Lunch is the biggest meal of the day for most Dominicans, and the meal they have most often is la bandera, a nourishing plate of rice, beans and a full-flavored stew.
Recipe
La Bandera Dominicana
Kvashenaya Kapusta Provansal
(Russian sauerkraut salad)
Kvashenaya kapusta provansal is a delicious salad to serve alongside a roast or with sausages.
Kvas
(Russian fermented rye beverage)
Kvas (квас) is an ancient and beloved beverage from Slavic Eastern Europe. While it is basically a low-alcohol beer, it is enjoyed as a soft drink, even by small children.
Kushari
(Egyptian pasta, rice and lentils with tomato sauce)
Kushari is a simple yet healthful dish of pasta, rice and lentils widely sold in small Egyptian restaurants and roadside stands. It is often considered the Egyptian national dish.
Kunde
(Kenyan black-eyed peas and tomatoes in peanut sauce)
In Kenya this nourishing stew is a popular way to cook kunde, the Swahili word for black-eyed peas, or cowpeas. Served over rice, it makes makes a full meal.
Kulich
(Eastern Orthodox sweet Easter bread)
Kulich (кулич) is a tall, cylindrical sweet bread that is served for Easter in Russia, Ukraine and Belarus. It is traditionally paired with paskha, a sort of cheesecake.
Kuku Paka
(Kenyan chicken in coconut curry sauce)
This simple dish, sometimes called kuku na nazi, is a fabulous chicken coconut curry from the East African coast.
Kugelis
(Lithuanian savory potato pudding)
A national dish of Lithuania, kugelis is a rich potato pudding that can be served on its own as a filling meal or as a side dish.
Koulourakia
(Greek Easter butter cookies)
Sweet koulourakia twists and braids are a traditional cookie accompaniment to any Greek Orthodox Easter celebration.
Kotopita
(Greek chicken filo pie)
Kotopita is one of many types of pita, or Greek savory pies. Some contain feta, others minced meat, wild greens, zucchini or spinach.