Fritters of all kinds are enjoyed throughout the Spanish-speaking world. These small cheese fritters are an excellent and easy side dish for a Puerto Rican meal.
Tag: Breads
Buñuelos de Queso
Broa de Milho
(Portuguese yeast-leavened cornbread)
Broa de milho is a dense, rustic, whole-grain cornbread from Portugal, greaty for sopping up sauces and broth.
Boxty
(Irish potato pancakes)
Boxty, a simple potato pancake, comes from the northern regions of Ireland. It goes well with a breakfast of sausages, bacon and eggs or as a side dish to Irish stew.
Bauernbrot
(German farmer-style rye bread)
Authentic-tasting German bread is easier to make than you'd think. Bauernbrot, or farmer's bread, is a hearty rye bread that is the standard loaf in many German homes.
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.
Bao
(Chinese steamed, filled buns)
Bao, also known as baozi, are soft, pillowy buns that are either steamed or baked. They come with a variety of fillings and are a common item in dim sum shops.
Banana Bread
(Caribbean sweet quickbread)
Banana bread is eaten in many countries, of course, but it is especially popular in the Caribbean, particularly in Aruba, Jamaica and the Bahamas.
Bammy
(Jamaican cassava flatbread)
Bammy, or bammie, is a cassava bread descended from the simple flatbread eaten by the Arawaks, Jamaica's original inhabitants.
Baking Powder Biscuits
(American breakfast quickbread)
Here is an easy, quick recipe for basic American breakfast biscuits. Spread with jam or serve topped with a generous portion of sausage gravy.
Nacatamales
(Honduran, Nicaraguan meat and vegetable-filled tamales)
Nacatamales are popular steamed corncakes from Nicaragua and Honduras, similar to Mexican tamales, but larger, filled with meat and vegetables and steamed in banana leaves.