392 Dishes

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Aberdeen angus

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Adobo, Latin American style

Adobo or adobar (spanish: marinade, sauce, or seasoning) is the immersion of cooked food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. the portuguese variant is known as carne de vinha d'alhos. the practice, native to iberia (spanish cuisine and portuguese cuisine), was widely adopted in latin america, as well as spanish and portuguese colonies in africa and asia. in the philippines, the name adobo was given by colonial-era spaniards on the islands to a different indigenous cooking method that also uses vinegar. although similar, this developed independently of spanish influence.

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Adobo, Philippines style

Philippine adobo (from spanish adobar: "marinade," "sauce" or "seasoning" / english: tagalog pronunciation: [ɐdobo]) is a popular filipino dish and cooking process in philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. it has occasionally been considered the unofficial national dish in the philippines.

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Aloo gobi

Aloo gobi, alu gobi or aloo gobhi (pronounced [aːlu ɡɔːbʱi]) is a vegetarian dish from the indian subcontinent made with potatoes (aloo), cauliflower (gobhi), and indian spices. it is popular in indian cuisine. it is yellowish in color due to the use of turmeric, and occasionally contains black cumin and curry leaves. other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, black pepper, asafoetida and cumin. there are a number of variations and similar dishes. a traditional dish with origins in northern india, it is very popular throughout the country and is also well-known in nepal and pakistan.

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Aloo keema

Potato and minced mutton or chicken curry, serve with rice

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Anglesey eggs

Mashed potatoes with leeks, cheese and hard boiled eggs, serve with grilled bacon chops

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Anglesey oysters

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Arctic char

The arctic char or arctic charr (salvelinus alpinus) is a cold-water fish in the family salmonidae, native to alpine lakes, as well as arctic and subarctic coastal waters in the holarctic.

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Bacon and cabbage

Bacon and cabbage (irish: bagún agus cabáiste) is a dish traditionally associated with ireland. the dish consists of sliced back bacon boiled with cabbage and potatoes. smoked bacon is sometimes used. the dish is served with the bacon sliced, and with some of the boiling juices added. another common accompaniment to the dish is white sauce, which consists of flour, butter and milk, sometimes with a flavouring of some sort (often parsley).

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Bacon butty

A bacon sandwich (also known in parts of the united kingdom and new zealand as a bacon butty, bacon bap or bacon sarnie, and in parts of ireland as a rasher sandwich) is a sandwich of cooked bacon between bread that is optionally spread with butter, and may be seasoned with ketchup or brown sauce. it is generally served hot. in some establishments the sandwich will be made from bread toasted on only one side, while other establishments serve it on the same roll as is used for hamburgers. bacon sandwiches are an all-day favourite throughout the united kingdom and the republic of ireland. they are often served in british cafes and delis, and are anecdotally recommended as a hangover cure.

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Bacon pudding

Rolled pastry filled with bacon pieces

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Bacon sandwich

A bacon sandwich (also known in parts of the united kingdom and new zealand as a bacon butty, bacon bap or bacon sarnie, and in parts of ireland as a rasher sandwich) is a sandwich of cooked bacon between bread that is optionally spread with butter, and may be seasoned with ketchup or brown sauce. it is generally served hot. in some establishments the sandwich will be made from bread toasted on only one side, while other establishments serve it on the same roll as is used for hamburgers. bacon sandwiches are an all-day favourite throughout the united kingdom and the republic of ireland. they are often served in british cafes and delis, and are anecdotally recommended as a hangover cure.

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Baingan bharta

Baingan bharta or baigan chokha (mashed eggplant) is an indian dish prepared by mincing grilled eggplant (baingan) and mixing it with tomato, onion, herbs and spices. grilling the eggplant over charcoal or direct fire infuses the dish with a smoky flavour. mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, cumin, fresh cilantro (coriander leaves), chili pepper, and mustard oil or a neutral vegetable oil. traditionally, the dish is often eaten with flatbread (specifically roti or paratha) and is also served with rice or raita, a yogurt salad. in bihar and uttar pradesh, it is served hot with litti or baati.in india, pakistan and bangladesh, baingan bharta is part of popular cuisine. in india, it is made in various regional styles, with ingredients varying from one region to another.

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Baked 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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Baked ham

Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. as a processed meat, the term "ham" includes both whole cuts of meat and ones that have been mechanically formed. ham is made around the world, including a number of regional specialties, such as westphalian ham and some varieties of spanish jamón. in addition, numerous ham products have specific geographical naming protection, such as prosciutto di parma in europe, and smithfield ham in the us.

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Baked salmon

Salmon () is the common name for several commercially important species of euryhaline ray-finned fish from the family salmonidae, which are native to tributaries of the north atlantic (genus salmo) and north pacific (genus oncorhynchus) basin. other closely related fish in the same family include trout, char, grayling, whitefish, lenok and taimen. salmon are typically anadromous: they hatch in the gravel beds of shallow fresh water streams, migrate to the ocean as adults and live like sea fish, then return to fresh water to reproduce. however, populations of several species are restricted to fresh water throughout their lives. folklore has it that the fish return to the exact spot where they hatched to spawn, and tracking studies have shown this to be mostly true. a portion of a returning salmon run may stray and spawn in different freshwater systems; the percent of straying depends on the species of salmon. homing behavior has been shown to depend on olfactory memory.salmon are important food fish and are intensively farmed in many parts of the world, with norway being the world's largest producer of farmed salmon, followed by chile. they are also highly prized game fish for recreational fishing, by both freshwater and saltwater anglers. many species of salmon have since been introduced and naturalized into non-native environments such as the great lakes of north america, patagonia in south america and south island of new zealand.

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Balti curry

A balti or bāltī gosht (urdu: بالٹی گوشت, hindi: बाल्टी गोश्त) is a type of curry served in a thin, pressed-steel wok called a "balti bowl". the name may have come from the metal dish in which the curry is cooked, rather than from any specific ingredient or cooking technique. balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. this combination differs sharply from a traditional one-pot indian curry which is simmered slowly all day. balti sauce is based on garlic and onions, with turmeric and garam masala, among other spices.balti gosht is eaten in north india and some parts of pakistan, as well as other parts of the world, such as great britain. the food seems to have arrived in england in birmingham in 1971; sources suggest that it might have originated from baltistan in the northern part of the region of pakistan, but the exact origin is still unclear.

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Balti pie

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Bangers and mash

Bangers and mash, also known as sausages and mash, is a traditional british dish consisting of sausages and mashed potato. it may consist of one of a variety of flavoured sausages made of pork, lamb, or beef. the dish is usually served with onion gravy, but may also include fried onions and peas. this dish, even when cooked at home, may be thought of as an example of pub grub, meaning it is relatively quick and easy to make in large quantities.in 2009, the dish was listed as britain's most popular comfort food in a survey commissioned by tv channel good food.

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Basque chicken

Garlic fried chicken

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Bean jar

Bean jar (guernésiais: moussaettes au four; french: pot de haricots de guernesey) is a local dish of the channel island of guernsey. the traditional guernsey bean jar has been around for centuries, and is still popular today. it is a cassoulet-type bean dish.

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Bedfordshire clanger

The bedfordshire clanger (also called the hertfordshire clanger, trowley dumpling, or simply the clanger) is a dish from bedfordshire and adjacent counties in england, such as buckinghamshire and hertfordshire. it dates back to at least the 19th century. it is still available at various bakers and served at some cafes, restaurants and local places of interest. the word "clanger" is related to the dialect term "clung", which joseph wright glossed as meaning "heavy", in relation to food.

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Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humankind hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

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Beef and ale stew

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Beef 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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Beef madras

Madras curry or madras sauce is a fairly hot curry sauce (with the exception of seafood madras curries, which are made to a slightly different recipe), orange in colour and with heavy use of chili powder. raita is often used as an accompaniment to the dish.

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Beef stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. while water can be used as the stew-cooking liquid, stock is also common. a small amount of red wine or other alcohol is sometimes added for flavour. seasoning and flavourings may also be added. stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. this makes it popular in low-cost cooking. cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. stews are thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. thickeners like cornstarch, potato starch, or arrowroot may also be used.

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Beef stroganoff

Beef stroganoff or beef stroganov (uk: , us: ; russian: бефстро́ганов, romanized: befstróganov, ipa: [bʲɪfˈstroɡənəf]) is a russian dish created by the french chef andré dupont in the 19th century. it consists of sautéed pieces of beef 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.

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Beef Wellington

Beef wellington is a steak dish of english origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked. some recipes include wrapping the coated meat in a crêpe or parma ham to retain the moisture and prevent it from making the pastry soggy. a whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking.

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Belfast bap

A belfast bap is a large crusty white bread roll that originates from belfast, northern ireland. it is best known today eaten as part of an ulster fry as the bread in a breakfast sandwich, but can be eaten as a regular sandwich bap.the bread is noted for its size being around half a small pan loaf (150–200 g), airy, chewy soft white interior and a distinctive hard crust that is almost burnt on the top. it originate from master baker, bernard hughes, who created this bread to feed the poor of belfast during the great famine.the bread can be found from bakeries and supermarkets in and around the city of belfast, but is fairly unknown outside northern ireland.

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Bhuna

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. the choice of spices for each dish in traditional cuisine depends on regional cultural tradition and personal preferences. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

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Bird's nest soup

Edible bird's nests are bird nests created by edible-nest swiftlets, indian swiftlets, and other swiftlets using solidified saliva, which are harvested for human consumption. they are particularly prized in chinese culture due to their rarity, high protein content and rich flavor. edible bird's nests are among the most expensive animal products consumed by humans, with nests being sold at prices up to about $3,000 per pound ($6,600/kg), depending on grading. the type or grading of a bird's nest depends on the type of bird as well as the shape and color of the bird's nest. it is usually white in color, but there also exists a red version that is sometimes called "blood" nest. according to traditional chinese medicine, it promotes good health, especially for the skin. the nests have been used in chinese cuisine for over 400 years, most often as bird's nest soup.

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Biryani

Biryani () is a mixed rice dish originating in south asia. it is made with indian spices, vegetables, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, and fish), or in some cases without any meat, using paneer or simply vegetables. occasionally, eggs and potatoes are also included.biryani is one of the most popular dishes in south asia, as well as among the diaspora from the region. similar dishes are also prepared in other parts of the world such as in iraq, myanmar, thailand, and malaysia. biryani is the single most-ordered dish on indian online food ordering and delivery services, and has been labelled as the most popular dish overall in india.

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Blanquette de poulet

Stewed chicken and vegetables with wine and cream sauce

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BLT

A blt is a type of sandwich, named for the initials of its primary ingredients, bacon, lettuce, and tomato. it can be made with varying recipes according to personal preference. simple variants include using different types of lettuce or tomato, toasting or not, or adding mayonnaise. more pronounced variants can include using turkey bacon or tofu in place of bacon, or removing the lettuce entirely.

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Bobotie

Bobotie (afrikaans: [bəˈbuəti]) is a south african dish consisting of spiced minced meat baked with an egg-based topping.

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Boiled bacon

Bacon and cabbage (irish: bagún agus cabáiste) is a dish traditionally associated with ireland. the dish consists of sliced back bacon boiled with cabbage and potatoes. smoked bacon is sometimes used. the dish is served with the bacon sliced, and with some of the boiling juices added. another common accompaniment to the dish is white sauce, which consists of flour, butter and milk, sometimes with a flavouring of some sort (often parsley).

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Bombay duck

Harpadon nehereus, called the bombay duck, bummalo, bombil, bombili, boomla, lote, loitta or লইট্যা or লোটে is a species of lizardfish. adults may reach a maximum length of 40 cm (16 in), but the usual size is around 25 cm (10 in).

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Boojum burrito

Burritos from boojum restaurants in northern ireland, made with chicken, beef, pork, chilli, chorizo, vegetables

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Borek

Börek or burek are a family of pastries or pies found in the balkans, middle east and central asia. the pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. boreks are mainly associated with the middle east, armenia, and also with the former ottoman empire, including the balkans and the south caucasus, eastern european and central european countries, northern africa and central asia. a borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. they are usually baked but some varieties can be fried. borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold. it is a custom of sephardic jews to have bourekas for their shabbat breakfast meal on saturday mornings. in bosnia and herzegovina it has become commonplace to have borek as a breakfast food with coffee. it is commonly served with afternoon tea in bosnia and herzegovina. it is commonly served with a yogurt drink in serbia and north macedonia.

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Bouillabaisse

Bouillabaisse (french: [bu.ja.ˈbɛs]; occitan: bolhabaissa, bullabessa [ˌbuʎaˈβajsɔ / ˌbujaˈbajsɔ]) is a traditional provençal fish soup 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 dish made by marseille fishers, 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 (dublin bay prawn; norway lobster), though this was not part of the traditional dish made by marseille fishers. 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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Bread and dripping

Dripping, also known usually as beef dripping or, more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. it is similar to lard, tallow and schmaltz.

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Bridie

A bridie or forfar bridie is a scottish meat pasty that originates from forfar, scotland.

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Brisket

Brisket is a cut of meat from the breast or lower chest of beef or veal. the beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. the brisket muscles include the superficial and deep pectorals. as cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. this requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. according to the random house dictionary of the english language, second edition, the term derives from the middle english brusket which comes from the earlier old norse brjósk, meaning cartilage. the cut overlies the sternum, ribs, and connecting costal cartilages.

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Brown trout

The brown trout (salmo trutta) is a european species of salmonid fish that has been widely introduced into suitable environments globally. it includes purely freshwater populations, referred to as the riverine ecotype, salmo trutta morpha fario, a lacustrine ecotype, s. trutta morpha lacustris, also called the lake trout, and anadromous forms known as the sea trout, s. trutta morpha trutta. the latter migrates to the oceans for much of its life and returns to fresh water only to spawn. sea trout in ireland and great britain have many regional names: sewin in wales, finnock in scotland, peal in the west country, mort in north west england, and white trout in ireland. the lacustrine morph of brown trout is most usually potamodromous, migrating from lakes into rivers or streams to spawn. s. trutta morpha fario forms stream-resident populations, typically in alpine streams, but sometimes in larger rivers. anadromous and non-anadromous morphs coexisting in the same river appear genetically identical. what determines whether or not they migrate remains unknown.