135 Dishes

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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 stroganoff

Beef stroganoff or beef stroganov (uk: , us: ; russian: бефстро́ганов, romanized: befstróganov, ipa: [bʲɪfˈstroɡənəf]) is an originally russian dish of sautéed pieces of beef served 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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Biff à la Lindström

Biff à la lindström is a swedish dish made from onion, potato, red beet, capers, and ground beef, which is made into patties and fried.

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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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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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Chicken burger

A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh served between slices of bread, on a bun, or on a roll. variations on the "chicken sandwich" include the chicken burger, chicken on a bun, chickwich, hot chicken, or chicken salad sandwich. in american english, a sandwich is any two pieces of bread with filling, including rolls and buns; in british english (and also some other national english varieties such as those of australia and new zealand), the word sandwich is defined more narrowly, to require the pieces of bread to be sliced from a loaf, and a roll or bun with filling would not generally be called a sandwich. a bun with a cooked chicken breast as filling would generally be called a chicken sandwich in the us, but in british english, commonly spoken in the uk, australia and new zealand such a dish is not considered a sandwich, and would generally be called a chicken burger instead; most americans would not consider such as dish to count as a burger, since americans generally consider a burger to require a patty made from ground/minced meat.

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Chicken curry

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

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Chop suey

Chop suey () is a dish in american chinese cuisine and other forms of overseas chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. it is typically served with rice but can become the chinese-american form of chow mein with the substitution of stir-fried noodles for rice. chop suey has become a prominent part of american chinese cuisine, filipino cuisine, canadian chinese cuisine, german chinese cuisine, indian chinese cuisine, and polynesian cuisine. in chinese indonesian cuisine it is known as cap cai (雜菜, "mixed vegetables") and mainly consists of vegetables.

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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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Curry

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. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. 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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Doner kebab

Doner kebab (uk: , us: ; turkish: döner or döner kebap, pronounced [dœˈnæɾ ceˈbap]), also spelled döner kebab, is a popular fast food dish, made of meat cooked on a vertical rotisserie. seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. the operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks. the vertical rotisserie was invented in the 19th-century ottoman empire, and dishes such as the arab shawarma, greek gyros, canadian donair, and mexican al pastor derived from this.doner kebab is a popular german street food due to it being popularized in berlin by turkish immigrants. this has been recognized by the association of turkish doner manufacturers in 2011. nowadays there are more döner kebab stores in berlin than in istanbul.the sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or yufka, known as a dürüm (literally meaning roll or wrap in turkish). kadir nurman in the early 1970s introduced the sandwich or wrap form, which has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a "kebab". the sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and various types of sauces.

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Fajita

A fajita (; spanish: [faˈxita] (listen)), in tex-mex cuisine, is any stripped grilled meat with stripped peppers and onions usually served on a flour or corn tortilla. the term originally referred to skirt steak, the cut of beef first used in the dish. popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. in restaurants, the meat is usually cooked with onions and bell peppers. popular condiments include shredded lettuce, sour cream, guacamole, salsa, mushrooms, pico de gallo, shredded cheese, refried beans, and diced tomatoes. arrachera is a northern mexican variant of the dish.

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Flygande Jakob

Flying jacob (swedish: flygande jacob/jakob) is a swedish casserole composed of chicken, cream, chilli sauce, bananas, roasted peanuts and bacon. the dish is baked in an oven and is usually served with rice and a salad. the dish was invented by ove jacobsson who worked in the air freight industry, hence the name. the recipe was first published in swedish cooking magazine allt om mat in 1976.

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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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Frittata

Frittata is an egg-based italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. the word frittata is italian and roughly translates to "fried".

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Goulash

Goulash (hungarian: gulyás), is a soup or stew of meat and vegetables seasoned with paprika and other spices. originating in hungary, goulash is a common meal predominantly eaten in central europe but also in other parts of europe. it is one of the national dishes of hungary and a symbol of the country.its origin traces back to the 9th century, to stews eaten by hungarian shepherds. at that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. earlier versions of goulash did not include paprika, as it was not introduced to europe until the 16th century.

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Graavilohi

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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Grillattu kana

Grilled chicken, used in salads, grilled with barbecue sauce

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Hamburger

A hamburger (or burger for short) is a food consisting of fillings —usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce", often a variation of thousand island dressing; and are frequently placed on sesame seed buns. a hamburger topped with cheese is called a cheeseburger.the term burger can also be applied to the meat patty on its own, especially in the united kingdom, where the term patty is rarely used, or the term can even refer simply to ground beef. since the term hamburger usually implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. in australia and new zealand, a piece of chicken breast on a bun is known as a chicken burger, which would generally not be considered to be a burger in the united states; where it would generally be called a chicken sandwich, but in australian english and new zealand english a sandwich requires sliced bread (not a bun), so it would not be considered a sandwich.hamburgers are typically sold at fast-food restaurants, diners, and specialty and high-end restaurants. there are many international and regional variations of hamburgers.

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Hirvipaisti

Roast game

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Janssonin kiusaus

Casserole with herring, potatoes and onions, baked in cream, created in illinois or sweden, depending on who you ask

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Jauhelihakastike

Minced meat sauce, serve with noodles, potatoes

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Joulukinkku

Baked christmas ham, topped with mustard and breadcrumbs

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Joulupöytä

Joulupöytä (pronounced [ˈjou̯luˌpøy̯tæ]; translating to "yule table") is the traditional assortment of foods served at christmas in finland. it contains many different dishes, most of them typical for the season. the main dish is usually a large christmas ham, which is eaten with mustard. the ham is served with rosolli called beetroot-carrot-potato-salad, mushroom salad and casserole (laatikko) made with swede, carrot or potato or all three kind of casseroles, occasionally also a liver casserole. gravlax and herring is also often served, and sometimes lutefisk (lipeäkala) along with boiled potatoes, peas and ryebread. christmas dessert consists of prune jam tarts, gingerbread and rice porridge with plum kisel. the traditional dessert beverage is alcoholic or non-alcoholic mulled wine (glögi in finnish).

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Kaalikääryleet

A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. it is common to the cuisines of central, northern, eastern and southeastern europe and much of western asia, northern china, as well as parts of north africa. meat fillings are traditional in europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. grains such as rice and barley, mushrooms, and vegetables are often included as well. fermented cabbage leaves are used for wrapping, particularly in southeastern europe. in asia, seafoods, tofu, and shiitake mushrooms may also be used. chinese cabbage is often used as a wrapping. cabbage leaves are stuffed with the filling which are then baked, simmered, or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. the sauce varies widely by cuisine. in sweden and sometimes in finland, stuffed cabbage is served with lingonberry jam, which is both sweet and tart. in eastern europe, tomato-based sauces and sour cream are typical. in lebanon, the cabbage is stuffed with rice and minced meat and only rolled to the size of a cigar. it is usually served with a side dish of yogurt and a type of lemon and olive oil vinaigrette seasoned with garlic and dried mint. the cabbage roll is a staple in romanian cuisine with variations of the recipe and sizing depending on the region, typically taking up to 6 hours to cook. traditionally made with pork, beef, bacon, rice, spices and aromatics, broiled in a tomato sauce and served with polenta, sour cream and spicy pickled peppers. nancy krcek allen, who wrote a cooking textbook, stated that the origins are unclear and that it is possible multiple groups of people invented it at the same time. a version called holishkes is traditionally eaten by jews on simchat torah; stuffed cabbage is described by gil marks to have entered jewish cooking some 2,000 years ago. recipes vary depending on region; northern poles prefer a savory sauce, while galicia and ukraine favor sweet-and-sour, for example.

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Kaalilaatikko

Meat and cabbage casserole, serve with lingonberry jam

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Karjalanpaisti

The karelian hot pot (british) or karelian stew (us) (finnish: karjalanpaisti; russian: рагу по-карельски ragu po-karelski; swedish: karelsk stek) is a traditional meat stew originating from the region of karelia. it is commonly prepared using a combination of pork and beef, but elk or lamb can also be used. along with the karelian pasties (karjalanpiirakat), it is the most widely recognised karelian food in finland. in 2007, it was selected as the national dish of finland by the readers of the finnish tabloid iltalehti. in similar poll organized by the elo foundation for the promotion of finnish food culture in cooperation with the central union of agricultural producers and forest owners mtk and the finnish ministry of agriculture and forestry in autumn 2016, karelian hot pot took second place, losing to rye bread.the hot pot is usually seasoned with black peppercorns and salt. other seasonings such as allspice and bay leaf may be used too. common vegetables such as carrot, onion, and root vegetables are acceptable additions to the stew. like most other karelian foods, the karelian hot pot is traditionally braised (cooked in a pot (uuniruukku or potti in finnish) placed inside an oven). in karelia, it is usually referred to as merely 'oven stew' (uunipaisti). the term karelian hot pot can be used to refer to nearly any food that contains meat and that is prepared in this traditional karelian fashion. due to the scarceness of meat in the past, the hot pot was traditionally only prepared for festive occasions. as meat became more readily available during the 20th century, the dish became a common, everyday food throughout finland.

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Kassler

Kassler or kasseler in german cuisine is the name given to a salted (cured) and slightly smoked cut of pork similar to gammon. it can be either hot or cold smoked. pork necks and loins are the most often used cuts although ribs, shoulders and bellies can also be used. it is often served with sauerkraut and mashed potatoes. in addition to pork, chicken prepared 'kasseler' style is available at some butchers. it is unclear where the name comes from. it is often said that the name derived from a berlin-based butcher called cassel who prepared the cut in the late 19th century. however, records of the town's inhabitants show that in the 19th century no butcher named cassel or kassel was living in berlin. likewise, it is not possible to prove that kasseler comes from the german town kassel.in finland, pork neck of any type is called kassler.a similar dish, hamburgerryg, is eaten in denmark. in this variation the meat is boiled. it is often served with a glace of either honey or mustard. in norway, hamburgerrygg is smoked, while the unsmoked variant is called benfri svinekam.also a similar dish, baleron, is eaten in poland.

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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.

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Kokonainen broileri

A whole chicken, roasted, grilled

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Korma

Korma or qorma (hindi: क़ोरमा; urdu: قورمہ; bengali: কোরমা) is a dish originating in south asia, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy.

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Köttgryta

Meat and vegetable stew, stewed meat and vegetables

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Kung pao chicken

Kung pao chicken (chinese: 宫保鸡丁; pinyin: gōngbǎo jīdīng; wade–giles: kung¹-pao³ chi¹-ting¹), also transcribed gong bao or kung po, is a spicy, stir-fried chinese dish made with cubes of chicken, peanuts, vegetables (traditionally welsh onion only), and chili peppers. the classic dish in sichuan cuisine originated in the sichuan province of south-western china and includes sichuan peppercorns. although the dish is found throughout china, there are regional variations that are typically less spicy than the sichuan serving. kung pao chicken is also a staple of westernized chinese cuisine.

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Lammaskaali

Braised lamb with cabbage and vegetables

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Lapskaus

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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Lasagne

Lasagne (us: , also uk: , italian: [laˈzaɲɲe]; singular lasagna, italian: [laˈzaɲɲa]) are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. either term can also refer to an italian dish made of stacked layers of lasagne alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices, like italian seasoning, such as garlic, oregano and basil. the dish may be topped with grated cheese, which becomes melted after baking. typically cooked pasta is assembled with the other ingredients and then baked in an oven. the resulting baked pasta is cut into single-serving square portions.

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Lihamureke

Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. the final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. it is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. vegetarian adaptations of meatloaf may use imitation meat or pulses. the cooked meatloaf can be sliced like a loaf of bread to make individual portions. it can easily become dry; therefore, various techniques exist to keep the dish moist, like mixing in bread crumbs and egg, covering it with sauce, wrapping it, or using moisture-enhancing ingredients in the mixture, such as filling it with fatty meats, rich cheeses, or vegetables.

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Lihapullat

Meatballs, serve with kermaviili (sour cream), gherkins and puolukka (lingonberries)

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Loimulohi

Salmon fillets are fastened to wooden planks using wooden pegs, then cooked by an open fire

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Makaronilaatikko

Macaroni casserole, often contains minced meat, for example, beef, pork, poultry

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Makkara

Sausages, many different types and used in many different recipes, for example, grilled sausages (grillimakkara) are commonly served with mustard and beer

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Maksalaatikko

Liver casserole, common during christmas

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Merimiespata

Sailor's stew, a beef, potato and vegetable casserole

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Merimiespihvi

Beef, potato and onion casserole