buckwheat
117 dishes.
PumpernickelDense black Westphalian rye bread, steam-baked for hours.
PutaBumthang buckwheat noodles tossed in mustard oil
Pyachystafestive whole-roasted pork or fowl
Pyongyang NaengmyeonChewy buckwheat noodles in icy beef-radish broth, the capital's signature dish
Raki maniclear brandy distilled from white mulberries, strong and fragrant
RasolsFestive potato salad with herring or sausage, sour cream.soup & stewRassolnikpickle and barley soup, tangy and warmingsoup & stewRed borschtClear beet broth with tiny uszka dumplings, Christmas Eve.
RoquefortSharp blue ewe's milk cheese ripened in limestone caves, eaten with walnuts.
RúgbrauðSweet dark rye bread traditionally baked in geothermal ground.
RugbrødDense seeded sourdough rye, the base of smørrebrød.
Rupjmaizes kārtojumsLayers of toasted rye crumbs, cranberry jam and whipped cream in a glass.
Rye breadDark sour rye loaf, the revered daily staple.
Salosalted pork fatback with garlic, sliced onto rye breadwine & spiritSamahonhome-distilled grain or beet spirit shared at village feasts
San Francisco sourdoughTangy, blistered white loaf leavened only with a wild starter
Sauerkraut soupSour cabbage soup with pork and pearl barley.cocktailSazeracRye stirred with sugar and Peychaud's bitters in an absinthe-rinsed glassbreakfastScrappleLoaf of pork scraps and cornmeal, sliced and fried crisp for breakfastsoup & stewShchicabbage or sauerkraut soup, ancient everyday staple
SilakkaSmall Baltic herring floured, fried and eaten whole with mashed potato.
SkābputraSoured barley porridge thinned with milk, eaten cold in summer.
SklandrausisSweet rye tartlet of carrot and potato, Courland heritage.sauce & condimentSmalecSeasoned lard with crackling spread on bread, with pickle.
SmørrebrødOpen rye sandwiches topped with herring, egg-shrimp, or roast pork.
SobaNutty buckwheat noodles served chilled with tsuyu or in hot brothsoup & stewSolyankasour-salty soup of meats, pickles, olives, lemon
Sprat sandwichSpiced Baltic sprat fillets on dark rye with egg.
SviðSinged boiled sheep's head, þorrablót midwinter specialty.cheese & dairyTiroler GraukäseGrey sour-milk cheese, almost fat-free and sharply pungent.charcuterie & curedTiroler SpeckCold-smoked cured pork, sliced thin with bread and mountain cheese.soup & stewUkhaclear fish soup with potato and dillcharcuterie & curedVantrabiankaLiver and buckwheat sausage, boiled then fried in slices.
Vereshchakapork ribs stewed in dark rye-kvass gravycharcuterie & curedVerhackertFinely chopped cured bacon and fat spread thickly on bread
VerikäkkBlood and barley dumpling boiled then fried in fat-
Hoentay
Haa Valley buckwheat dumplings stuffed with turnip greens and cheese. Ready in 1 hour prep and 25 min cooking. 20…
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Holubtsi
Cabbage rolls of rice and meat in tomato sauce. Ready in 1 hr prep and 2 hr cooking. About 14…
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Humarsúpa
Creamy langoustine bisque, Reykjavik harbour favourite. Ready in 30 minutes prep and 1 hour cooking. Serves 6. A soup &…
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Kali
Estonian kvass, a fermented dark bread soft drink. Ready in 20 min prep and 30 min cooking. About 4 litres.…
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Kalakukko
Loaf of rye bread baked around fish and pork. Ready in 45 min prep and 5 hr cooking. 1 large…
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Karjalanpaisti
Pork, beef and lamb slow-baked with allspice and root vegetables. Ready in 20 min prep and 3 hr 30 min…
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Kapusnyak
Sauerkraut soup with pork and millet. Ready in 25 minutes prep and 2 hours cooking. Serves 6. A soup &…
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Khur-le
Buckwheat or wheat pancake from Bumthang, eaten with cheese and chilli. Ready in 15 minutes prep and 25 minutes cooking.…
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Kholodets
Jellied pork aspic with mustard or horseradish. Ready in 30 min prep and 6 hours cooking. 8 servings. A snack…