Side, Snack, Appetizer

Aloe

Aloe (; also written aloë) is a genus containing over 560 species of flowering succulent plants. the most widely known species is aloe vera, or "true aloe". it is called this because it is cultivated as the standard source for assorted pharmaceutical purposes. other species, such as aloe ferox, are also cultivated or harvested from the wild for similar applications.the apg iv system (2016) places the genus in the family asphodelaceae, subfamily asphodeloideae. within the subfamily it may be placed in the tribe aloeae. in the past, it has been assigned to the family aloaceae (now included in the asphodeloidae) or to a broadly circumscribed family liliaceae (the lily family). the plant agave americana, which is sometimes called "american aloe", belongs to the asparagaceae, a different family. the genus is native to tropical and southern africa, madagascar, jordan, the arabian peninsula, and various islands in the indian ocean (mauritius, réunion, comoros, etc.). a few species have also become naturalized in other regions (mediterranean, india, australia, north and south america, hawaiian islands, etc.).

Drink

Amstel

Amstel brewery (dutch: amstelbrouwerij, dutch pronunciation: [ˈɑmstəlbrʌwəˌrɛi̯]) is a dutch brewery founded in 1870 on the mauritskade in amsterdam. it was taken over by heineken international in 1968, and the brewing plant closed down in 1982, with production moving to the main heineken plant at zoeterwoude.

Drink

Amstel Bright

Amstel brewery (dutch: amstelbrouwerij, dutch pronunciation: [ˈɑmstəlbrʌwəˌrɛi̯]) is a dutch brewery founded in 1870 on the mauritskade in amsterdam. it was taken over by heineken international in 1968, and the brewing plant closed down in 1982, with production moving to the main heineken plant at zoeterwoude.

Breakfast

Arepa di pampuna

Pumpkin pancakes

Side, Snack, Appetizer

Arepa di pampuna

Pumpkin pancakes

Side, Snack, Appetizer

Arroz moro

Moros y cristianos is a traditional cuban dish served both in homes and in restaurants. it is the cuban version of rice and beans, a dish found throughout latin america, the caribbean, and in the southern united states.

Side, Snack, Appetizer

Bakes

Fried bake is a caribbean dish. many west indian nations including trinidad and tobago, guyana, saint lucia, and grenada eat this dish. the main ingredient in fried bake is flour. it can be served in a multitude of ways. this dish is usually served with salt fish and steamed vegetables.

Breakfast

Bakes

Fried bake is a caribbean dish. many west indian nations including trinidad and tobago, guyana, saint lucia, and grenada eat this dish. the main ingredient in fried bake is flour. it can be served in a multitude of ways. this dish is usually served with salt fish and steamed vegetables.

Main

Bakijou

Bacalhau (portuguese pronunciation: [bɐkɐˈʎaw]) is the portuguese word for cod and—in a culinary context—dried and salted cod. fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod).

Main

Bami

Mie goreng (indonesian: mie goreng or mi goreng; meaning "fried noodles"), also known as bakmi goreng, is an indonesian style of stir-fried noodle dish. it is made with thin yellow noodles stir fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, chinese cabbage, cabbages, tomatoes, egg, and other vegetables. ubiquitous in indonesia, it is sold by food vendors from street-hawkers, warungs, to high-end restaurants.

Side, Snack, Appetizer

Banana hasa

Fried plantain

Main

Barracuda

A barracuda, or cuda for short, is a large, predatory, ray-finned fish known for its fearsome appearance and ferocious behaviour. the barracuda is a saltwater fish of the genus sphyraena, the only genus in the family sphyraenidae, which was named by constantine samuel rafinesque in 1815. it is found in tropical and subtropical oceans worldwide ranging from the eastern border of the atlantic ocean to the red sea, on its western border the caribbean sea, and in tropical areas of the pacific ocean. barracudas reside near the top of the water and near coral reefs and sea grasses. barracudas are targeted by sport-fishing enthusiasts.

Side, Snack, Appetizer

Bitterballen

Bitterballen (plural of bitterbal) are a dutch meat-based snack, made by making a very thick stew thickened with roux and beef stock and generously loaded with meat, refrigerating the stew until it firms, and then rolling the thick mixture into balls which then get breaded and fried. seasonings in the base stew usually include onions, salt and pepper, parsley and nutmeg. most recipes include nutmeg and there are also variations using curry powder or that add in finely chopped vegetables such as carrot.the bitterbal derives its name from a generic word for certain types of herb-flavoured alcoholic beverages, called a bitter in dutch, and are popularly served as part of a bittergarnituur, a selection of savoury snacks to go with drinks, at pubs or at receptions in the netherlands.bitterballen are very similar to the more common croquette (kroketten in dutch) in ingredients and preparation/cooking methods, as well as flavour, though the larger kroketten have a distinct oblong sausage shape, but with a similar diameter.

Dessert, Sweet

Bolo borracho

A rum cake or black cake is a type of dessert cake which contains rum. in most of the caribbean, rum cakes are a traditional holiday season dessert, descended from the holiday puddings (such as figgy pudding). traditionally, dried fruit is soaked in rum for months and then added to dough prepared with sugar which has been caramelized by boiling in water. the result, also known as "black cake", is similar to a fruitcake, with a lighter texture. in trinidad and tobago, fruits are preserved in cherry brandy and dark rum to be used in the making of black cake. black cake is traditionally associated with christmas and weddings in trinidad and tobago. in puerto rico, rum cake is called bizcocho de ron, and is a sponge cake, so as to absorb the rum. if fruit is added to it, it is fresh or dried. raisins and sultanas may be soaked in rum for one day or one night. bizcochos de ron are given as gifts during the holiday season.in the united states, rum cakes have been popular since at least the 1970s. while many island travelers go out of their way to pick up a caribbean variety, more and more small u.s. companies are competing, much the way that craft beers are competing with the large beer manufacturers. some offer baked-to-order rum cakes. some infuse the rum directly into their cakes (instead of glazing). many appear to have a decades-old special recipe.it is possible to become intoxicated from consumption of an excessive amount of rum cake, and some rum cakes contain even more than five percent of certain grain alcohols, though some are made to consistently contain less than 0.5% alcohol. it is typically made with plums and raisins soaked in rum, as well as brown sugar and a bittersweet caramel called "browning".

Dessert, Sweet

Bolo di anasa

An upside-down cake is a cake that is baked "upside-down" in a single pan, with its toppings at the bottom of the pan. when removed from the oven, the finished upside-down preparation is flipped over and de-panned onto a serving plate, thus "righting" it, and serving it right-side up. usually chopped or sliced fruits — such as apples, cherries, peaches, or pineapples — butter, and sugar are placed on the bottom of the pan before the batter is poured in, so that they form a baked-on topping after the cake is inverted. a simple cottage pudding cake batter may be used.traditional upside-down preparations include the american pineapple upside-down cake, the french tarte tatin, and the brazilian or portuguese bolo de ananás (also known as bolo de abacaxi). in the united states, pineapple upside down cakes became popular in the mid 1920's after dole pineapple company sponsored a contest for pineapple recipes. they received over 2,500 various submissions for the inverted pineapple cake and ran an advertisement about it, which increased the cake's popularity.

Dessert, Sweet

Bolo di banana

Plantain cake, made with brown sugar, raisins, cinnamon, allspice, sherry

Dessert, Sweet

Bolo di cashupete

Cashew nut cake

Dessert, Sweet

Bolo di chateau

Chocolate cake or chocolate gâteau (from french: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both.

Dessert, Sweet

Bolo di dadel

Dessert, Sweet

Bolo di frigidaire

Pineapple trifle, made with sponge cake, pineapple, cherries, vanilla, butter and rum, common during new year's

Dessert, Sweet

Bolo di manteka

Dessert, Sweet

Bolo di pinda

Peanut cake

Dessert, Sweet

Bolo di tres lechi

A tres leches cake (lit. 'three milks cake'; spanish: pastel de tres leches, torta de tres leches or bizcocho de tres leches), also known as pan tres leches (lit. 'three milks bread'), is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. when butter is not used, tres leches is a very light cake, with many air bubbles. this distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.

Dessert, Sweet

Bolo ponche crema

Eggnog trifle cake

Dessert, Sweet

Bolo pretu

Dark fruit cake with alcohol, made with dried fruit, rum, cognac, cherry cordial, port wine

Main

Bonchi kora stoba

Stewed red kindey beans with salted meat, vegetables, spices

Side, Snack, Appetizer

Borrelnootje

Cocktail nuts, commonly salted peanuts, but can also refer to other nuts or chickpeas covered in a savory crunchy shell with herbs, garlic, spicy paprika

Side, Snack, Appetizer

Breadfruit

Breadfruit (artocarpus altilis) is a species of flowering tree in the mulberry and jackfruit family (moraceae) believed to be a domesticated descendant of artocarpus camansi originating in new guinea, the maluku islands, and the philippines. it was initially spread to oceania via the austronesian expansion. it was further spread to other tropical regions of the world during the colonial era. british and french navigators introduced a few polynesian seedless varieties to caribbean islands during the late 18th century. today it is grown in some 90 countries throughout south and southeast asia, the pacific ocean, the caribbean, central america and africa. its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor.the trees have been widely planted in tropical regions, including lowland central america, northern south america, and the caribbean. in addition to the fruit serving as a staple food in many cultures, the light, sturdy timber of breadfruit has been used for outriggers, ships, and houses in the tropics. breadfruit is closely related to artocarpus camansi (breadnut or seeded breadfruit) of new guinea, the maluku islands, and the philippines, artocarpus blancoi (tipolo or antipolo) of the philippines, and artocarpus mariannensis (dugdug) of micronesia, all of which are sometimes also referred to as "breadfruit". it is also closely related to the jackfruit.

Main

Cabrito stoba

Goat stew

Main

Calco stoba

Conch stew

Dessert, Sweet

Cheesecake

Cheesecake is a sweet dessert consisting of one or more layers. the main, and thickest, layer consists of a mixture of a soft, fresh cheese (typically cottage cheese, cream cheese or ricotta), eggs, and sugar. if there is a bottom layer, it most often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. cheesecake may be baked or unbaked (and is usually refrigerated). cheesecake is usually sweetened with sugar and may be flavored in different ways. vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer. additional flavors and visual appeal may be added by topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients.

Drink

Chill beer

Main

Clam

Clam is a common name for several kinds of bivalve molluscs. the word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. they live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in north america.clams in the culinary sense do not live attached to a substrate (whereas oysters and mussels do) and do not live near the bottom (whereas scallops do). in culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. many edible clams such as palourde clams are ovoid or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.some clams have life cycles of only one year, while at least one may be over 500 years old. all clams have two calcareous shells or valves joined near a hinge with a flexible ligament and all are filter feeders.

Dessert, Sweet

Cocada

Cocada are a traditional coconut confectionery found in many parts of latin america. they are particularly popular in argentina, bolivia, brazil, colombia, chile, dominican republic, mexico, panama, venezuela and ecuador. they are oven baked but are served at room temperature to provide their chewy and soft texture. made with eggs and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, however the traditional variations are golden brown. they are often garnished with almonds, either whole or chopped. there are hundreds of cocadas recipes, from the typical hard, very sweet balls to cocadas that are almost the creamy texture of flan. other fruit, often dried, can be added to the cocadas to create variety, which will also lend to a wide spectrum of cocada colors. cocadas are mentioned as early as 1878 in peru.

Drink

Cocktail

A cocktail is an alcoholic mixed drink. most commonly, cocktails are either a combination of spirits, or one or more spirits mixed with other ingredients such as tonic water, fruit juice, flavored syrup, or cream. cocktails vary widely across regions of the world, and many websites publish both original recipes and their own interpretations of older and more famous cocktails.

Breakfast

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Drink

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Main

Cod

Cod is the common name for the demersal fish genus gadus, belonging to the family gadidae. cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus gadus is commonly not called cod (alaska pollock, gadus chalcogrammus). the two most common species of cod are the atlantic cod (gadus morhua), which lives in the colder waters and deeper sea regions throughout the north atlantic, and the pacific cod (gadus macrocephalus), found in both eastern and western regions of the northern pacific. gadus morhua was named by linnaeus in 1758. (however, g. morhua callarias, a low-salinity, nonmigratory race restricted to parts of the baltic, was originally described as gadus callarias by linnaeus.) cod is popular as a food with a mild flavour and a dense, flaky, white flesh. cod livers are processed to make cod liver oil, a common source of vitamin a, vitamin d, vitamin e, and omega-3 fatty acids (epa and dha). young atlantic cod or haddock prepared in strips for cooking is called scrod. in the united kingdom, atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.

Main

Conch

Conch () is a common name of a number of different medium-to-large-sized sea snails. conch shells typically have a high spire and a noticeable siphonal canal (in other words, the shell comes to a noticeable point at both ends). in north america, a conch is often identified as a queen conch, indigenous to the waters of the gulf of mexico and caribbean. queen conches are valued for seafood and are also used as fish bait.the group of conches that are sometimes referred to as "true conches" are marine gastropod molluscs in the family strombidae, specifically in the genus strombus and other closely related genera. for example, lobatus gigas, the queen conch, and laevistrombus canarium, the dog conch, are true conches. many other species are also often called "conch", but are not at all closely related to the family strombidae, including melongena species (family melongenidae) and the horse conch triplofusus papillosus (family fasciolariidae). species commonly referred to as conches also include the sacred chank or shankha shell (turbinella pyrum) and other turbinella species in the family turbinellidae. the triton's trumpet (family charoniidae) may also be fashioned into a horn and referred to as a conch.

Main

Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

Side, Snack, Appetizer

Creole sauce

Creole sauce, also referred to as "red gravy", creole tomato sauce, and sauce piquant in new orleans, is a creole cuisine, haitian cuisine, and new orleans cuisine sauce made by sauteeing vegetables in butter and olive oil. it is used in the american south. it is made with tomatoes, the cajun holy trinity (celery, bell peppers, and onions), garlic, seasonings, and herbs. stock (usually chicken) is also used and seasoned with cayenne, hot sauce, bay leaf, salt, black pepper, thyme, and parsley.

Drink

Curaçao

Curaçao ( kure-əss-ow, -⁠oh, dutch: [kyraːˈsʌu] (listen)) is a liqueur flavored with the dried peel of the bitter orange laraha, a citrus fruit grown on the dutch island of curaçao. curaçao can be sold in numerous forms, though the most common are the orange-hued dry curaçao and blue curaçao, which is dyed bright blue.

Drink

Curaçao Brewing Company

Several craft beers are brewed

Dessert, Sweet

Currants roll

Rolled pastry with a sweet currant filling

Main

Curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Dessert, Sweet

Drop

Licorice, either salty or sweet

Side, Snack, Appetizer

Dumplings

Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), often wrapped around a filling. the dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines.

Side, Snack, Appetizer

Edam

Edam (dutch: edammer, [ˈeːdɑmər]) is a semi-hard cheese that originated in the netherlands, and is named after the town of edam in the province of north holland. edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. edam ages and travels well, and does not spoil; it only hardens. these qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies.

Breakfast

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

Main

Erwtensoep

Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. it is, with variations, a part of the cuisine of many cultures. it is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of pisum sativum.

Main

Fish taco

Fish tacos originated in baja california in mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. in the united states, they were first popularized by the rubio's fast-food chain, and remain most popular in california, colorado, and washington. in california, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.

Main

Flying fish

The exocoetidae are a family of marine fish in the order beloniformes class actinopterygii, known colloquially as flying fish or flying cod. about 64 species are grouped in seven to nine genera. while they cannot fly in the same way a bird does, flying fish can make powerful, self-propelled leaps out of the water where their long wing-like fins enable gliding for considerable distances above the water's surface. the main reason for this behavior is thought to be to escape from underwater predators, which include swordfish, mackerel, tuna, and marlin, among others, though their periods of flight expose them to attack by avian predators such as frigate birds. barbados is known as "the land of the flying fish", and the fish is one of the national symbols of the country. the exocet missile is named after them, as variants are launched from underwater, and take a low trajectory, skimming the surface, before striking their targets. the oldest known fossil of a flying or gliding fish, potanichthys xingyiensis, dates back to the middle triassic, 235–242 million years ago. however, this fossil is probably not related to modern flying fish, which are thought to have evolved independently about 66 million years ago.

Breakfast

Fresh fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Main

Fried iguana

Side, Snack, Appetizer

Friet

French fries, serve with satay sauce, mayonnaise, spicy sauce, curry, ketchup, peanut sauce

Side, Snack, Appetizer

Frikandel

A frikandel (dutch pronunciation: [frikɑnˈdɛl] (listen); plural frikandellen) is a traditional snack originating from the historical low countries (netherlands, belgium and north of france), a sort of minced-meat sausage, of which the modern version was developed after world war ii. the history of this snack in the spanish netherlands goes back to the 17th century.

Side, Snack, Appetizer

Fruit

Apples, bananas, papaya, pineapple, watermelon

Drink

Fruit juice

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. it can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, as for smoothies. juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production). the largest fruit juice consumers are new zealand (nearly a cup, or 8 ounces, each day) and colombia (more than three quarters of a cup each day). fruit juice consumption on average increases with country income level.

Side, Snack, Appetizer

Funchi

Funge or fúngi (angola) or mfundi (congo - dcr and the congo republic) is a traditional african side dish made of cassava flour whisked into boiling water. it can also be made with sorghum, maize, or millet. it can be served with textured vegetable, fish, or meat stew, as well as other vegetable, meat, and fish dishes. funge is a staple food in african cuisine. some richer and more flavorful versions may be made with stock, like fish stock, instead of water. it is also known as bidia (literally "food").funge is eaten with the fingers, and a small ball of it can be dipped into an accompanying stew, side dish or sauce. funge is a traditional staple in angolan cuisine. in brazil, a similar food is known as pirão. in the lesser antilles, a similar food is known as fungi or cou-cou. in ghana there are two variations, usually made with ground corn, though the variation known as banku is sometimes made from a mixture of grated cassava and corn. the corn is allowed to ferment before it is cooked. to make banku the fermented mixture is cooked in a pot, but the variation called kenkey is only partially cooked before it is wrapped in banana leaves or corn husks and steamed.

Main

Galina stoba

Chicken stew

Side, Snack, Appetizer

Gouda

Gouda ( (listen), us also (listen), dutch: [ˈɣʌudaː] (listen); dutch: goudse kaas, "cheese from gouda") is a sweet, creamy, yellow cow's milk cheese originating from the netherlands. it is one of the most popular cheeses worldwide. the name is used today as a general term for numerous similar cheeses produced in the traditional dutch manner.

Side, Snack, Appetizer

Gravlax

Gravlax (swedish: [ˈgrɑ̂ːvlakːs]) or graved salmon is a nordic dish consisting of salmon that is cured using a mix of salt and sugar, and either dill or sprucetwigs placed on top, and may occasionally be cold-smoked afterwards. gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally "maitre d'hôtel sauce", also known in sweden as gravlaxsås, in norway as sennepssaus, literally “mustard sauce”, in denmark as rævesovs, literally "fox sauce", and in iceland as graflaxsósa), a dill and mustard sauce, either on bread or with boiled potatoes.

Side, Snack, Appetizer

Green salad

A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. they are often dressed, and typically served at room temperature or chilled, though some can be served warm. garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. other types include bean salad, tuna salad, fattoush, greek salad (vegetable-based, but without leafy greens), and sōmen salad (a noodle-based salad). salads may be served at any point during a meal: appetizer salads—light, smaller-portion salads served as the first course of the meal side salads—to accompany the main course as a side dish; examples include potato salad and coleslaw main course salads—usually containing a portion of one or more high-protein foods, such as meat, fish, eggs, legumes, or cheese dessert salads—sweet salads containing fruit, gelatin, sweeteners or whipped creamwhen a sauce is used to flavor a salad, it is generally called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a creamy dairy base.

Main

Grilled chicken

Chicken cooked over a flame

Main

Grilled fish

Fish cooked over a flame

Main

Grilled seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

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Grouper

Groupers are fish of any of a number of genera in the subfamily epinephelinae of the family serranidae, in the order perciformes. not all serranids are called "groupers"; the family also includes the sea basses. the common name "grouper" is usually given to fish in one of two large genera: epinephelus and mycteroperca. in addition, the species classified in the small genera anyperidon, cromileptes, dermatolepis, graciela, saloptia, and triso are also called "groupers". fish in the genus plectropomus are referred to as "coral groupers". these genera are all classified in the subfamily epiphelinae. however, some of the hamlets (genus alphestes), the hinds (genus cephalopholis), the lyretails (genus variola) and some other small genera (gonioplectrus, niphon, paranthias) are also in this subfamily, and occasional species in other serranid genera have common names involving the word "grouper". nonetheless, the word "grouper" on its own is usually taken as meaning the subfamily epinephelinae.

Side, Snack, Appetizer

Hagelslag

Sprinkles confections, used on bread, sandwiches, desserts

Side, Snack, Appetizer

Hallaca

Hallaca (spanish pronunciation: [aˈʎaka], [aˈʝaka]; alt. spelling, hayaca and ayaca) is a traditional dish from venezuela that looks like a tamal, though different in flavour, texture, ingredients and cultural significance. it consists of corn dough stuffed with a stew of beef, pork, or chicken and other ingredients such as raisins, capers, and olives, fresh onion rings, red and green bell pepper slices. there are vegetarian hallacas, made with black beans or tofu. hallacas are folded in plantain leaves, tied with strings, and boiled. the dish is traditionally served during the christmas season and has several regional variants. it has been described as a national dish of venezuela. some speculate it originated from the orinoquia. characteristic of the hallaca is the delicate corn dough made with consommé or broth, and lard colored with annatto. hallacas are also commonly eaten in eastern cuba, trinidad where it is called pastelle, and parts of colombia, ecuador, aruba, and curaçao. in nicaragua it is known as nacatamal.

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Ham di pasco

Roasted christmas ham

Drink

Heineken

Heineken lager beer (dutch: heineken pilsener), or simply heineken (pronounced [ˈɦɛinəkə(n)]) is a pale lager beer with 5% alcohol by volume produced by the dutch brewing company heineken n.v. heineken beer is sold in a green bottle with a red star.

Side, Snack, Appetizer

Johnnycake

Johnnycake (also called journey cake, johnny bread, hoecake, shawnee cake or spider cornbread) is a cornmeal flatbread, a type of batter bread. an early american staple food, it is prepared on the atlantic coast from newfoundland to jamaica. the food originates from the indigenous people of north america. it is still eaten in the west indies, dominican republic, saint croix, the bahamas, colombia, bermuda, curaçao and florida as well as in the united states and canada. the modern johnnycake is found in the cuisine of new england and is often claimed as originating in rhode island. a modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and sometimes sweetened. in the southern united states, the term used is hoecake, although this can also refer to cornbread fried in a pan.

Side, Snack, Appetizer

Kaas

Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. it comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. during production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. the solid curds are then separated from the liquid whey and pressed into finished cheese. some cheeses have aromatic molds on the rind, the outer layer, or throughout. over a thousand types of cheese exist and are produced in various countries. their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. herbs, spices, or wood smoke may be used as flavoring agents. the yellow to red color of many cheeses is produced by adding annatto. other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. a cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.for a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus mucor miehei, but others have been extracted from various species of the cynara thistle family. non-vegetarian cheese has a high carbon footprint. cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. hard cheeses, such as parmesan, last longer than soft cheeses, such as brie or goat's milk cheese. the long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

Main

Kabes ku igra

Braised goat brains and liver

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Kapsalon

Kapsalon ([ˈkɑpsɐlɔn]) is a fast food dish created in 2003 in the dutch city of rotterdam, consisting of a layer of french fries placed into a disposable metal take-away tray, topped with döner or gyro meat, covered with slices of gouda cheese, and heated in an oven until the cheese melts. then a layer of shredded iceberg lettuce is added, dressed with garlic sauce and sambal, a hot sauce from indonesia, a former dutch colony. the term kapsalon is dutch for "hairdressing salon", alluding to one of the inventors of the dish who worked as a hairdresser. the dish is a product of dutch multiculturalism, combining elements of dishes from multiple cultures. the dish has spread internationally in a relatively short time.

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Karni stoba

Beef stew with vegetables

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Kerrie

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

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Keshi yena

Keshi yena is an aruban and curaçaoan main course dish, consisting of a large round ball of cheese stuffed with spiced meat (often chicken), served steamed or baked. the dish is believed to have originated from dutch empire slaves of the dutch west indies stuffing leftover rinds of gouda or edam cheeses with meat table scraps. the name "keshi" is reported to be the papiamento language rendering of kaas, "cheese" in dutch. modern keshi yena recipes typically include olives, raisins and chicken as ingredients in the stuffing. while some modern cooks prepare keshi yena in ramekins, others stick to the traditional method of baking the dish in an empty can of sausages, or by wrapping the cheese in plantain leaves.

Side, Snack, Appetizer

Kibbeling

Kibbeling is a dutch snack consisting of battered chunks of fish, commonly served with a mayonnaise-based garlic sauce or tartar sauce. in the nineteenth century, it denoted the salted waste (the cheeks) of the cod fish, which was an important part of the popular diet. it is a popular dish in the netherlands.

Main

Kip

Chicken, commonly stewed, curried, fried, grilled

Dessert, Sweet

Ko'i lechi

Vanilla fudge

Side, Snack, Appetizer

Komkommer

Cucumber (cucumis sativus) is a widely-cultivated creeping vine plant in the cucurbitaceae family that bears usually cylindrical fruits, which are used as culinary vegetables. considered an annual plant, there are three main varieties of cucumber — slicing, pickling, and burpless/seedless — within which several cultivars have been created. the cucumber originates from south asia, but now grows on most continents, as many different types of cucumber are traded on the global market. in north america, the term wild cucumber refers to plants in the genera echinocystis and marah, though the two are not closely related.

Side, Snack, Appetizer

Kroket

A croquette (/kroʊˈkɛt/) is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. the binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. the binder may be mixed with or stuffed with a filling; this mixture is called a salpicon. typical fillings include finely chopped meat, seafood, cheese, rice, pasta, mushrooms, as well as various vegetables as well as seasonings such as herbs and spices. sweet croquettes may use a pastry cream binder and be filled with fruit.croquettes may also be formed in other shapes: disks, ovals, balls.

Side, Snack, Appetizer

Kruidbroodjes

Herb rolls

Side, Snack, Appetizer

Laraha

Bitter orange, the peels are used to make curaçao liqueur

Drink

Lemonade

Lemonade is a sweetened lemon-flavored beverage. there are varieties of lemonade found throughout the world. in north america and south asia, cloudy lemonade dominates. it is traditionally a homemade drink using lemon juice, water, and a sweetener such as cane sugar, simple syrup or honey. in the united kingdom, ireland, central europe and australia, a carbonated lemonade soft drink is more common. despite the differences between the drinks, each is known simply as "lemonade" in countries where it is dominant. the suffix "-ade" may also be applied to other similar drinks made with different fruits, such as limeade, orangeade, or cherryade.

Side, Snack, Appetizer

Leyden

Leyden, from dutch: leidse kaas, is a semi-hard, cumin and caraway seed flavoured cheese made in the netherlands from cow's milk. it is made both in factories and on farms, historically in the leiden area. leidse kaas is the most common type of komijnekaas—cheese including cumin as an ingredient—in the netherlands. the cheese is round and flat like gouda however it is made with sharp edges on one side and less roundness to its side. it has a fat percentage of 30% to 40%, and can weigh between 3 kg (6.6 lb) and 9 kg (20 lb).

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Lionfish

Pterois is a genus of venomous marine fish, commonly known as lionfish, native to the indo-pacific. also called firefish, turkeyfish, tastyfish, or butterfly-cod, it is characterized by conspicuous warning coloration with red, white, creamy, or black bands, showy pectoral fins, and venomous, spiky fin rays. pterois radiata, pterois volitans, and pterois miles are the most commonly studied species in the genus. pterois species are popular aquarium fish. p. volitans and p. miles are recent and significant invasive species in the west atlantic, caribbean sea and mediterranean sea.

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Lobster

Lobsters are a family (nephropidae, synonym homaridae) of large marine crustaceans. lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.commercially important species include two species of homarus (which look more like the stereotypical lobster) from the northern atlantic ocean, and scampi (which look more like a shrimp, or a "mini lobster") — the northern hemisphere genus nephrops and the southern hemisphere genus metanephrops.

Side, Snack, Appetizer

Loempia

Lumpia are various types of spring rolls commonly found in the philippines and indonesia. lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. it is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). lumpia are filipino and indonesian adaptations of the fujianese and teochew popiah, which was created during the 17th century in the former spanish colonial era.in the philippines, lumpia is one of the most common dishes served in gatherings and celebrations. in indonesia lumpia has become a favorite snack, and is known as a street hawker food in the country.in the netherlands and belgium, it is spelled loempia, the old indonesian spelling, which has also become the generic name for "spring roll" in dutch. a variant is the vietnamese lumpia, wrapped in a thinner pastry, though still close in size to a spring roll, in which the wrapping closes the ends off completely, which is typical for lumpia.

Main

Lomito

Sirloin steak sandwich with cheese, ham, lettuce, tomato, fried egg, mayonnaise, aioli, mustard

Side, Snack, Appetizer

Maasdam

Maasdam cheese (dutch pronunciation: [ˈmaːsdɑm]) is an emmental-style dutch cheese. made from cow's milk, it is aged for at least four weeks. it ripens faster than other cheeses made in the netherlands. maasdam has internal voids, or holes from the ripening process, and a smooth, yellow rind. sometimes, it is waxed like gouda is. the cheese was created to compete with swiss emmentaler cheeses by being less expensive and quicker to produce. in the process of making a cheese with the same general components as swiss cheeses, the dutch ended up with a cheese that is nutty and sweet, but softer than emmental, due to a higher moisture content. the style was introduced in 1984 by the baars company as the trademarked leerdammer cheese, although it is now made by other dutch companies under the name maasdammer. that name was selected to honor the village of maasdam in the province of south holland.

Side, Snack, Appetizer

Macaroni salad

Macaroni salad is a type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise. much like potato salad or coleslaw in its use, it is often served as a side dish to barbecue, fried chicken, or other picnic style dishes. like any dish, national and regional variations abound but generally it is prepared with raw diced onions, dill or sweet pickles and celery and seasoned with salt and pepper.

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Mahi-mahi

The mahi-mahi () or common dolphinfish (coryphaena hippurus) is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. also widely called dorado (not to be confused with salminus brasiliensis, a fresh water fish) and dolphin, it is one of two members of the family coryphaenidae, the other being the pompano dolphinfish. these fish are most commonly found in the waters around the gulf of mexico, costa rica, hawaii and the indian ocean.

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Marlin

Marlins are fish from the family istiophoridae, which includes about 10 species. a marlin has an elongated body, a spear-like snout or bill, and a long, rigid dorsal fin which extends forward to form a crest. its common name is thought to derive from its resemblance to a sailor's marlinspike. marlins are among the fastest marine swimmers, reaching ~110 km/h (68 mph) in short bursts. however, greatly exaggerated speeds are often claimed in popular literature, based on unreliable or outdated reports.the larger species include the atlantic blue marlin, makaira nigricans, which can reach 5 m (16 ft) in length and 820 kg (1,810 lb) in weight and the black marlin, istiompax indica, which can reach in excess of 5 m (16 ft) in length and 670 kg (1,480 lb) in weight. they are popular sporting fish in tropical areas. the atlantic blue marlin and the white marlin are endangered owing to overfishing.

Drink

Mauby

Mauby (in trinidad and tobago, saint lucia, jamaica, st. vincent and the grenadines, grenada, guyana, bermuda, barbados, antigua and barbuda and anguilla), also known as maví (or mabí) in the dominican republic and puerto rico, mabi in haiti and martinique, and maubi in the virgin islands and dutch caribbean islands of st. eustatius, st. maarten and saba), is a tree bark-based beverage grown, and widely consumed, in the caribbean. it is made with sugar and the bark and/or fruit of certain species in the genus colubrina including colubrina elliptica (also called behuco indio) and colubrina arborescens, a small tree native to the northern caribbean and south florida. recipes usually include other ingredients as well, spices such as aniseed being very common. mauby was traditionally a fermented beverage made in small batches, but is now predominantly a commercial non-fermented soft drink. haiti and the dominican republic are two of the largest caribbean exporters of the bark and leaves. often the drink is fermented using a portion of the previous batch, while sometimes it is consumed unfermented. mauby is often bought as a pre-made syrup and then mixed with water (sparkling or still) to the consumer's taste, but many make it themselves at home or purchase it from neighbourhood producers or street sellers. its taste is initially sweet, somewhat like root beer, but changes to a prolonged, but not astringent bitter aftertaste. to many, it is an acquired taste, and has been known to cause an initial laxative reaction unexpected to many first-time drinkers.

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Mussel

Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. these groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. the word "mussel" is frequently used to mean the bivalves of the marine family mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. a few species (in the genus bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges. in most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. the external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. the common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and they are classified in a different subclass of bivalves, despite some very superficial similarities in appearance. freshwater zebra mussels and their relatives in the family dreissenidae are not related to previously mentioned groups, even though they resemble many mytilus species in shape, and live attached to rocks and other hard surfaces in a similar manner, using a byssus. they are classified with the heterodonta, the taxonomic group which includes most of the bivalves commonly referred to as "clams".

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Nasi goreng

Nasi goreng (english pronunciation: ) is a southeast asian fried rice dish, usually cooked with pieces of meat and vegetables. one of indonesia's national dishes, it is also endemic in malay-speaking communities in countries such as malaysia, singapore and brunei, and has gained popularity in sri lanka through migrations from the malay archipelago, in countries like suriname via indonesian immigrant communities, and in the netherlands through its colonial ties with indonesia. nasi goreng is distinguished from other asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. there is no single defined recipe for nasi goreng, and its composition and preparation varies greatly from household to household. nasi goreng has long been considered an important staple of indonesian cuisine. in 2018, it is officially recognized by the indonesian government as one of the country's five national dishes. a ubiquitous meal throughout indonesia, particularly for breakfast, it can be enjoyed in simple versions from a tin plate at a roadside food stall, eaten on porcelain in restaurants, or collected from the buffet tables of dinner parties in urban cities like jakarta. premixed packaged seasonings for nasi goreng are widely available for purchase, and microwave-heated frozen versions of nasi goreng may be found in convenience store outlets throughout indonesia.

Dessert, Sweet

Oliebol

An oliebol (dutch pronunciation: [ˈoːlibɔl], plural oliebollen, west frisian: oaljebol or oaljekoek) is a traditional belgian and dutch beignet. they are called oliebollen (literally: oil balls) or smoutballen (literally: lard balls) in the netherlands, smoutebollen (literally: lard balls) in flanders and croustillons (loosely: crispies) in wallonia, schmalzkugeln (same meaning as in belgian dutch smoutebollen) in eastern belgium german. in france, with croustillons they are also commonly called beignets rapides (literally: fast beignets) and croustillons hollandais (loosely: dutch crispies). in out-of-belgium german, they are called ölkugel (same meaning as in dutch oliebollen), püpperchen (informal for puppets or babies) and pupperle (same meaning, especially used in alsace for these ones), silvesterfutschen (loosely: messed up saint sylvesters) in northern germany, and gebackene mäuse (loosely: fried mice or baked mice) in austrian german. in english they are more commonly known as dutch doughnuts or dutchies. in italy, they are called in many different ways and it depends on the region: bombolini fritti, ficattole, bignoli, frittoli (or fritole/fritule), sgabei, bignet, panzanelle, coccoli, zonzelle, donzelle and so on. in the region of istria, which is shared by the countries of italy, croatia and slovenia, a variation of this dish is called fritole, fritule and blinci. in serbia they are called krofne. in portugal they are called sonhos (dreams). in indonesia, they are known locally as roti goreng. also, in ghana, west africa, they are known locally as bofrot or bofflot, and in the south of benin, in the fon language as yovodocon, i.e. "white man's dumplings". in nigeria, they are known as 'puff puff'. in iceland they're known as ástarpungar (love balls).