boiled
882 dishes.
cheese & dairyKaimakThick clotted cream skimmed from scalded milk, eaten with bread and tea.salad & sideKakakeGiant swamp taro, dense and starchy; boiled or baked in the motu.salad & sideKalahari trufflesdesert truffles unearthed after rains, boiled or grilled
Kaldunypotato dumplings stuffed with minced 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.mainKaloDark stiff millet bread kneaded hot and torn to scoop stew
KamaimaiToddy boiled into dark caramel syrup, drizzled over breadfruit or porridgedessertKamby arroRice slowly boiled in sweetened milk and served coldfermented & pickledKānga PirauMaize steeped in running water for months, then boiled into sour porridge.
Kärntner KasnudelnLarge pasta pockets of curd cheese, potato and mint, crimped by hand
KarstvīnsMulled red wine with honey and spices, sold from market hutscharcuterie & curedKartahorse intestine turned inside out and boiled, sliced onto festive tables
KartoffelsalatPotato salad dressed with broth-vinegar in the south, mayonnaise northward.
KartulisalatCreamy potato salad with sausage, peas, pickles; every celebration.
Kawarehgelatinous cow's-foot soup with garlic and cumin, poured over breadcheese & dairyKaymakthick clotted cream from the summer pastures, eaten with bread and honeydessertKazandibiMilk pudding deliberately scorched on the pan base, rolled and served in caramelised slices.soup & stewKelle-bashayakSheep head and trotters simmered for hours into a rich gelatinous broth.
Kesmehand-cut noodle soup with lamb, potato and herbs
Kespehand-cut noodle soup with lamb, potato and dillsalad & sideKetupatRice cakes woven in palm leaves, served with rendang at Raya
Khangalwide boiled dough squares with fried meat, onions and garlic yoghurtmainKhao Man GaiPoached chicken on garlic rice with fermented-bean ginger sauce
Khao Piak SenChewy tapioca-rice noodles in gingery chicken broth
Khao PoonRice vermicelli in coconut or fish broth with pounded meat, herbs and banana flowermainKhao SoiChiang Mai coconut curry noodles topped with crispy noodles and pickles
Khashwinter dawn soup of beef feet with garlic, dried lavash, vodka
KhashilThick wheat-flour porridge served with melted butter and dark grape syrup.dessertKheerSlow-cooked rice pudding with cardamom, nuts and reduced milk
Khinkalitwisted soup dumplings of spiced meat, slurped by handcheese & dairyKhoaMilk reduced over fire to a dense solid, the base of most Indian sweetssnackKholodetsjellied pork aspic with mustard or horseradish
Kholodnikcold beet soup with cucumber, egg, dill
KincheCracked wheat or barley boiled plain and dressed with spiced butter
Kaldunypotato dumplings stuffed with minced meatKaleh PachaSheep head and trotters boiled overnight into a rich broth eaten at dawnKaleh pachehsheep's head-and-trotter soup traditionally eaten at dawnsoup & stewKallapochaSheep head and trotters boiled long into a rich gelatinous morning broth.mainKaloDark stiff millet bread kneaded hot and torn to scoop stewKamaimaiToddy boiled into dark caramel syrup, drizzled over breadfruit or porridgedessertKamby arroRice slowly boiled in sweetened milk and served coldfermented & pickledKānga PirauMaize steeped in running water for months, then boiled into sour porridge.Kärntner KasnudelnLarge pasta pockets of curd cheese, potato and mint, crimped by handKarstvīnsMulled red wine with honey and spices, sold from market hutscharcuterie & curedKartahorse intestine turned inside out and boiled, sliced onto festive tablesKartoffelsalatPotato salad dressed with broth-vinegar in the south, mayonnaise northward.KartulisalatCreamy potato salad with sausage, peas, pickles; every celebration.Kawarehgelatinous cow's-foot soup with garlic and cumin, poured over breadcheese & dairyKaymakthick clotted cream from the summer pastures, eaten with bread and honeydessertKazandibiMilk pudding deliberately scorched on the pan base, rolled and served in caramelised slices.soup & stewKelle-bashayakSheep head and trotters simmered for hours into a rich gelatinous broth.Kesmehand-cut noodle soup with lamb, potato and herbsKespehand-cut noodle soup with lamb, potato and dillsalad & sideKetupatRice cakes woven in palm leaves, served with rendang at RayaKhangalwide boiled dough squares with fried meat, onions and garlic yoghurtmainKhao Man GaiPoached chicken on garlic rice with fermented-bean ginger sauceKhao Piak SenChewy tapioca-rice noodles in gingery chicken brothKhao PoonRice vermicelli in coconut or fish broth with pounded meat, herbs and banana flowermainKhao SoiChiang Mai coconut curry noodles topped with crispy noodles and picklesKhashwinter dawn soup of beef feet with garlic, dried lavash, vodkaKhashilThick wheat-flour porridge served with melted butter and dark grape syrup.dessertKheerSlow-cooked rice pudding with cardamom, nuts and reduced milkKhinkalitwisted soup dumplings of spiced meat, slurped by handcheese & dairyKhoaMilk reduced over fire to a dense solid, the base of most Indian sweetssnackKholodetsjellied pork aspic with mustard or horseradishKholodnikcold beet soup with cucumber, egg, dillKincheCracked wheat or barley boiled plain and dressed with spiced butter-
Salpicón
Minced beef tossed with radish, mint, onion and lime. Ready in 25 min prep and 1 hr 30 min cooking.…
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Rob
Thick dark date syrup poured over asida, bsisa and fresh bread. A sauce & condiment recipe from Libya.
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Boil-up
Māori pot of pork bones, watercress or pūhā, potatoes and doughboys. Ready in 30 min prep and 2 hr cooking.…
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Gløgg
Hot spiced red wine with raisins, almonds and a shot of spirit. Ready in 20 min prep and 20 min…
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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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Vinegret
Beet, potato and pickle salad with sunflower oil. Ready in 30 minutes prep and 45 minutes cooking. Serves 6. A…