Provence, France
Bohémienne
Bohémienne is a Provençal eggplant and tomato stew, cooked down with olive oil until soft and richly flavored.
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Bahamas
Boil Fish
Grouper poached with onion, potato, lime, and bird pepper into a thin, sharp broth. In the Bahamas and Turks and Caicos it is commonly served with grits, hominy, or johnny cake.
New Zealand
Boil-Up
Pork bones or brisket boiled with pūhā, watercress, potato and kūmara, with flour dumplings dropped in near the end.
Louisiana, United States
Boiled Crawfish
Whole crawfish boiled with copious Cajun seasoning, corn, and potatoes, then piled high for communal peeling.
Philippines
Boiled Duck Egg
Penoy
A hard-boiled duck egg without a developed embryo, milder than balut, served with salt or vinegar.
Botswana
Boiled Dumplings
Madombi
Botswana boiled dumplings — similar to matemekwane, dough boiled with meat until saturated with flavour; a staple accompaniment to chicken and beef stews across the country.
China
Boiled Dumplings
饺子
Half-moon dumplings of pork and cabbage, chives or fennel in a rolled wheat wrapper, boiled and dipped in vinegar with garlic.
New England, United States
Boiled Maine Lobster
A whole lobster boiled in salted seawater and served with drawn butter, a New England summer ritual.
Sao Tome and Principe
Boiled Pork
Carne de Porco
Santomean boiled pork dish; pork cooked with tomato, spinach, onion, garlic, and spices; a hearty, flavorful stew; served with rice or funge; a traditional home-cooked meal; the pork that reflects Portuguese influence; slow-cooked until tender; a common dish in rural Sao Tome.
Berlin, Germany
Boiled Pork Knuckle
Eisbein
Berlin dish of cured or pickled pork knuckle boiled with vegetables and herbs, served on sauerkraut with mashed potatoes.
South Korea
Boiled Pork Wraps
보쌈
Thinly sliced boiled pork belly served with cabbage wraps, kimchi, radish kimchi, and ssamjang, a classic dish often paired with jokbal.
Saint Helena
Boiled Pudding
Fruit Duff
A traditional Saint Helena steamed pudding of flour, butter, brown sugar, chopped dates, baking powder, mixed spice, vanilla, and eggs; the mixture is wrapped in a cloth and boiled for several hours, then sliced and served with hot custard.
West Java, Indonesia
Boiled Vegetable Salad
Lotek
Sundanese boiled vegetables with peanut sauce, simpler than gado-gado, with kencur flavor.
Serbia
Boiled Wheat with Walnuts
Кољиво
Boiled wheat berries mixed with ground walnut and sugar, blessed in church and shared at Slava and memorial services.
Myanmar
Boiled Yellow Peas
ပဲပြုတ်
Yellow split peas boiled soft and served warm with fried onion, chilli, sesame oil and a squeeze of lime, or ladled over rice or naan.
Cambodia
Bok L'hong
បុកល្ហុង
Green papaya salad pounded in a mortar with prahok, dried shrimp, palm sugar, lime, fish sauce, and peanuts, the Cambodian counterpart to Thai som tum.
Bioko (Island / Malabo), Equatorial Guinea
Bokao
A Bioko Island traditional dish of grin/watalif leaves, spinach, chard, eggplant or djakato, smoked fish, sardines, and palm oil; high in nutritional value, especially for pregnant women.
Netherlands
Bokbier
Dutch bock is a malt-forward seasonal beer with caramel notes, traditionally poured from autumn into winter.
Norway
Boknafisk
Boknafisk is a dried fish from Nordland County, rooted in local cooking tradition.
Burundi
Boko Boko Harees
Boko Boko
Chicken breasts and giblets cooked with bulgur wheat, onions, ginger, turmeric, cardamom, sugar, ghee, and black pepper; the chicken is shredded and mixed with the cooked bulgur into a savoury, spiced porridge.
Comoros
Boko-Boko
A Comorian wheat or grain porridge enriched with meat, ghee and warm spices for feast days.
Mauritius
Bol Renversé
Rice packed into a bowl over stir-fried chicken or prawn with pak choi and a thickened sauce, then inverted onto the plate with a fried egg on top.
Portugal
Bola de Berlim
A sugar-dusted doughnut split and filled with rich egg custard.
Argentina
Bolanchao
A sweet from Santiago del Estero made from mistol fruit, shaped into balls and dried. A rustic, pre-Hispanic sweet of the Chaco, eaten as a snack or with mate.
Afghanistan
Bolani
بولانی
Thin flatbread folded over a filling of potato, gandana leek, pumpkin or lentil and fried on a griddle until blistered.
Argentina
Bolas de Fraile
Argentine Berliners: risen dough balls fried or baked and filled with dulce de leche or crema pastelera, dusted with sugar. A classic factura for breakfast or merienda.
Cuba
Boliche
A Cuban beef round roast stuffed with chorizo, bacon, and vegetables, braised in a tomato-onion sauce until tender.
Mexico
Bolillo
The classic Mexican white bread roll, crusty outside and soft inside, used for tortas and breakfasts.
Brazil
Bolinho de Chuva
Brazilian rain cake fritters: small drops of cinnamon-scattered batter deep-fried until golden and dusted with sugar and cinnamon. A bakery and home treat.
Portugal
Bolinhos de Bacalhau
Crisp salt cod and potato fritters, a national snack found in every tasca.
Bolivia
Bolivian Alfajores
Alfajores
A Bolivian cookie sandwich of two soft cornstarch cookies filled with dulce de leche (manjar blanco) and coconut, a tea-time classic.
Denmark
Boller i karry (Meatballs in curry sauce)
Boller i karry
Boller i karry (Meatballs in curry sauce) is a meat dish from Denmark, rooted in local cooking tradition.
Valencian Community, Spain
Bollit
Bollit is a Valencian boiled-vegetable dish of potatoes, onions, carrots, and green beans, dressed with olive oil and vinegar and sometimes served with egg.
Piedmont, Italy
Bollito Misto
Piedmontese mixed boiled meats (beef, veal, cotechino, chicken) served with mostarda, salsa verde, and horseradish. A grand winter dish.
Parma, Italy
Bollito ripieno
Bollito ripieno is a named Italian poultry from Province of Parma, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Dominican Republic
Bollitos de Yuca
Dominican cassava rolls stuffed with ground meat, similar to carimañolas, fried until golden. A coastal and street snack, crispy and chewy, served with hot sauce.