Adana Kebab
Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…
Turkish
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Course & method
Ingredients
Agra Ginger Chicken
A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes
Indian
Andhra Chicken Curry
Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli
Indian
Arroz Refogado
Arroz refogado is the Goan-Portuguese rice dish that lands somewhere between Iberian and Indian, short-grain rice…
Rice
Authentic Chicken Handi
BIR chicken handi is the rich ghee-laden curry named for the clay handi pot it traditionally cooks in, the dish that…
Indian
Bamia Iraqi
Bamia is the Iraqi okra-and-lamb stew, slow-braised lamb shoulder with tamarind, dried lime and whole baby okra, the…
Iraq
Beef Chili
The American household chili, sitting somewhere between Texas-style "no beans" purism and Cincinnati-style "chili over…
American
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
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
Borscht
Beef shin or short rib simmers slow with aromatics to build a rich broth
Russian
Bouillabaisse
Bouillabaisse is the Marseille fishermen's stew that began as a way to use the cuts of fish nobody wanted to buy at…
French
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
The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a…
Indian
Cari Poulet Et Pomme de Terre
Mauritian cuisine is a layered conversation between Indian, African, Chinese and French traditions, and cari poulet is…
Mauritian
Cataplana de Marisco
A cataplana is a hinged copper clamshell pan, and the seafood stew named after it is one of those dishes where the cookware does the work
Portuguese