Amok Trey
Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country
Cambodian
Discover · complex + eggs + onion
118 recipes
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In season
May produce
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Course & method
Ingredients
Arancini
Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…
Snacks
Aroog
Fine bulgur (#1 grade) soaks in hot water until soft and fluffy
Snacks
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
b'Stilla
Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)
Moroccan
Bagels
A stiff bread dough - much firmer than sandwich bread - kneaded long, given a first rise, divided and shaped into rings…
Sides
Baked Börek with Khandrajo Filling
Börek are Turkish pastry packages filled with various ingredients: meat, cheese, or vegetables
Snacks
Beef Meat Pie
Australia's hand-held lunch and the unofficial national snack: hot beef gravy in a shortcrust base under a flaky puff…
Australian
Beef Sukiyaki
A wide shallow pot is brushed with beef fat, the warishita sauce (soy-mirin-sake-sugar) is poured in, then thinly sliced…
Japanese
Beef Wellington
The defining British dinner-party showpiece, somewhere between French haute cuisine and English roast tradition, made…
British
Beef Wellington en Brioche
A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a…
British
Blanquette de Veau
Veal shoulder or breast simmers in white stock with onion, carrot and bouquet garni until tender
French
Bobotie
Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom
South African
Bolinhos de Bacalhau
Salt cod soaks for 24 hours with several water changes to draw out the salt
Sides
Boudin Balls
Boudin filling combines pork shoulder, pork liver (optional, traditional), cooked rice, onion, celery, garlic, parsley…
Snacks
Bouillabaisse
A fish stock built from heads and bones is enriched with tomato, fennel, leek, saffron and orange peel
French