Spanakopita is a Greek-style pie of layers of spinach, feta cheese and wispy leaves of filo dough. It is one of the most famous of Greek dishes.
Recipe
Spanakopita
Irish Coffee
(Irish whiskey, coffee and cream cocktail)
Warm up on a cold, wet winter night with an Irish coffee, invented in the 1940s on a cold night at an Irish airport and perfected by Americans in foggy San Francisco.
Irio
(Kenyan mashed peas, potatoes and corn)
Irio is a hearty and nutritious accompaniment to Kenyan meals. It has many variations, but potatoes and peas are the staple ingredients, with corn the most common addition.
Inlagda Rödbetor
(Swedish pickled beets)
Inlagda rödbetor is a simple yet beautiful side dish popular throughout Scandinavia. In Denmark it is known as syltede rødbeder.
Inkokt Lax
(Swedish cold poached salmon)
Poached salmon, called inkokt lax in Swedish, is an light, refreshing and simple summer dish, perfect for picnics and outdoor dining. Dilled mayonnaise is a classic condiment for Swedish poached salmon, but you could easily serve it with a lemon-yogurt sauce, capered sour cream, tartar sauce or hollandaise.
Imli ki Chatni
(Indian tamarind sauce)
Imli ki chatni is a smooth, sweet-sour chutney with the smoky flavor of tamarind. Serve this sauce as a dip for savory samosas, deep-fried pakora or other snacks.
Imam Bayildi
(Turkish stuffed eggplant braised in olive oil)
Imam bayildi means "the imam fainted." Legends abound as to how it got this name. Some say he fainted at the extravagant use of olive oil. Others say he swooned at its delightful flavor.
Iab
(Ethiopian fresh cheese)
Iab (sometimes spelled aiyb or ayib) is a fresh cheese similar to cottage cheese. It's cooling flavor is the perfect foil for many spicy Ethiopian dishes.
Ful Medames
(Egyptian slow-cooked fava beans)
This simple dish of slow-simmered fava beans seasoned with olive oil, lemon juice, garlic and spices is the daily breakfast meal for millions of Egyptians.
Fufu
(West African mashed yams)
Fufu is a mash of yams or other starches that is served in West Africa as an accompaniment to meat or vegetable stews.