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Valais, Switzerland

Raclette du Valais AOP

The AOP-protected cow's milk cheese from Valais made specifically for raclette, with a washed rind and a melting, nutty, aromatic paste.

Valais, Switzerland

Raclette Suisse

The non-AOP Swiss raclette cheese, made across Switzerland from pasteurised or raw milk, for the everyday raclette meal.

Poland

Racuchy

Yeasted pancakes.

Poland

Radamer

Radamer is a cheese from Radzyń Podlaski, rooted in local cooking tradition.

Slovenia

Radenska

Naturally carbonated, strongly mineral water from Radenci in the northeast, sold under three red hearts since the 1800s.

Bavaria, Germany

Radi

Radi is a long white Bavarian radish cut into spirals, salted to draw out its peppery juice and served cold.

Finland

Raejuusto

Finnish cottage cheese, used in salads and desserts.

Dalmatia, Croatia

Rafioli

Half-moon shaped pastry filled with almond paste, flavored with prošek or rum and citrus, a traditional Dalmatian dessert.

Kerman, Iran

Rafsanjan Pistachios

پسته رفسنجان

Pistachios from the desert orchards of Rafsanjan and Kerman, sold roasted and salted, or raw with the pink hull still on.

Okinawa, Japan

Rafute

ラフテー

Okinawa's slow-braised pork belly in awamori and soy, meltingly tender with the skin on.

England, United Kingdom

Rag pudding

Rag pudding is an Oldham suet pastry parcel filled with beef and onion gravy, traditionally steamed.

Mumbai, India

Ragda Patties

रगड़ा पैटिस

A Mumbai chaat of potato patties topped with white pea curry, chutneys, and sev. It is sweet, spicy, and filling.

Karnataka, India

Ragi Mudde

ರಾಗಿ ಮುದ್ದೆ

A Karnataka staple of cooked finger millet dough, shaped into balls and served with sambar or curry.

Burkina Faso

Ragout d'Igname

Ragoût d'igname

A yam stew with beef, garlic, ginger, onions, carrots, peppers, and tomatoes in a tomato-onion base thickened with dried prawns; a hearty Burkinabè comfort dish.

Switzerland

Ragusa

A bar of whole hazelnuts in praline covered with chocolate, made since wartime rationing forced the use of nuts in place of cocoa.

Bologna, Italy

Ragù alla Bolognese

Ragù alla Bolognese is Bologna's slow-simmered meat sauce of beef, pancetta, soffritto, tomato, and milk or wine; it is served as a sauce with fresh egg pasta.

Naples, Italy

Ragù Napoletano

Naples' Sunday ragù slow-simmers beef or braciole in tomato for hours; the sauce is served first with pasta and the tender meat follows as a secondo.

Bavaria, Germany

Rahmschwammerl

Rahmschwammerl sautés wild mushrooms with onion and herbs, then folds them into cream, usually with bread dumplings.

Gjakova, Kosovo

Rahovec Wine

Vera e Rahovecit

Red wine from the vineyards around Rahovec, historically Vranac and Prokupac grown on the terraces above the town.

Morocco

Raib

A Moroccan cultured milk, thick and tangy, similar to a drinkable yogurt.

Jalisco, Mexico

Raicilla

A Jalisco agave spirit, a rustic cousin of tequila, with earthy, herbal notes.

India

Railway mutton curry

রেলওয়ে মাটন কারি

Mutton is braised with onion, tomato, and whole spices into the Anglo-Indian curry served along railway routes.

South Korea

Rainbow Rice Cake

무지개떡

A steamed rice cake with colorful layers (green, yellow, pink, white) resembling a rainbow, served at celebrations.

France

Raisin Pastry

Pain aux raisins

Spiral laminated pastry with raisins and creme patissiere filling.

India

Raita

रायता

A yogurt-based side dish with vegetables, fruits, or boondi, seasoned with spices. It cools spicy meals.

India

Raj Kachori

राज कचौरी

A large, crispy kachori filled with potato, chickpeas, yogurt, chutneys, and sev. It is the king of chaats.

Mexico

Rajas con crema

Roasted poblano strips simmered with cream, onion, and corn.

Punjab, India

Rajma

राजमा

A North Indian curry of red kidney beans simmered in a tomato-onion gravy with ginger and spices. It is a Punjabi staple served with rice.

Czech Republic

Rajská omáčka

A Czech sweet tomato beef sauce with root vegetables and cream, served with dumplings, a Sunday and home classic

Eastern Norway, Norway

Rakfisk

A Norwegian dish of fermented trout or char, salted and cured for months, eaten raw with a strong, pungent flavor. Served on flatbrød with red onion, sour cream, and mustard, a national and autumn specialty, an acquired taste.

Rakhine State, Myanmar

Rakhine Mont Di

မုန့်တီ

Rakhine round rice noodles with a fiery fish broth or a dry chilli dressing, finished with fish paste, coriander and a heavy hand of ground chilli.

Kosovo

Raki

Raki rrushi

A fruit brandy made in Albania by distilling fermented fruit, most often grapes; it is closely linked to hospitality and family celebrations.

Nepal

Raksi

रक्सी

Rice, millet, or other grains are fermented and distilled into raksi, a clear Nepali spirit poured in small measures.

Delhi, India

Ram Ladoo

राम लड्डू

A Delhi street food of deep-fried moong dal fritters served with radish, chutney, and green chilies. Crispy and spicy.

Madagascar

Ramanonaka

Salted rice-flour batter fried in lard on a hollowed plate, the savoury sibling of mofo gasy.

Turkey

Ramazan pidesi

Ramazan pidesi, the round sesame-topped loaf sold only in the Ramadan hour before iftar with queues around the bakery, is a hard-seasonal named bread and a genuine collectible moment.