102 Dishes

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Lasagne

Lasagne (us: , also uk: , italian: [laˈzaɲɲe]; singular lasagna, italian: [laˈzaɲɲa]) are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. either term can also refer to an italian dish made of stacked layers of lasagne alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices, like italian seasoning, such as garlic, oregano and basil. the dish may be topped with grated cheese, which becomes melted after baking. typically cooked pasta is assembled with the other ingredients and then baked in an oven. the resulting baked pasta is cut into single-serving square portions.

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Leitão

Roast suckling pig

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Milanesa

The milanesa is a south american variation of the lombard veal milanese, or the austrian wiener schnitzel, where generic types of meat breaded cutlet preparations are known as a milanesa.the milanesa was brought to the southern cone by italian immigrants during the mass emigration that created the italian diaspora between 1860 and the 1920s. its name probably reflects an original milanese preparation, cotoletta alla milanese, which is similar to the austrian wiener schnitzel.a milanesa consists of a thin slice of beef, chicken, fish, veal, or sometimes pork. each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. some people prefer to use very little oil and then bake them in the oven as a healthier alternative. a similar dish is the chicken parmigiana.

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Misto quente

Grilled ham and cheese sandwich

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Mocotó

Mocotó (brazilian portuguese: [moko'tɔ]) is a brazilian dish made from cow's feet, stewed with beans and vegetables. the name is derived from the kimbundu mbokotó. this dish is also popular in portuguese cuisine, where it is known as mão de vaca com grão. the only difference in the portuguese variation is the inclusion of chickpeas. mocotó was originally made in angola and picked up by the portuguese during their colonization of the southwestern african country. brazil later adopted the dish and incorporated their own taste by adding vegetables.

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Molho de fígado

Beef or pork liver in sauce

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Moqueca de camarão

Shrimp stew with vegetables, coconut milk and palm oil

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Ossobuco

Ossobuco or osso buco (pronounced [ˌɔssoˈbuːko]; milanese: òss bus [ˌɔs ˈbyːz]) is a specialty of lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. it is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. the marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish.the two types of ossobuco are a modern version that has tomatoes and the original version which does not. the older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf, and gremolata. the modern and more popular recipe includes tomatoes, carrots, celery and onions; gremolata is optional. while veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.

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Parrillada

A barbecue where many different kinds of meats, chorizo (sausage), morcillas (blood sausage), chinchulines (pig intestines), mollejas (sweetbreads), and steaks are grilled

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Pato no tucupi

Pato no tucupi (duck in tucupi sauce) is a traditional brazilian dish found mostly in the area around the city of belém in the state of pará state. the dish consists of a boiled duck (pato in portuguese) in tucupi. one of the more typical restaurants where it can be found is the círculo militar in belém, in a historical palace near the harbour of the city.

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Peking duck

Peking duck is a dish from beijing (peking) that has been prepared since the imperial era. the meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. ducks bred especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. the meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. sometimes pickled radish is also inside. crispy aromatic duck is a similar dish to peking duck and is popular in the united kingdom.

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Peru assado

Roast turkey, common during christmas

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Picanha

Picanha is a cut of beef first made popular in brazil, and later adopted in portugal. in the united states, the cut is little known and often named top sirloin cap, rump cover, rump cap, or culotte (french). instead, north american butchers generally divide this cut into other cuts like the rump, the round, and the loin. it consists of the biceps femoris muscle and its fat cap. in recent years the cut has become popular in most of latin america and has gained a reputation as a tasty meat in the barbecue culture.

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Pizza

Pizza (italian: [ˈpittsa], neapolitan: [ˈpittsə]) is a dish of italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. a small pizza is sometimes called a pizzetta. a person who makes pizza is known as a pizzaiolo. in italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. in casual settings, however, it is cut into wedges to be eaten while held in the hand. the term pizza was first recorded in the 10th century in a latin manuscript from the southern italian town of gaeta in lazio, on the border with campania. modern pizza was invented in naples, and the dish and its variants have since become popular in many countries. it has become one of the most popular foods in the world and a common fast food item in europe, north america and australasia; available at pizzerias (restaurants specializing in pizza), restaurants offering mediterranean cuisine, via pizza delivery, and as street food. various food companies sell ready-baked pizzas, which may be frozen, in grocery stores, to be reheated in a home oven. in 2017, the world pizza market was us$128 billion, and in the us it was $44 billion spread over 76,000 pizzerias. overall, 13% of the u.s. population aged 2 years and over consumed pizza on any given day.the associazione verace pizza napoletana (lit. true neapolitan pizza association) is a non-profit organization founded in 1984 with headquarters in naples that aims to promote traditional neapolitan pizza. in 2009, upon italy's request, neapolitan pizza was registered with the european union as a traditional speciality guaranteed dish, and in 2017 the art of its making was included on unesco's list of intangible cultural heritage.raffaele esposito is often considered to be the father of modern pizza.

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Pizza Margherita

Pizza margherita (more commonly known in english as margherita pizza) is a typical neapolitan pizza, made with san marzano tomatoes, mozzarella cheese, fresh basil, salt, and extra-virgin olive oil.

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Rabada

Stewed oxtail, serve with polenta

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Ragù alla bolognese

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.

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Ratatouille

Ratatouille ( rat-ə-too-ee, french: [ʁatatuj] (listen)), occitan: ratatolha [ʀataˈtuʎɔ] (listen), is a french provençal dish of stewed vegetables, originating in nice, and sometimes referred to as ratatouille niçoise (french: [niswaz]). recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), capsicum (bell pepper), and some combination of leafy green herbs common to the region.

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Ravioli

Ravioli (italian pronunciation: [raviˈɔli]; singular: raviolo, pronounced [raviˈɔlo]) are a type of pasta comprising a filling enveloped in thin pasta dough. usually served in broth or with a sauce, they originated as a traditional food in italian cuisine. ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune). the word 'ravioli' means "little turnips" in italian dialect, from the italian rava meaning turnips, from the latin rapa.

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Roast beef

Roast beef is a dish of beef that is roasted, generally served as the main dish of a meal. in the anglosphere, roast beef is one of the meats often served at sunday lunch or dinner. yorkshire pudding is a standard side dish. sliced roast beef is also sold as a cold cut, and used as a sandwich filling. leftover roast beef may be minced and made into hash. roast beef is a characteristic national dish of england and holds cultural meaning for the english dating back to the 1731 ballad "the roast beef of old england". the dish is so synonymous with england and its cooking methods from the 18th century that a french nickname for the english is "les rosbifs".

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Roast chicken

Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie (rotary spit). generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. roast chicken is a dish that appears in a wide variety of cuisines worldwide.

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Sarapatel

Sarapatel (portuguese pronunciation: [sɐɾɐpɐˈtɛɫ], brazilian portuguese: [sɐɾɐpɐˈtɛw]), or sorpotel, is a dish of portuguese origin now commonly cooked in the coastal konkan region of india, primarily goa, mangalore and east indians of mumbai sarpatel. the former estado da índia portuguesa colony. it is also prepared in northeastern brazil. the word ‘sarapatel’ literally means confusion, referring to the mish-mash of ingredients which include pork meat and offal (which includes heart, liver, tongue and even pork blood sometimes). however, in modern-day version, blood is rarely used as now getting the pure blood is slightly difficult. the meat is first parboiled, then diced and sauteed before being cooked in a spicy and vinegary sauce. the flavourings and spices differ from region to region, for example, some use more vinegar. the size of the pieces also varies, as does cooking technique: some sautee the meat prior to cooking it in the sauce, while others add the diced parboiled meat directly to the sauce. in goa and mangalore, sorpotel is often accompanied by "sanna" - a spongy, white, and slightly sweet steamed rice and coconut bread. however, it can also be enjoyed with bread, on rice, or in a bun as a sandwich.

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Sashimi

Sashimi (刺身, english: sə-shee-mee, japanese: [saɕimiꜜ]) is a japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.

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Schweinshaxe

Schweinshaxe (german pronunciation: [ˈʃvaɪns.haksə]), in german cuisine, is a roasted ham hock (or “pork knuckle”). the ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. it is especially popular in bavaria as schweinshaxn [ˈʃvaɪns.haksn̩] or sauhax(n) [ˈsaohaks(n̩)]. a variation of this dish is known in parts of germany as eisbein, in which the ham hock is pickled and usually slightly boiled. schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed to make inexpensive and tough cuts of meat more palatable (see, for beef, the popular sauerbraten). such inexpensive cuts usually require long periods of preparation. the meat is sometimes marinated for days, and in the case of big cuts up to a week. the schweinshaxe is then roasted at low temperatures, typically—depending on size—for two to three hours. the most popular side dishes are potatoes and cabbage variations. the austrian version of this dish is called stelze [ˈʃtɛl.tsə] or in dialect stötzn/stelzn ['ʃtœˑ.tsṇ]. it is usually marinated or pre-boiled in a caraway seed and garlic brine, roasted until the skin is crisp, and served with mustard, horseradish, and pickled chili peppers. the bavarian version is classically served with potato dumplings and red cabbage, or with sauerkraut and potatoes.

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Spaghetti

Spaghetti (italian: [spaˈɡetti]) is a long, thin, solid, cylindrical pasta. it is a staple food of traditional italian cuisine. like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. italian spaghetti is typically made from durum wheat semolina. usually the pasta is white because refined flour is used, but whole wheat flour may be added. spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti. originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in 25–30 cm (10–12 in) lengths. a variety of pasta dishes are based on it and it is frequently served with tomato sauce or meat or vegetables.

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Spanish omelette

Spanish omelette or spanish tortilla is a traditional dish from spain. celebrated as a national dish by spaniards, it is an essential part of the spanish cuisine. it is an omelette made with eggs and potatoes, optionally including onion. it is often served at room temperature as a tapa. it is commonly known in spanish-speaking countries as tortilla de patatas, tortilla de papas, tortilla española.

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Steak

A steak, also sometimes called "beef steak", is a meat generally sliced across the muscle fibers, potentially including a bone. it is normally grilled, though it can also be pan-fried. steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. besides cattle, steaks are also often cut from other animals, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer, and zebu, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. for some meats, such as pork, lamb and mutton, chevon, and veal, these cuts are often referred to as chops. some cured meat, such as gammon, is commonly served as steak. grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. imitation steak is a food product that is formed into a steak shape from various pieces of meat. grilled fruits such as watermelon have been used as vegetarian steak alternatives. exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and including three rib bones. in a larger sense, fish steaks, ground meat steaks, pork steak, and many more varieties of steak are known.

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Taco

A taco (us: , uk: , spanish: [ˈtako]) is a traditional mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. the tortilla is then folded around the filling and eaten by hand. a taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, allowing for great versatility and variety. they are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. tacos are a common form of antojitos, or mexican street food, which have spread around the world. tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/tostadas, in which the tortilla is fried before filling.

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Tempeh

Tempeh or tempe (; javanese: ꦠꦺꦩ꧀ꦥꦺ, romanized: témpé, pronounced [tempe]) is a traditional indonesian food made from fermented soybeans. it is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. a fungus, rhizopus oligosporus or rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter. it is especially popular on the island of java, where it is a staple source of protein. like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. it has a firm texture and an earthy flavor, which becomes more pronounced as it ages.

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Tempura

Tempura (天ぷら or 天麩羅, tenpura, [tempɯɾa]) is a typical japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. the dish was introduced by the portuguese in nagasaki through the fritter-cooking techniques in the 16th century. the word ‘tempura’ comes from the latin word tempora, a term referring to these times of fasting, when the church dictated that catholics go meatless.

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Teriyaki

Teriyaki (kanji: 照り焼き) is a cooking technique used in japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the west. other ingredients sometimes used in japan include squid, hamburger steak, and meatballs. the word teriyaki derives from the noun teri (照り), which refers to a shine or luster given by the sugar content in the tare (タレ), and yaki (焼き), which refers to the cooking method of grilling or broiling. traditionally the meat is dipped in or brushed with sauce several times during cooking. teriyaki was invented by japanese chefs in the 1700s. the tare (タレ) is traditionally made by mixing and heating soy sauce, sake (or mirin), and sugar (or honey). the sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. sometimes ginger is added and the final dish may be garnished with spring onions. (see tare).

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Tofu

Soybean curd, used in a variety of ways, for example, deep-fried, stir fry, soups, salads

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Torta de Bacalhau

Cod and potato omelette

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Tutu de feijão

Seasoned mashed beans thickened with toasted cassava flour, may also be made with, for example, sausage, bacon, hard boiled eggs

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Vaca atolada

Stewed beef ribs, vegetables and cassava

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Virado de feijão

Seasoned whole beans with pre-cooked corn flakes (farinha de milho) to thicken the dish, may also be made with, for example, sausage, bacon, kale, serve with a fried egg

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Wrap

A wrap is a food dish made with a soft flatbread rolled around a filling. the usual flatbreads are wheat tortillas, lavash, or pita; the filling may include cold sliced meat, poultry, or fish, shredded lettuce, diced tomato or pico de gallo, guacamole, sauteed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch or honey mustard.

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X-tudo

Large hamburger topped with condiments, bacon, ham, egg, cheese, onions, lettuce, tomato, grated carrots, corn, peas, chopped beets, olives, quail eggs, potato sticks

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Yakisoba

Yakisoba (japanese: 焼きそば [jakiꜜsoba]), "fried noodle", is a japanese noodle stir-fried dish. usually, soba noodles are made from buckwheat flour, but soba in yakisoba are chinese noodles (chuuka soba) made from wheat flour, typically flavored with a condiment similar to worcestershire sauce. the dish first appeared in food stalls in japan around the 1930s.

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Empadão

Empadão is a traditional portuguese dish, also popular in brazil. it is a preparation made on a oven that can contain red meat, chicken, tuna, codfish and seafood between layers of mashed potato, rice, bread or inside of wheat flour pasta, although the ground meat-mashed potatoes version is the more traditionally used, similar to the english shepherd's pie. the filling consists usually of a refogado of red ground/sliced meat or codfish with onion and garlic. tomato, mushrooms, sweet corn, green peas and requeijão are also used. in one recipe, empadão is made using only pão ralado (ground bread) and eggs as a filling which is then cooked on the oven like a pudding.olives are also used as a topping.

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Empanada

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in spanish, other southern european, latin american, and iberian-influenced cultures around the world. the name comes from the spanish verb "empanar" (coat with bread), and translates as "enbreaded", that is, wrapped or coated in bread. they are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.

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Tambaqui

The tambaqui (colossoma macropomum) is a large species of freshwater fish in the family serrasalmidae. it is native to tropical south america, but kept in aquaculture and introduced elsewhere. it is also known by the names black pacu, black-finned pacu, giant pacu, cachama, gamitana, and sometimes as pacu (a name used for several other related species). the tambaqui is currently the only member of colossoma, but the piaractus species were also included in this genus in the past.

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Bisque

Bisque is a smooth, creamy, highly seasoned soup of french origin, classically based on a strained broth (coulis) of crustaceans. it can be made from lobster, langoustine, crab, shrimp, or crayfish. alongside chowder, bisque is one of the most popular seafood soups.

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Caldo de camarão

Shrimp soup

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Caldo de peixe

Fish and vegetable soup