Bruschetta, at its most basic, is bread that is grilled and then rubbed with garlic and drizzled with olive oil. Topping these tasty toasts with fresh tomatoes makes a popular Roman antipasto.
Recipe
Bruschetta alla Romana
Broa de Milho
(Portuguese yeast-leavened cornbread)
Broa de milho is a dense, rustic, whole-grain cornbread from Portugal, greaty for sopping up sauces and broth.
Bredie
(South African lamb stew)
Bredies are simple, satisfying South African mutton stews in the Cape Malay tradition. The most popular are green bean bredie, tomato bredie and cabbage bredie.
Brasato al Chianti
(Italian beef braised in red wine)
Brasato al chianti is great Tuscan cold-weather food. This tender braised beef roast goes well with polenta or potato gnocchi.
Braised Short Ribs
(Jewish beef ribs simmered in red wine)
Try these meltingly tender and deeply flavorful braised short ribs. A quick roasting before braising gives them a nice, caramelized crust while cutting down on excess fat.
Braciole alla Pizzaiola
(Italian beef cutlets simmered in tomato sauce)
Pizzaiola is an Italian word that means "pizza style." And it perfectly describes this dish of thinly pounded beef cutlets simmered briefly in a simple tomato sauce.
Boxty
(Irish potato pancakes)
Boxty, a simple potato pancake, comes from the northern regions of Ireland. It goes well with a breakfast of sausages, bacon and eggs or as a side dish to Irish stew.
Boulettes de Poisson
(Senegalese fried fish balls in tomato sauce)
The Senegalese love eating these tasty little fried fish balls with a spicy tomato sauce or served over their famous rice and vegetable dish, ceebu jen.
Bouillabaisse
(French Provençal seafood stew)
Bouillabaisse is one of the great dishes of French Provençal cuisine, and making it is actually fairly simple.
Boston Brown Bread
(American steamed whole-grain molasses bread)
Lightly sweet, with a deep, rich color, brown bread is a scrumptious, whole-grain treat made from a batter that is steamed, sliced and spread with butter or cream cheese.