Baharat is a flavorful spice blend used to season dishes throughout a crescent-shaped region of the Middle East stretching from Lebanon through Iraq and on to the Yemeni coast.
Recipe
Baharat
Baechu Kimchi
(Korean spicy fermented cabbage pickle)
Kimchi, a strongly flavored, odoriferous cabbage pickle, is served as a side dish for almost every Korean meal and is also used in stir-fries, soups and stews.
Bacalhau com Natas
(Portuguese salt cod with potatoes and cream)
Called bacalhau (bak-ahl-YOW) in Portugal, salt cod is a star ingredient in many Portuguese dishes. Bacalhau com natas (cod with cream) is one of the more popular.
Baba Ghanoush
(Middle Eastern roasted eggplant dip)
Roasted eggplant dip is a very popular appetizer, or mezze, in the Middle East. The smoky, rich flavor of the eggplant goes well with wedges of pita bread or with raw vegetables.
Bärkräm
(Swedish berry cream dessert)
Bärkräm is a creamy berry pudding from Sweden that can be made with blackberries, strawberries, gooseberries, or any berries in season.
Bánh Mì
(Vietnamese baguette sandwich)
The foundation of this versatile sandwich is French: baguette, mayonnaise and sometimes paté. But everything else in the Saigon sub is pure Vietnamese.
Nyama Choma
(Kenyan grilled meat)
In Kenya, any gathering is an excuse for eating nyama choma, Swahili for "roast meat." From the finest restaurants to roadside shacks, roast goat meat is served up as a kind of social lubricant.
Nuoc Mau
(Vietnamese caramel sauce)
Nuoc mau may be a caramel sauce, but it’s not the kind you pour over ice cream. This rich and slightly bitter concoction gives a complex dimension of flavor to many Vietnamese dishes.
Nuoc Cham
(Vietnamese salty-sour dipping sauce)
Nuoc cham is the all-purpose Vietnamese condiment served with and poured over many dishes. Its salty-sour flavor is wonderfully bright and fresh.
Nua Pad Prik
(Thai chile beef)
Nua pad prik, or chile beef, is a delightfully easy Thai beef dish with a bracing yet refreshing heat from the fresh chiles.