Aussie Burger with Beetroot
The Aussie burger, sometimes called "the lot", is a milk-bar institution that emerged in Australia in the mid-twentieth…
Australian
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Beef and Broccoli
This is the dish that defines Cantonese-American takeaway: thin slices of beef velveted in cornflour and soy so they…
Chinese
Beef Chili
The American household chili, sitting somewhere between Texas-style "no beans" purism and Cincinnati-style "chili over…
American
Beef Rendang
Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…
Indonesian
Beef Si Byan
A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile
Burmese
Bibimbap
Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy
Korean
Bigos
Pork shoulder, beef, smoked sausage and bacon all brown separately, then meet sauerkraut, fresh cabbage, dried porcini…
Polish
Birria
Birria is a Mexican braise of long, patient ambition
Mexican
Bolognese
Bolognese (ragù alla bolognese) is the Italian meat sauce from Bologna, slow-simmered beef with soffritto, wine and a…
Italian
Bulgogi
Rib-eye or sirloin sliced paper-thin sits in a marinade of soy, brown sugar, sesame oil, garlic, ginger and grated Asian…
Korean
Cazuela de Vacuno
The Chilean Sunday-lunch one-pot, the soup-stew that turns up on every kitchen table from Santiago to Patagonia
Chilean
Chelo Kabab Koobideh
Mince mixes with very finely-grated onion (squeezed dry), salt, pepper, turmeric and a hit of saffron-water
Persian
Chilli con Carne
Chilli con carne is a hearty, flavour-packed stew that celebrates bold Mexican spicing combined with slow-cooked beef, beans, and tomatoes
Mexican
Corn Tortilla Burrito
The corn tortilla burrito is the Atlantic City regional variant of the dish, where local Mexican-American kitchens…
Mexican
Dirty Rice
A staple of the Cajun home kitchen, the rice dish that turns up alongside fried chicken at Sunday lunch or as a…
Cajun
Efo Riro
Beef (or goat, or prawns) parboils briefly
Nigerian