World Hearth Recipe Collection
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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

D'Ba Alicha (Mild Winter Squash Stew) from Taste of Eritrea by Olivia Warren Djedj Bill Zeitoun (Chicken And Olives) from The Great Book of Couscous by Copeland Marks
D'Nish Zigni (Fiery Potato Stew) from Taste of Eritrea by Olivia Warren Djej Bil Hamus from Mediterranean Cooking
Dal Methiwali (Lentils With Fenugreek) from From Bengal to Punjab by Smita Chandra Djej Bil Zeetoon Meslalla (Chicken With Green Olives) from Couscous and Other Good Food from Morocco by Paula Wolfert
Dal Qureshi from Indian Light Cooking by Ruth Law Djej Emshmel (Chicken With Lemons And Olives) from Couscous and Other Good Food from Morocco by Paula Wolfert
Damitasse Blueberry Tortoni from The Complete Around the World Cookbook Djej Kdra Touimiya (Chicken With Almonds And Chickpeas) from Couscous and Other Good Food from Morocco by Paula Wolfert
Danish Anise Bread from Ethnic Breads Dobladas (Guatemala) from False Tongues and Sunday Bread by Copeland Marks
Danish Beer Bread from Ethnic Breads Dobos Torta (Dobos Cake) from The Balkan Cookbook by Inge Kramarz
Danish Sweet Oatmeal And Honey Bread from Ethnic Breads Domates Yem Istes (Tomatoes Stuffed W/Beef & Zucchini) from Greek Cooking for the Gods
Dante's Pasta Cake from A Fresh Taste of Italy by Michele Scicolone Domingo's Spicy Meat Soup (Argentina) from hot & spicy latin dishes
Dark Chili Sambal (Ghana) from A Taste of Africa Doris's Pralines from unknown
Dark Maidens In Skirts from German Cooking Doro Zigni (Zesty Chicken Stew) from Taste of Eritrea by Olivia Warren
Date Cookies (Iraq) from From the Lands of Figs and Olives by Salloum and Peters Dovi (Zimbabwe) from The African News Cookbook
Dayak-Style Shrimp (Kalimantan) from The Exotic Kitchens of Indonesia by Copeland Marks Dr. Orahovats' Pork And Leek Yakniya (Stew) from Bulgarian Rhapsody By Linda Joyce Forristal
Demi-Daube from Pedaling Through Provence by Sarah Leah Chase Dried Lima Bean Dip (Byesar) from North African Cooking by Hilaire Walden
Deutsche Pfanne (German Casserole) from German Cooking Dried Mushroom Stir-Fry from The Korean Kitchen by Copeland Marks
Devil Curry (Debal Kari Ayam) from The Exotic Kitchens of Malaysia by Copeland Marks Dried Shrimp Consomme (Marun Saeoo) from The Korean Kitchen by Copeland Marks
Devilled Eggs Artusi from The Art of Eating Well Dromtarta (Chocolate Dream Cake) from Classic Scandinavian Cooking By Nika Hazelton
Dijon Style Steak from Fresh From France by Faye Levy Dtom Yam Gkoong (Prawn Soup With Oyster Mushrooms) from Dancing Shrimp by Kasma Loha-Unchit
Dilistak Xingarrekin (Lentils With Bacon) from The Basque Kitchen by Gerald Hirigoyen Duck Breast With Wild Mushroom Essence from Great New British Cooking by Jane Garmey
Dimlama (Vegetable Stew) from The Art of Uzbek Cooking by Lynn Visson Duck Soup With Sweet Potatoes (Vermont) from Soup and Bread by Crescent Dragonwagon
Djaaj Bbassal (Chicken With Onions) from Lebanese Cooking by Dawn, Elaine and Selwa Anthony Dumpling Dip from The Korean Kitchen by Copeland Marks
Djaj Mah Khal from Taste of Lebanon Dutch Letters (Holland) from donna vanzuiden
Djedj b'L-Qasbour (Algeria) from The African News Cookbook


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