Antipasto

Baked stuffed crab is a Bahamian dish that is typically served as an appetizer. It is prepared with Dungeness crabs, bread crumbs, butter, onions, bell peppers, thyme, and lemon juice. The meat is taken out of the crab and cooked with other ingredients. The combination is then stuffed into crab bottom shells, which are subsequently baked until lightly browned. When served, the dish is drizzled with lemon juice and garnished with fresh lemon slices. It is recommended to serve baked stuffed crab with steamed rice, vegetables, or baked potatoes on the side.

Granchio ripieno al forno

Balchi di pisca are Cura&ccedil;aoan and Aruban fish cakes, a dish typically made from any of the islands local white-flesh fish, including cod, grouper, or red snapper. Salmon or mahi-mahi are also commonly used as key ingredients for the dish. The fish is combined with boiled potatoes and spices, then fried in hot oil until it becomes golden brown in color. Fish cakes are usually served as an appetizer before the main meal, or as a side dish accompanying the main meal.

Balchi di pesce

B&aacute;nh &iacute;t is a traditional dish of steamed sticky rice cakes. The cakes are usually made from glutinous rice flour, while the fillings vary depending on the recipe, but pork, steamed mung beans, and shrimps are some of the most common ingredients for the filling. Once prepared, the rice cakes are wrapped in banana leaves, then steamed until tender. B&aacute;nh &iacute;t is often served as a snack or appetizer with a dipping sauce on the side that's usually based on vinegar or pineapple.

Banh ít

Vietnam

B&aacute;nh t&ocirc;m is a seafood specialty hailing from Hanoi. The dish consists of julienned sweet potatoes that are divided into small portions and coated in batter. Each potato nest is then topped with a shrimp, and the combination is deep-fried until crispy. The dish is usually enjoyed as an appetizer or a snack, and it is typically accompanied by lettuce or herbs that are supposed to be used as wrappers. Pickled vegetables and nước chấm sauce are also commonly served on the side.

Banh Tom

Barbagiuan is the national dish of Monaco, a deep-fried pastry fritter that is usually filled with Swiss chard, spinach, ricotta cheese, or pumpkin. It is traditionally served as an appetizer both in Monaco and parts of Northern Italy. The small, tasty snack is especially popular on 19th of November, the National Day of Monaco.

Barbagiano

Barbunya pilaki is a traditional dish that's often served as meze. The dish is made with a combination of borlotti beans, tomatoes, carrots, onions, parsley, and olive oil. The beans are soaked, drained, then cooked until tender, but not mushy. The carrots and onions are saut&eacute;ed in olive oil, then mixed with tomatoes, seasonings, and the beans. Barbunya pilaki can be served cold or at room temperature, usually as an appetizer before the main dish. It's recommended to garnish it with chopped parsley and lemon wedges.

Barbunya pilaki

Batata harra is a spicy Lebanese vegetable dish made by frying potatoes, garlic, chili, and coriander in olive oil. The dish is traditionally served in a flatbread as an appetizer, and it is often accompanied by tahini sauce or a salad on the side. Due to the crispy texture of spiced potatoes, batata harra is sometimes used as a filling for sandwiches.

Batata harra

Germany

Bayerischer Wurstsalat is a traditional salad originating from Bavaria. It's made with Regensburger knockwurst sausage, diced onions, olive oil, wine vinegar, salt, pepper, and paprika. The wurst is peeled and sliced thinly, then tossed with the onions, olive oil, vinegar, and seasonings. Before serving, it's chilled, then dusted with paprika on top. The salad is sometimes also served as an appetizer, and it's recommended to serve it with beets, pickles, bread rolls, and butter.

Insalata di salsiccia bavarese

Called bebbuxu in Maltese, edible land snails are just as beloved and traditional in Malta as they are in countries such as France, Spain, and Portugal, among others. After they&rsquo;ve been cleansed through fasting over a couple of days, the snails are typically cooked in salted water before being smothered in an aromatic tomato sauce or mixed with a combination of oil, garlic, and herbs. The Maltese generally consume this culinary specialty as an appetizer, and they often pair it with crusty bread for dipping and a cold beer or whiskey on the side. Cooked bebbux is also a common accompaniment to fenkata, a well-known Maltese rabbit stew. In Malta, snails start popping up in grocery stores, traditional restaurants, and local bars during the rainy months of autumn, the time when traditional harvesting of edible snails usually takes place in the country.

Bebè

Bechamel de poisson is a traditional fish dish originating from Mauritius. The dish consists of fish in bechamel sauce and the list of ingredients includes white-fleshed fish, white wine, bouquet garni spices, onions, lemon, seasonings, and bechamel sauce. The sauce is usually made with a combination of flour, butter, milk, nutmeg, bay leaves, salt, and pepper. The fish is boiled until fully cooked, and it's then topped with the bechamel sauce, which shouldn't be too thick nor too liquid. Before serving, the dish is often garnished with parsley. Bechamel de poisson is typically accompanied by a fresh salad on the side.

Besciamella di pesce

United States

Il Manzo Negimaki è un piatto giapponese visivamente sorprendente e profondamente saporito che ha trovato un seguito devoto sia nel suo paese d'origine che in tutto il mondo, in particolare negli Stati Uniti. Fondamentalmente, il piatto è costituito da strisce sottili di manzo – tipicamente un taglio di alta qualità come costata o controfiletto – che vengono meticolosamente avvolte attorno a cipollotti freschi (noti come 'negi' in giapponese). Questi involtini vengono quindi grigliati alla perfezione e glassati con una salsa teriyaki ricca, sapida e dolce. Il risultato è una miscela armoniosa di consistenze e sapori: il manzo tenero e saporito fornisce una ricca carnosità, mentre i cipollotti all'interno offrono un contrasto croccante e fresco e un leggero tocco di cipolla che taglia la ricchezza della carne e della salsa.

Le origini del Manzo Negimaki sono in qualche modo dibattute; alcuni storici culinari suggeriscono che si sia evoluto dai tradizionali piatti arrotolati giapponesi, mentre altri indicano la sua esplosione di popolarità nella cucina giapponese-americana, in particolare a New York City a metà del XX secolo. È diventato un alimento base nelle steakhouse giapponesi e nei ristoranti di sushi, spesso servito come antipasto o portata principale. La preparazione richiede abilità e pazienza; il manzo deve essere affettato sottile come carta per garantire che cuocia rapidamente e si avvolga saldamente senza sfaldarsi. La glassa, fatta di salsa di soia, mirin, sake e zucchero, caramella sulla superficie della carne, creando una finitura lucida e appetitosa che è tipica dei raffinati piatti teriyaki.

Culturalmente, il Manzo Negimaki rappresenta la filosofia giapponese dello 'shun' – l'uso di ingredienti stagionali al loro apice. Viene spesso gustato negli Izakaya (gastropub giapponesi) come accompagnamento ai drink, o come parte di un pasto kaiseki o teppanyaki più ampio. Il piatto non riguarda solo il gusto ma anche la presentazione; gli involtini vengono tagliati in cilindri grandi quanto un boccone, rivelando la bellissima spirale di manzo e il centro verde brillante del cipollotto.

Per coloro che cercano di gustare il Manzo Negimaki, si abbina eccezionalmente bene con un sake secco o una fresca lager giapponese. Serve anche come eccellente condimento per una ciotola di riso bianco al vapore.

Manzo Negimaki

Beet eggs are a traditional Amish dish originating from Pennsylvania. In order to prepare it, eggs are hard-boiled in a seasoned liquid that's made from cooked beets. The liquid is usually seasoned with onions, sugar, vinegar, cloves, salt, and (sometimes) a cinnamon stick. Once cooked, the eggs develop a purplish-red color. It is believed that beet eggs were the first colored eggs for the holiday of Easter, and the tradition has been brought to America by the first Amish immigrants. These eggs have sweet and sour flavors and they're often served as appetizers or part of a main course.

Uova di barbabietola

Beggar's purse is an American bite-sized appetizer originating from New York City. The appetizer consists of a small cr&ecirc;pe that's topped with a teaspoon of fine caviar and a dab of cr&egrave;me fraiche. The edges of the small cr&ecirc;pe are pulled up around the filling, then tied with strips of chive in order to resemble a purse. The dish was invented by Barry and Susan Wine in their restaurant The Quilted Giraffe during the 1980s. They were inspired by a dish they'd tried in France. Ever since, their dish was copied throughout the world, so the term beggar's purse has become somewhat generic that's applied to most filled dishes tied in a similar fashion.

Borsa del mendicante

Belolučene paprike is a healthy Serbian salad made with a combination of roasted bell peppers, garlic, vinegar, salt, oil, and parsley. The ingredients are simply mixed together, and the combination is well-chilled before consumption. In summer, the salad is prepared with freshly roasted bell peppers, and in winter, it is usually prepared with preserved and canned bell peppers. Belolučene paprike can sometimes be enriched with roasted aubergines. The salad is served as an appetizer or a side dish. It can also be consumed as a main dish when served with white cheese and a few slices of bread that are typically dipped in the salad juices.

Peperoni bianchi

Croatia

Benkovački prisnac is an authentic local delicacy from a small Croatian town called Benkovac. The dough for this flavorful bread-like pie consists of flour, eggs, sour cream, salt, oil, and fresh cheese. Traditionally, it is baked under a lid covered with hot embers (called peka), and that is the main reason why prisnac has a round shape. It can be prepared in a sweet version as well, when salt is replaced with sugar. In the past, prisnac was prepared on Sunday, when the whole family was together. Today, the dish is an attraction, and it has recently been prepared in a large version, with a diameter of 2 meters, 20 kilos of cheese, and 100 eggs.

Benkovic prisnac

Berenjenas en escabeche is a classic Argentinian side dish consisting of eggplant slices that are boiled in a water-vinegar mixture with bay leaves until tender. They are then left to soak in a jar filled with olive oil, crushed red pepper, dried oregano, and garlic. These flavorful eggplant slices can be consumed as an appetizer, an interesting sandwich filling, or as a perfect accompaniment to traditional Argentinian asado.

Berenjenas in scatola

Berros regionales is a traditional dish that's prepared throughout Mexico. Often served as a salad or an appetizer, berros regionales is usually made with a combination of watercress, chopped bacon, walnuts, pine nuts, lemon juice, Worcestershire sauce, and salt. The watercress leaves are washed, placed into a salad bowl, then mixed with the pine nuts, chopped walnuts, lemon juice, Worcestershire sauce, and bacon that's been fried over medium heat until browned and crisp. The ingredients are simply mixed together until everything is combined and the dish is then seasoned with salt and served immediately.

Berros regionali

Beyaynetu is a colorful Ethiopian assorted dishes platter that is traditionally arranged on top of injera flatbread. It is essentially a sampler plate that has meat and vegetables (or just vegetables, when it's called yetsom beyaynetu), and the choice of small dishes depends on the restaurant serving the dish. In most cases, bayenetu includes meat stews, shiro, pur&eacute;ed red lentils in berbere sauce, yellow peas, spiced collard greens, cabbage, carrots, and potatoes in a flavorful sauce. It is recommended to pair the dish with tej &ndash; Ethiopian wine made from fermented honey.

Beyaynetu

Beyin salatasi is a traditional salad originating from T&uuml;rkiye. The main ingredient is an unusual one &ndash; the salad is made with lamb brain. Other ingredients include tomatoes, lemon juice, olives, parsley, and olive oil. The brains are boiled in salted water and vinegar, cooled, chopped, then mixed with the remaining ingredients. The salad is dressed with olive oil, seasoned with salt, then served, usually as part of a meze platter.

Beyin salatasi

India

Bhara or hara kabab is a traditional dish and a vegetarian version of meat kebabs. The dish is prepared with a combination of potatoes, peas, spinach, ginger, chili peppers, coriander, garam masala, roasted besan (chickpea) flour, oil, salt, and lemon juice. The combination is cooked, mashed or ground, then formed into small patties that are fried in oil or grilled. Bhara kabab is usually served as an appetizer and it's recommended to accompany the patties with coriander or mint chutney on the side. These green kababs are especially popular in northern India and in Lucknow, where it's considered a specialty.