vegetarian
3,767 dishes.
Marraqueta paceñaCrusty twin roll of La Paz, eaten hot with cheese or apibread & pastryMarshallese DoughnutsFried wheat-flour rings sold warm at stores and roadside tables all morningdessertMartín FierroQuince paste with a slice of fresh cheese, simple finishwine & spiritMaruvoPalm sap tapped and left to ferment, sweet in the morning, sour by night
Mary PickfordWhite rum shaken with pineapple juice, grenadine and maraschinofermented & pickledMarynavanyya hrybyForest mushrooms preserved in vinegar brine with peppercorns and bay.street foodMasaslightly sour rice cakes griddled in dimpled pans, with sauce or honey
Masala ChaiMilky black tea boiled with ginger and warming spices
Masala DosaCrisp fermented rice-lentil crepe with spiced potato, chutney and sambardrinkMasatoLightly fermented rice or maize drink sweetened with panela and cinnamon, served coldwine & spiritMasatoAmazonian fermented cassava drink, sour and milky, served in gourdssnackMasauSmall tart wild jujube fruit eaten fresh or dried into cakesfermented & pickledMasauraBlack gram paste mixed with taro, hand-rolled into nuggets and sun-driedwine & spiritMascara winedeep, robust red from the Mascara highlands, Algeria's best-known appellationfermented & pickledMasiBreadfruit fermented in leaf-lined pits; sour dough baked into dense cakes.snackMasi SamoaCrumbly coconut shortbread biscuit, dry and lightly sweet; dunked in koko.breakfastMasoubmashed banana with crumbled bread, cream and honey
MassaSmall spongy pancakes of fermented rice or millet batter, fried in dimpled pansdessertMassiniSponge layered with cream and topped with burnt-sugar custardcheese & dairyMast-e chekideYoghurt drained to a dense curd, salted and sometimes rolled into oil-packed balls.
Mast-e MusirThick yoghurt mixed with soaked wild shallot, eaten as dip with crisps or rice.
Mast-o khiaryoghurt with cucumber, mint, walnuts and dried rose petalssnackMasukuWild loquat-like fruit sucked from the skin, sweet and stickysalad & sideMatabalaBoiled tannia cocoyam tubers accompanying fishsoup & stewMatapacassava leaves ground with peanuts, garlic and coconut milk
Matbuchacooked Moroccan tomato-pepper relish opening every mezze spread
MatchaWhisked powdered green tea, heart of the tea ceremony
MateBitter yerba infusion sipped through a bombilla, endlessly shareddrinkMate cocidoToasted yerba mate brewed hot with sugar, drunk with milk at breakfast
Mate de cocaInfusion of whole coca leaves drunk hot against altitude sickness
Mate geladoIced roasted yerba mate tea, sold on beaches from metal canisters
MatembeleSweet potato leaves stewed with onion and palm oilsalad & sideMatevžmashed beans and potatoes topped with fried onion
MatnakashSoft oval loaf marked with deep finger-drawn ridges across the top.cheese & dairyMatófresh unsalted curd cheese eaten with honeymainMatookegreen bananas steamed in leaves and mashed, served with groundnut sauce-
Cassava sticks
Dense fermented cassava sticks steamed in leaves. Ready in 1 hour prep and 1 hour cooking. About 12 sticks. A…
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Cendol
Pandan jelly noodles in iced coconut milk and gula melaka. Ready in 30 min prep and 20 min cooking. 6…
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Central Otago Pinot Noir
Perfumed cherry-scented red from the world’s southernmost commercial vineyards. A wine & spirit recipe from New Zealand.
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Caxiri
Fermented cassava beer of Amazonian villages, drunk at festivals. A wine & spirit recipe from Brazil.
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Ceylon Tea
World-famous highland black tea, drunk plain or milky. Ready in 2 min prep and 5 min cooking. 1 pot. A…
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Ceylon Arrack
Golden spirit distilled from coconut palm toddy and aged in halmilla barrels. A wine & spirit recipe from Sri Lanka.
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Cerasee tea
Very bitter tea brewed from the dried bitter melon vine. Ready in 5 minutes prep and 10 minutes cooking. Serves…