203 Dishes

Side, Snack, Appetizer

Afternoon tea

Tea (in reference to food, rather than the drink) has long been used as an umbrella term for several different meals. english writer isabella beeton, whose books on home economics were widely read in the 19th century, describes meals of various kinds and provides menus for the "old-fashioned tea", the "at-home tea", the "family tea", and the "high tea".teatime is the time at which this meal is usually eaten, which is mid-afternoon to early evening. tea as a meal is associated with the united kingdom, the republic of ireland, and some commonwealth countries. some people in britain refer to their main evening meal as "tea" rather than "dinner" or "supper", but generally, with the exception of in northern england, "tea" refers to a light meal or a snack. a tea break is the term used for a work break in either the morning or afternoon for a cup of tea or other beverage. the most common elements of the tea meal are the drink itself, with cakes or pastries (especially scones), bread and jam, and perhaps sandwiches; these are the pillars of the "traditional afternoon tea" meals offered by expensive london hotels. other types of both drink and food may be offered at home, under the same name, tea.

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Agurksalat

Cucumber salad, pickled sliced cucumbers

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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.

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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.

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Biscotti

Biscotti (; italian pronunciation: [biˈskɔtti]; english: biscuits), known also as cantucci ([kanˈtuttʃi]), are italian almond biscuits that originated in the tuscan city of prato. they are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally vin santo.

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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.

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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.

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Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

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Eggesalat

Egg salad, commonly topped on bread or toast for an open-faced sandwich

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Ertestuing

Stewed green peas, serve with kjøttboller (meatballs) and lingonberries, lutefisk

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Falafel

Falafel (; arabic: فلافل, [fæˈlæːfɪl] (listen)) is a deep-fried ball or patty-shaped fritter in middle eastern cuisine (especially in levantine and egyptian cuisines) made from ground chickpeas, broad beans, or both. nowadays, falafel is often served in a pita, which acts as a pocket, samoon, or wrapped in a flatbread known as taboon; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. the falafel balls may be topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers). falafel is eaten throughout the middle east and is a common street food. falafel is usually made with fava beans in egypt, and called ta'amiya (except for alexandria) , and with chickpeas in the levant and iraq. it is popular with vegetarians worldwide.

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French fries

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

Side, Snack, Appetizer

Frites

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

Side, Snack, Appetizer

Gravlaks

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

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Gyoza

Dumplings filled with minced meat, vegetables, typically pan-fried

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Italiensk salat

Salad with asparagus, carrots, green peas and ham in a mayonnaise dressing, commonly used for open face sandwiches

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Kålrabistappe

Mashed rutabagas

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Kanelsnurrer

Twisted cinnamon rolls

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Kanelstang

Cinnamon pastry, may be made with vanilla cream, custard

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Kaviar

Cod roe that is lightly smoked, used as a sandwich topping, on bread with sliced boiled eggs, on sausage

Side, Snack, Appetizer

Lapper

Sweet buttermilk pancakes, serve with syltetøy (jam), brunost cheese, fruit, syrup

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Lefse

Lefse (norwegian pronunciation: [ˈlɛ̂fsə]) is a traditional soft norwegian flatbread. it is often made with potatoes, flour, butter, and milk, cream, or lard. it is cooked on a large, flat griddle. special tools are used to prepare lefse, including long wooden turning sticks and special rolling pins with deep grooves.

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Lyonnaise potatoes

Lyonnaise potatoes is a french dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley. lyonnaise means "from lyon", or "lyon-style", after the french city of lyon. the potatoes are often par-cooked before sautéeing, else raw cooked in the pan. fannie farmer included two recipes for the potatoes in the boston cooking-school cook book. newer variations have evolved over the years using techniques like caramelization to improve browning and flavor.

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Måkeegg

Seagull eggs, often hard boil and used to makesmørbrød, serve with pilsner beer

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Pakora

Pakora (pronounced [pəˈkɔːɽa]) is a spiced fritter originating from the indian subcontinent.they are sold by street vendors and served in restaurants in south asia and uk. it consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried. the pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako and chop.

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Palitaw

Palitaw (ᜉᜎᜒᜆᜏ᜔) (from litaw, the tagalog word for "float" or "rise") is a small, flat, sweet rice cake eaten in the philippines. they are made from galapong - washed, soaked, and ground malagkit (sticky rice). after excess water is let out from the grinding process, scoops of the batter are rolled and flattened to a circular shape and cooked by dropping into boiling water; floating to the surface is an indication that they are done. before serving, they are dipped in grated coconut, and presented with a separate mix of sugar and toasted sesame seeds. there are many different kinds of palitaw including chocolate palitaw, which is made like a regular one but with an added flavor of chocolate. there are many small businesses in the industry that sell chocolate palitaw.

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Pommes frites

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

Side, Snack, Appetizer

Popcorn

Popcorn (also called popped corn, popcorns or pop-corn) is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion. a popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated. pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original volume, and then cool.some strains of corn (taxonomized as zea mays) are cultivated specifically as popping corns. the zea mays variety everta, a special kind of flint corn, is the most common of these. popcorn is one of six major types of corn, which includes dent corn, flint corn, pod corn, flour corn, and sweet corn.

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Potetmos

Mashed potato, mashed potatoes (american and canadian english) or mashed taters, colloquially known as mash (british english), is a dish made by mashing boiled potatoes, usually with added milk, butter, salt and pepper. it is generally served as a side dish to meat or vegetables. when the potatoes are only roughly mashed, they are sometimes called smashed potatoes. dehydrated instant mashed potatoes and frozen mashed potatoes are available. mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.

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Potetsalat

Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. in american restaurants, it is generally considered a side dish, and usually accompanies the main course.

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Puto

Puto may refer to: puto, a spanish profanity puto (film), a 1987 filipino teen fantasy comedy puto (food), a filipino food puto (genus), a genus of scale insects puto (song), by mexican band molotov puto (tv series), a 2021 filipino comedy

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Rakfisk

Rakfisk (norwegian pronunciation: [ˈrɑ̂ːkfɪsk]) is a norwegian fish dish made from trout or char, salted and autolyzed for two to three months, or even up to a year. rakfisk is then eaten without cooking and has a strong smell and a pungent salty flavor.

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Raspeballer

Potetball (also known as ball, klubb, kumle, komle, kompe, raspeball) is a traditional norwegian potato dumpling. a similar german dish is called kartoffelklöße. the main ingredient is peeled potatoes, which are grated or ground up and mixed with flour, usually barley or wheat, to make the balls stick together. depending on the proportion of potato pulp and different types of flour, the product will have a different taste and texture.the dish is more common in the southern region (sørlandet) where "kompe" is the most common name, western region (vestlandet) where the terms "raspeball", "komle", and "potetball" are the most used and middle region (trøndelag) where it is nearly always called "klubb". in vestlandet, this dish is traditionally consumed on thursdays, when it often makes an appearance as "dish of the day" at cafes and restaurants specializing in local cuisine, commonly known as "komle-torsdag".there are a great variety of regional variations to the dish and the condiments vary locally. they may include salted and boiled pork or lamb meat, bacon, sausages, melted butter, boiled carrots, mashed or cooked rutabaga, sour cream, kefir or soured milk, cured meat, brown cheese sauce and even boiled potatoes. a variety of raspeballer is the fiskeball (also called blandaball/blandetball), where minced fish, fresh or salted, is added to the potato dough.

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Rekesalat

Shrimp salad, commonly made with mayonnaise, dill, hard boiled eggs, lemon juice, avocado, eaten as a side as an open-face sandwich

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Risgrøt

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

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Rødbetsalat

Red beet salad

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Rødkål

Braised pickled red cabbage, a common side dish during christmas, for example, with roast duck

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Røkt ål

Smoked eel

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Røkt fisk

Smoked fish is fish that has been cured by smoking. foods have been smoked by humans throughout history. originally this was done as a preservative. in more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavour imparted by the smoking process.

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Røkt laks

Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. due to its moderately high price, smoked salmon is considered a delicacy. although the term lox is sometimes applied to smoked salmon, they are different products.

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Røkt ørret

Smoked trout

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Røkt torsk

Smoked cod

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Rømmegrøt

Rømmegrøt (norwegian and danish), also known as rjomegraut (nynorsk) and römmegröt (swedish), is a norwegian porridge made with sour cream, whole milk, wheat flour, butter, and salt.rømme is a norwegian word meaning sour cream; grøt translates as "porridge". traditionally, rømmegrøt is a delicacy prepared for special occasions, including holidays. it is considered to be a traditional norwegian dish. recipes differ depending on the region of the country.rømmegrøt is thick and sweet and is generally drizzled in butter and sprinkled with sugar and ground cinnamon. because this is so rich, it is often served in small cups with a small amount of butter topped with brown sugar, cinnamon and cream. traditionally, it is eaten with cured meat. in popular media, the children's book what's in the rømmegrøt? was written in 2020 by norwegian-american author carol hagen. the storyline is based on a grandmother making the dish with her granddaughter, and includes a recipe. in westby, wisconsin, a town that celebrates its norwegian heritage, there is an annual rømmegrøt eating contest.

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Salmiak

Salty liquorice, salmiak liquorice or salmiac liquorice, is a variety of liquorice flavoured with the ingredient "salmiak salt" (sal ammoniac; ammonium chloride), and is a common confection found in the nordic countries, benelux, and northern germany. salmiak salt gives salty liquorice an astringent, salty taste, akin to that of tannins—a characteristic of red wines, which adds bitterness and astringency to the flavour. consuming salmiak liquorice can stimulate either a savoury or non-savoury palate and response. anise oil can also be an additional main ingredient in salty liquorice. extra salty liquorice is additionally coated with salmiak salt or salmiak powder, or sometimes table salt. salty liquorice candy and pastilles are almost always black or very dark brown and can range from soft candy to hard pastille variety, and sometimes hard brittle. the other colours used are white and variants of grey. salty liquorice or salmiak is also used as a flavouring in other products, such as ice creams, syrups, chewing gum, snus and alcoholic beverages.

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Sildesalat

Herring salad, commonly made with herring, beets and potatoes