277 Dishes

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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 (pronounced [aːlu ɡɔːbʱi]) is a vegetarian dish from the indian subcontinent made with potatoes (aloo), cauliflower (gob(h)i), and indian spices. it is popular in indian cuisine. it is yellowish in colour due to the use of turmeric, and occasionally contains kalonji 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.

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Baingan bharta

Baingan bharta (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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Bangers and mash

Bangers and mash, also known as sausages and mash, is a traditional british dish, consisting of sausages served with mashed potatoes. it may consist of one of a variety of flavoured sausages made of pork, lamb, or beef (often specifically cumberland sausage). 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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Bánh mì

In vietnamese cuisine, bánh mì or banh mi (, ; vietnamese: [ɓǎjŋ̟ mî], "bread") is a short baguette with thin, crisp crust and soft, airy texture. it is often split lengthwise and filled with savory ingredients like a submarine sandwich and served as a meal, called bánh mì thịt. plain banh mi is also eaten as a staple food. a typical vietnamese roll or sandwich is a fusion of meats and vegetables from native vietnamese cuisine such as chả lụa (pork sausage), coriander leaf (cilantro), cucumber, pickled carrots, and pickled daikon combined with condiments from french cuisine such as pâté, along with red chili and buttery mayonnaise. however, a wide variety of popular fillings are used, from xíu mại (a chinese cuisine) to even ice cream. in vietnam, bread rolls and sandwiches are typically eaten for breakfast or as a snack. the baguette was introduced to vietnam by the french in the mid-19th century, during the nguyễn dynasty and became a staple food by the early 20th century. during the 1950s, a distinctly vietnamese style of sandwich developed in saigon, becoming a popular street food, also known as bánh mì sài gòn ("saigon sandwich", "saigon-style banh mi"). following the vietnam war, overseas vietnamese popularized the bánh mì sandwich in countries such as australia, canada and the united states. in these countries they are commonly sold in asian bakeries.

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Barbecue

Barbecue or barbeque (informally bbq in the uk, us, and canada barbie in australia and braai in south africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food. the term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. the cooking methods associated with barbecuing vary significantly but most involve outdoor cooking. the various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. indirect barbecues are associated with north american cuisine, in which meat is heated by roasting or smoking over wood or charcoal. these methods of barbecue involve cooking using smoke at low temperatures and long cooking times (several hours). elsewhere, barbecuing more commonly refers to the more direct application of heat, grilling of food over hot coals or gas. this technique is usually done over direct, dry heat or a hot fire for a few minutes. within these broader categorizations are further national and regional differences.

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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), red in colour and with heavy use of chili powder. raita is often used as an accompaniment to the dish.

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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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Bibimbap

Bibimbap ( bee-bim-bap, from korean 비빔밥 [pi.bim.p͈ap̚], literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a korean rice dish. the term "bibim" means mixing rice (burned rice at the bottom of the dish and cooked rice), while the "bap" noun refers to rice. bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) or kimchi (traditional fermented vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). a raw or fried egg and sliced meat (usually beef) are common additions. the hot dish is stirred together thoroughly just before eating.in south korea, jeonju, jinju, and tongyeong are especially famous for their versions of bibimbap. in 2011, the dish was listed at number 40 on the world's 50 most delicious foods readers' poll compiled by cnn travel.

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Bicol Express

Bicol express, known natively in bikol as sinilihan (lit. 'spiced with chili'), is a popular filipino dish which was popularized in the district of malate, manila but made in traditional bicolano style. it is a stew made from long chili peppers (siling haba in tagalog) or small chili peppers (siling labuyo in tagalog), coconut milk/coconut cream (kakang gata in tagalog), shrimp paste (bagoong alamang in tagalog) or stockfish, onion, pork, ginger and garlic. the dish was termed by laguna resident, cely kalaw, during a cooking competition in the 1970s in malate, manila. the name of the dish was inspired by the bicol express railway train (philippine national railways) that operated from tutuban, manila to legazpi, albay (regional center of the bicol region). the widely-known name for this dish in the bicol region of the philippines was identified as gulay na may lada, which is currently one of the vegetarian variants of the bicol express dish. as time progressed, variants of the bicol express dish expanded with seafood, beef, pescatarian, vegetarian, vegan, and other versions. the preparations for these dishes vary according to the meat present within the dish. in terms of nutritional value, the original version of the bicol express dish is beneficial in protein but unhealthy in regards to its high levels of saturated fats and cholesterol. the dish has moved into food processing and commercial production so that it can be sold conveniently and stored for a longer period of time.

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Biryani

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the royal khansamas of the durbar of old delhi, under the mughal empire, during the late 16th century of the then mughal court. it is made with indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes.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, thailand, singapore and malaysia. biryani is the single most-ordered dish on indian online food ordering and delivery services.

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Bistek tagalog

Bistek (from spanish: bistec, "beefsteak"), also known as bistek tagalog or karne frita, is a filipino dish consisting of thinly-sliced beefsteak braised in soy sauce, calamansi juice, garlic, ground black pepper, and onions cut into rings. it is a common staple in the tagalog and western visayan regions of the philippines. it is eaten over white rice.

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Borek

Borek or burek is a filled anatolian, balkan, middle eastern and central asian pie 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 areas of the anatolia, middle east, armenia, and also with the former ottoman empire, including the balkans and the 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 israel it has become commonplace to have borek as a breakfast food with coffee. it is commonly served with afternoon tea in turkey. it is commonly served with a yogurt drink in serbia and north macedonia.

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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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Braciole

Braciola (pronounced [braˈtʃɔːla]; plural braciole [braˈtʃɔːle]) may refer to several distinct dishes in italian cuisine.

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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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Bush tucker

Bush tucker, also called "bush food", is any food native to australia and used as sustenance by indigenous australians, the aboriginal and torres strait islander peoples, but it can also describe any native flora or fauna used for culinary or medicinal purposes, regardless of the continent or culture. animal native foods include kangaroo, emu, witchetty grubs and crocodile, and plant foods include fruits such as quandong, kutjera, spices such as lemon myrtle and vegetables such as warrigal greens and various native yams. traditional indigenous australians' use of bushfoods has been severely affected by the colonisation of australia in 1788 and subsequent settlement by non-indigenous peoples. the introduction of non-native foods, together with the loss of traditional lands, resulting in reduced access to native foods by aboriginal people, and destruction of native habitat for agriculture, has accentuated the reduction in use. since the 1970s, there has been recognition of the nutritional and gourmet value of native foods by non-indigenous australians, and the bushfood industry has grown enormously. kangaroo meat has been available in supermarkets since the 1980s, and a number of other foods is sold in restaurants or packaged as gourmet foods, which has led to expansion of commercial cultivation of native food crops.

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Butter chicken

Butter chicken, traditionally known as murgh makhani, (pronounced [mʊrg ˈmək.kʰə.ni]) an indian dish which is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. its sauce is known for its rich texture. it is similar to chicken tikka masala, which uses a tomato paste.

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Carne asada

Carne asada is grilled and sliced beef, usually skirt steak, or a flank steak. it is usually marinated then grilled or seared to impart a charred flavor. carne asada can be served on its own or as an ingredient in other dishes. the term carne asada translates literally to "grilled meat"; the english-style dish "roast beef" is called by its english name in spanish, so that each dish has a distinctive name. the term carne asada is used in mexico and central america and refers to the style of grilled meat in those countries. in south america, the term used for grilled meat is asado and it has a different style and preparation.

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Carpetbag steak

Carpetbag steak or carpetbagger steak is a traditional working class dish from mumbles, a historic oyster fishing village in swansea, south wales, uk. over the years it has become a luxury dish, popular in the 1950s and 1960s in australia and new zealand.it consists of an end cut of steak, such as scotch fillet or eye fillet. a pocket is cut in the meat via a small entry cut and then expanded internally, into which oysters are stuffed and the opening closed with toothpicks or thread. as the dish is grilled, the flavour of the fresh oysters permeates the steak and blends with the juice of the tender meat. the combination of beef and oysters is traditional and formed part of the everyday diet of oyster fisherman in swansea in the mid 1800s. the earliest specific reference in the united states was a newspaper in 1891, which may indicate a connection with carpetbaggers or to gluttony. the earliest specific australian reference is a printed recipe from between 1899 and 1907. another recipe from 1909 includes cayenne pepper as an ingredient, which may indicate an american origin. the more recent australian versions typically use worcestershire sauce, as does the local version of oysters kilpatrick. it is sometimes served standing up like a miniature mountain. a strip of bacon may be wrapped around the serving and surrounded by peeled and browned baby potato halves. in one style, the steak is marinated in a sauce of thyme, pepper, tarragon, lemon, sugar and tamarind and served with a glass of dessert wine.

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Cazuela

Cazuela (spanish pronunciation: [kaˈθwela] or spanish pronunciation: [kaˈswela]) is the common name given to a variety of dishes, especially from south america. it receives its name from the cazuela (spanish for cooking pot) - traditionally, an often shallow pot made of unglazed earthenware used for cooking. the ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.

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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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Chicken fried rice

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

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Chicken inasal

Chicken inasal, commonly known simply as inasal, is a variant of the filipino chicken dish known as lechon manok. it is chicken marinated in a mixture of calamansi, pepper, coconut vinegar and annatto, then grilled over hot coals while basted with the marinade. it is served with rice, calamansi, soy sauce, chicken oil and vinegar (often sinamak vinegar, a palm vinegar infused with garlic, chili peppers and langkawas). a common dish in the visayas, it is a popular specialty in the city of bacolod, where an entire street market is dedicated to local dishes, particularly inasal. a sign in the heart of the market reads "manokan country" (literally "chicken country" in hiligaynon). many restaurant chains are famous for serving inasal, like bacolod chicken inasal and mang inasal, which originated in iloilo city.

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Chicken katsu

Chicken katsu (chicken cutlet (japanese: チキンカツ, hepburn: chikinkatsu)), also known as panko chicken, or tori katsu (torikatsu (鶏カツ)) is a japanese dish of fried chicken made with panko bread crumbs which is also popular in australia, hawaii, london, california, and other areas of the world.chicken katsu is generally served with tonkatsu sauce (とんかつソース), a thick japanese vegetarian pureed fruit-based brown sauce, or a well-seasoned ketchup, as a hawaiian mixed plate lunch meal. it is generally served with shredded cabbage, rice or miso soup as part of a two or three item combo, or as a dinner with rice and vegetables. in hawaii, chicken katsu is as common as tonkatsu (pork cutlets). it is also served in place of tonkatsu in katsu curry and katsudon in local plate-lunch restaurants and in fine-dining japanese establishments alike. it is often served in the form of a sandwich with "tonkatsu sauce".

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Chicken Kyiv

Chicken kiev (ukrainian: котлета по-київськи, kotleta po-kyivsky; russian: котлета по-киевски, kotleta po-kiyevski, literally "cutlet kyiv-style") or chicken kyiv is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked. stuffed chicken breast is generally known in ukrainian and russian cuisines as côtelette de volaille. since fillets are often referred to as suprêmes in professional cookery, the dish is also called suprême de volaille à la kiev. though it has disputed origins, the dish is particularly popular in the post-soviet states, as well as in several other countries of the former eastern bloc, and in the english-speaking world.

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Chicken 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), red in colour and with heavy use of chili powder. raita is often used as an accompaniment to the dish.

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Chicken marsala

Chicken marsala (italian: scaloppine di pollo al marsala) is an italian-american dish of chicken escalopes in a marsala wine sauce. it is a variation of traditional italian scaloppina dishes, of which there are many varieties throughout italy. the dish dates to the 19th century, when it may have originated with english families who lived in western sicily, where marsala wine is produced.slices of chicken breast are coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a marsala reduction sauce. the sauce is made by reducing the wine to nearly the consistency of a syrup while adding garlic. the sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately.as an alternative method, the chicken breasts may be braised in a mixture of marsala wine and butter.

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Chicken parmigiana

Chicken parmigiana, or chicken parmesan (italian: pollo alla parmigiana), is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese. a quantity of ham or bacon is sometimes added.the dish originated from 20th-century italian diaspora. it has been speculated that the dish is based on a combination of the italian parmigiana di melanzane, a dish using fried eggplant slices and tomato sauce, with a cotoletta, a breaded veal cutlet generally served without sauce or cheese in italy.chicken parmigiana is included as the base of a number of different meals, including sandwiches and pies, and the meal is used as the subject of eating contests at some restaurants.

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Chicken rice

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. it was created by immigrants from hainan in southern china and adapted from the hainanese dish wenchang chicken. it is considered one of the national dishes of singapore and is most commonly associated with singaporean cuisine. the dish is also seen throughout southeast asia, particularly indonesia and malaysia where it is a culinary staple.

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Chicken schnitzel

A schnitzel is a thin slice of meat. the meat is usually thinned by pounding with a meat tenderizer. most commonly, the meat is breaded before frying. breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. schnitzel is very similar to the dish escalope in france, tonkatsu in japan, cotoletta in italy, kotlet schabowy in poland, milanesa in argentina, chuleta valluna in colombia, and chicken-fried steak and pork tenderloin of the united states.

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Chicken wings

A buffalo wing in american cuisine is an unbreaded chicken wing section (flat or drumette) that is generally deep-fried and then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving. they are traditionally served hot, along with celery sticks and carrot sticks with blue cheese dressing or, primarily outside of new york, ranch dressing for dipping. buffalo wings are often called simply "wings", "hot wings", or "chicken wings". buffalo wings have gained in popularity in the united states and abroad, with some north american restaurant chains featuring them as a main menu item. the name "buffalo" is now also applied to other spiced fried foods served with dipping sauces, including boneless chicken wings (made from chicken breast meat), chicken fries, chicken nuggets, popcorn chicken, shrimp, and cauliflower. it also describes other dishes, such as pizza, that are seasoned with the buffalo-style sauce or a buffalo flavor seasoning.

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Chickpea curry

The chickpea or chick pea (cicer arietinum) is an annual legume of the family fabaceae, subfamily faboideae. its different types are variously known as gram or bengal gram, garbanzo or garbanzo bean, or egyptian pea. chickpea seeds are high in protein. it is one of the earliest cultivated legumes, and 9500-year-old remains have been found in the middle east.the chickpea is a key ingredient in mediterranean and middle eastern cuisines, used in hummus, and, when ground into flour, falafel. it also is important in indian cuisine, used in salads, soups and stews, and curry, in chana masala, and in other meal products like channa. in 2019, india was responsible for 70% of global chickpea production.

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Chilli crab

Chilli crab (chinese: 辣椒螃蟹; pinyin: làjiāo pángxiè; malay: ketam cili) is a southeast asian seafood dish originating from singapore in the 1960s. it is widely associated as the national cuisines of both malaysia and singapore. mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chilli-based sauce.

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Chimichanga

A chimichanga (; spanish: [tʃimiˈtʃaŋɡa]) is a deep-fried burrito that is common in tex-mex and other southwestern u.s. cuisine. the dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat such as machaca (dried meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. it is then deep-fried, and can be accompanied by salsa, guacamole, sour cream, or carne asada.

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Chip butty

A chip butty is a sandwich filled with chips (thick-cut deep fried potato commonly found in the british isles, not to be confused with thin-cut french fries), optionally eaten with condiments such as brown sauce, ketchup, mayonnaise, or malt vinegar. the bread may be slices from a loaf or a bread roll, and is usually buttered. the chip butty can be found in fish and chip shops and other casual dining establishments in the british isles.other names for the sandwich may relate to the variety of bread used, such as chip roll or chip muffin, or a regional type of bread roll such as chip bap, chip cob or chip barm.

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Cholent

Cholent (yiddish: טשאָלנט, romanized: tsholnt or tshulnt) or hamin (hebrew: חמין) is a traditional jewish stew. it is usually simmered overnight for 12 hours or more, and eaten for lunch on shabbat (the sabbath). cholent was developed over the centuries to conform with jewish laws that prohibit cooking on the sabbath. the pot is brought to a boil on friday before the sabbath begins, and kept on a blech or hotplate, or left in a slow oven or electric slow cooker, until the following day. cholent originated in ancient judea, possibly as far back as the second temple period, and over the centuries various jewish diaspora communities created their own variations of the dish. there are many variations of the dish, which is standard in both the ashkenazi and sephardi kitchens. the basic ingredients of cholent are meat, potatoes, beans and barley. sephardi-style hamin often uses rice or wheat kernels and chickpeas instead of beans and barley, and chicken instead of beef. a traditional sephardi addition is whole eggs in the shell (güevos haminados), which turn brown overnight. ashkenazi cholent often contains kishke (a sausage casing) or helzel (a chicken neck skin stuffed with a flour-based mixture). slow overnight cooking allows the flavors of the various ingredients to permeate and produces the characteristic taste of cholent.

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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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Chow mein

Chow mein ( and , simplified chinese: 炒面; traditional chinese: 炒麵; pinyin: chǎomiàn) is a dish of chinese stir-fried noodles with vegetables and sometimes meat or tofu. over the centuries, variations of chaomian were developed in many regions in china; there are several methods of frying the noodles and a range of toppings can be used. it was introduced in other countries by chinese immigrants. the dish is popular throughout the chinese diaspora and appears on the menus of most chinese restaurants abroad. it is particularly popular in india, nepal, the uk, and the us.