
Bean Akyaw
The Burmese yellow split-pea fritter, sold by street vendors in hot oil-spattered cones of newspaper across Yangon's evening markets
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The Burmese yellow split-pea fritter, sold by street vendors in hot oil-spattered cones of newspaper across Yangon's evening markets

The American household chili, sitting somewhere between Texas-style "no beans" purism and Cincinnati-style "chili over…

Beef shank with bones browns in ghee; onions cook to deep golden; whole spices bloom

This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth

Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces

Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy

Bifanas are Portugal's national lunch sandwich, sold at every counter from Lisbon to Porto

A dish that wears its multi-culture origin on its sleeve: chicken, potato and green pepper in a sweet-savoury soy-based…

Birria is a Mexican braise of long, patient ambition

Biryani represents the height of Indian culinary technique: multiple components prepared separately with precision, then…

Dried black-eyed peas, soaked overnight, simmered low and slow with a smoked ham hock and aromatics

Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom

Bolani are the stuffed Afghan flatbreads sold at every roadside stall and bus station, fried golden in a thin film of…

Boudin balls are the Cajun snack that turns the porky-rice filling of a boudin sausage into a deep-fried bar-snack…