuswarm chickpea-tahini plates wiped with pita; hummusiot debate toppings
ʻOtaiRefreshing drink of shredded watermelon and coconut, feast accompaniment
Ice kenkeyFermented kenkey blended with milk, sugar and ice, drunk cold from a bottle
IlaotThick coconut cream pressed from grated flesh; poured over taro and fish.
Inca KolaBright yellow soda flavoured with lemon verbena, drunk with every meal
Irish cream liqueurCream and whiskey liqueur poured over ice or into coffee.
Irish mossThick sweet drink of sea moss blended with milk, spices and vanilla
Jallabdate-grape molasses drink with rosewater, pine nuts and crushed ice
Jugo de avenaOats blended with milk, sugar and cinnamon and served ice cold
Jungle BirdDark rum, Campari, pineapple juice and lime, served long over ice
Jus d’avocatThick avocado and milk shake blended with almonds, dates and sugar
Jus de baobabChalky-tart juice from powdered baobab fruit pulp, milky and sweetened
Jus de gingembreBlended fresh ginger with water, sugar and lemon, served fiery and very cold
Jus de tamarinSweet-sour tamarind pulp steeped and strained into a chilled juice
KachkéisRunny cooked-cheese spread on buttered bread with mustard.
KaffekaskHot coffee strengthened with brännvin or vodka
Kalimotxoequal parts red wine and cola over ice, drunk at street festivals
KamaRoasted barley-pea-rye flour stirred into kefir, lightly sweetened.
KarskWeak coffee spiked with moonshine or vodka, a Trøndelag habit
KavaEarthy pounded-root drink shared ceremonially from a communal tanoa bowl
Kinniebittersweet fizzy drink of bitter oranges, aromatic herbs
KirWhite Burgundy aligoté topped with blackcurrant liqueur, served as an aperitif.
Kir RoyalCrème de cassis topped with champagne, drunk as an apéritif
KofolaHerbal draft cola beloved since the socialist era.
Körözöttsheep-curd spread whipped with paprika, onion and caraway
KremasCreamy coconut-rum holiday liqueur
Kunu ayaMilky drink of blended tigernuts with dates and coconut, served chilled
Kunun ayaSweet milky drink of ground tiger nuts with dates and ginger
Kunun gyadaCreamy millet and groundnut drink, thin enough to drink from a bowl
Kunun zakilightly fermented millet drink spiced with ginger and tamarind, served cold
L&PLemon-flavoured sparkling drink from Paeroa, 'world famous in New Zealand'-
Bazhe
Cold walnut sauce loosened with water, garlic, coriander and marigold. 20 min to prepare. About 500 ml. A sauce &…
-
Batida
Cachaça shaken with fruit juice, sugar and often condensed milk. 5 min to prepare. 2 drinks. A cocktail recipe from…
-
Batido de mamey
Thick milkshake of salmon-pink mamey sapote with ice and sugar. Ready in 10 minutes prep and none cooking. 2 tall…
-
Bel Sharbat
Wood apple pulp beaten with water, sugar and ice into a fragrant cooler. Ready in 20 minutes prep and none…
-
Beton
Becherovka lengthened with tonic water over ice. Ready in 2 min prep and none cooking. 1 drink. A cocktail recipe…
-
Bellini
White peach purée topped with cold Prosecco, served in a flute. Ready in 15 min prep and none cooking. 4…
-
Bevanda
Red or white wine mixed with still water, taken with a Dalmatian meal. Ready in 1 minute prep and none…
-
Bissara
Silky dried fava bean soup with olive oil, garlic and cumin; winter warmer. Ready in 10 min prep and 1…
-
Bloody Mary
Vodka and spiced tomato juice with lemon, horseradish and celery. Ready in 5 min prep and none cooking. 1 drink.…