Side, Snack, Appetizer

Aglio olio e peperoncino

Garlic and olive oil with hot peppers, commonly served with pasta

Side, Snack, Appetizer

Aioli

Aioli, allioli or aïoli ( or ; provençal occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; catalan: allioli [ˌaʎiˈɔli]; spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic, salt, olive oil, and often egg; it is found in the cuisines of the northwest mediterranean, from andalusia to calabria. the names mean "garlic and oil" in catalan, provençal and italian. it is found in the cuisines of the mediterranean coasts of spain (catalonia, the valencian community, the balearic islands, murcia and eastern andalusia), france (provence), italy (sicily and calabria), and malta. some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions are without egg yolk and have more garlic. this gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. there are many variations, such as adding lemon juice or other seasonings. in france, it may include mustard.like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. in spain, purists believe aioli should not include egg, but in france and elsewhere, egg or egg yolk is the usual emulsifier. since about 1990, it has become common in the united states to call all flavored mayonnaises aioli. purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).

Side, Snack, Appetizer

Ajvar

Ajvar (pronounced: ; cyrillic script: ajвар, aйвар) is a condiment made principally from sweet bell peppers and eggplants. the relish became a popular side dish throughout yugoslavia after world war ii and is popular in southeast europe. homemade ajvar is made of roasted peppers. depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. ajvar can be consumed as a bread spread or as a side dish. ajvar has a few variations. one variation contains tomato and eggplant. another is made with green bell peppers and oregano. "homemade leskovac ajvar" and "macedonian ajvar" are registered with the world intellectual property organization in order to protect their brand names.

Main

Alivenci

Alivenci, plural form of alivancă, is a traditional custard tart, from the cuisine of moldavia made with cornmeal, cream cheese like urdă or telemea and smântână. a form of cheesecake was very popular in ancient greece. the secret of its manufacture was passed during the roman invasions. at that time, the latin name used for this type of cake was placenta that was transmitted in romanian culture.for saint peter, the moldovan prepare alivenci.

Dessert, Sweet

Alivenci

Alivenci, plural form of alivancă, is a traditional custard tart, from the cuisine of moldavia made with cornmeal, cream cheese like urdă or telemea and smântână. a form of cheesecake was very popular in ancient greece. the secret of its manufacture was passed during the roman invasions. at that time, the latin name used for this type of cake was placenta that was transmitted in romanian culture.for saint peter, the moldovan prepare alivenci.

Side, Snack, Appetizer

Alivenci

Alivenci, plural form of alivancă, is a traditional custard tart, from the cuisine of moldavia made with cornmeal, cream cheese like urdă or telemea and smântână. a form of cheesecake was very popular in ancient greece. the secret of its manufacture was passed during the roman invasions. at that time, the latin name used for this type of cake was placenta that was transmitted in romanian culture.for saint peter, the moldovan prepare alivenci.

Drink

Aperol Spritz

Bittersweet mixed drink made with prosecco, aperol (bitter aperitif) and club soda, garnished with an orange slice

Drink

Arabica coffee

Coffea arabica (), also known as the arabic coffee, is a species of flowering plant in the coffee and madder family rubiaceae. it is believed to be the first species of coffee to have been cultivated, and is currently the dominant cultivar, representing about 60% of global production. coffee produced from the (less acidic, more bitter, and more highly caffeinated) robusta bean (c. canephora) makes up most of the remaining coffee production. arabica coffee originates from ethiopia and was first cultivated in yemen, and documented by the 12th century. coffea arabica is called ‏بُنّ‎ (būnn) in arabic, borrowed from the oromo "buna".

Dessert, Sweet

Arany galuska

Arany galushka (or aranygaluska) is a traditional hungarian dessert consisting of balls of yeast dough (galuska). the balls are rolled in melted butter, and then rolled in a mixture of sugar and crushed nuts (traditionally, walnuts), assembled into layers, before being baked till golden. arany means gold or golden; galuska refers to the dumpling nature of the balls of dough. aranygaluska may be served with vanilla custard. nancy reagan popularized this dish in the united states when she served it at the white house for christmas.

Side, Snack, Appetizer

Ardei umpluți

Stuffed peppers is a dish common in many cuisines. it consists of hollowed or halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. the dish is usually assembled by filling the cavities of the peppers and then cooking.

Main

Ardei umpluți

Stuffed peppers is a dish common in many cuisines. it consists of hollowed or halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. the dish is usually assembled by filling the cavities of the peppers and then cooking.

Side, Snack, Appetizer

Aspic

Aspic or meat jelly () is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients. these often include pieces of meat, seafood, vegetable, or eggs. aspic is also sometimes referred to as aspic gelée or aspic jelly. in its simplest form, aspic is essentially a gelatinous version of conventional soup.

Drink

B-52

The b-52 (also b52 or bifi or bifty) cocktail is a layered shot composed of a coffee liqueur (kahlúa), an irish cream (baileys irish cream), and a grand marnier (in later versions replaced with triple sec or cointreau). when prepared properly, the ingredients separate into three distinctly visible layers (due to their relative densities).

Drink

Băbească neagră

Băbească neagră (also rară neagră) is a red moldovan and romanian wine grape variety. it is cultivated in the south of moldova and in romania in the regions of moldavia, dobruja and wallachia, making it the second most widely planted grape variety in romania. it is also found in ukraine and new york, united states, where the grape is known as sereksiya charni.the name băbească neagră is derived from the romanian words meaning "grandmother's black". most wines produced from băbească neagră are light-bodied, fruity red wines.being an old grape variety, băbească neagră has demonstrated significant clonal variations including copceac – a variation with bigger berries, coada rândunicii (swallowtail) - a variation with a bisected bunch and coada vulpii (foxtail) — a variation that has a cylindrical prolongation of the bunch. it has also produced over the years two color mutations including a pink-berried mutation which is called băbească gri in romania and sereksiya rose in finger lakes, and a white-berried mutation known as băbească albă.

Dessert, Sweet

Baclava

Baklava (, or ; ottoman turkish: باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. it was one of the most popular sweet pastries of ottoman cuisine.the pre-ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of turkish, iranian and arab cuisines, and other countries of the levant and maghreb, along with the south caucasus, balkans, and central asia.

Side, Snack, Appetizer

Bacon

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. it is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (blt)), or as a flavouring or accent (as in bacon bits in a salad). bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. the word is derived from the proto-germanic *bakkon, meaning "back meat". meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". such use is common in areas with significant jewish and muslim populations as both religions prohibit the consumption of pork. vegetarian bacons such as "soy bacon" also exist.

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Side, Snack, Appetizer

Bearnaise Sauce

Béarnaise sauce (; french: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. it is basically the "child" of the hollandaise sauce. the difference is only in the flavoring: béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while hollandaise is made of a reduction of lemon juice or white wine vinegar, with white peppercorns and a pinch of cayenne instead of the above seasonings. the sauce's name is related to the province of béarn, france. it is light yellow and opaque, smooth and creamy, and a traditional sauce for steak.

Side, Snack, Appetizer

Bechamel

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

Main

Beef stroganoff

Beef stroganoff or beef stroganov (uk: , us: ; russian: бефстро́ганов, romanized: befstróganov, ipa: [bʲɪfˈstroɡənəf]) is an originally russian dish of sautéed pieces of beef served in a sauce of mustard and smetana (sour cream). from its origins in mid-19th-century russia, it has become popular around the world, with considerable variation from the original recipe. mushrooms are common in many variants.

Dessert, Sweet

Bejgli

The poppy seed roll is a pastry consisting of a roll of sweet yeast bread (a viennoiserie) with a dense, rich, bittersweet filling of poppy seed. an alternative filling is a paste of minced walnuts, or minced chestnuts. it is popular in central europe and parts of eastern europe, where it is commonly eaten at christmas and easter time. it is traditional in several cuisines, including polish (makowiec), kashubian (makówc), hungarian (mákos bejgli), slovak (makovník), czech (makový závin), austrian (mohnstrudel or mohnstriezel), ukrainian (pyrih z makom пирiг з маком or makivnyk маківник), belarusian (makavy rulet макавы рулет), bosnian, croatian and serbian (makovnjača or štrudla sa makom), slovenian (makova potica), romanian (coarda cu mac or coarda cu nucă), lithuanian (aguonų vyniotinis), latvian (magonmaizite), russian (rulet s makom рулет с маком), danish (wienerbrød, or vienna bread), and yiddish (mohn roll).

Drink

Bergenbier

Bergenbier is a beer brand produced in romania by bergenbier s.a.

Side, Snack, Appetizer

Beurre Suzette

A sweet, caramelized orange and butter sauce, made with sugar, tangerine or orange juice and zest, grand marnier or orange curaçao liqueur, served with crêpes suzette

Drink

Black coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Drink

Bloody Mary

A bloody mary is a cocktail containing vodka, tomato juice, and other spices and flavorings including worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, pickled vegetables, salt, black pepper, lemon juice, lime juice and celery salt. some versions of the drink, such as the "surf 'n turf" bloody mary, include shrimp and bacon as garnishes. in the united states, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure. the bloody mary was invented in the 1920s or 1930s. there are various theories as to the origin of the drink and its name. it has many variants, most notably the red snapper (also called bloody margaret), the virgin mary, the caesar, and the michelada.

Side, Snack, Appetizer

Bolognese Sauce

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

Main

Borș

Borș is either (1) a liquid ingredient used in romanian and moldovan cuisine or (2) the sour soup (ciorbă) typically made with this ingredient. the ingredient borș consists of water in which wheat or barley bran, sometimes sugar beet or a slice of bread have fermented. after decanting, the result is a slightly yellowish, sour liquid which can also be drunk as such. it contains lactic acid plus vitamins and minerals extracted from the bran. whole lovage leaves can be added in the final liquid. borș can also mean a sour soup (ciorbă) where the sour ingredient is typically borș. the word borș shares its etymology with the ukrainian borshch or borscht, but it has a different meaning: the traditional ukrainian borshch is a beetroot soup, which romanians generally call borș de sfeclă roșie (red beetroot borscht) ". in fact, romanian gastronomy may use with hardly any discrimination the romanian word ciorbă ("soup"), borș or, sometimes, zeamă ("juice") or acritură ("sour stuff"). in moldavia region (nowadays, western moldavia, moldova, and bukovina), where romanians lived in closest contact with ukrainians, the word borș means simply any sour soup.romanian "borș" soup recipes can include various kinds of vegetables and any kind of meat, including fish. "borș/ciorbă de perișoare" (a broth with meatballs) is quite common. one ingredient required in all recipes by romanian tradition is lovage leaves, which has a characteristic flavour and significantly improves the soup's aroma.

Drink

Borsec mineral water

Borsec (hungarian: borszék, pronounced [ˈborseːk] (listen)) is a town in harghita county, transylvania, romania. the town and the surrounding areas are well known for their spas and mineral waters. it has a population of 2,585, with a majority of ethnic hungarians.

Main

Bouillabaisse

Bouillabaisse (french: [bu.ja.bɛs]; occitan: bolhabaissa, bullabessa [ˌbuʎaˈβajsɔ / ˌbujaˈbajsɔ]) is a traditional provençal fish stew originating in the port city of marseille. the french and english form bouillabaisse comes from the provençal occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer). bouillabaisse was originally a stew made by marseille fishermen, using the bony rockfish which they were unable to sell to restaurants or markets. there are at least three kinds of fish in a traditional bouillabaisse, typically red rascasse (scorpaena scrofa); sea robin; and european conger. it can also include gilt-head bream, turbot, monkfish, mullet, or european hake. it usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. more expensive versions may add langoustine or dublin bay prawn (norway lobster), though this was not part of the traditional dish made by marseille fishermen. vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. the broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread. what makes a bouillabaisse different from other fish soups is the selection of provençal herbs and spices in the broth; the use of bony local mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. in marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter (see image at top); or, more simply, as julia child suggests, the fish and broth are brought to the table separately and served together in large soup plates.

Drink

Boza

Boza, also bosa, bozo is a fermented beverage popularly made in parts of north africa, central and western asia, caucasus and southeast europe. it is a malt drink made by fermenting various grains: wheat or millet in bulgaria, romania, north macedonia, serbia and bosnia and herzegovina and barley in ancient egypt, maize (corn) and wheat in turkey. it has a thick consistency, a low alcohol content (around 1%), and a slightly acidic sweet flavor.

Side, Snack, Appetizer

Brânzǎ de burduf

Brânză de burduf (also known as "brânză frământată" (english: kneaded cheese)) is a salty type of romanian cheese, made with sheep (or occasionally buffalo) milk. it has a strong flavour and slightly soft in texture.

Side, Snack, Appetizer

Brânzǎ de Suhaia

Cheese matured in brine, from suhaia

Side, Snack, Appetizer

Brânză topită

Brânză topită este un sortiment de brânză obținut prin procesarea brânzei împreună cu ingrediente nefermentate și emulgatori. invenția este atribuită lui walter gerber din thun, elveția, în 1911. avantajul acesteia asupra brânzei naturale constă în faptul că rezistă mai mult timp pe raft fără să se degradeze.

Dessert, Sweet

Brânzoaică

Sweet cheese pastry

Side, Snack, Appetizer

Brânzoaică

Sweet cheese pastry

Breakfast

Brânzoaică

Sweet cheese pastry

Breakfast

Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Side, Snack, Appetizer

Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. chef joël robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." it has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. brioche is considered a viennoiserie because it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of viennoiserie. brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

Side, Snack, Appetizer

Bryndza

Bryndza (from romanian brânză – cheese) is a sheep milk cheese made across much of east-central europe, primarily in or around the carpathian mountains of slovakia, ukraine, romania and southern poland. bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. the cheese is white, tangy, crumbly and slightly moist. it has characteristic odor and flavor with a notable taste of butyric acid. the overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. recipes differ slightly across countries.

Drink

Busuioacă de Bohotin

Busuioacă de bohotin (romanian pronunciation: [busuˈjo̯akə de bohoˈtin]) is a grape which originates from the bohotin region, in southeast iași county, romania, and is also cultivated in other small areas: huși in vaslui county, pietroasele in buzău county and tohani in prahova county, on a total area of no more than 100 ha.the wine has a light red color. its flavor resembles honeysuckle and ripe juicy peaches. the sweet taste sometimes has a barely perceptible almond like bitter aroma caused by the latent cyanide moiety.

Drink

Cabernet Sauvignon

Cabernet sauvignon (french: [kabɛʁnɛ soviɲɔ̃]) is one of the world's most widely recognized red wine grape varieties. it is grown in nearly every major wine producing country among a diverse spectrum of climates from australia and british columbia, canada to lebanon's beqaa valley. cabernet sauvignon became internationally recognized through its prominence in bordeaux wines where it is often blended with merlot and cabernet franc. from france and spain, the grape spread across europe and to the new world where it found new homes in places like california's santa cruz mountains, paso robles, napa valley, new zealand's hawke's bay, south africa's stellenbosch region, australia's margaret river, mclaren vale and coonawarra regions, and chile's maipo valley and colchagua. for most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by merlot in the 1990s. however, by 2015, cabernet sauvignon had once again become the most widely planted wine grape, with a total of 341,000 hectares (3,410 km2) under vine worldwide.despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between cabernet franc and sauvignon blanc during the 17th century in southwestern france. its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and naturally low yielding, budding late to avoid frost and resistant to viticultural hazards such as rot and insects—and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. familiarity has helped to sell cabernet sauvignon wines to consumers, even when from unfamiliar wine regions. its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of indigenous grape varieties.the classic profile of cabernet sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine's aging potential. in cooler climates, cabernet sauvignon tends to produce wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages. in more moderate climates the black currant notes are often seen with black cherry and black olive notes while in very hot climates the currant flavors can veer towards the over-ripe and "jammy" side. in parts of australia, particularly the coonawarra wine region of south australia, cabernet sauvignon wines tend to have characteristic eucalyptus or menthol notes.

Drink

Cafea filtru

Brewed coffee

Drink

Cafea ness

Instant coffee

Drink

Cafea turceasca

Turkish coffee is a style of coffee prepared in a cezve using very finely ground coffee beans without filtering.

Drink

Café con leche

Café con leche ('coffee with milk') is a coffee beverage common throughout spain and latin america consisting of strong coffee (usually espresso) mixed with scalded milk in approximately equal amounts. the amount of milk can be higher in a café con leche en vaso or a café con leche de desayuno. sugar or sweetener is added to taste. it is similar to the italian caffè latte and the french café au lait.

Drink

Cafe crema

Caffè crema (italian: "cream coffee") refers to two different coffee drinks: an old name for espresso (1940s and 1950s). a long espresso drink served primarily in germany, switzerland and austria and northern italy (1980s onwards), along the italian/swiss and italian/austrian border. in germany it is generally known as a "café crème" or just "kaffee" and is generally the default type of black coffee served, unless there is a filter machine.as a colorful term it generally means "espresso", while in technical discussions, referring to the long drink, it may more narrowly be referred to as swiss caffè crema. in addition, there is also italian iced crema caffè. variant terms include "crema caffè" and the hyperforeignism "café crema" – "café" is french, while "caffè" and "crema" are italian, thus "café crema" mixes french and italian.

Drink

Caffè corretto

Caffè corretto (pronounced [kafˈfɛ kkorˈrɛtto]), an italian caffeinated alcoholic drink, consists of a shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy. it is also known (outside italy) as an "espresso corretto". it is ordered as "un caffè corretto alla grappa", "… alla sambuca", "… al cognac", or "corretto di spadino", depending on the desired liquor. most italian bartenders prepare a caffè corretto simply adding a few drops of the desired liquor into an espresso shot; however in some cases the liquor is served in a shot alongside the coffee allowing the customer to pour the quantity they desire. a few bartenders also let their regular customers make their drink themselves providing the espresso shot and the bottle of liquor. the italian word corretto corresponds to the english word 'correct' in the sense of 'corrected'. the term is now an italian phraseme.caffè corretto can also be found widely in eritrea, a legacy of the italian colonization of eritrea. asmarino bartenders pour locally produced areki and cognac. in spain, a similar drink is known as carajillo; in portugal it is known as café com cheirinho (coffee with scent); in france pousse-café or café-calva (coffee and calvados); and in sweden, norway, and denmark as kaffekask, karsk, or kaffegök.

Drink

Caffè macchiato

Caffè macchiato (italian pronunciation: [kafˈfɛ mmakˈkjaːto] (listen)), sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. in italian, macchiato means "stained" or "spotted", so the literal translation of caffè macchiato is "stained coffee" or "marked coffee".

Drink

Caffè mocha

A caffè mocha ( or ), also called mocaccino (italian: [mokatˈtʃiːno]), is a chocolate-flavoured warm beverage that is a variant of a café latte (italian: [kafˈfɛ lˈlatte]), commonly served in a glass rather than a mug. other commonly used spellings are mochaccino and also mochachino. the name is derived from the city of mocha, yemen, which was one of the centres of early coffee trade. like latte, the name is commonly shortened to just mocha.

Dessert, Sweet

Cake pop

A cake pop is a form of cake styled as a lollipop. cake crumbs are mixed with icing or chocolate, and formed into small spheres or cubes in the same way as cake balls, before being given a coating of icing, chocolate or other decorations and attached to lollipop sticks. cake pops can be a way of using up leftover cake or cake crumbs. the cake pop increased in popularity between 2009 and 2011.

Drink

Cappuccino

A cappuccino ( (listen); italian pronunciation: [kapputˈtʃiːno]; italian plural: cappuccini) is an espresso-based coffee drink that originated in austria with later development taking place in italy, and is prepared with steamed milk foam (microfoam).variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. it is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.the name comes from the capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). the physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. the viennese bestowed the name "kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. the italian cappuccino was unknown outside italy until the 1930s, and seems to be born out of viennese-style cafés in trieste and other italian areas in austria-hungary through the kapuziner coffee in the early 20th century. the drink spread from trieste, the main coffee port in central europe, throughout italy, especially after world war i and later worldwide, and can be found at a number of establishments.

Side, Snack, Appetizer

Carbonara sauce

A hollandaise-style sauce made with eggs, hard cheese such as pecorino romano, pancetta or guanciale, pepper, commonly served with pasta

Side, Snack, Appetizer

Cârnați afumați

Smoked sausage, used in stews, casserole, soups

Main

Cârnați afumați

Smoked sausage, used in stews, casserole, soups

Side, Snack, Appetizer

Carnati plescoi

Plescoi style smoked lamb sausages, bake and serve with mustard and white bread

Main

Carnati plescoi

Plescoi style smoked lamb sausages, bake and serve with mustard and white bread

Dessert, Sweet

Carrot cake

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Side, Snack, Appetizer

Cartofi la cuptor

Oven-cooked potatoes, for example, fries, wedges, potato casseroles, scalloped potatoes, baked potatoes, potatoes au gratin, twice-baked potatoes, baked sweet potatoes (cartofi dulci la cuptor)

Side, Snack, Appetizer

Caş brânză

Caș (romanian pronunciation: [kaʃ]) is a type of semi-soft white fresh cheese produced in romania. it is made by curdling sheep or cow milk with rennet, and draining the whey. the resulting cheese is unsalted or lightly salted. if stored in brine, caș turns into telemea after 2–3 weeks.caș cheese is also used to make other types of cheese such as brânză de burduf and cașcaval.

Side, Snack, Appetizer

Caşcaval

Side, Snack, Appetizer

Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

Breakfast

Ceai de tei

Linden tea, serve with lemon and sugar

Drink

Ceai de tei

Linden tea, serve with lemon and sugar

Breakfast

Ceai rusesc

Black russian tea

Drink

Ceai rusesc

Black russian tea

Drink

Chardonnay

Chardonnay (uk: , us: , french: [ʃaʁdɔnɛ] (listen)) is a green-skinned grape variety used in the production of white wine. the variety originated in the burgundy wine region of eastern france, but is now grown wherever wine is produced, from england to new zealand. for new and developing wine regions, growing chardonnay is seen as a 'rite of passage' and an easy entry into the international wine market.the chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak. it is vinified in many different styles, from the lean, crisply mineral wines of chablis, france, to new world wines with oak and tropical fruit flavors. in cool climates (such as chablis and the carneros ava of california), chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. in warmer locations (such as the adelaide hills and mornington peninsula in australia and gisborne and marlborough region of new zealand), the flavors become more citrus, peach, and melon, while in very warm locations (such as the central coast ava of california), more fig and tropical fruit notes such as banana and mango come out. wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.chardonnay is an important component of many sparkling wines around the world, including champagne and franciacorta in italy. chardonnay's popularity peaked in the late 1980s, then gave way to a backlash among those wine connoisseurs who saw the grape as a leading negative component of the globalization of wine. nonetheless, it is one of the most widely planted grape varieties, with 210,000 hectares (520,000 acres) worldwide, second only to airén among white wine grapes and fifth among all wine grapes.

Dessert, Sweet

Charlotte Russe cake

A charlotte is a type of dessert or trifle that can be served hot or cold. it is also referred to as an "icebox cake". bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. it can also be made using layers of breadcrumbs. the variant charlotte russe uses a mold lined with ladyfingers and filled with bavarian cream. classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. the filling may be covered with a thin layer of similarly flavoured gelatin.

Dessert, Sweet

Chec marmorat

Marbled cake

Breakfast

Cheese

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-vegan 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.

Side, Snack, Appetizer

Chifle

Homemade rolls or buns, not to be confused with fried plantain chips of the same name

Main

Chiftele

Chiftele, plural form of chiftea, are flat and round meatballs from romanian traditional cuisine. chiftele are usually made from minced pork, mixed with mashed potatoes and spices, then deep-fried. chiftele is served with pilaf or mashed potatoes. a variant mixing rice inside the meatball is called perişoare for sour soup, making ciorbă de perişoare. there is a recipe called chiftele de peşte (fish chiftele) consisting of fishcake made from carp.

Dessert, Sweet

Chocolate

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

Main

Cholent

Cholent (yiddish: טשאָלנט, romanized: tsholnt or tshulnt) or hamin (hebrew: חמין) is a traditional jewish stew. it is usually simmered overnight for 12 hours or more, and eaten for lunch on shabbat (the sabbath). cholent was developed over the centuries to conform with jewish laws that prohibit cooking on the sabbath. the pot is brought to a boil on friday before the sabbath begins, and kept on a blech or hotplate, or left in a slow oven or electric slow cooker, until the following day. cholent originated in ancient judea, possibly as far back as the second temple period, and over the centuries various jewish diaspora communities created their own variations of the dish. there are many variations of the dish, which is standard in both the ashkenazi and sephardi kitchens. the basic ingredients of cholent are meat, potatoes, beans and barley. sephardi-style hamin often uses rice or wheat kernels and chickpeas instead of beans and barley, and chicken instead of beef. a traditional sephardi addition is whole eggs in the shell (güevos haminados), which turn brown overnight. ashkenazi cholent often contains kishke (a sausage casing) or helzel (a chicken neck skin stuffed with a flour-based mixture). slow overnight cooking allows the flavors of the various ingredients to permeate and produces the characteristic taste of cholent.

Main

Chop suey

Chop suey () is a dish in american chinese cuisine and other forms of overseas chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. it is typically served with rice but can become the chinese-american form of chow mein with the substitution of stir-fried noodles for rice. chop suey has become a prominent part of american chinese cuisine, filipino cuisine, canadian chinese cuisine, german chinese cuisine, indian chinese cuisine, and polynesian cuisine. in chinese indonesian cuisine it is known as cap cai (雜菜, "mixed vegetables") and mainly consists of vegetables.

Side, Snack, Appetizer

Ciabatta

Ciabatta (, italian: [tʃaˈbatta]; literally "slipper") is an italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in adria, province of rovigo, veneto, italy, in response to the popularity of french baguettes. ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. ciabatta is made with a strong flour and uses a much wetter dough than traditional french bread.while panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta are known as panini (plural of panino) outside italy.

Main

Ciorba de burta

Beef tripe soup

Main

Ciorba de fasole cu ciolan afumat

Bean soup with smoked ham hocks

Main

Ciorba de miel

Lamb soup, sour lamb soup

Main

Ciorba de perisoare

Sour meatball soup

Main

Ciorba de vacuta

Beef soup, made with vegetables, semolina dumplings, noodles

Main

Ciorba radauteana

Sour chicken soup made with garlic and lemon, originally from the city of radauti, serve with tejföl (sour cream)

Main

Ciorba taraneasca

Vegetable soup with meat, serve with tejföl (sour cream)

Drink

Ciuc

Side, Snack, Appetizer

Ciuperci umplute

Stuffed mushrooms is a dish prepared using edible mushrooms as its primary ingredient. many fillings can be used, and the dish is typically baked or broiled. it can be served hot or at room temperature, and is sometimes served cold. the dish can have a meaty texture, and serves as an hors d'oeuvre, side dish, or snack.

Dessert, Sweet

Clătite

Sweet or savory crepes, typically served as a light dessert, filled with fruit preserves (e.g., black cherry, apricot), sweet cheese, or rolled and powdered with confectioners sugar on top

Drink

Cognac

Cognac ( kon-yak, also us: kohn-, kawn-, french: [kɔɲak] (listen)) is a variety of brandy named after the commune of cognac, france. it is produced in the surrounding wine-growing region in the departments of charente and charente-maritime. cognac production falls under french appellation d'origine contrôlée (aoc) designation, with production methods and naming required to meet certain legal requirements. among the specified grapes, ugni blanc, known locally as saint-émilion, is most widely used. the brandy must be twice distilled in copper pot stills and aged at least two years in french oak barrels from limousin or tronçais. cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

Breakfast

Cold cuts

Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, and deli meats—are precooked or cured meats that are sliced and served cold or hot. they are typically served in sandwiches or on a tray. they can be purchased pre-sliced, usually in vacuum packs, or they can be sliced to order.

Side, Snack, Appetizer

Coltunasi

Dumplings filled with savory or sweet filling, made with cheese, meat, potatoes, cherries

Main

Consommé

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.consommé has three english pronunciations: traditionally in the uk, the stress is on the middle syllable; in modern uk english, the stress is on the first; and in the us the stress is on the last.

Main

Cordon bleu

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. for chicken cordon bleu, chicken breast is used instead of veal. ham cordon bleu is ham stuffed with mushrooms and cheese.

Dessert, Sweet

Cornulețe

Cornulețe are romanian and moldovan pastries aromatised with vanilla or rum extract/essence, as well as lemon rind, and stuffed with turkish delight, jam, chocolate, cinnamon sugar, walnuts, and/or raisins, with the shape representing a crescent. they are traditionally eaten during romanian holidays, especially during christmas time, or other special occasions.

Drink

Cortado

A cortado is a beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity. the milk in a cortado is steamed, but not frothy and "texturized" as in many italian coffee drinks. the cortado comes from spain, most likely madrid, where it is commonly served.the word cortado is the past participle of the spanish verb cortar (to cut), in the sense of "dilute", and can refer variously to either coffee or espresso drinks throughout spanish and portuguese speaking countries.

Drink

Cotnari feteasa

Drink

Cotnari grasa

Side, Snack, Appetizer

Cottage cheese

Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. it is also known as curds and whey. it is made from cow's milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keeping the curds loose. an important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. cottage cheese is not aged. cottage cheese can be low in calories compared to other types of cheese, making it popular among dieters and some health devotees, similar to yogurt. it can be used with a wide variety of foods such as yogurt, fruit, toast, granola, in salads, as a dip, and as a replacement for mayonnaise.

Side, Snack, Appetizer

Couscous

Couscous (arabic: كُسْكُس kuskus; berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18 couscous is a staple food throughout the maghrebi cuisines of algeria, tunisia, mauritania, morocco, and libya.: 250  it was integrated into french and european cuisine at the beginning of the twentieth century, through the french colonial empire and the pieds-noirs of algeria. in 2020, couscous was added to unesco's intangible cultural heritage list.

Side, Snack, Appetizer

Covrigi

Covrigi are romanian baked goods similar to pretzels. they consist of salted bread topped with poppy seeds, sesame seeds or large salt grains. they do not usually contain any added sweeteners such as sugar. covrigi is the plural form of the romanian word covrig. the word is a loanword from bulgarian kovrig. cognate words are found in other slavic languages, e.g. russian kovriga (коврига) meaning "round bread" or korovai. the old east slavic kovriga is mentioned in the primary chronicle under year 1074. its ultimate etymological origin is uncertain.covrigi are a popular snack food in urban areas of romania and also as a holiday gift in rural areas. the city of buzău is known in romania for its covrigi. although legend has it that covrigi were introduced by greek merchants to buzău in the 19th century to increase consumption of their wine, their similarity to german pretzels and to sfințișori, another romanian pastry, suggest a much earlier origin.

Side, Snack, Appetizer

Cozonac

Cozonac (romanian: [kozoˈnak]) or kozunak (bulgarian: козунак [kozuˈnak]) is a special sweet leavened bread, traditional to southeastern europe, romania, bulgaria and serbia, north macedonia, greece, etc. rich in eggs, milk and butter, it is usually prepared for easter in romania, serbia, bulgaria, and mostly for every major holiday (christmas, easter, new year's day) in romania and moldova. the name comes from the bulgarian word for hair-коса/kosa, or greek: ϰοσωνάϰι kosōnáki, a diminutive form of ϰοσώνα kosṓna.cozonac was the sweet chosen to represent romania in the café europe initiative of the austrian presidency of the european union, on europe day 2006.

Dessert, Sweet

Cozonac

Cozonac (romanian: [kozoˈnak]) or kozunak (bulgarian: козунак [kozuˈnak]) is a special sweet leavened bread, traditional to southeastern europe, romania, bulgaria and serbia, north macedonia, greece, etc. rich in eggs, milk and butter, it is usually prepared for easter in romania, serbia, bulgaria, and mostly for every major holiday (christmas, easter, new year's day) in romania and moldova. the name comes from the bulgarian word for hair-коса/kosa, or greek: ϰοσωνάϰι kosōnáki, a diminutive form of ϰοσώνα kosṓna.cozonac was the sweet chosen to represent romania in the café europe initiative of the austrian presidency of the european union, on europe day 2006.