Appetizer

Italy

Bianchetti al limone is a traditional fish dish originating from Liguria. Although there are some variations, it's usually made with a combination of whitebait, lemon juice, olive oil, chopped parsley, and salt. The fresh whitebait is cleaned, dried, and arranged on a platter. The fish is sprinkled with salt and chopped parsley, and then drizzled with extra-virgin olive oil and lemon juice. The dish is marinated for two hours (during which it cooks in citric acid) and it's served with lemon wedges on the side. Bianchetti al limone can be served cold or well-chilled.

Bianchetti al limone

India

The city of Bikaner in the Indian state of Rajasthan is most famous for its bhujia, a popular, crispy snack made with flour and a variety of spices. It is characterized by its intense yellow color. Although the snack is commonly consumed throughout India, the authentic Bikaneri bhujia is not made with besan gram flour, but with ground moth lentils, an unusual crop growing only in the deserts of Bikaner and Jodhpur, giving the snack its unique crispness. It is said that the first bhujia was made in Bikaner around 1877, during the time of Maharaja Dungar Singh Ji. With its long shelf life and unique ingredients, the snack was granted a Geographical Indication protection (GI) in September 2010, ensuring that only registered and authorized producers can make and sell this flavorful snack under the branded name.

Bikaneri bhujia

These flavorful Antiguan fritters are made with blue crab meat, minced conch, minced vegetables, eggs, baking powder, seasonings, and black angelhair pasta. The combination of these ingredients is then deep-fried in oil, and the fritters are typically garnished with diced tomatoes and parsley. It is recommended to pair the fritters with a mild curry sauce on the side.

Black Angelhair Fritters

United States

Blackened alligator is a specialty hailing from Louisiana that is made with pan-seared pieces of seasoned alligator meat as the star ingredient. The dish is typically prepared by rubbing bite-sized pieces of alligator meat with a blend of spices and seasonings before the meat is seared or blackened in a smoking hot cast-iron skillet with a small amount of oil. Typical spices include paprika, cayenne pepper, black pepper, chili powder, minced onion powder, minced garlic powder, ground thyme, ground oregano, kosher salt, and Cajun seasoning. Blackened alligator bites are usually enjoyed with white r&eacute;moulade, a type of sour mayonnaise-based sauce. Paul Prudhomme, a renowned Louisiana chef, was the one who popularized the cooking technique of blackening that gives the protein a distinctive crust by first seasoning it with a mix of spices and seasonings, and then searing it in a very hot cast-iron skillet. This way the meat doesn&rsquo;t dry out on the interior and at the same time develops a flavorful brown crust on its surface.

Blackened Alligator

Black pudding is a famous British delicacy made from animal blood (usually from pigs), oats, and fat. The combined ingredients are stuffed into a casing, and the sausage can then be fried, grilled, boiled, sliced, or crumbled. In Manchester, it is traditionally boiled and served with vinegar, while in other parts of the country, it is often a part of the traditional full English breakfast.

Black pudding

These traditional Russian pancakes are prepared with flour, eggs, milk, yeast, and a pinch of salt. What distinguishes them from other pancakes is the addition of yeast, since similar equivalents mostly do not add any leavening agents. The batter is poured over a hot pan, shaped into a circle, and fried for a couple of minutes on both sides. The tradition of preparing this traditional Russian dish originates from ancient times: it was a ceremonial dish, served during the pagan holiday called Maslenitsa &ndash; a week-long festivity praising the end of winter and the celebration of spring. With their shape and color, blini symbolized the long-awaited Sun. However, blini are not consumed exclusively during Maslenitsa, as they have become one of the most popular dishes in Russia, and are also commonly eaten around the world. Blini are extremely versatile and can be served with sweet or savory fillings. Some of the Russian favorites include various jams, condensed milk, while the most famous savory version is topped with fish roe or caviar.

Blini

Bliny gryczane is a Polish pancake made with a batter of buckwheat flour, all-purpose flour, yeast, milk, eggs, and a pinch of salt. The pancake batter is allowed to rise, and then spoonfuls of it are added to a frying pan with heated oil or melted butter to form thick pancakes, which are flipped on both sides until nicely brown. Polish buckwheat pancakes are usually consumed as an appetizer and are traditionally served with caviar, sour cream, salmon roe, or slices of onion. Other typical accompaniments include slices of shallots, hard-boiled eggs, and dill or parsley for garnish.

Bliny gryczane

The term bola-bola refers to the versatile Filipino meatballs. Usually made with ground beef or pork, they incorporate garlic, onions, eggs, soy sauce, and a variety of spices. These meatballs are used in tasty Filipino soups and are commonly served plain and enjoyed as a quick snack or a nutritious appetizer. As the main dish, they are usually accompanied by sweet and sour sauce, tomato sauce, or curry sauce.

Bola-bola

B&ograve; l&aacute; lốt is a Vietnamese dish consisting of ground beef that is combined with spices and onions before it is wrapped in lolot leaves (occasionally known as wild betel). The rolls are then grilled over charcoal, and they are traditionally served together with rice noodles, rice paper, lettuce, herbs, pickles, and dipping sauces. It is recommended to enjoy b&ograve; l&aacute; lốt by wrapping it in rice paper along with side dishes, garnishes, and condiments.

Bò lá lốt

Known as bolinhos de bacalhau in northern Portugal and past&eacute;is de bacalhau in the central and southern regions and Brazil, these crispy cod fritters are one of the most beloved Portuguese national dishes. They consist of dry salted cod, mashed potatoes, onions, parsley, eggs, and a variety of spices. The cod is primarily soaked and deboned before it is incorporated in a creamy mixture that is shaped into elliptical or round forms and fried until golden brown and crispy on the outside. These small fritters are usually enjoyed as an appetizer served in restaurants or at formal dinner parties, but also as a satisfying main course accompanied by rice and various fresh salads.

Bolinhos de bacalhau

Portugal

Hailing from Madeira, this rustic, leavened bread is prepared with wheat flour, mashed sweet potatoes, water, and salt. Traditionally baked on large basalt stone slabs, bolo do caco is typically flat and round, though it can vary in size. It is the most common bread variety on Madeira that is usually served as a warm appetizer with garlic butter spread, but it can also be enjoyed as a sandwich or an accompaniment to various traditional Portuguese dishes.

Bolo do caco

Vietnam

B&ocirc;ng b&iacute; or pumpkin flowers are a prized Vietnamese specialty originating from the cuisine of the Mekong Delta. They are characterized by a slightly sweet flavor and their versatility &ndash; the flowers can be used in soups and hot pots, saut&eacute;ed with meat, or stuffed and deep-fried. The most common way of preparing the flowers is by deep-frying them (b&ocirc;ng b&iacute; chi&ecirc;n gi&ograve;n). A tempura-style batter is made with flour, cold water, salt, pepper, eggs, and a bit of yeast. They are dipped into the batter and fried in hot oil until golden brown and crispy. Once done, the pumpkin flowers are usually served as an appetizer with dipping sauces such as nuoc cham on the side, made with fish sauce, sugar, lime juice, and garlic.

Bông bí chiên giòn

Bonjan salad is a flavorful and healthy appetizer from Afghanistan. Slices of eggplant are first fried and then poured over with a tomato sauce that's spiced with red pepper flakes, pepper, and cinnamon. The coated eggplants are usually left to cool in the refrigerator anywhere from a few hours to overnight, and are then served at room temperature, preferably with Afghan flatbread or a cup of yogurt.

Bonjan Salad

Boquerones en vinagre is a Spanish appetizer that is commonly served as a tapa. It consists of fresh filleted anchovies marinated in vinegar and olive oil. Before serving, they are commonly seasoned with parsley and garlic, then garnished with olives or capers. It is recommended to serve boquerones en vinagre with a cold beer on the side, especially during hot summer months. Due to health concerns regarding a certain parasite, since 2006 it is mandatory to freeze the anchovies for at least 24 hours before marinating them.

Boquerones en vinagre

B&ograve; t&aacute;i chanh is a Vietnamese dish inspired by Cambodian and Lao dishes. It's prepared with a combination of thinly sliced beef, onions, lemon or lime juice, garlic, shallots, red pepper, and fresh herbs such as coriander, rice paddy herb, red perilla, and mint. The beef is seasoned with salt, pepper, and chicken stock, then mixed with lemon or lime juice and sugar. The acidity will cook the beef, which is mixed with fried garlic before the dish is assembled. It's usually served on a bed of fresh herbs that's topped with onions, rare beef in lime juice, and garnishes such as red pepper slices, crushed peanuts, and fried shallots. B&ograve; t&aacute;i chanh is typically served as an appetizer or a salad with fish sauce for dipping and alcoholic beverages on the side.

Bò tái chanh

Mexico

Botanas de camar&oacute;n seco is a traditional dish originating from Chiapas. These shrimp fritters are usually made with a combination of dried shrimps, flour, salt, cold water, egg whites, onions, serrano chili peppers, and oil. The shrimps are cleaned and rinsed, then soaked in warm water for about five minutes. They are then drained and dipped (along with onions and chili peppers) in batter consisting of flour, water, salt, and egg whites. The botanas are fried in hot oil until golden brown, then drained and served immediately.

Botanas de camarón seco

Boti kebab is a variety of Indian kebab consisting of chunks of meat (lamb, mutton, chicken) that are soaked in a mixture of yogurt, ginger-garlic paste, chilis, papaya paste, and spices such as garam masala, chili powder, and cumin. After the marinating process, the meat chunks are skewered and grilled to perfection, then brushed with ghee. These kebabs are typically enjoyed as a snack or an appetizer and are usually accompanied by raw onions, lemon wedges, various chutneys, or Indian bread on the side. The marinated meat chunks can alternatively be simmered in boiling water before they are grilled, especially in the case of lamb or mutton kebabs.

Boti kebab

France

Bouch&eacute;es &agrave; la reine are small, savory vol-au-vent pastries filled with a combination of white sauce and a mixture of diced chicken, truffles, white wine, and mushrooms. There is also a number of variations for the filling such as veal, olives, and ham. The pastries, which are usually served as an appetizer, were originally invented for Marie Leczinska, the wife of Louis XV and the Queen of France. Not unusual, since the name of the dish literally translates to the Queen's mouthfuls. Although this classic is mainly served as an appetizer, it can also be served as a main course, and it is recommended to pair it with a fresh green salad on the side.

Bouchée à la reine

Boudin balls are a specialty of Lousiana. These tasty balls typically consist of boudin sausage meat that is shaped into balls, battered, rolled in breadcrumbs, then fried in hot oil. Boudin sausage is made with cooked rice, onions, green peppers, ground pork, and various seasonings. Although some Louisiana restaurants serve them for breakfast, it is recommended to serve boudin balls as an appetizer while they are still hot and crispy, preferably with a dipping sauce on the side.

Boudin Balls

Boudin noir aux pommes is a traditional dish consisting of a blood sausage that is paired with apples. The French pride themselves on making an excellent blood sausage, so it is unsurprising that the dish makes for a flavorful starter throughout France, its popularity derived from the contrast between the acidity of the apples and the delicate flavors of the blood sausage. The sausages are fried in oil, after which the chopped apples also get fried in the same oil. The dish is typically served with the blood sausage on top of the cooked apples.