Arroz con Leche
A slow-cooked Spanish rice pudding where the starch from the rice thickens the milk naturally until it becomes a s…
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Arroz Rojo (Mexican Red Rice)
Mexico's indispensable side dish — long-grain rice toasted in oil until each grain turns a pale blond, then simmer…
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Arroz Verde
Mexican green rice — long-grain rice toasted in oil until each grain turns translucent and nutty, then cooked in a…
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Baba Ganoush
Whole eggplants scorched directly over open flame until the skin is ash-black and the interior collapses into a tr…
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Baba Ghanoush
Char-roasted eggplant scooped from its skin and beaten with tahini, lemon, and garlic into a smoky, silken dip tha…
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New York Bagel
A New York bagel has a thin, crinkled crust from the boiling bath — slightly glossy and tender on the outside — gi…
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New York–Style Bagels
Chewy, glossy, mahogany-dark rings with a crust that snaps under the knife and an interior dense enough to hold a …
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Bagna Cauda
A Piedmontese hot sauce of garlic dissolved in olive oil with melted anchovy — ancient, pungent, deeply savory, wa…
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Baguette
The Parisian benchmark — a slow, cold-fermented dough of nothing but flour, water, salt, and a whisper of yeast, c…
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Baharat Seven-Spice Blend
The Levantine pantry cornerstone: seven spices — allspice, coriander, cumin, cinnamon, black pepper, nutmeg, and c…
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Baja Fish Tacos
Beer-battered white fish fried to a shatteringly crisp golden shell, tucked in warm corn tortillas with shredded c…
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Baked Feta with Greens and Beans
A slab of feta baked until soft and golden-edged in a bubbling dish of garlicky white beans, jammy cherry tomatoes…
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