Dulce de leche, is a sweet caramel spread popular throughout Latin America and used as a spread for bread, pastries, cakes, crepes and cookies like Argentinian alfajores cookies.
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Dulce de Leche
Dublin Coddle
(Irish potatoes braised with sausages and bacon)
Dublin coddle is a simple and filling mix of potatoes, sausages and bacon that often serves as a hearty Irish dinner.
Dušené Zelí
(Czech braised cabbage)
Braised cabbage is a very popular side vegetable in Central Europe, transformed by a slow simmer to turn meltingly tender and subtly sweet.
Dresdner Stollen
(German Christmas fruitcake)
Dresdner stollen is the famous fruitcake from Dresden that is sold throughout Germany during the Christmas season. Stollen is a rich yeast dough mixed with candied fruit and almonds.
Dong Gu Dofu
(Chinese braised tofu with mushrooms)
This simple vegetarian stir fry is a good wintertime dish. Tofu is paired with meaty shiitake mushrooms in a salty-sweet gravy.
Domatokeftedes
(Greek tomato fritters)
This recipe for simple tomato fritters from Santorini is a great way to use up garden tomatoes in late summer. The herbs add amazing flavor and highlight the fresh, late summer ingredients.
Domates Yemistes
(Greek rice-stuffed tomatoes)
Ripe, red tomatoes make a succulent container for an herb-seasoned rice stuffing in this Greek recipe for domates yemistes (ντομάτες γεμιστές).
Dolmathes
(Greek grape leaves stuffed with rice and meat)
Greek stuffed grape leaves, commonly called dolmas, are a fresh and healthy finger food that is also popular in Turkey, the Middle East and the Balkans.
Dograma
(Turkmen shredded meat and bread stew)
Dograma — the name comes from the Turkmen word meaning "to chop up" — is special occasion food and is sometimes called the national dish of Turkmenistan.
Djej Emshmel
(Moroccan chicken tagine with olives and preserved lemons)
Djej emshmel is a popular Moroccan chicken tagine. The unique flavor of the chicken slow simmered with olives and preserved lemons highlights the best aspects of Moroccan cuisine.