This tasty vegetarian curry uses tempeh, a fermented soybean cake popular in Indonesian cuisine. The lemongrass, lime leaves and galangal are for seasoning and are not meant to be eaten.
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Tahu dan Tempe Bumbu Rujak
Tah Chin
(Persian layered rice and chicken dish)
Tah chin is a dramatic Persian rice dish. Partly cooked rice is flavored with saffron, yogurt and egg yolks and then layered in a dish with chicken or lamb.
Tagine de Poulet aux Fruits Secs
(Moroccan braised chicken with dried fruit and almonds)
This is a wonderful Moroccan tagine, succulent chicken redolent with the sweet flavors of dried fruit and the pleasant crunch of almonds.
Tabouli
(Middle Eastern bulgur and parsley salad)
An easy and refreshing Middle Eastern salad, tabouli is bulgur wheat, finely chopped parsley and scallions dressed simply with lemon juice and olive oil.
Tabaka
(Georgian chicken under a brick)
In a skillet or on the grill, chicken tabaka (Georgian: ტაბაკა) is an excellent way to cook a whole chicken quickly.The meat turns out juicy and the skin shatteringly crisp.
Töltött Paprika
(Hungarian stuffed peppers)
The practice of stuffing vegetables actually originated with the Turks. But after years of domination by the Ottomans, Hungarians adopted töltött paprika as their own.
Töltött Káposzta
(Hungarian stuffed cabbage rolls over sauerkraut)
Cabbage leaves wrapped around a meaty filling and baked in a tomatoey sauce are a common dish on tables throughout Eastern Europe.
Sweet Tea
(American Southern summer tea drink)
Sweet tea is basically your regular iced tea, but brewed with a whole lot of sugar and often a squeeze of lemon. This easy, cheap beverage is very popular in the Southern United States.
Sweet Potato Pie
(American, Southern-Soul sweet potato open-faced tart)
Sweet potato pies are an old Southern American favorite. Compared to that Thanksgiving standby, the pumpkin pie, sweet potato pies are a little bit denser and richer.
Sweet Coleslaw
((American cabbage salad)
This summer side dish is popular in the Midwestern United States and down into Central Texas, where it is called vinegar slaw and is served alongside Texas “low and slow” barbecue.