Lightly sweet, with a deep, rich color, brown bread is a scrumptious, whole-grain treat made from a batter that is steamed, sliced and spread with butter or cream cheese.
Tag: Winter
Boston Brown Bread
Boston Baked Beans
(American white beans baked with molasses)
Flavored with molasses, and slow baked in the oven, Boston baked beans are a Yankee favorite and are traditionally served with Boston brown bread.
Borshch
(Ukrainian beet soup)
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.
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.
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.
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Dating from the 18th century, New England clam chowder is a thick milk or cream-based stew originally made with fresh clams dug out of the sand on the shore.
Jambalaya
(American Cajun-Creole rice with chicken, shrimp and andouille sausage)
A classic of Cajun-Creole cuisine, jambalaya got its start in the French Quarter of New Orleans when Spanish immigrants cooked up a dish similar to their beloved paella from home.
Irish Stew
(Irish lamb and potato stew)
Even though this dish — known as ballymaloe, or stobhach gaelach in the Irish language — started out as a meal for hard times, its delicious flavor belies its humble origins.
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.