
Arancini
Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…
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Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…

A generous and warming autumnal crumble featuring tart cranberry, fragrant quince, and sweet apples, crowned with a…

The toffee layer is the only stage that takes time: an unopened tin of sweetened condensed milk simmered in water for 3…

Beef and Guinness stew is the pub-kitchen classic of every Dublin and Cork bistro, slow-braised chuck steak in a dark…

Beef bourguignon is the quintessential French braise from Burgundy, beef cubes that go in tough on Friday afternoon and…

Australia's hand-held lunch and the unofficial national snack: hot beef gravy in a shortcrust base under a flaky puff…

The defining British dinner-party showpiece, somewhere between French haute cuisine and English roast tradition, made…

A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a…

Beignets are the New Orleans French Quarter pastry sold three to an order at Café du Monde, square pillows of fried…

Bibingka is the Filipino Christmas-season rice cake sold from baskets outside churches across the country during the…

Bienenstich (bee sting cake) is the German bakery classic with the brilliantly-named legend, supposedly invented by…

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

Bolinhas de coco are the Goan coconut cookies the Portuguese brought along the spice route and Goan kitchens turned into…

Bolo do caco is the Madeiran flatbread you'll get at every restaurant on the island, traditionally cooked on a hot…

New Orleans bread pudding is the dessert built for a city that refuses to throw out yesterday's baguette, a…

Sweetened condensed milk, cocoa powder and butter cook together in a heavy pan over medium-low heat, stirring constantly