vegetarian
3,767 dishes.
Swedish punschSweet arrack liqueur drunk warm with pea soup or cold after dinner.
Sweet Potato BallsHollow fried sweet-potato dough spheres, crisp outside and chewy within.
Sweet potato poneBaked pudding of grated sweet potato, coconut and spice, chewy at the edges
Sweet potato puddingDense baked pudding of sweet potato, coconut, spice
Sweet teaHeavily sugared iced black tea, the Southern table staple
Swiss chocolateSilky milk chocolate pioneered here; bars, pralines, national pride.
SwitchaBahamian limeade of fresh key limes, sugar and water over ice
Syltede rødbederBeetroot slices pickled in sweetened vinegar, bright on smørrebrød
Syrnikicurd-cheese pancakes with jam or condensed milk
Syrnykyfried curd-cheese pancakes with jam, smetana
Ta’ameyaherb-green fava-bean falafel crusted with sesame, stuffed into baladi bread
Tabboulehparsley-dominant salad with bulgur, mint, tomato and lemon
Tabilground coriander, caraway, garlic and chili, the base Tunisian seasoning
Tablèt pistachBrittle slab of peanuts set in caramelised cane sugar
TabletaHard slab of grated coconut boiled with sugar or cane syrup
Taboon breaddimpled flatbread baked on hot stones in clay taboon
Tabounachewy flatbread slapped onto the walls of a terracotta oven
Taedonggang BeerPyongyang's state-brewed lager, a national point of pride
Tafel LagerLight pale lager brewed to the German purity law, drunk very cold
TaftanLeavened saffron-and-milk flatbread baked in a tandoor, dotted with nigella seeds
Taftoonthin round bread with a dimpled crust, baked against a hot oven wall
TaguellaTuareg flatbread baked under hot sand and embers, broken into sauce
Tahdigcoveted golden crust from the rice pot, sometimes potato or lavash
TahinopitaCoiled bread rolled with sesame paste, sugar and cinnamon.
TahoWarm silken tofu with arnibal syrup and sago, hawked mornings
Taiwan BeerLight lager brewed with Penglai rice, drunk ice-cold with night-market food
TaiyakiSea-bream-shaped waffle filled with red bean paste or custard
TajadasCrisp fried plantain strips alongside grilled meats
Takamaka rumMolasses rum aged in oak, drunk neat or with coconut water
Taktoukacooked salad of roasted green peppers and tomatoes, scooped with bread
TakuanWhole daikon dried then cured in rice bran and salt; bright yellow.
TalbinaSoothing barley flour porridge cooked in milk, sweetened with honey or dates.
Talé-taléSmall fried pancakes of mashed overripe plantain and flour
Talkanroasted ground barley or wheat, eaten with butter, sugar or milk
Tallinn marzipanHand-painted almond marzipan figures made in Old Town workshops
Tamal asadoBaked sweet corn cake with cheese and cream, cut in squares-
Emahewu
Lightly tangy fermented thin maize drink. Ready in 20 minutes prep and 30 minutes cooking. About 3 litres. A drink…
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Emasi
Soured milk, everyday accompaniment to porridge. 10 min to prepare. Makes about 1.5 litres. A cheese & dairy recipe from…
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Emabhontjisi
Sugar beans stewed soft with onion, served beside sishwala. Ready in 15 minutes prep and 1 hour 30 minutes cooking.…
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Emaganu
Marula fruit sucked from the skin, sharp and resinous. Ready in 5 minutes prep and none cooking. Varies. A snack…
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Emagwinya
Fried dough balls sold hot from buckets at bus ranks and roadsides. Ready in 20 minutes prep and 25 minutes…
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Elies tsakistes
Cracked green olives cured in brine with coriander, lemon and garlic. 40 min to prepare. Fills a 2-litre jar. A…
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Eliopita
Savoury bread studded with chopped olives, onion and mint. Ready in 25 minutes prep and 45 minutes cooking. One loaf,…
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Elote
Grilled corn slathered with mayo, cotija, chile, lime. Ready in 25 min prep and 25 min cooking. 6 ears. A…
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Elotes locos
Boiled corn on a stick smeared with mayonnaise, mustard, ketchup and cheese. Ready in 10 minutes prep and 20 minutes…
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El Presidente
Stirred rum, vermouth and curacao cocktail, amber and dry. Ready in 3 min prep and none cooking. 1 drink. A…