This list includes 57 Recipes that start with D, from “Dabeli” to “Dutch Baby”. It collects well-known home-cooking favorites, regional specialties, and baked goods, useful for browsing, inspiration, or content research.
Recipes that start with D are dishes whose primary name begins with the letter D. Many reflect global flavors, from Gujarati street food like “Dabeli” to the German-American pancake “Dutch Baby”.
Below you’ll find the table with cuisine, difficulty, and preparation time (minutes).
Cuisine: Identifies the dish’s regional or cultural origin so you can filter recipes by flavor tradition.
Difficulty: Shows whether a recipe is Easy, Medium, or Hard so you can choose dishes that match your cooking skill.
Preparation time (minutes): Lists total estimated minutes (prep and cook) so you can plan timing and pick quick or leisurely recipes.
Recipes that start with D
| Recipe Name | Cuisine | Difficulty | Prep Time (minutes) |
|---|---|---|---|
| Dal | Indian | Easy | 40 |
| Dal Makhani | Indian | Medium | 60 |
| Dal Tadka | Indian | Easy | 35 |
| Dal Baati Churma | Indian | Hard | 120 |
| Dosa | Indian | Medium | 45 |
| Dhokla | Indian | Easy | 45 |
| Dahi Vada | Indian | Medium | 50 |
| Dum Aloo | Indian | Medium | 40 |
| Dopiaza | Indian | Medium | 50 |
| Dalcha | Indian | Medium | 90 |
| Dabeli | Indian | Easy | 30 |
| Dan Dan Noodles | Chinese | Medium | 30 |
| Dim Sum | Chinese | Medium | 90 |
| Donburi | Japanese | Easy | 25 |
| Dango | Japanese | Easy | 30 |
| Dorayaki | Japanese | Easy | 25 |
| Donut | American | Medium | 60 |
| Danish Pastry | Danish | Medium | 120 |
| Dutch Baby | American | Easy | 25 |
| Dutch Apple Pie | American | Medium | 90 |
| Damper | Australian | Easy | 60 |
| Duck Confit | French | Hard | 240 |
| Duck à l’Orange | French | Hard | 120 |
| Dublin Coddle | Irish | Easy | 120 |
| Dirty Rice | American | Easy | 40 |
| Disco Fries | American | Easy | 20 |
| Deviled Eggs | American | Easy | 30 |
| Devilled Kidneys | British | Medium | 40 |
| Devil’s Food Cake | American | Medium | 75 |
| Double Chocolate Cake | American | Medium | 80 |
| Date Squares | Canadian | Easy | 45 |
| Dobos Torte | Hungarian | Hard | 180 |
| Dacquoise | French | Hard | 120 |
| Daube Provençale | French | Medium | 180 |
| Drunken Noodles | Thai | Medium | 25 |
| Drunken Chicken | Chinese | Medium | 120 |
| Dinuguan | Filipino | Medium | 90 |
| Dolma | Mediterranean | Medium | 60 |
| Doner Kebab | Turkish | Medium | 60 |
| Dragon Roll | Japanese | Medium | 45 |
| Daiquiri | Cuban | Easy | 10 |
| Dry Martini | American | Medium | 5 |
| Dirty Martini | American | Medium | 5 |
| Dumplings | Various | Medium | 60 |
| Dumpling Soup | Chinese | Medium | 45 |
| Duck Curry | Southeast Asian | Medium | 50 |
| Duchess Potatoes | French | Medium | 50 |
| Dulce de Leche | Latin | Medium | 60 |
| Dandelion Salad | Various | Easy | 20 |
| Dark Chocolate Mousse | French | Medium | 30 |
| Dungeness Crab Cakes | American | Medium | 60 |
| Dodol | Southeast Asian | Hard | 180 |
| Dresden Stollen | German | Hard | 180 |
| Dahi Bhalla | Indian | Medium | 50 |
| Dapanji | Chinese | Medium | 70 |
| Dauphinoise Potatoes | French | Medium | 90 |
| Draniki | Belarusian | Easy | 30 |
Descriptions
Dal
Homestyle lentil stew (also spelled dhal); comforting, spiced with turmeric, cumin and garam masala, typically served with rice or flatbread.
Dal Makhani
Creamy black-lentil curry from North India; slow-simmered with butter and cream for a rich texture, often paired with naan.
Dal Tadka
Yellow lentils tempered with spiced oil (tadka) of garlic, cumin and chilies; a quick, aromatic dal served with rice or roti.
Dal Baati Churma
Rajasthani trio: spiced dal, baked wheat baati balls and sweet churma; a festive, multi-component meal with rustic flavors.
Dosa
Thin fermented rice-and-lentil crepe from South India; crispy edge, soft center, usually served with sambar and coconut chutney.
Dhokla
Steamed Gujarati snack made from fermented gram flour batter; light, fluffy and tempered with mustard seeds and green chilies.
Dahi Vada
Fried lentil dumplings soaked in seasoned yogurt and chutneys; cooling, tangy street-food favorite also called dahi bhalla.
Dum Aloo
Potato curry braised in tomato-onion gravy and spices; Kashmiri and North Indian versions are common, served with rice or bread.
Dopiaza
Curry named for its double-onion preparation; meat or vegetables cooked with lots of onions and tangy spices.
Dalcha
Hyderabadi stew of meat (often mutton) with lentils and vegetables, slow-cooked with tamarind for a tangy depth.
Dabeli
Spiced mashed potato sandwich from Gujarat, tossed with chutneys and peanuts and served in a soft bun; tangy and sweet.
Dan Dan Noodles
Sichuan street-food noodles in a spicy, savory sesame-peanut and chili oil sauce, often topped with minced pork.
Dim Sum
Cantonese small-plate meal of dumplings, buns and other bite-sized dishes served steamed or fried; eaten family-style with tea.
Donburi
Japanese rice bowl topped with proteins or vegetables (e.g., beef, tempura, egg); quick, comforting one-bowl meal.
Dango
Chewy rice-flour dumplings skewered and glazed (often with sweet soy); popular festival sweet.
Dorayaki
Two small pancakes sandwiched with sweet azuki red-bean paste; a classic Japanese confection.
Donut
Fried or baked ring or filled dough with glazes or fillings; versatile breakfast or dessert treat.
Danish Pastry
Laminated, buttery yeast pastry often filled with custard, jam or almond paste; flaky, layered and indulgent.
Dutch Baby
Oven-baked puffed pancake (German-style) served with lemon, sugar or fruit; quick and impressive breakfast.
Dutch Apple Pie
Classic apple pie topped with a buttery streusel; cinnamony filling and crisp crumb topping.
Damper
Traditional Australian bush bread made with flour and milk, historically baked in coals; simple, dense loaf.
Duck Confit
Salt-cured duck slowly cooked and preserved in its fat; finished crisp and rich, typically served with potatoes or salad.
Duck à l’Orange
Roast duck with a sweet-and-tangy orange sauce; classic French pairing of rich meat and citrus.
Dublin Coddle
Comforting Dublin stew of sausages, bacon, potatoes and onions slowly braised in stock; rustic and hearty.
Dirty Rice
Louisiana Creole dish of seasoned rice cooked with ground meat, liver bits, and Cajun spices for a bold flavor.
Disco Fries
Late-night diner fries smothered in brown gravy and melted cheese curds; indulgent comfort food.
Deviled Eggs
Hard‑boiled egg halves filled with a creamy, tangy seasoned yolk mixture; classic appetizer or picnic staple.
Devilled Kidneys
Pan‑fried kidneys in a spicy, tangy mustard-and-worcestershire sauce; traditional British brunch or savory dish.
Devil’s Food Cake
Deep, moist chocolate layer cake known for intense cocoa flavor and rich frosting; a chocolate lover’s staple.
Double Chocolate Cake
Extra‑chocolatey cake using cocoa and melted chocolate; dense, fudgy crumb with chocolate frosting.
Date Squares
Oat-based shortbread layered with sweet date filling (also called date bars); chewy and homey dessert.
Dobos Torte
Hungarian sponge cake layered with chocolate buttercream and topped with a thin caramel slab; elaborate and celebratory.
Dacquoise
Layered nut meringue cake filled with buttercream or ganache; crisp, nutty and elegant dessert.
Daube Provençale
Provencal beef stew braised in red wine with vegetables and herbs; deeply flavored slow-cooked classic.
Drunken Noodles
Spicy stir-fried rice noodles with holy basil, chili and your choice of protein; known as Pad Kee Mao.
Drunken Chicken
Chicken marinated or braised with Shaoxing wine for a fragrant, boozy flavor; served chilled or warm.
Dinuguan
Savory Filipino stew of pork simmered in pig’s blood, vinegar and spices; typically served with rice or rice cakes.
Dolma
Grape leaves or vegetables stuffed with rice, herbs and sometimes meat; served warm or as meze.
Doner Kebab
Vertically roasted sliced meat served in flatbread or plate with salad and sauces; popular street-food wrap.
Dragon Roll
California-style sushi roll topped with avocado and eel, often drizzled with sauce; visually striking sushi.
Daiquiri
Classic rum cocktail shaken with lime juice and sugar; bright, refreshing and simple.
Dry Martini
Iconic gin-and-vermouth cocktail served chilled, stirred or shaken, garnished with an olive or lemon twist.
Dirty Martini
Martini variant with olive brine added for a salty, savory twist.
Dumplings
Broad category of dough-wrapped fillings—steamed, boiled or pan-fried—found worldwide with diverse fillings and sauces.
Dumpling Soup
Comforting broth with filled dumplings and greens; light yet satisfying and commonly served as starter or meal.
Duck Curry
Rich curry featuring duck simmered in spices and often coconut milk; pairs well with rice.
Duchess Potatoes
Piped mashed potato rosettes baked until golden; buttery and elegant potato side dish.
Dulce de Leche
Thick caramelized milk spread made by simmering sweetened milk; used as a filling, topping or dessert ingredient.
Dandelion Salad
Foraged dandelion greens tossed with vinaigrette, often paired with bacon or egg; bitter-savory salad tradition.
Dark Chocolate Mousse
Silky whipped chocolate dessert using dark chocolate and cream or egg whites; rich yet airy finish.
Dungeness Crab Cakes
Patties of sweet Dungeness crab meat bound with crumbs and seasonings, pan-fried or baked and served with sauce.
Dodol
Sticky, toffee-like sweet made from coconut milk, rice flour and palm sugar; cooked slowly until thick and chewy.
Dresden Stollen
Traditional German fruit-studded yeasted loaf dusted with powdered sugar, often enjoyed at Christmas.
Dahi Bhalla
North Indian name for yogurt-soaked lentil fritters similar to dahi vada; tangy, spicy and garnished with chutneys.
Dapanji
Xinjiang “big plate chicken”: spicy braised chicken with potatoes and hand-pulled noodles; bold, communal stir-fry style.
Dauphinoise Potatoes
Thinly sliced potatoes baked in cream and garlic (Gratin Dauphinois style); rich, silky potato casserole.
Draniki
Potato pancakes (similar to latkes) often served with sour cream; crispy, savory and simple comfort food.