boiled
882 dishes.
Spaswarm yogurt soup with wheat and mint
SpätzleSoft egg noodles; with melted cheese as Käsespätzle.charcuterie & curedSpiced beefBeef cured with saltpetre, cloves and allspice, simmered and sliced thin.charcuterie & curedSpišské párkySlim smoked pork sausages boiled and eaten with mustard and bread.mainStamppotPotatoes mashed with kale or sauerkraut, smoked sausage on top.
StoempRustic mash of potatoes and vegetables, with sausage.mainStrozzapretihand-rolled twisted pasta of Romagna, served with ragù or vegetablesmainŠtrukljirolled dough dumplings with cottage cheese, walnut or tarragon
Su boregBoiled pasta sheets layered with cheese and parsley, baked into a soft square.breakfastSuafa’iRipe banana porridge thickened with tapioca and coconut cream
SubmarinoBar of chocolate dropped into a glass of hot milk and stirred in
Sudlu siyiqLoose rice pudding cooked in milk, served warm with butter and sugar.
Sugar cakeGrated coconut boiled in sugar, set into moundscharcuterie & curedSültCold jellied pork eaten with mustard or vinegar.dessertSumalakwheat-sprout paste stirred overnight for Navruz, communal ritualdessertSumanakdark sweet paste of sprouted wheat, cooked all night for Navruzsoup & stewSungeo-gukPeppery soup of Taedong River grey mullet, a Pyongyang specialtysoup & stewSupu ya makongoroGelatinous cow trotter broth with chili and lime, eaten at breakfastdessertSuspiro a la limeñaManjar blanco custard under port-scented meringuedessertSutlijašrice pudding scented with cinnamon, served cold in bowlsbreakfastSuutei BudaaRice simmered in salted milk with butter; soft, mild morning porridge.
SvařákMulled red wine with cloves, cinnamon and lemon at market stands
SviðSinged boiled sheep's head, þorrablót midwinter specialty.charcuterie & curedSviðasultaSheep head meat pressed into a terrine, often soured in whey
Tablèt pistachBrittle slab of peanuts set in caramelised cane sugar
TabletaHard slab of grated coconut boiled with sugar or cane syrup
TacacáAmazonian tucupi broth with jambu leaves and dried shrimp; tongue-tingling
TafelspitzBoiled beef with broth, apple-horseradish, and chive sauce.street foodTahoWarm silken tofu with arnibal syrup and sago, hawked morningsbreakfastTalbinaSoothing barley flour porridge cooked in milk, sweetened with honey or dates.
TangyuanGlutinous rice balls with sesame or peanut filling in sweet soup.dessertTaro BallsChewy taro and sweet-potato dumplings in iced syrup with beans and jelly
TéliboNear-black swallow of dried yam flour eaten with okra or peanut sauce
TermesSalted lupin beans soaked and brined, popped from their skins by hand
TermosSalt-brined lupin beans popped from their skins, eaten cold on the corniche.
TesmiClarified butter steeped with garlic, ginger, korarima and fenugreek, stirred into stews-
Doktorskaya kolbasa
Pale, finely ground boiled sausage sliced for sandwiches. A charcuterie & cured recipe from Russia.
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Doce de coco
Grated coconut candy cooked with sugar. Ready in 20 minutes prep and 40 minutes cooking. Makes about 30 pieces. A…
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Doce de papaia
Green papaya cooked slowly in sugar syrup until translucent and chewy. Ready in 30 minutes prep and 2 hours cooking.…
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Doshab
Dark syrup boiled down from mulberries or grapes, spooned over pastries. Ready in 45 min prep and 4 hr cooking.…
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Droo
Warm sorghum porridge with milk, sugar and chopped nuts. Ready in 10 minutes prep and 40 minutes cooking. Serves 6.…
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Dovga
Hot yogurt-herb soup with rice and chickpeas, stirred constantly. Ready in 20 min prep and 40 min cooking. 6 servings.…
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Drisheen
Soft blood pudding made with sheep’s blood, sliced and fried or served with tripe. A charcuterie & cured recipe from…
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Eba
Garri swallow stirred from toasted cassava with hot water. Ready in 2 min prep and 8 min cooking. 4 servings.…
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Douce macoss
Firm milk fudge scented with cinnamon and lime zest, cut in bars. Ready in 20 minutes prep and 1 hour…
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Dushbara
Broth crowded with tiny lamb dumplings, dried mint and garlic vinegar. Ready in 1 hr 30 min prep and 30…