Appetizer

Brambor&aacute;ky are savory potato pancakes, considered to be one of the most famous Czech dishes. They consist of grated potatoes mixed with eggs, finely grated garlic, and traditional spices such as marjoram and pepper. The mixture is pan-fried until crispy, and the shape usually depends on personal preferences. These potato clusters can be made in two ways&mdash;thin and crispy, or thick and chewy. Occasionally, pieces of fried bacon or sliced smoked meat can be added to the combination. Brambor&aacute;ky are usually served plain, with mustard or ketchup served on the side. It is recommended to serve them piping hot, as fresh as possible.

Bramboráky

Italy

Brandacuj&ugrave;n is a traditional dish originating from western parts of Liguria. It's made with a combination of stockfish (usually dried cod), potatoes, olive oil, garlic, pine nuts, parsley, and seasonings such as salt and black pepper. The combination is mashed and mixed until smooth and creamy. Brandacuj&ugrave;n is typically served as an appetizer and enjoyed smeared on crusty bread that's been rubbed with garlic.

Brandacujùn

France

Brandade is a French dish consisting of mashed salt cod that is mixed with olive oil, potatoes, and often garlic and milk until the consistency becomes smooth and creamy. The name of the dish stems from the Provencal word brandado, meaning to shake or to stir. Brandade was most likely invented by the cooks of N&icirc;mes and Marseilles in the 18th century. The dish was first popularized by a famous French chef named Durand in his cookbook from 1830. It is usually served warm as an appetizer, dip, or spread that's accompanied by bread or crackers.

Brandade

A take on the classic French dip brandade de morue, the creamy salt cod-and-potato spread is served as a canap&eacute; by spreading it on either baguette slices or slices of previously baked potatoes. Once assembled, the coated slices are topped with grated cheese, preferably Parmesan or Emmental, then broiled until they develop a brown color on top. If opting to use potato slices as a base, most recipes will call for garnish made from pieces of roasted red bell peppers.

Brandade de morue canapés

This simple antipasto known as bresaola e porcini is prepared throughout Valtellina, and it's the best proof that there is no need to complicate when prime ingredients are locally available. Thinly sliced bresaola topped with fresh porcini mushrooms is generously drizzled with a mixture of freshly squeezed lemon juice, extra virgin olive oil, chives, salt, and pepper. Served with slices of hearty bread, it is more than enough to satisfy any palate, but for those wanting even more local flavors, flakes of Bitto cheese can be added as a final touch.

Bresaola e porcini

Croatia

During the Easter holidays in Bribir, Croatia, people prepare a special dish known as bribirski prisnac. It is a savory cake consisting of eggs, flour, yeast, bacon or ham, spring onions, and a local squeaky cheese made from cow&rsquo;s milk - &scaron;kripavac. Saut&eacute;ed onions, bacon, and ham are combined with other ingredients, the combination is seasoned with salt and pepper, and it is then transferred into a mold and baked in the oven. When the top is golden brown, the dish is ready to be consumed. Serve this delicacy with yogurt or sour milk on the side.

Bribirski prisnac

Tunisian brik is a popular dish that incorporates flaky dough filled with a variety of savory ingredients. Traditionally, malsouqa dough is used to create brik, but the more available phyllo pastry is commonly used as a replacement. Brik is usually made with layers of laminated pastry, to achieve a crunchy, layered texture. The pockets are filled with stuffing, skilfully folded, then shortly fried in deep oil or baked in an oven. The most common filling is tuna-based, enriched with traditional North African spices such as cilantro, chilis, pepper, or coriander seeds. A raw egg is often placed on top of the tuna filling, the pastry is carefully folded, and the egg partially cooks inside the flaky pastry. Other fillings can also include minced meat, anchovies, chicken, or various vegetables. Since this Tunisian classic is usually deep-fried, lemon wedges are a standard accompaniment to a plate of hot briks. The pastry is drizzled with lemon juice, which provides a hint of necessary freshness to the dish. Standard Tunisian wedding tradition suggests that the potential future husband is served an egg brik, and is supposed to eat it without dripping in order to be allowed to wed the bride. A plate of brik is commonly served as a Ramadan meal, but it is usually consumed throughout the year. Brik is always served fresh and hot.

Brik

Briouats are small and crispy Moroccan pastries that can be stuffed with a variety of ingredients such as chicken, lamb, cheese, or lemon. The pastry is either fried or baked, and it is often additionally sprinkled with various herbs and spices. It is typically folded into cylindrical or triangular shapes, then served as an appetizer. Briouats are especially popular during the month of Ramadan.

Briouat

Bruschetta is a traditional appetizer that's nowadays popular throughout the world. In its simplest form known as fettunta, this classic appetizer consists of a grilled slice of bread rubbed with garlic and drizzled with extra virgin olive oil. According to Marcella Hazan, a cookery writer and one of the foremost authorities on Italian cuisine, the history of bruschetta dates back to ancient Rome &ndash; its name stems from the old Latin bruscare (meaning &ldquo;to roast over coals&rdquo;). Once merely a snack of Italian farmers and olive pickers, the versatile bruschetta has grown into one of the most delicious antipasti Italian cuisine has to offer. Nowadays, bruschetta comes in virtually infinite varieties: spread with bell pepper, mushroom, eggplant, or zucchini p&acirc;t&eacute;s, and topped with small chunks of eggplant, figs, scamorza cheese, mozzarella, or even anchovies, prosciutto, or various types of salami. However, even though it might seem that there isn&rsquo;t much to this simple grilled bread appetizer, the secret to a perfect bruschetta is in its simplicity.

Bruschetta

Bruschetta alla caprese is a traditional type of bruschetta originating from the island of Capri, hence the name. This tasty appetizer consists of bread, cherry tomatoes, basil leaves, mozzarella cheese, olive oil, garlic, and salt. The bread is sliced, toasted, rubbed with garlic, and topped with pieces of mozzarella, cherry tomatoes, basil, and a drizzle of olive oil. A pinch of salt is added before serving in order to elevate the flavors, and the bruschetta is ready to be enjoyed.

Bruschetta alla caprese

Bruschetta alla marinara is a traditional appetizer and a type of bruschetta. It's usually made with a combination of bread slices, tomatoes, basil, garlic, onions, olive oil, sardines, salt, and pepper. The slices of bread are grilled, rubbed with garlic, then topped with a mixture of onion slices and cherry tomatoes that have been tossed in olive oil with a bit of salt. Half of a sardine goes onto each bruschetta, along with a basil leaf. Before serving, this humble bruschetta is sprinkled with freshly ground black pepper.

Bruschetta alla marinara

Bruschetta alla romana is a traditional bruschetta variety originating from Rome. Although there are variations, it's made with a combination of bread, cherry tomatoes, garlic, olive oil, capers, salt, and pepper in its classic form. The capers are rinsed in water and coarsely chopped. The tomatoes are chopped, mixed with the capers, olive oil, salt, and pepper, and the mixture is then spooned over toasted slices of bread that have been rubbed with garlic. If desired, feel free to add black olives, oregano, and basil to the bruschetta mixture for extra flavors and textures.

Bruschetta alla romana

Bruschetta al pomodoro is a popular Italian appetizer consisting of sliced, toasted bread that is rubbed with garlic and topped with finely chopped tomatoes. Although there are numerous variations, the appetizer is usually finished with a drizzle of high-quality olive oil, a sprinkle of sea salt, and fresh basil leaves. The final result is a simple, elegant, yet flavorful finger food that is especially popular at celebrations, festivities, and parties.

Bruschetta al pomodoro

Budla, goranski nadjev, crnolu&scaron;ki želudac, budel, or nadelo are just some of the names for this delicacy hailing from the Croatian region of Gorski Kotar. There are as many names as there are recipes for this meat product that is traditionally prepared with stale crustless bread, eggs, ham, bacon, onions, and seasonings such as salt and pepper. The mixture is typically stuffed in pork casings, which are then either boiled or baked. When properly boiled or baked, budla is served in thick slices and paired with anything from bread to charcuterie, but it is most often used as a filling for various types of meat. This flavorful meat product is also a regular staple of Easter festivities in the region.

Budla

Bund&aacute;s csiperkegomba is a traditional dish originating from Hungary. It's usually made with a combination of mushrooms, lemon juice, flour, eggs, oil, milk, salt, and pepper. The mushrooms are boiled in a mixture of water and lemon juice, drained, seasoned, and dipped in flour. The batter is made with a mixture of egg yolks, oil, milk, and flour, while egg yolks are later carefully folded into it. The mushrooms are dipped in the batter and fried in hot lard until golden brown. These breaded fried mushrooms are typically served as an appetizer.

Bundás csiperkegomba

Australia

This unique Chamorro dish is typically served as an appetizer and consists of deep-fried shrimp and vegetables. It evolved from the classic American fritters, but today, it is a staple of various Chamorro festivities and celebrations, and sometimes the batter is even prepared with the addition of beer. When served on Guamanian tables, the dish is typically placed adjacent to numerous kelaguen dishes.

Buñelos uhang

Bu&ntilde;uelos de bacalao is a savory version of the ubiquitous Spanish bu&ntilde;uelos fritters that uses dried salt cod. These soft and crispy snacks are typically prepared with a combination of desalted and flaked salt cod, flour, eggs, milk or water, and butter, and they are usually flavored with fresh parsley, salt, and pepper. Other common ingredients used for making the dish include potatoes, baking powder, spring onions, garlic, vinegar or lemon juice, paprika, and turmeric. The salt cod mixture is typically shaped into balls, which are then deep-fried until nicely colored, puffed up, and crispy. In Spain, salt cod fritters are a staple at tapas bars throughout the country, and they&rsquo;re usually enjoyed alongside dipping sauces such as a&iuml;oli, ajonesa, mojo verde, romesco sauce, yogurt sauce, or other mayonnaise-based sauces.

Buñuelos de bacalao

Burrida is a Sardinian technique of serving fish such as skate, smooth hound shark, or dogfish (or any firm-fleshed fish). The fish are sliced and simmered in a broth flavored with celery, carrot, onion, and lemon. Afterwards, for the Cagliari version, the fish is dressed with a sauce consisting of garlic cooked in olive oil, walnuts or pine nuts, parsley, and vinegar. After the fish have absorbed the sauce for a few hours, burrida is served as an appetizer, always cold. There's also a version from Oristano, which is basically the same, but it's made with tomato sauce instead of nuts and vinegar from the Cagliari version.

Burrida (Sardinia)

Bżar mimli is a traditional dish hailing from Malta. The dish consists of stuffed green peppers. Although every chef has his own recipe, the green peppers are usually stuffed with a combination of olives, anchovies, capers, tomatoes, onions, garlic, breadcrumbs, olive oil, parsley, salt, and pepper. Each pepper is filled with the mixture, and they are then fried in oil or baked in the oven until golden brown. Once done, the stuffed peppers can be served hot or cold as an appetizer or a side dish.

Bżar mimli

Spain

Caballitos are a traditional Murcian seafood dish made from fresh prawns or shrimp. These prawns are typically skewered on small wooden sticks (hence the name "caballitos," which means "little horses" in Spanish) and then lightly battered and fried until golden and crispy. The dish is commonly enjoyed as a tapa, often served with a squeeze of lemon and sometimes accompanied by a dipping sauce.