224 Dishes

Side, Snack, Appetizer

Karrýsíld

Curried herring spread, commonly served on rye bread

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Æggesalat

Egg salad

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Agurkesalat

Cucumber salad, pickled sliced cucumbers

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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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Blomkålsmos

Cauliflower puree

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Bønnefritter

Bean fries, oven-fried green beans

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Brunede kartofler

Browned potatoes, small boiled potatoes caramelized with sugar and butter, a common side dish during christmas

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Brunkål

Brown cabbage, cabbage traditionally cooked in the broth used to boil the christmas ham, but may also be cooked with bacon, in vegetable stock or water

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Brunsviger

A yeast dough coffee cake topped with butter and brown sugar, serve with coffee or tea

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.

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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.

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.

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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.

Side, Snack, Appetizer

Flødekartofler

Scalloped potatoes

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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

Gravad laks

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

Grønlangkål

Stewed or creamed kale, commonly served with ham and boiled potatoes during christmas and new year's

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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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Jam

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. there are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.

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Kanelsnegl

A cinnamon roll (also known as cinnamon bun, cinnamon swirl, cinnamon danish and cinnamon snail) is a sweet roll commonly served in northern europe (mainly in nordic countries, but also in austria and germany) and north america. in sweden it is called kanelbulle, in denmark it is known as kanelsnegl, in norway it is known as kanelbolle, skillingsbolle or kanelsnurr, in finland it is known as korvapuusti, in iceland it is known as kanilsnúða, and in estonia it is known as kaneelirull. in austria and germany it is called zimtschnecke.

Side, Snack, Appetizer

Kanelsnurrer

Twisted cinnamon rolls

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Kanelstang

Cinnamon pastry, may be made with vanilla cream, custard

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Kartoffelsalat

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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Kaviar

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

Side, Snack, Appetizer

Kogt æg

Boiled eggs, for example, hard boiled egg (hårdkogt æg), medium-boiled (smilende æg), soft boiled (blødkogt æg), often packed in lunches

Side, Snack, Appetizer

Kogte kartofler

Boiled potatoes

Side, Snack, Appetizer

Kringle

Kringle (, listen ) is a northern european pastry, a variety of pretzel. pretzels were introduced by roman catholic monks in the 13th century in denmark, and from there they spread throughout scandinavia and evolved into several kinds of sweet, salty or filled pastries, all in the shape of kringle. in danish and norwegian, the word is kringle, plural kringler; estonian: kringel, plural kringlid; latvian: kliņģeris, plural kliņģeri; swedish: kringla, plural kringlor; finnish: rinkeli; german: kringel and icelandic: kringla. the word originates from the old norse kringla, meaning ring or circle. in the netherlands, a particular type of sweet kringle is well known under the dutch name krakeling. the shape of the kringle has given name to a similarly entangled feature found in some proteins, the so-called kringle domain.

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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.

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

Pålægschokolade

Pålægschokolade ("chocolate to put on bread") are thin slices of chocolate (or vekao) that are used as a topping (in danish, pålæg) on bread, such as rugbrød or white bread, similar to how chocolate spread is used in many countries. it is common in denmark.it is available in both light and dark chocolate, with the light variety being more common (the danish confectionery toms sells 70% light and 30% dark). it was originally introduced to the danish market by galle & jessen in 1963.

Side, Snack, Appetizer

Pandekager

Thin pancake, serve with powedered sugar, strawberry jam, fruit, nutella, vanilla ice cream

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Pølsehorn

Sausage rolls, popular with children

Side, Snack, Appetizer

Pommes Anna

Pommes anna, or anna potatoes, is a classic french dish of sliced, layered potatoes cooked in a very large amount of melted butter. the recipe calls for firm-fleshed potatoes and butter only. potatoes are peeled and sliced very thin. the slices, salted and peppered, are layered into a pan (see below), generously doused with clarified butter, and baked/fried until they form a cake. then the cake is flipped every ten minutes until the outside is golden and crisp. at the end of the cooking period, the dish is unmoulded and forms a cake 15 to 20 centimetres (6 to 8 in) in diameter and about five centimetres (2 in) high. it is then cut in wedges and served immediately on a hot plate, usually accompanying roasted meats. a special double baking dish made of copper called la cocotte à pommes anna is still manufactured in france for the cooking of this dish. it consists of upper and lower halves which fit into each other so that the whole vessel with its contents can be inverted during cooking.

Side, Snack, Appetizer

Pommes fondant

Fondant potatoes, or pommes fondant, is a method of preparing potatoes that traditionally involves cutting them into cylinders, browning the ends, and then slowly roasting them in butter and stock.

Side, Snack, Appetizer

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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Rejecocktail

Prawn cocktail, also known as shrimp cocktail, is a seafood dish consisting of shelled, cooked prawns in a marie rose sauce or cocktail sauce, served in a glass. it was the most popular hors d'œuvre in great britain, as well as in the united states, from the 1960s to the late 1980s. according to the english food writer nigel slater, the prawn cocktail "has spent most of (its life) see-sawing from the height of fashion to the laughably passé" and is now often served with a degree of irony.the cocktail sauce is essentially ketchup plus mayonnaise in commonwealth countries, or ketchup and horseradish in the united states. recipes may add worcestershire sauce, hot sauce, vinegar, cayenne pepper or lemon juice.

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Rejesalat

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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Rissole

A rissole (from latin russeolus, meaning reddish, via french in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. the filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entrée, main course, or side dish. in australia and new zealand, a rissole is patty of minced meat and other ingredients, without a pastry covering but often covered in a breadcrumb coating, similar to hamburg steak and salisbury steak.

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Ristede løg

Fried onions, serve on hot dogs, potatoes

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Rødbedesalat

Red beet salad