garlic
1,814 dishes.
Danzai NoodlesTainan shrimp-broth noodles topped with minced pork and a single shrimp
Daqquscooked tomato and garlic sauce, hot with chilli, spooned over rice
Darabaokra, greens, tomato and peanut butter stew
DemokTaro leaves stewed to a thick green mash with coconut milk and crab meat
Dersapounded garlic, cumin, paprika and oil, the base of countless Algerian sauces
Devilled ChickenChicken stir-fried with onion, capsicum and chilli in a sticky dark sauce
Dhal puriSplit-pea-stuffed flatbread wrapped around curries
DhalpuriSoft flatbread filled with seasoned ground split peas, used to wrap curry
Dholl purisoft split-pea flatbreads with curry, rougaille and pickles; island icon
Dibiseasoned mutton grilled over coals with onions and mustard, wrapped in paper
Digaag qumbeChicken braised in coconut milk with xawaash spice, eaten with rice
Dim SimOversized pork-and-cabbage dumpling, steamed or deep-fried at fish-and-chip shops
Dimlamameat and vegetables steamed under a sealed lid
DinuguanPork offal simmered in pig's blood with vinegar and chilli, served with rice cakes
Diri ak djon djonRice blackened with native djon djon mushrooms
Diri kole ak pwaRice cooked together with red kidney beans, thyme and cloves
DjenkouméTomato-red cornmeal dough classically served with grilled chicken
DobladasFolded tortillas stuffed with meat or potato, fried and topped with salsa and cabbage
Doenjang JjigaeFermented soybean-paste stew with tofu, courgette and clams
Domodatangy peanut stew of meat or fish with tomato over rice; national dish
DonairHalifax spiced beef in pita with sweet condensed-milk sauce
Döner kebabSpit-roasted meat in flatbread with salad; Berlin's Turkish-German staple.
Dongo-dongoSilky okra sauce with fish
Doro watchicken slow-stewed in berbere and spiced butter with hard-boiled eggs
DouaraTripe and offal stewed with chickpeas, mint and dried herbs
DoublesTwo barra flatbreads with curried chickpeas and chutneys
Dovipeanut butter stew with chicken or vegetables
Dubu-bapFried tofu pockets stuffed with rice and spicy sauce, market snack of the 1990s
Duck confitDuck legs preserved and crisped in their own fat.
DuletMinced tripe, liver and beef fried with butter, chili and cardamom
Durban curryBlazing red mutton or bean curry, oil-slicked and served with rice or bread
DurukaUnopened flower shoots of wild cane, steamed in coconut cream like asparagus
Dushbarabroth crowded with tiny lamb dumplings, dried mint and garlic vinegar
Ebbehspicy tangy bowl of boiled cassava, smoked fish, lime and chili broth
Egg ballBoiled egg wrapped in seasoned cassava, fried; eaten with sour
Egusi puddingGround melon seeds steamed in banana leaves into a firm savoury cake-
Bai Sach Chrouk
Charcoal-grilled pork over broken rice with pickles. Ready in 25 min prep and 30 min cooking. 4 servings. A breakfast…
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Baião de dois
Northeastern rice-and-beans with cured beef and queijo coalho. Ready in 30 min prep and 1 hr 30 min cooking. 6…
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Bagoong
Fermented fish or shrimp paste, salty and sharp, eaten with mango and pinakbet. 20 min to prepare. About 1 litre.…
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Badrijani nigvzit
Fried aubergine rolls stuffed with walnut paste. Ready in 30 minutes prep and 25 minutes cooking. About 16 rolls. A…
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Bafas
Small plates of fried fish, sausage or offal set out to drink grogue with. Ready in 20 minutes prep and…
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Badjias
Fried bean fritters often tucked into bread rolls. Ready in 20 minutes prep and 25 minutes cooking. About 30 fritters.…
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Bakes and saltfish
Fried bakes with salt-cod sauté. Ready in 20 minutes prep and 30 minutes cooking. Serves 4. A breakfast recipe from…
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Bake and saltfish
Fried dough rounds with sautéed salted cod. Ready in 20 minutes prep and 30 minutes cooking. Serves 4. A breakfast…
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Bak Kut Teh
Pork ribs simmered in dark herbal broth, Klang specialty. Ready in 20 min prep and 2 hr cooking. 4 servings.…
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Bakabana
Battered fried plantain dipped in spicy peanut sauce. Ready in 20 minutes prep and 20 minutes cooking. Serves 4. A…