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favorite food.

Antakya, Lebanon

Red Pepper and Walnut Dip

محمرة

Roasted red peppers pounded with walnuts, breadcrumbs, pomegranate molasses and chilli into a coarse, sweet-sour paste.

Scotland, United Kingdom

Red Pudding

Red pudding is a Scottish sausage-meat pudding coated in batter and deep-fried.

Ghana

Red Red

Black-eyed peas stewed with palm oil, tomato, onion and chilli until deep orange, served with fried ripe plantain and gari.

Guam

Red Rice

Hineksa' Aga'ga'

Chamorro red rice is colored with achote (annatto) and served at fiestas and gatherings; bacon, onion, garlic and peas are common additions.

United States

Red Slaw

A Carolina barbecue slaw dressed with a thin vinegar-and-ketchup sauce instead of mayonnaise.

Cuba

Red snapper a la Santa Barbara

Pargo a la Santa Bárbara

Whole red snapper cooked Santa Barbara style, simmered or baked in a bright tomato, pepper, and olive sauce.

Jamaica

Red Stripe

Pale lager brewed in Kingston since 1928 and sold in a short, stubby brown bottle that is the brand's signature.

United States

Red Velvet Cake

A crimson, cocoa-tinged layer cake with cream-cheese frosting — a Southern signature.

China

Red-Braised Pork Belly

红烧肉

Cubes of skin-on pork belly caramelised in sugar then braised in soy, rice wine and spices until the fat is translucent and the sauce is a syrup.

United States

Red-Eye Gravy

A Southern breakfast gravy made by deglazing a ham pan with black coffee.

France

Red-Wine-Braised Hare

Civet de lièvre

Civet de lièvre is hare marinated and slowly braised in red wine with onions and herbs until richly tender.

Lesser Poland, Poland

Redyka

A smoked sheep's milk cheese from Podhale, made in spring when sheep return from pastures. A highland specialty, smoky and savory, a seasonal shepherd's tradition, served cold or grilled.

Colombia

Refajo

Colombia's two-ingredient national mix: lager poured over Colombiana soda, whose sweet apple-and-herb flavour cuts the beer into instant refreshment. The obligatory accompaniment to asados, picadas and Sunday football.

Mozambique

Refogado

Onion, tomato, garlic and piri-piri sweated slowly in oil into the base that almost every Mozambican pot starts from.

Serbia

Reform Torte

Реформ торта

Thin walnut meringue layers stacked with chocolate buttercream, dense and very sweet.

Slovenian Littoral, Slovenia

Refošk

Refošk is a dark red wine from the Slovene Littoral, bought and served as a dry table wine.

Uruguay

Refuerzo

A small filled bread roll — ham and cheese, salami, or mortadella — sold from bakery counters as a snack.

Gabon

Regab

The national lager of Gabon, brewed by SOBRAGA since 1966; the name is a contraction of Regie gabonaise des boissons; the most consumed alcoholic beverage in the country and a cultural symbol.

Eastern Province, United Arab Emirates

Regag Bread

خبز الرقاق

Wafer-thin crispy flatbread made from just flour, water, and salt, cooked on special hot plate, often topped with cheese, eggs, honey, or mahyawa, paper-thin and crispy with golden color, a breakfast staple.

Bavaria, Germany

Regensburger Wurst

Regensburger Wurst is a short thick smoked pork sausage with a firm emulsion, traditionally served warm in slices.

Venezuela

Reina Pepiada

Arepa filled with shredded chicken mixed with avocado, mayonnaise and coriander — created in 1955 in honour of a Venezuelan beauty queen.

Northern Norway, Norway

Reinsdyrstek (Reindeer Roast)

Reinsdyrstek

Roasted reindeer from Northern Norway, served with rich gravy, potatoes, and lingonberry.

Denmark

Rejer (Shrimp)

Rejer

Danish cold-water shrimp, boiled and served on rye bread with mayonnaise and lemon, a smørrebrød staple. A national and coastal classic, sweet and delicate, a summer and harbor treat, a shellfish.

France

Religieuse

Two stacked choux puffs filled with cream and frosted, resembling a nun.

Guatemala

Rellenitos de Plátano

A Guatemalan fried sweet plantain ball stuffed with sweetened black beans, a dessert and snack classic

Belize

Relleno Negro

A dark, rich Belizean soup made from blackened recado, chicken or pork, and hard-boiled eggs, with a complex, smoky depth.

Denmark

Remoulade

Rémoulade

A Danish creamy, tangy sauce with pickles, capers, and curry, served with fish, meat, and fries

Indonesia

Rempeyek

Rempeyek is a brittle rice-flour cracker with peanuts or anchovies embedded in its crisp surface.

West Sumatra, Brunei

Rendang

Beef Rendang

World-famous slow-cooked beef curry with coconut milk and spices from Minangkabau cuisine

Perak, Malaysia

Rendang Tok

Premium version of rendang from Perak, made with specific spice blend and cooked longer for drier texture, very dry with intense concentrated flavors.

Burundi

Renga Renga

Amaranth leaves sautéed with onions, tomatoes, mint, black pepper, and red palm oil; sometimes enriched with dried fish; the leaves give a deeper, earthier flavour than spinach and the dish is a common green stew across Burundi.

Loja, Ecuador

Repe Lojano

An Ecuadorian green banana soup with cheese, cilantro, and eggs, a Loja and regional classic.

Nicaragua

Repocheta

A Nicaraguan thick corn tortilla with beans, cheese, and cabbage, a daily and street classic

Sint Maarten

Republic Rum

Republic Rum is a bottled Sint Maarten rum from the Guavaberry Company, sold as a named island product rather than a bar-mixed drink.

Brazil

Requeijão

A soft pourable cream cheese sold in distinctive squat glass jars, spread thickly on French bread at breakfast or melted into hot dishes.

Guanacaste, Costa Rica

Resbaladera

Barley and rice drink with milk, cinnamon, cloves, and vanilla, creamy texture from Guanacaste, a traditional Costa Rican beverage.