Bográcsgulyás, or goulash, is one of the classics of Hungarian cuisine. Variations of this basic dish are popular throughout Central Europe.
Tag: Fall
Bográcsgulyás
Blitzkuchen mit Obst
(German quick and easy coffeecake with fruit)
German for "lightening cake," this sweet streusel confection comes together in a flash and is the perfect way to use up all kinds of seasonal fruit.
Blaukraut
(German braised red cabbage)
Blaukraut, also known as rotkraut or rotkohl, is a popular German side dish. It is most often served with pork, sausages, goose, duck or game.
Bigos
(Polish hunter's stew of meat, cabbage and sauerkraut)
The national dish of Poland, bigos is an amazing melange of meats and sausages slowly braised over a bed of mellow sauerkraut.
Besan Laddu
(Indian sweet chickpea flour balls)
Besan laddu or ladoo is a very easy sweet to make and is popular throughout India, especially at festivals and celebrations. It is said to be the favorite sweet of the elephant-headed Lord Ganesh.
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.
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.
New England Clam Chowder
(American clam and potato stew)
Dating from the 18th century, New England clam chowder is a thick milk or cream-based stew originally made with fresh clams dug out of the sand on the shore.
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.
Fesenjan
(Persian chicken in pomegranate-walnut sauce)
Fesenjan is special occasion food in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea.