Berberé, along with niter kibbeh, supplies one of the unique flavors of Ethiopian cuisine. There really is no substitute. Use as many of the spices as you can.
Recipe
Berberé
Bellini
(Italian peach and sparkling wine cocktail)
This refreshing cocktail was first served in Harry's Bar in Venice sometime in the 1930s or '40s. Named after the Renaissance artist, it is traditionally made with white peaches.
Beignets
(American Southern powdered sugar fritters)
Pillowy puffs of fried dough dusted with snowy powdered sugar, beignets (bane-YAY) are most famously served at the Café du Monde in the French Quarter of New Orleans.
Beid Hamine
(Egyptian slow-cooked eggs)
Beid hamine is an Egyptian egg dish with origins in Egypt's ancient Jewish community.
Beef and Okra
(Jamaican beef and okra stew)
This recipe makes a simple meat and vegetable stew with tons of flavor. It's a typically Caribbean concoction using that favorite vegetable import from Africa — okra.
Bauernbrot
(German farmer-style rye bread)
Authentic-tasting German bread is easier to make than you'd think. Bauernbrot, or farmer's bread, is a hearty rye bread that is the standard loaf in many German homes.
Batidos
(Cuban fruit and milk smoothies)
Enjoy refreshing batidos, tasty tropical fruit smoothies from Cuba. Mix and match ingredients to suit your own personal taste.
Basboosa
(Egyptian semolina cake)
A favorite Egyptian sweet, basboosa is a semolina cake that is baked and soaked with a floral-scented syrup.
Barmbrack
(Irish fruit bread)
Barmbrack is a tea bread popular in Ireland, especially around Halloween. This lightly sweet bread, studded with dried fruit, is best served toasted with a good smear of butter and a hot cup of Irish tea.
Bao
(Chinese steamed, filled buns)
Bao, also known as baozi, are soft, pillowy buns that are either steamed or baked. They come with a variety of fillings and are a common item in dim sum shops.