The national dish of Poland, bigos is an amazing melange of meats and sausages slowly braised over a bed of mellow sauerkraut.
Recipe
Bigos
Bienmesabe de Coco
(Venezuelan coconut cream cake)
This recipe is for bienmesabe as it's made in Venezuela. Cake or ladyfingers are layered with coconut cream and topped with meringue for a decadently rich and sweet treat.
Bichak
(Afghan stuffed savory and sweet pastries)
These triangular baked pastries come in both sweet and savory versions and are perfect as appetizers or with a cup of tea. The main recipe here is for meat (gosht) bichak.
Bibingka Especial
(Filipino sweet coconut and rice flour cake)
Bibingka is a lightly sweet, moist cake traditionally cooked over charcoal in a banana-leaf-lined clay pot. This simpler version can be made in a cake pan in the oven.
Bibimbap
(Korean mixed rice bowl with toppings)
Koreans love bibimbap! Steamed rice is placed in serving bowls, topped with a meat and vegetables and seasoned to taste with a spicy, strong fermented soybean paste called gochujang.
Bhindi Bhaji
(Indian okra curry)
Bhaji is the Hindi word for a vegetable side dish that is served fairly dry and without a sauce. If you like okra, this recipe is a great way to try it in a new and delicious way.
Beuseus Namul
(Korean stir-fried mushrooms)
Beuseus namul (버섯 나물) is a typical Korean banchan, or side dish. It is simple but has a bold flavor. Serve as part of a Korean meal with an assortment of other banchan.
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.
Berberé
(Ethiopian red pepper spice paste)
Berberé, along with niter kibbeh, supplies one of the unique flavors of Ethiopian cuisine. There really is no substitute. Use as many of the spices as you can.
Bellini
(Italian peach and sparkling wine cocktail)
This refreshing cocktail was first served in Harry's Bar in Venice sometime in the 1930s or '40s. Named after the Renaissance artist, it is traditionally made with white peaches.