91 Dishes

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Bacalhau

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).

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Bitoque

Bife a cavalo, bife com ovo a cavalo, or bife a caballo is a traditional dish in portugal, brazil and argentina. it consists of a grilled, or sometimes pan-fried steak, with fried eggs on top. it is usually served with rice and beans and a salad. its name literally means "horseback-riding steak", as an allusion to the appearance that the fried eggs are "riding" the steak. in argentina, bife a caballo is usually served with french fries. it may be prepared from several beef cuts, such as alcatra, coxão-mole, maminha or fraldinha.

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Blanquette de veau

Blanquette de veau ([blɑ̃kɛt də vo]) is a french veal ragout in which neither the veal nor the butter is browned in the cooking process. to refrain from browning meat and fat in this way, is to cook them en blanquette. prosper montagne wrote that "blanquette had a very important place in historical cuisine and became a classic of bourgeois cookery. blanquettes are also made with fish (monkfish) and vegetables (chard and celery.)"

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Boeuf bourguignon

Beef bourguignon (us: ) or bœuf bourguignon (uk: ; french: [bœf buʁɡiɲɔ̃]), also called beef burgundy, and bœuf à la bourguignonne, is a french beef stew braised in red wine, often red burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. a similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne.its name probably refers to the use of wine; it is likely not a regional recipe from burgundy.when made with whole roasts, the meat was often larded.

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Bouchée à la reine

Puff pastries filled with chicken and mushrooms in a bechamel sauce

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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.

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Bouillon

Broth, also known as bouillon (french pronunciation: ​[bu.jɔ̃]), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. it can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. broths have been used as a nutrition source for the sick in great britain since at least the early 1700s, such as for dysentery patients.

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Boulette

A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. meatballs are cooked by frying, baking, steaming, or braising in sauce. there are many types of meatballs using different types of meats and spices. the term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs.

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Cabidela

Cabidela (portuguese pronunciation: [kɐβiˈðɛlɐ]) or arroz de cabidela (cabidela rice) is a portuguese dish made with poultry, usually a hen (chicken). it is typical of the northern minho region. the particularity of the dish is that the hen's blood is added almost at the end, mixed with vinegar (so it doesn't clot) while the rice is boiling, much like "jugged" or "civet" dishes. the blood is captured when the animal is slaughtered and imparts a brown color to the dish. occasionally, white rice can be served with the dish, although this is not common. cooking with blood is an antique custom common to several ancient cultures; in portugal, cabidela has been found in written record since the 16th century and may equally be prepared with other fowl or animals (duck, turkey, pork, kid or game), though these are rare.

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Carne de porco à alentejana

Carne de porco à alentejana (pork with clams) is one of the most traditional and popular pork dishes of portuguese cuisine. it is a combination of pork and clams, with potatoes and coriander. usually, about 800 g of pork are marinated for some time in white wine, paprika, red pepper paste, chopped garlic, coriander, bay leaf, and salt and white pepper. cumin is often added in northern portugal as well. it is then fried until golden brown, when clams are added and cooked. traditionally, this dish is served with cubed potato fries or baked potatoes. its origin is uncertain, the name would appear to be from alentejo, but this is disputed by some, who give its roots to the algarve. the reason behind it are the clams, who are much more popular in seaside towns rather than places far from the ocean, like the majority of alentejo who only has one sizeable fishing port, sines, and small fishing villages on the coast, and has a mainly meat-based cuisine. it may be an example of fusion cuisine between pork dishes of inner alentejo and seafood dishes of coastal algarve.

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Chateaubriand

Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. while the term originally referred to the preparation of the dish, auguste escoffier named the specific center cut of the tenderloin the chateaubriand. in the gastronomy of the 19th century the steak for chateaubriand could be cut from the sirloin, and served with a reduced sauce named chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. it was also traditionally served with mushrooms.

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Chawarma

Shawarma (; arabic: شاورما) is a popular levantine dish consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. originally made with lamb or mutton, it is now also made of chicken, turkey, beef, or veal. thin slices are shaved off the cooked surface as it continuously rotates. shawarma is one of the world's most popular street foods, especially in egypt, iraq, the countries of the levant, the caucasus, the arabian peninsula and the rest of the middle east.

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Chevreuil

The roe deer (capreolus capreolus), also known as the roe, western roe deer, or european roe, is a species of deer. the male of the species is sometimes referred to as a roebuck. the roe is a small deer, reddish and grey-brown, and well-adapted to cold environments. the species is widespread in europe, from the mediterranean to scandinavia, from scotland to the caucasus, and east to northern iran and iraq.

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Choucroute garnie

Choucroute garnie (french for dressed sauerkraut) is an alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. although sauerkraut/cabbage is a traditionally german and eastern european dish, when alsace and lorraine became part of france following the westphalia peace treaties in 1648, it brought this dish to the attention of french chefs and it has since been widely adopted in france.

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Coq au vin

Coq au vin (; french: [kɔk o vɛ̃], "rooster/cock with wine") is a french dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. a red burgundy wine is typically used, though many regions of france make variants using local wines, such as coq au vin jaune (jura), coq au riesling (alsace), coq au pourpre or coq au violet (beaujolais nouveau), coq au champagne, etc.

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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.

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Cozido à Portuguesa

Cozido à portuguesa (pronounced [kuˈziðu a puɾtuˈɣeza]) or portuguese stew is a type of cozido, traditional portuguese boiled meal. numerous regional variations exist throughout portugal, and the dish is considered part of the portuguese heritage, as well as one of the national dishes of portugal.

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Croque monsieur

A croque monsieur (french pronunciation: ​[kʁɔk məsjø]) is a hot sandwich made with ham and cheese. the dish originated in french cafés and bars as a quick snack. the name comes from the french words croque ("bite”) and monsieur ("mister").

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Dampfnudel

Dampfnudel (plural dampfnudeln, lit. "steam-noodle"; alsatian: dampfnüdel) is a sort of white bread roll or sweet roll eaten as a meal or as a dessert in germany, austria and in france (alsace-moselle). it is a typical dish in southern germany.

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Daube

Daube is a classic provençal (or more broadly, french) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de provence, and traditionally cooked in a daubière, a braising pan. a traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser cuts of meat. the meat used in daube is cut from the shoulder and back of the bull, though some suggest they should be made from three cuts of meat: the "gelatinous shin for body, short ribs for flavor, and chuck for firmness." although most modern recipes call for red wine, a minority call for white, as do the earliest recorded daube recipes.daube is adapted in new orleans cuisine to make daube glacé. variations also call for olives, prunes, and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel. for best flavor, it is cooked in several stages, and cooled for a day after each stage to allow the flavors to meld together. in the camargue and béarn area of france, bulls killed in bullfighting festivals are often used for daube.traditionally it should be cooked for a long time and prepared the night before it is served. daube with lamb is traditionally made with white wine.

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Duck à l'orange

Duck à l'orange, orange duck, or canard à l'orange is a french dish in cuisine bourgeoise consisting of a roast duck with a bigarade sauce.another dish called canard à l'orange is braised rather than roasted. in that case, it is cooked until spoon-tender.

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Escargot

Escargots à la bourguignonne (escargots de bourgogne), snails with parsley butter

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Feierstengszalot

Meat salad, commonly made with boiled beef such as brisket or rump roast, hard boiled eggs, pickles and a mayonnaise or oil and vinegar dressing

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Filet mignon

Filet mignon (; french: [filɛ miɲɔ̃]; lit. '"tender, delicate, or fine fillet"') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of an animal carcass. in french, it mostly refers to cuts of pork tenderloin.the tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. the tenderloin is sometimes sold whole. filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. it is often the most tender and lean cut. filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. due to the small amount of filet mignon able to be butchered from each animal it is generally the most expensive cut of meat.

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Flammekueche

Flammekueche (alsatian), or tarte flambée (french), is a specialty of the region of alsace. it is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thin-sliced onions and lardons. the name of the dishes varies in local dialects; it is called flàmmeküeche, or flàmmaküacha in alsatian, or flammkuche in lorraine franconian - compare (standard-)german flammkuchen. all these names translate as "pie baked in the flames". contrary to what the direct translation would suggest, tarte flambée is not flambéed but is cooked in a wood-fire oven.

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Fondue

Fondue (uk: , us: , french: [fɔ̃dy]) is a swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. it was promoted as a swiss national dish by the swiss cheese union (schweizerische käseunion) in the 1930s, and was popularized in north america in the 1960s. since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, fondue au chocolat, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.

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Fondue bourguignonne

Seasoned meat cooked in oil or butter, served with various sauces

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Fondue Savoyarde

Melted cheese with wine and garlic, into which people dip bread

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Francesinha

Francesinha (portuguese pronunciation: [frɐ̃sɨˈziɲɐ] meaning frenchie) is a portuguese sandwich originally from porto, made with bread, wet-cured ham, linguiça, fresh sausage like chipolata, steak or roast meat, and covered with melted cheese and a hot and thick spiced tomato and beer sauce. it is typically served with french fries.

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F'rell am Rèisleck

Trout in a riesling wine and cream sauce

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Friture

Deep-fried small fresh-water fish

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Haam am hée

Ham steamed in a metal pot containing hay and water

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Hackbraten

Meatloaf, commonly contains whole hard boiled eggs

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Hiecht mat kraïderzooss

Pike in green sauce

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Homard

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.

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Hong am rèisleck

Chicken and vegetables simmered with white wine, mushrooms and spices

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Huesenziwwi

Stewed hare and vegetables with red wine, bacon, mushrooms, herbs, juniper berries

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Jambon en croute

Ham baked inside a pastry crust

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Judd mat gaardebounen

Smoked collar of pork with broad beans in a creamy sauce

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Kefta

Kofta are a family of meatball or meatloaf dishes found in middle eastern, south caucasian, south asian, balkan, and central asian cuisines. in the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. the earliest known recipes are found in early arab cookbooks and call for ground lamb. there are many national and regional variations. there are also vegetable and uncooked versions. shapes vary and include balls, patties, and cylinders. sizes typically vary from that of a golf ball to that of an orange.

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Kniddelen

Knödel (pronounced [ˈknøːdl̩] (listen); sing. and pl.) or klöße (pronounced [ˈkløːsə] (listen); sing. kloß) are boiled dumplings commonly found in central european and east european cuisine. central european countries in which their variant of knödel is popular include austria, germany, hungary, poland, romania, bosnia, croatia, serbia, slovenia, slovakia, bulgaria and czechia. they are also found in scandinavian, romanian, north-eastern italian cuisine, ukrainian and belarusian cuisines. usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. many varieties and variations exist.

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Kuddelfleck

Tripe cutlet, tripe is cooked, coated in breadcrumbs, then fried

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Labskaus

Lobscouse or (lapskaus) is a thick norwegian stew made of meat and potatoes. in northern germany, labskaus (listen ) is a culinary speciality, in particular from the cities of bremen, hamburg, and lübeck. the main ingredients are salted meat or corned beef, potatoes, and onion. some recipes put beetroot, pickled gherkin, or even herring into it, while others have these ingredients as side dishes.

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Mitraillette

A mitraillette (french pronunciation: ​[mitʁajɛt], literally "submachine gun") is a type of sandwich in belgium commonly served at friteries and cafés. it is popular among students.it is thought to have originated in brussels, but is also popular in flanders, wallonia, and the nord region of france, where it is also known as an "américain" (literally an "american").

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Moules à la crème Normande

Mussels in a cream sauce