Borshch (борщ) is a beautifully hued soup with origins in Ukrainian cuisine. While there are are countless regional variations, most borshch has a base of beets in a subtly sour broth.
Recipe
Borshch
Boiled Green Bananas
(Jamaican starchy side dish)
Boiled green bananas are a popular side dish in Jamaica and many other Caribbean islands where they are used much like potatoes or other root vegetables.
Bográcsgulyás
(Hungarian beef and pepper stew)
Bográcsgulyás, or goulash, is one of the classics of Hungarian cuisine. Variations of this basic dish are popular throughout Central Europe.
Boeuf à l’Haïtienne
(Haitian beef with tomatoes and peppers)
This simple, flavorful dish is characteristic of the Haitian love of tasty meat and vegetable dishes. Boeuf à l'haïtienne tastes even better if served the next day.
Boerewors
(South African homemade farmer's sausage)
This spiral-shaped sausage is a popular braai (barbecue) meat in South Africa. Made with beef and pork and flavored with coriander and vinegar, boerewors has its roots in the Netherlands.
Bobotie
(South African curried meat casserole)
Bobotie is a very old South African dish. The name derives from the Indonesian "bobotok," and the dish was likely adapted by Dutch traders and brought back to the region around Cape Town.
Blueberry Pie
(American blueberry-filled double-crust tart)
True blue American blueberry pie. Simple, sweet, rich, delicious and chock full of antioxidants. Blueberry pie is the perfect finish to a meal during the summer blueberry season.
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.
Blaff
(Caribbean lime-poached fish)
Blaff is a way a preparing fish that is popular in the Caribbean, especially on the island of Martinique. Fish is marinated in lime juice, garlic and hot peppers and is then poached in the marinade.