boiled
882 dishes.
snackMutakuraboiled maize with peanuts, cowpeas or bambara nuts
Mysore PakFudgy gram-flour sweet drenched in ghee, cut into porous golden squaressnackNabotAmber rock sugar crystals dissolved in green tea or sucked alongside it.cheese & dairyNadughiSoft fresh whey curd, often folded with mint and wrapped in sulguni.mainNaengmyeonCold chewy buckwheat noodles in icy broth or spicy sauce, summer favorite
Nakhihot boiled chickpeas dressed with cumin and lime
Nam VanSweet coconut milk with banana, tapioca pearls or jackfruit, served warm or icedsnackNamambeTahitian chestnut boiled in its pod; floury and mild, eaten by hand.
Nan mburuChilled rice pudding mixed with baobab juice and sweetened milkmainNangyi ThokeThick rice noodles hand-mixed with chicken, chickpea flour and chili oil
Narsharabtangy pomegranate molasses poured over fish and kebabsmainNaryncold hand-cut noodles with horse meat; Tashkent delicacydessertNatillaSet custard of milk, panela and cornstarch, eaten with bunuelossnackNavatamber crystallised sugar on a string, dissolved slowly into teasauce & condimentNgapi YayThin fish-paste dip simmered with garlic and chilli, eaten with raw vegetablessalad & sideNhopiPumpkin mashed with peanut butter into a sweet-savoury orange puréesalad & sideNiislel SaladDiced potato, carrot, pickle and sausage bound with mayonnaise.
NikhiHot boiled chickpeas in their broth, dressed with cumin, lemon and chilli.
Niter kibbehSpiced clarified butter perfumed with korarima and besobela, the base of most wat
Noomi Basradried black limes, boiled then sun-dried, crushed into stews and brewed as tea
ÑoquisPotato gnocchi eaten the 29th with money under the platemainÑoquis del 29Potato gnocchi eaten on the twenty-ninth with money under the platedessertNougat cocoGrated coconut boiled with sugar until sticky, then cut into blocks
Nshimathick maize porridge lumps eaten with ndiwo relishes
Nsimasmooth maize porridge patties, the heart of every Malawian meal
Num Banh ChokMorning rice noodles under green fish gravy and raw vegetables
Num Plae AiRice-flour balls hiding a lump of palm sugar, boiled and rolled in coconut
Nutmeg syrupSyrup made from the fleshy nutmeg fruit, poured over ice cream and into drinks
Nyambeh nyebehBoiled cassava with black-eyed peas, topped with onion and tomato stew
Nyekoehearty pot of peas or beans cooked with grainbread & pastryObwarzanek krakowskiBraided ring of boiled and baked dough sprinkled with salt or poppy seed.salad & sideOcopaBoiled potatoes under a sauce of huacatay, aji, peanuts and cheese
OdenWinter hotpot of daikon, eggs and fish cakes in light dashi
OgiSoured fermented maize starch cooked to a smooth pap, eaten with akara or moin moinsoup & stewOhn No Khao SweCoconut chicken soup with wheat noodles and crisp toppingsmainOkssusu GuksuChewy corn noodles in cold or hot broth, a mountain-province staple
Mysore PakFudgy gram-flour sweet drenched in ghee, cut into porous golden squaressnackNabotAmber rock sugar crystals dissolved in green tea or sucked alongside it.cheese & dairyNadughiSoft fresh whey curd, often folded with mint and wrapped in sulguni.mainNaengmyeonCold chewy buckwheat noodles in icy broth or spicy sauce, summer favoriteNakhihot boiled chickpeas dressed with cumin and limeNam VanSweet coconut milk with banana, tapioca pearls or jackfruit, served warm or icedsnackNamambeTahitian chestnut boiled in its pod; floury and mild, eaten by hand.Nan mburuChilled rice pudding mixed with baobab juice and sweetened milkmainNangyi ThokeThick rice noodles hand-mixed with chicken, chickpea flour and chili oilNarsharabtangy pomegranate molasses poured over fish and kebabsmainNaryncold hand-cut noodles with horse meat; Tashkent delicacydessertNatillaSet custard of milk, panela and cornstarch, eaten with bunuelossnackNavatamber crystallised sugar on a string, dissolved slowly into teasauce & condimentNgapi YayThin fish-paste dip simmered with garlic and chilli, eaten with raw vegetablessalad & sideNhopiPumpkin mashed with peanut butter into a sweet-savoury orange puréesalad & sideNiislel SaladDiced potato, carrot, pickle and sausage bound with mayonnaise.NikhiHot boiled chickpeas in their broth, dressed with cumin, lemon and chilli.Niter kibbehSpiced clarified butter perfumed with korarima and besobela, the base of most watNoomi Basradried black limes, boiled then sun-dried, crushed into stews and brewed as teaÑoquisPotato gnocchi eaten the 29th with money under the platemainÑoquis del 29Potato gnocchi eaten on the twenty-ninth with money under the platedessertNougat cocoGrated coconut boiled with sugar until sticky, then cut into blocksNshimathick maize porridge lumps eaten with ndiwo relishesNsimasmooth maize porridge patties, the heart of every Malawian mealNum Banh ChokMorning rice noodles under green fish gravy and raw vegetablesNum Plae AiRice-flour balls hiding a lump of palm sugar, boiled and rolled in coconutNutmeg syrupSyrup made from the fleshy nutmeg fruit, poured over ice cream and into drinksNyambeh nyebehBoiled cassava with black-eyed peas, topped with onion and tomato stewNyekoehearty pot of peas or beans cooked with grainbread & pastryObwarzanek krakowskiBraided ring of boiled and baked dough sprinkled with salt or poppy seed.salad & sideOcopaBoiled potatoes under a sauce of huacatay, aji, peanuts and cheeseOdenWinter hotpot of daikon, eggs and fish cakes in light dashiOgiSoured fermented maize starch cooked to a smooth pap, eaten with akara or moin moinsoup & stewOhn No Khao SweCoconut chicken soup with wheat noodles and crisp toppingsmainOkssusu GuksuChewy corn noodles in cold or hot broth, a mountain-province staple-
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…