France
Blettes à la voironnaise
Blettes à la voironnaise are Swiss chard leaves and stems cooked tender with a creamy, savory sauce from Voiron.
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Provence, France
Bohémienne
Bohémienne is a Provençal eggplant and tomato stew, cooked down with olive oil until soft and richly flavored.
Malawi
Bonongwe
Amaranth leaves (Amaranthus hybridus) cooked with tomatoes, onions, and groundnut flour into a soft, nutritious ndiwo; a widely consumed indigenous green in Malawi.
Uganda
Boo Otigo
A northern Ugandan leafy relish cooked with groundnut and served with millet or cassava starch.
Afghanistan
Borani Banjan
بورانی بادنجان
Aubergine slices fried, layered with tomato and simmered, then served under garlic yoghurt and dried mint.
Afghanistan
Borani Kadoo
بورانی کدو
Pumpkin cooked with sugar, tomato and garlic into a soft, sweet mass and served under garlic yoghurt.
South Korea
Braised Lotus Root
연근조림
Lotus root slices braised in a sweet soy sauce until tender and glossy, with a satisfying crunchy-chewy texture.
Barbados
Breadfruit Cou-Cou
Boiled breadfruit pounded with butter and salt meat into a smooth mound, served like cornmeal cou-cou with steamed fish.
Lazio, Italy
Broccoli al prosciutto
Broccoli al prosciutto is a named Italian vegetable from Lazio, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Sweden
Brunkål
Brunkål is a side dish from Skåne County, rooted in local cooking tradition.
Brussels, Netherlands
Brussels Sprouts
Spruitjes
Brussels sprouts, Dutch plant breeders developed modern varieties, a traditional winter vegetable, often with bacon.
China
Buddha's Delight (Luo Han Zhai)
罗汉斋
Luohan zhai (Buddha's delight), the fixed Buddhist vegetarian dish of eighteen ingredients eaten on the first day of Lunar New Year, is a named ceremonial dish with a documented composition.
Kiribati
Bwabwai
Giant swamp taro (Cyrtosperma chamissonis) grown in laboriously hand-dug pits (te baanga) that reach down to the freshwater lens beneath each atoll; takes 12-18 months to mature; the most symbolically valued traditional crop in Kiribati; boiled, roasted, or baked in earth ovens; the pits are family heirlooms passed down through generations.
Peru
Caigua
A hollow Andean vegetable stuffed or sliced into Peruvian soups, stir-fries and salads.
Mexico
Calabacitas a la mexicana
Zucchini sautéed with corn, tomato, and onion — a simple, colorful side dish.
Catalonia, Spain
Calcots
Large spring onions from Catalonia, grilled over an open flame until charred, then peeled and dipped in romesco or salvitxada sauce at calcotada feasts.
Jamaica
Callaloo
Amaranth leaves steamed down with onion, tomato, thyme and scotch bonnet, eaten at breakfast with dumplings or as a side.
Sicily, Italy
Caponata
Sicilian sweet-and-sour eggplant relish with capers, olives, celery, and agrodolce (vinegar-sugar). Over 30 regional versions, served at room temperature.
Rome, Italy
Carciofi alla Giudia
Carciofi alla giudìa
Rome's Jewish-style artichokes: whole Roman artichokes flattened and double-fried until golden and crisp like a flower. A 16th-century ghetto classic.
Rome, Italy
Carciofi alla Romana
Roman-style braised artichokes stuffed with mint, garlic, and breadcrumbs, cooked upside down in olive oil and white wine until tender.
Lyon, France
Cardons à la moelle
Cardons à la moelle combine tender cardoon stalks with bone marrow and a rich Lyonnaise gratin or sauce.
Martinique
Caribbean Pumpkin
Giraumon
Giraumon (Caribbean pumpkin); a staple of Martinican cuisine; used in colombo, soups, and gratins; the giraumon that is a Martinican vegetable staple.
Italy
Carote al Marsala
Carote al Marsala is a named Italian vegetable from Italy, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Netherlands
Carrot and Onion Mash
Hutspot
Boiled and mashed potatoes, carrots, and onions, legend dates to 1574 Siege of Leiden, a national heritage dish.
Paraguay
Cassava Root
Mandioca
Cassava root, boiled and served as side dish replacing bread, fundamental to the Paraguayan diet, a daily staple.
England, United Kingdom
Cauliflower Cheese
A British baked dish of cauliflower florets in a Cheddar cheese sauce, gratinated until golden and bubbling, a classic Sunday roast side.
Sardinia, Italy
Cavolfiore soffocato (Suffocated Cauliflower)
Cavolfiore soffocato (Suffocated Cauliflower) is a named Italian vegetable from Sardinia, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Colombia
Cayeye
A Magdalena green-plantain mash served with cheese, butter or eggs at breakfast.
Bangladesh
Chacchari
চচ্চড়ি
A Bengali-style dry stir-fry of fish or vegetables with mustard oil, onion and green chillies.
South Africa
Chakalaka
A South African spicy vegetable relish of onions, tomatoes, carrots, beans, garlic, and chili, served with pap or bread. A national and township staple, spicy and savory, a braai and comfort companion
Brussels, Belgium
Chicons au Gratin
Chicons au gratin / Gegratineerd witloof
A Belgian endive wrapped in ham, baked in béchamel sauce with cheese, a daily and home classic
Lebanon
Chicory with Fried Onion
هندبة بزيت
Wild chicory boiled, squeezed dry and dressed with lemon and olive oil, buried under onions fried almost black.
Oaxaca, Mexico
Chile pasilla con queso
An Oaxacan prepared dish of roasted pasilla chiles filled with melting cheese and cooked on the griddle until smoky, tender, and molten inside.
Puebla, Mexico
Chiles capones
Pueblan chiles capones: poblano chiles with seeds and veins removed, filled with local goat cheese and cooked as a mild stuffed-pepper dish.
Veracruz, Mexico
Chiles veracruzanos
Veracruz-style chiles, stuffed and simmered in a tomato sauce with herbs.
Malawi
Chisoso
Tender leaves of Bidens pilosa, a wild green with a slightly celery-like taste, cooked as a vegetable relish with tomatoes and groundnut flour; can also be eaten raw in salads.