210 Dishes

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

Bialy

Bialy (yiddish: ביאלי), a yiddish word short for bialystoker kuchen (yiddish: ביאליסטאקער קוכען), from the city of białystok in poland, is a traditional bread roll in polish ashkenazi jewish cuisine.

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.

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

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.

Side, Snack, Appetizer

Croquette

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

Side, Snack, Appetizer

Croutons

A crouton is a piece of rebaked bread, often cubed and seasoned. croutons are used to add texture and flavor to salads—notably the caesar salad—as an accompaniment to soups and stews, or eaten as a snack food.

Side, Snack, Appetizer

Dressed herring

Dressed herring, colloquially known as herring under a fur coat (russian: "сельдь под шубой", tr. "sel'd pod shuboy" or "селёдка под шубой", "selyodka pod shuboy"), is a layered salad composed of diced pickled herring covered with layers of grated boiled eggs, vegetables (potatoes, carrots, beetroots), chopped onions, and mayonnaise. some variations of this dish include a layer of fresh grated apple while some do not.a final layer of grated boiled beetroot covered with mayonnaise is what gives the salad its characteristic rich purple color. dressed herring salad is often decorated with grated boiled eggs (whites, yolks, or both). dressed herring salad is popular in russia, ukraine (ukrainian: оселедець під шубою, romanized: oseledets pid shuboyu), belarus (belarusian: селядзец пад футрам, romanized: selyadzets pad futram) and other countries of the former ussr (lithuanian: silkė pataluose, latvian: siļķe kažokā). it is especially popular for holidays, and is commonly served as a "zakuska" at new year (novy god) and christmas celebrations in belarus, russia and kazakhstan.

Side, Snack, Appetizer

Drożdżówka

Sweet buns or rolls filled with poppy seeds, sweet cheese, cinnamon and sugar, fruit, raisins

Side, Snack, Appetizer

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

Gravlax

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

Side, Snack, Appetizer

Grzyby marynowane

Marinated mushrooms, pickled wild mushrooms

Side, Snack, Appetizer

Gyoza

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

Side, Snack, Appetizer

Jajka faszerowane

Hard boiled eggs stuffed with spinach, mushrooms, onions, ham, salmon, tuna, chives, deviled eggs

Side, Snack, Appetizer

Jogurt

Yogurt (uk: ; us: , from turkish: yoğurmak, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. the bacteria used to make yogurt are known as yogurt cultures. fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. cow's milk is the milk most commonly used to make yogurt. milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. the milk used may be homogenized or not. it may be pasteurized or raw. each type of milk produces substantially different results. yogurt is produced using a culture of lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus bacteria. in addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. some countries require yogurt to contain a specific amount of colony-forming units (cfu) of bacteria; in china, for example, the requirement for the number of lactobacillus bacteria is at least 1 million cfu per milliliter.to produce yogurt, milk is first heated, usually to about 85 °c (185 °f), to denature the milk proteins so that they do not form curds. after heating, the milk is allowed to cool to about 45 °c (113 °f). the bacterial culture is mixed in, and a warm temperature of 30–45 °c (86–113 °f) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.

Side, Snack, Appetizer

Kajmak

Kaymak, sarshir, or qashta/ashta (persian: سَرشیر saršir) (arabic: قشطة qeshta or arabic: قيمر geymar ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in central asia, some balkan countries, some caucasus countries, the countries of the levant, turkic regions, iran and iraq. in poland, the name kajmak refers to a confection similar to dulce de leche instead.the traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. after the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. kaymak has a high percentage of milk fat, typically about 60%. it has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste.

Side, Snack, Appetizer

Kapusta kiszona

Sauerkraut

Side, Snack, Appetizer

Kapusta z grochem

Stewed cabbage and yellow peas, common during christmas

Side, Snack, Appetizer

Kebab

Kebab is a cooked meat dish, with its origins in middle eastern cuisines. many variants are popular around the world. kebabs consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as tas kebab. the traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, and sometimes pork depending on whether or not there are specific religious prohibitions.

Side, Snack, Appetizer

Kluski

Kluski (singular: klusek or kluska; from german klöße) is a generic polish name for all kinds of soft, mushy dumplings, usually without a filling. at times the word also refers to noodles and pasta as well, especially when they are served in soup. there are many different types of kluski, differing in basic ingredients and preparation method. kluski are distinct from pierogi and stand-alone pasta dishes.

Side, Snack, Appetizer

Kluski śląskie

Round potato dumplings with a circular depression in the middle, serve with stews, meatballs, rolada slaska, lard and browned onion, cottage cheese, poppy seeds

Side, Snack, Appetizer

Knedle

Knedle (from german knödel, "dumpling"), is a dish of boiled potato-dough dumplings filled with plums or apricots, originating in the austro-hungarian empire. popular in central and eastern european countries, the dish is eaten as dessert, a main dish, or side dish.

Side, Snack, Appetizer

Kołacz

Round cake or pastry filled with fruit, poppy seeds, nuts, savory ingredients

Side, Snack, Appetizer

Krokiety

Polish croquettes are filled crepes that are rolled, coated in breadcrumbs and fried, filled with meat, cabbage, mushrooms

Side, Snack, Appetizer

Kutia

Kutia or kutya is a ceremonial grain dish with sweet gravy traditionally served by eastern orthodox christians and byzantine catholic christians predominantly in ukraine, belarus and russia during the christmas - feast of jordan holiday season or as part of a funeral feast. the word with a descriptor is also used to describe the eves of christmas, new year, and feast of jordan days.

Side, Snack, Appetizer

Lángos

Lángos (hungarian pronunciation: [ˈlaːŋɡoʃ]) is a typical hungarian street food. today it is a deep fried flatbread, but in the past it was made of the last bits of the bread-dough and baked at the front of the brick or clay oven, to be served hot as the breakfast of the bread-baking day.

Side, Snack, Appetizer

Mămăligă

Mămăligă (romanian pronunciation: [məməˈliɡə] (listen);) is a porridge made out of yellow maize flour, traditional in romania, moldova and west ukraine. poles from the lviv area also prepare this traditional dish. in italy, portugal, switzerland, slovenia, croatia and many other countries, this dish is known as polenta, while in georgia, it is called ღომი (gomi).

Side, Snack, Appetizer

Moczka

Moczka [motch-kɑ] (otherwise bryja) is a silesian dish prepared for christmas. it is prepared from a special type of gingerbread, almonds, raisins, dried plums, dried apricots, pears, dried figs, dried dates, hazelnuts and a large amount of dark beer in which the ingredients are soaked. instead of beer, a vegetable or vegetable broth was used on the heads of carp. in every part of silesia, the list for the moczka is different, mainly differs by additions, but gingerbread remains the basis of the dish. in many german families with roots in the former german-speaking parts of silesia, moczka is also served as a dish on christmas eve and has the name ″lebkuchensauce″ (gingerbread sauce) or ″polnische sauce″ (polish sauce).with time, the recipe for the moczka changed. today it can be made without adding beer, with fruit and compotes so that the moczka was sweet and did not resemble vegetable soup with fruit.

Side, Snack, Appetizer

Naleśniki

Crepes, filled or topped sweet or savory ingredients, fruit preserves, sweet twarog (quark), chocolate

Side, Snack, Appetizer

Ogórki kiszone

Pickled cucumbers

Side, Snack, Appetizer

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.

Side, Snack, Appetizer

Pisanki

Colored hard boiled eggs, common during easter

Side, Snack, Appetizer

Placki ziemniaczane

Potato pancakes, top with mushrooms, cabbage, sour cream, sugar

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.

Side, Snack, Appetizer

Rogale marcińskie

St. martin's croissant, a croissant with 81 layers and filled with almond paste, white poppy seeds, raisins, orange peel and biscuit crumbs, common on st. martin's day, nov. 11th

Side, Snack, Appetizer

Rusk

A rusk is a hard, dry biscuit or a twice-baked bread. it is sometimes used as a teether for babies. in some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. in the uk, the name also refers to a wheat-based food additive.

Side, Snack, Appetizer

Ryż z jabłkami

Rice pudding with apples and cinnamon

Side, Snack, Appetizer

Skwarkami

Čvarci (singular čvarak, serbian cyrillic: чварци / чварак, pronounced [t͡ʃʋǎːrt͜si], [t͡ʃʋǎːrak], slovene: ocvirki, romanian: jumări, polish: skwarki, czech: škvarky, slovak: škvarky, oškvarky, german: grammeln, ukrainian: шкварки, romanized: shkvarky, hungarian: töpörtyű, macedonian: чварки/џимиринки) is a specialty popular in southeastern europe, a variant of pork rinds. they are a kind of pork cracklings, with fat thermally extracted from the lard. čvarci are mostly a rustic countryside specialty, common to the cuisines of serbia, continental croatia, slovenia, romania, and macedonia. they can also be found in other countries throughout central and eastern europe: in poland, czechia, slovakia, austria, hungary, and ukraine. they are usually homemade, with industrial production not as pronounced. in larger cities they can be obtained on farmer markets or in supermarkets.

Side, Snack, Appetizer

Śledzie marynowane

Pickled herring is a traditional way of preserving herring as food by pickling or curing. most cured herring uses a two-step curing process: it is first cured with salt to extract water; then the salt is removed and the herring is brined in a vinegar, salt, and sugar solution, often with peppercorn, bay leaves, raw onions, and so on. additional flavourings include sherry, mustard and dill, while other non-traditional ingredients have also begun being included in recent years. pickled herring remains a popular food or ingredient to dishes in many parts of europe including scandinavia, great britain, the baltic, eastern and central europe, as well as the netherlands. it is also popular in parts of canada such as british columbia and newfoundland. it is also associated with ashkenazi jewish cuisine, becoming a staple at kiddushes and social gatherings. pickled herring is one of the twelve dishes traditionally served at christmas eve in russia, poland, lithuania, and ukraine. pickled herring is also eaten at the stroke of midnight on new year's eve to symbolize a prosperous new year in poland, the czech republic, germany, and parts of scandinavia.

Side, Snack, Appetizer

Śledzie w śmietanie

Herring in sour cream

Side, Snack, Appetizer

Smetana

Smetana is a type of sour cream from central and eastern europe. it is a dairy product produced by souring heavy cream. it is similar to crème fraîche (28% fat), but nowadays mainly sold with 9% to 42% milkfat content depending on the country. its cooking properties are different from crème fraîche and the lighter sour creams sold in the us, which contain 12 to 16% butterfat. it is widely used in cooking and baking.

Side, Snack, Appetizer

Smoked salmon

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.

Side, Snack, Appetizer

Surówka z kiszonej kapusty

Sauerkraut slaw

Side, Snack, Appetizer

Tapas

A tapa (spanish pronunciation: [ˈtapa]) is an appetizer or snack in spanish cuisine. tapas may be cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid, or patatas bravas). in some bars and restaurants in spain and across the globe, tapas have evolved into a more sophisticated cuisine. tapas can be combined to make a full meal. in some central american countries, such snacks are known as bocas. in parts of mexico, similar dishes are called botanas.

Side, Snack, Appetizer

Tzimmes

Tzimmes, or tsimmes (yiddish: צימעס, hebrew: צִימֶעס), is a traditional ashkenazi jewish stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables (including yam).tzimmes is often part of the rosh hashanah meal, when it is traditional to eat sweet and honey-flavored dishes. some cooks add chunks of meat (usually beef flank or brisket). the dish is cooked slowly over low heat and flavored with honey or sugar and sometimes cinnamon or other spices.the name is a yiddish word that, according to the oxford english dictionary, may come from the middle high german word imbīz 'meal'. "to make a big tzimmes over something" is a yinglish expression that means to make a big fuss, perhaps because of the slicing, mixing, and stirring that go into the preparation of the dish.