Bibimbap
Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy
Korean
Discover · spicy + meat + gluten-free
233 recipes
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Ingredients
Bifana
Bifanas are Portugal's national lunch sandwich, sold at every counter from Lisbon to Porto
Portuguese
Birria
Birria is a Mexican braise of long, patient ambition
Mexican
Biryani
Biryani represents the height of Indian culinary technique: multiple components prepared separately with precision, then…
Indian
Black-Eyed Peas
Dried black-eyed peas, soaked overnight, simmered low and slow with a smoked ham hock and aromatics
Sides
Blackened Chicken
The Cajun classic invented by Paul Prudhomme in his New Orleans kitchen in the 1980s, the dish that put smoky char on…
Cajun
Brown Stew Chicken
The Sunday-lunch counterpart to goat curry across Jamaica; not curry-driven but built on a deep mahogany gravy that gets…
Jamaican
Brown Stew Shrimp and Sweet Potato Grits
A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…
Jamaican
Buffalo Wings
Chicken wings separate at the joint into drums and flats
Snacks
Buldak
Boneless chicken thighs cube small; marinate for 1 hour in gochujang, gochugaru, soy, garlic, ginger, sugar and sesame oil
Korean
Bunjay-Style Curry Chicken
A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…
Trinidadian
Butter Chicken
A rich, creamy tomato-based curry with mild spice and buttery finish
Indian
Calabrese Pizza
A pizza built on layered heat: nduja, roquito peppers, fresh green chilli, Calabrese sausage and a touch of dried oregano
Pizza
Cantonese BBQ Chicken
This is summer-BBQ adaptation of the lacquered red roast meats that hang in the windows of Cantonese siu mei shops
Chinese
Cari Poulet Et Pomme de Terre
Mauritian cuisine is a layered conversation between Indian, African, Chinese and French traditions, and cari poulet is…
Mauritian
Caribbean Chicken Curry Stew
In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in
Jamaican