Home Regions Oceania Australia

Australia

Australia is a sovereign country comprising the Australian continent, the island of Tasmania, and numerous smaller islands. Australia is the oldest, flattest, and driest inhabited continent, with the least fertile soils. It is a megadiverse country, and its size gives it a wide variety of landscapes and climates. Its 2023 population is 26,079,700.

Featured Dishes from Australia

Paneer

Side, Snack, Appetizer

Paneer

Paneer , also known as ponir ( pronounced [po̯ni̯r]), is a fresh acid-set cheese common in cuisine of the Indian subcontinent made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. The word paneer entered English from the Hindi-Urdu term panīr, which comes from Persian panir (پنیر) 'cheese', which comes from Old Iranian. Armenian panir (պանիր), Azerbaijani pəndir, Bengali ponir (পনির), Turkish peynir and Turkmen peýnir, all derived from Persian panir, also refer to cheese of any type.

default-pic

Side, Snack, Appetizer

Panikeke

Round deep-fried pancakes or fritters

Papadum

Side, Snack, Appetizer

Papadum

A papadam , also known as papad, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. Papadam is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with a dip such as chutneys, or toppings such as chopped onions and chili peppers, or it may be used as an ingredient in curries. Papadam is a loanword from Tamil பப்படம் pappaṭam, and is likely derived from the Sanskrit word parpaṭa (पर्पट), meaning a flattened disc described in early Jain and Buddhist literature. Papad is known by several names in the various languages of India, e.g. appadam (అప్పడం) in Telugu; appalam (அப்பளம்) or pappaṭam (பப்படம்) in Tamil; happala in Kannada; papadam (පපඩම්) in Sinhala; pappadam in Malayalam; papad in Marathi, Punjabi and Gujarati; and pampad (ପାମ୍ପଡ) in Odia.[citation needed]

Paratha

Side, Snack, Appetizer

Paratha

Paratha is a flatbread native to the Indian subcontinent, with earliest reference mentioned in early medieval Sanskrit, India; prevalent throughout the modern-day nations of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago where wheat is the traditional staple. It is one of the most popular flatbreads in the Indian subcontinent and the Middle East. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. Alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (Punjabi), porota (in Bengali), paratha (in Odia, Urdu, Hindi), palata ( pronounced [pəlàtà]; in Myanmar), porotha (in Assamese), forota (in Sylheti), farata (in Mauritius and the Maldives), prata (in Southeast Asia), paratha, buss-up shut, oil roti (in the Anglophone Caribbean) and roti canai in Malaysia and Indonesia. The word paratha is derived from Sanskrit (S. पर, or परा+स्थः, or स्थितः). Recipes for various stuffed wheat puran polis (which Achaya (2003) describes as parathas) are mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, a Western Chalukya king, who ruled from present-day Karnataka, India. References to paratha have also been mentioned by Nijjar (1968), in his book Panjāb under the Sultāns, 1000–1526 AD when he writes that parathas were common with the nobility and aristocracy in the Punjab.

Parsley sauce

Side, Snack, Appetizer

Parsley sauce

Parsley sauce is a cream sauce seasoned with parsley. It is essentially a simple béchamel sauce containing chopped parsley. A variant called "liquor" is often served with pie and mash as a traditional British food, particularly in London. Parsley sauce is easy to make. Most recipes call for 5-7 ingredients and involve 3 steps.

Passata pomodoro

Side, Snack, Appetizer

Passata pomodoro

Puréed ripe tomatoes that are strained to remove the skin and seeds, commonly canned, used in many recipes, soups, stews, sauces, spaghetti sauce, bolognese sauce, lasagna, pizza sauce, penne alla vodka

default-pic

Side, Snack, Appetizer

Peanut butter bread

A Depression-era no-yeast bread, may also be made with chocolate chips, bananas, Nutella

Peanut sauce

Side, Snack, Appetizer

Peanut sauce

Peanut sauce, satay sauce , bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world. Peanut sauce is used with meat and vegetables, with grilled skewered meat, such as satays, poured over vegetables as salad dressing such as in gado-gado, or as a dipping sauce. The main ingredient is ground roasted peanuts, for which peanut butter can act as a substitute. Several different recipes for making peanut sauces exist, resulting in a variety of flavours, textures and consistency. A typical recipe usually contains ground roasted peanuts or peanut butter (smooth or crunchy), coconut milk, soy sauce, tamarind, galangal, garlic, and spices (such as coriander seed or cumin). Other possible ingredients are chili peppers, sugar, fried onion, and lemongrass. The texture and consistency (thin or thick) of a peanut sauce corresponds to the amount of water being mixed in it.[citation needed]

Pease pudding

Side, Snack, Appetizer

Pease pudding

Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow peas, with water, salt and spices, and often cooked with a bacon or ham joint. A common dish in the north-east of England, it is consumed to a lesser extent in the rest of Britain. In Newfoundland, it retains its traditional name as part of the customary Jiggs dinner. In non-English speaking countries, similar dishes exist under different names. Pease pudding is typically thick, somewhat similar in texture to hummus, and is light yellow in colour, with a mild taste. Pease pudding is traditionally produced in England, especially in the industrial North Eastern areas including South Shields, and on down to Darlington on the North Yorkshire border. It is often served with ham or bacon, beetroot and stottie cakes. It is also a key ingredient in the classic saveloy dip. In Southern England, it is usually served with faggots. Also in southern England is the small village of Pease Pottage which, according to tradition, gets its name from serving pease pottage to convicts either on their way from London to the South Coast, or from East Grinstead to Horsham.

default-pic

Side, Snack, Appetizer

Perfection salad

A molded lemon-flavored gelatin salad made with shredded carrot, celery, cabbage, bell peppers, pimiento

Peri peri

Side, Snack, Appetizer

Peri peri

Piri piri , often hyphenated or as one word, and with variant spellings peri-peri (/ˌpɛriˈpɛriː/) or pili pili, is a cultivar of Capsicum frutescens from the malagueta pepper. It was originally produced by Portuguese explorers in Portugal's former Southern African territories and then spread to other Portuguese domains. Pilipili in Swahili means "pepper". Other romanizations include pili pili in the Democratic Republic of the Congo and peri peri in Malawi, deriving from various pronunciations of the word in different parts of Bantu-speaking Africa. The peri peri spelling is common in English due to its use in South Africa, however, in Portugal and Portuguese-speaking countries such as Mozambique, where the modern usage of the pepper originates, the spelling piri-piri is used.

Persillade

Side, Snack, Appetizer

Persillade

Persillade is a sauce or seasoning mixture of parsley (French: persil) chopped together with seasonings including garlic, herbs, oil, and vinegar. In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place. If added early in cooking, it becomes mellow, but when it is added at the end of cooking or as a garnish, it provides a garlicky jolt. It is extensively used in French and French-influenced cuisines, as well as in Cajun, Louisiana Creole, and Québécois cuisines. A classic French and Quebec bistro dish is pommes persillade, cubed potatoes fried in a small amount of oil, with persillade added at the end of the cooking, and can sometimes be combined with Quebec poutine to produce a hybrid dish called poutine persillade. Persillade is also popular in Louisiana; New Orleans chef Austin Leslie's signature dish was fried chicken with persillade.

Pickled beetroot

Side, Snack, Appetizer

Pickled beetroot

Pickled carrots

Side, Snack, Appetizer

Pickled carrots

Pico de gallo

Side, Snack, Appetizer

Pico de gallo

Pico de gallo , also called salsa fresca ('fresh sauce'), salsa bandera ('flag sauce'), and salsa cruda ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onion, and serrano peppers (jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro. Pico de gallo can be used in much the same way as Mexican liquid salsas. Because it contains less liquid, it also can be used as a main ingredient in dishes such as tacos and fajitas.

Pineapple chutney

Side, Snack, Appetizer

Pineapple chutney

Pinto beans

Side, Snack, Appetizer

Pinto beans

The pinto bean is a variety of common bean (Phaseolus vulgaris). In Spanish they are called frijoles pintos. It is the most popular bean by crop production in Northern Mexico and the Southwestern United States, and is most often eaten whole (sometimes in broth), or mashed and then refried. Prepared either way, it is a common filling for burritos, tostadas, or tacos in Mexican cuisine, also as a side or as part of an entrée served with a side tortilla or sopaipilla in New Mexican cuisine. In South America, it is known as the poroto frutilla, literally "strawberry bean". In Portuguese, the Brazilian name is feijão carioca (literally "carioca bean"; contrary to popular belief, the beans were not named after Rio de Janeiro, but after a pig breed that has the same color as the legume), which differs from the name in Portugal: feijão catarino. Additionally, the young immature pods may be harvested and cooked as green pinto beans. There are a number of different varieties of pinto bean, notably some originating from Northern Spain, where an annual fair is dedicated to the bean. In many languages, "pinto" means "colored" or "painted", as derived from the Late Latin pinctus and Classical Latin pictus. In Spanish, it means "painted", "dappled", or "spotted". The coloration of pinto beans is similar to that of pinto horses.

Pita

Side, Snack, Appetizer

Pita

Pita or pitta (British English) is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Levant, and neighboring areas. It includes the widely known version with an interior pocket, also known as Arabic bread (Arabic: خبز عربي; khubz ʿArabī). In the United Kingdom, Greek bread is used for pocket versions such as the Greek pita, and are used for barbecues as a souvlaki wrap. The Western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab khubz (bread). The first mention of the word in English cited in the Oxford English Dictionary was in 1936. The English word is borrowed from Modern Greek πίτα (píta, "bread, cake, pie"), in turn from Byzantine Greek (attested in 1108), possibly from Ancient Greek πίττα (pítta) or πίσσα (píssa), both "pitch/resin" for the gloss, or from πικτή (piktḗ, "fermented pastry"), which may have passed to Latin as picta cf. pizza. In Levantine Arabic it evolved into fatteh, (since Old Arabic /p/ evolved into /f/). Other hypotheses trace the word back to the Classical Hebrew word פת (patt, lit. "a morsel of bread"). It is spelled like the Aramaic פיתא (pittā), from which it was received into Byzantine Greek (see above). Hypotheses also exist for Germanic or Illyrian intermediaries.

Plum sauce

Side, Snack, Appetizer

Plum sauce

Plum sauce is a viscous, light-brown sweet and sour condiment. It is used in Cantonese cuisine as a dip for deep-fried dishes, such as spring rolls, noodles, deep-fried chicken balls and roast duck. It is made from sweet plums or other fruit such as peach, pineapple or apricot, along with sugar, vinegar, salt, ginger and chili peppers. Detroit-style plum sauce is a variation of Chinese-American plum sauce found in most Chinese restaurants in the southeastern Michigan area. It is a watery, sweet, vinegar-based sauce that offers a much stronger flavor.

Polony

Side, Snack, Appetizer

Polony

A bologna-like pork, beef and/or chicken sausage, this processed meat sausage is different from chikanda, also called African polony, which is a vegetarian loaf made from orchid tubers, peanuts, chilies and baking soda

Ponzu

Side, Snack, Appetizer

Ponzu

Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency. Ponzu shōyu or ponzu jōyu (ポン酢醤油) is ponzu with soy sauce (shōyu) added, and the mixed dark brown product is widely referred to as simply ponzu. The term originally came into the Japanese language as ponsu as a borrowing of the now obsolete Dutch word pons, meaning punch as in a beverage made from fruit juices. The sour nature of this sauce led to the final -su being written with the character su (酢), meaning "vinegar". Ponzu is made by simmering mirin, rice vinegar, katsuobushi flakes (from tuna), and seaweed (kombu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu, sudachi, daidai, kabosu, or lemon.

Popcorn

Side, Snack, Appetizer

Popcorn

Popcorn 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 size, and then cool.

Potato

Side, Snack, Appetizer

Potato

The potato is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are tubers of the plant Solanum tuberosum, a perennial in the nightshade family Solanaceae.

Potato bread

Side, Snack, Appetizer

Potato bread

Potato bread is a form of bread in which potato flour or potato replaces a portion of the regular wheat flour. It is cooked in a variety of ways, including baking it on a hot griddle or pan, or in an oven. It may be leavened or unleavened, and may have a variety of other ingredients baked into it. The ratio of potato to wheat flour varies significantly from recipe to recipe, with some recipes having a majority of potato, and others having a majority of wheat flour. Some recipes call for mashed potatoes, with others calling for dehydrated potato flakes. It is available as a commercial product in many countries, with similar variations in ingredients, cooking methods, and other variables. Potato bread goes by many regional names, including slims, fadge, potato cake, potato farls, and tatie bread in Ireland. "Potato cake" can actually refer to numerous dishes. Brazilian potato bread is usually a light airy bread, made in small round loaves with potatoes or potato flour mixed with wheat flour, milk, eggs and yeast and then baked. It can also be found with Catupiry filling and is usually consumed as a snack all over the country.

Potato cakes

Side, Snack, Appetizer

Potato cakes

Potato cake is a name given to various shaped potato dishes around the world, including a patty of hashed potatoes, a fried patty of mashed potato, a fried and battered slice of potato, or a flatbread made with mashed potato and flour. In Northern England and some states in Australia, a thin slice of potato that is battered and deep fried may be called a potato scallop. In Australia and New Zealand, the terms potato cake, potato flip and potato fritter may be used. In parts of England and North America, a potato cake is a patty of hashed potatoes, a kind of rösti or hash brown. These are available both fresh and frozen in supermarkets, and are served by many restaurants, such as fast food restaurants like McDonald's and Whataburger, often as part of the breakfast menu. The term can also refer to a sort of potato pancake. Another variant popular in the United Kingdom is prepared from cold mashed potatoes and fresh eggs. The two ingredients are combined, then fried until crisp on the outside.

Potato casserole

Side, Snack, Appetizer

Potato casserole

Potato pancakes

Side, Snack, Appetizer

Potato pancakes

Potato pancakes are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasonings. They may be topped with a variety of condiments, ranging from the savory , to the sweet (such as apple sauce or sugar), or they may be served plain. The dish is sometimes made from mashed potatoes to make pancake-shaped croquettes. Some variations are made with sweet potatoes. Potato pancakes are associated with various European cuisines, including Irish (as boxty), German and Austrian (as Kartoffelpuffer, Reibekuchen, Reiberdatschi, Erdäpfelpuffer and Erdäpfellaibchen), Dutch (as aardappelpannenkoek, reifkoeken, reifjes), Belarusian (as дранікі draniki), Bulgarian (as patatnik), Czech (as bramborák, cmunda or vošouch), Hungarian (as tócsni, lapcsánka and other names), Jewish (as latka, Yiddish: לאַטקע, Hebrew: לביבה levivah, plural לביבות levivot), Latvian (as kartupeļu pankūkas), Lithuanian (as bulviniai blynai), Luxembourg (Gromperekichelcher), Polish (as placki ziemniaczane), Romanian (as tocini or tocinei), Russian (as драники draniki), Slovak (as zemiakové placky), Ukrainian (as деруни deruny), Italian (Frittelle di patate) and any cuisine that has adopted similar dishes. In Spain they are called tortillitas de patatas; in Mexico in some areas they are called tortas de patatas or camaron, and are only prepared in some regions for Lent or meatless Fridays. It is the national dish of Belarus, Ukraine, Russia and Slovakia. In Germany, potato pancakes are eaten either salty (as a side dish) or sweet with apple sauce, or blueberries, sugar and cinnamon; they are a very common menu item during outdoor markets and festivals in colder seasons. In Swiss cuisine, rösti is a variation that never contains egg or flour. American hash browns are also without eggs and flour. Potato pancake is a traditional favorite in the southern parts of Indiana during holiday festivities. In Taranto, Italy potato pancakes are called frittelle di patate alla tarantina and are made with potatoes, salt and Canestrato Pugliese.

Potato salad

Side, Snack, Appetizer

Potato salad

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. Potato salad is found in several countries in Europe. The German Kartoffelsalat, is one of the most famous that was spreading largely throughout Europe, North America, and later Asia. American potato salad most likely originated from recipes brought to the U.S. by way of German and other European immigrants during the nineteenth century.

Potato scallops

Side, Snack, Appetizer

Potato scallops

Potato scallops are thin slices of potato that are battered and deep-fried

Poutine

Side, Snack, Appetizer

Poutine

Poutine is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain, and there are several competing claims regarding its invention. For many years, it was used by some to mock Quebec society. Poutine later became celebrated as a symbol of Québécois culture and the province of Quebec. It has long been associated with Quebec cuisine, and its rise in prominence has led to its growing popularity throughout the rest of Canada. Annual poutine celebrations occur in Montreal, Quebec City, and Drummondville, as well as Toronto, Ottawa, New Hampshire, and Chicago. It has been called Canada's national dish, though some critics believe this labelling represents cultural appropriation of the Québécois or Quebec's national identity. Many variations on the original recipe are popular, leading some to suggest that poutine has emerged as a new dish classification in its own right, as with sandwiches or dumplings.

Pretzel

Side, Snack, Appetizer

Pretzel

A pretzel , Bretzel, pronounced [ˈbʁeːtsl̩] ⓘ or [ˈbʁɛtsl̩]) is a type of baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel is still one of the most common pretzel types to date.

default-pic

Side, Snack, Appetizer

Prom Country Cheese Venus Blue

Pull apart bread

Side, Snack, Appetizer

Pull apart bread

Monkey bread is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat. It consists of pieces of soft baked dough sprinkled with cinnamon. It is often a midmorning/breakfast food and usually served at fairs and festivals. The origin of the term "monkey bread" is unknown. Some food historians suggest that it comes from the pastry being a finger food, and that those eating it pick apart the bread with their hands as a monkey might. Others suggest that it comes from the pastry's resemblance to the monkey puzzle tree Araucaria araucana. What most people know as monkey bread today in the United States is actually the Hungarian dessert arany galuska ("golden dumpling"). Dating back to the 1880s in Hungarian literature, Hungarian immigrants brought this dish with them when they immigrated to America and began introducing it into the country's food landscape when Hungarian and Hungarian Jewish bakeries began selling it in the mid-twentieth century.

Pumpernickel

Side, Snack, Appetizer

Pumpernickel

Pumpernickel is a typically dense, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries"). At one time it was traditional peasant fare, but largely during the 20th century various forms became popular with other classes through delicatessens and supermarkets. Present-day European and North American pumpernickel differ in several characteristics, including the use of additional leaveners. The less dense North American version may eschew rye grains, have coloring and flavoring agents, added wheat flour, glazed crust, a higher baking temperature, and a dramatically shortened baking time. The word supposedly stems from an old Bavarian term for "hard", either referring to the process used to grind the grain into flour, or the density of the final bread product.[citation needed]

Pumpkin spice

Side, Snack, Appetizer

Pumpkin spice

Pumpkin pie spice, also known as pumpkin spice, is an American spice mix, named because it is commonly used as a flavoring for pumpkin pie. It does not include pumpkin as an ingredient. Pumpkin pie spice is similar to the British and Commonwealth mixed spice, and the medieval poudre-douce. It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It can also be used as a seasoning in general cooking. As of 2016, pumpkin spice consumables produce $500 million in annual sales. The spice is often referred to in the context of a Pumpkin Spice Latte from Starbucks, with the company selling more than 200 million lattes between its launch and 2013, generating revenue of at least $80 million a year.

Puri

Side, Snack, Appetizer

Puri

Puri, also poori, is a type of deep-fried bread, made from unleavened whole-wheat flour, originated from the Indian subcontinent. Puris are most commonly served as breakfast or snacks. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in Hindu prayer as prasadam. When hosting guests it is common in some households to serve puri in place of roti, as a small gesture of formality.

Puto

Side, Snack, Appetizer

Puto

Puto may refer to:

Putok

Side, Snack, Appetizer

Putok

Putok or star bread is a dense bread roll from the Philippines made with all-purpose flour, milk, and salt. It is typically dusted with coarse white sugar. It is a variant of pan de monja distinguished primarily by the crown or star-shaped top of the bread resulting from a cross-shaped cut on the dough prior to baking. The name literally means "explosion" or "fissure" in Tagalog.

default-pic

Side, Snack, Appetizer

Pyengana Cheddar

Queso fresco

Side, Snack, Appetizer

Queso fresco

Fresh, unaged, crumbly white cheese made from milk that is curdled with rennet, though sometimes the terms queso fresco and queso blanco are used interchangeably

Quinoa salad

Side, Snack, Appetizer

Quinoa salad

Quinoa is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins and dietary minerals in amounts greater than in many grains. Quinoa is not a grass but rather a pseudocereal botanically related to spinach and amaranth (Amaranthus spp.), and originated in the Andean region of northwestern South America. It was first used to feed livestock 5,200–7,000 years ago, and for human consumption 3,000–4,000 years ago in the Lake Titicaca basin of Peru and Bolivia. The plant thrives at high elevations and produces seeds that are rich in protein. Almost all production in the Andean region is done by small farms and associations. Its cultivation has spread to more than 70 countries, including Kenya, India, the United States and European countries. As a result of increased popularity and consumption in North America, Europe, and Australasia, quinoa crop prices tripled between 2006 and 2014.

Raita

Side, Snack, Appetizer

Raita

Raita is a side dish in Indian cuisine made of dahi together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour). The closest approximation in Western cuisine is a side dish or dip, or a cooked salad. It is often referred to as a condiment, but unlike common Western condiments such as pepper, mustard, and horseradish that make dishes more spicy, a dish of dahi or raita has a cooling effect to contrast with spicy curries and kebabs that are the main fare of some Asian cuisines. In Indian cuisine, some type of flatbread may be eaten together with raita, chutneys, and pickles.

Ras el hanout

Side, Snack, Appetizer

Ras el hanout

Ras el hanout or rass el hanout is a spice mix found in varying forms in Tunisia, Algeria, and Morocco. The name means "head of the shop" in Arabic and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savoury dishes, sometimes rubbed on meat or fish, or stirred into couscous, pasta or rice. No definitive composition of spices makes up ras el hanout. Each shop, company, or family may have their own blend. The mixture usually consists of over a dozen spices in different proportions. Common ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. Some spices may be particular to the region, such as ash berries, chufa, grains of paradise, orris root, monk's pepper, cubebs, dried rosebud, fennel seed or aniseed, galangal, long pepper. Ingredients may be toasted before being ground or pounded in a mortar and mixed. Some preparations include salt or sugar, but that is generally not the accepted practice. Garlic, saffron, nuts or dry herbs are generally not included, as they are usually added to dishes individually, but some commercial preparations, particularly in Europe and North America, may contain them. Certain supposed aphrodisiacs, including the notoriously dangerous "green metallic beetles", cantharides, have appeared in many Moroccan ras el hanout formulations, but these seem to be irrelevant for flavouring purposes.

Recado rojo

Side, Snack, Appetizer

Recado rojo

Recado rojo or achiote paste is a popular blend of spices. It is now strongly associated with Mexican and Belizean cuisines, especially of Yucatán and Oaxaca. The spice mixture usually includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture red, and impart a distinctive red-orange color to the food. The paste is dissolved in either lemon juice, water, oil, or vinegar, used as a marinade for meat, or rubbed directly upon it. The meat is then grilled, baked, barbecued, or broiled. Sometimes, it is added to corn dough to create a zesty flavor and color in empanadas and red tamales. It may also be an ingredient when making tacos al pastor or chorizo. Recado negro [es] is made in Maya regions: Yucatan Mexico, Belize, Guatemala and Honduras.

Red chilli chutney

Side, Snack, Appetizer

Red chilli chutney

Spicy chutney made with red chili peppers

Redcurrant sauce

Side, Snack, Appetizer

Redcurrant sauce

Redcurrant sauce, also known as redcurrant jelly, is an English condiment, consisting of redcurrants , sugar and rosemary. Some other recipes include additional ingredients such as red wine, white wine, port, mustard, lemon or orange zest, and very occasionally shallots. The sauce is traditionally eaten as part of a Sunday roast, particularly with roast lamb, roast goose or roast turkey and is an integral part of Christmas dinner in Britain. The sauce is also a popular accompaniment to all types of game. It is very similar, if somewhat simpler than Cumberland and Oxford sauces that have port added to their constituents. The prominence that American food has gained within the last century has led to redcurrant sauce being partially replaced by cranberry sauce as the condiment of choice. Food portal

Remoulade

Side, Snack, Appetizer

Remoulade

Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes). Rémoulade is originally from France, but can now be found throughout Europe and in the United States, specifically in Louisiana Creole cuisine. It is often used with French fries, on top of roast beef items, and as a hot dog condiment, although there are many other applications around the world.

Rice salad

Side, Snack, Appetizer

Rice salad

Rissole

Side, Snack, Appetizer

Rissole

A rissole is "a ball or flattened cake of chopped meat, fish, or vegetables mixed with herbs or spices, then coated in breadcrumbs and fried." In France, rissoles can be served as a dessert cooked in the Savoy region. They are made of pears in batter and are baked, not fried. In the north of France, rissoles de Coucy [fr] are made with meat or fish and can be baked or fried.

Roaring Forties Blue cheese

Side, Snack, Appetizer

Roaring Forties Blue cheese

Roasted eggplant

Side, Snack, Appetizer

Roasted eggplant

Eggplant , aubergine (UK, IE), brinjal (IN, SG, MY, ZA), or baigan (IN, GY) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. As a member of the genus Solanum, it is related to the tomato, chili pepper, and potato, although those are of the New World while the eggplant is of the Old World. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts.

Roasted peanuts

Side, Snack, Appetizer

Roasted peanuts

The peanut , also known as the groundnut, goober (US), goober pea, pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics by small and large commercial producers, both as grain legume and as an oil crop. Atypically among legumes, peanut pods develop underground leading botanist Carl Linnaeus to name peanuts hypogaea, which means "under the earth". The peanut belongs to the botanical family Fabaceae (or Leguminosae), commonly known as the legume, bean, or pea family. Like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules, which improve soil fertility, making them valuable in crop rotations.

Roti

Side, Snack, Appetizer

Roti

Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that are combined into a dough. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.

Rouille

Side, Snack, Appetizer

Rouille

Rouille is a sauce that consists of egg yolk and olive oil with breadcrumbs, garlic, saffron and cayenne pepper. It is served as a garnish with fish and fish soup, notably bouillabaisse. Rouille is most often used in the cuisine of Provence.

Rum sauce

Side, Snack, Appetizer

Rum sauce

Sweet rum and butter sauce, serve with ice cream, bread pudding, Christmas pudding, pie

Rusk

Side, Snack, Appetizer

Rusk

A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a wheat-based food additive. In Argentina, rusk is called tostadas de mesa , slices of twice-baked bread generally available in supermarkets in plain and sweetened variants. Cake rusk is called bay biscuit; its ingredients are egg, sugar, oil, self-rising flour, and vanilla.

Rye bread

Side, Snack, Appetizer

Rye bread

Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The world's largest exporter of rye bread is Poland. Rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central, western, and eastern European countries such as Iceland, Germany, Austria, Denmark, Sweden, Norway, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, and the Czech Republic, and it is also a speciality in the canton of Valais in Switzerland. Around 500 AD, the Germanic tribe of Saxons settled in Britain and introduced rye, which was well-suited to its temperate climates.

Saag

Side, Snack, Appetizer

Saag

Saag , also spelled sag or saga, is an Indian subcontinental leafy vegetable dish eaten with bread, such as roti or naan, or in some regions with rice. Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena. In India, it is common, especially in the state of Odisha, where it is eaten with pakhala. In the Shree Jagannath Temple of Puri, saag is one of the dishes offered to Jagannath as part of Mahaprasad. Saag is also common in West Bengal and other regions of North India, where the most common preparation is sarson ka saag (mustard plant leaves), which may be eaten with makki ki roti, a yellow roti made with maize flour. Saag gosht or hariyali maans (spinach and mutton) is a common dish in the North Indian state of Punjab. In Pakistan, it is most commonly eaten in the Punjab province along with Makki ki roti and fresh cow butter or Desi ghee. The word saag is derived from the Sanskrit word shaak (śāka) meaning leafy green vegetables.

Saffron risotto

Side, Snack, Appetizer

Saffron risotto

Serve with luganighe sausage

Salad

Side, Snack, Appetizer

Salad

A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are used to make a salad. Garden salads use a base of leafy greens such as lettuce, arugula or rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad , vegetable salads without leafy greens (such as Greek salad, potato salad, coleslaw), rice-, pasta- and noodle-based salads, fruit salads and desserts.

Salad cream

Side, Snack, Appetizer

Salad cream

Salad cream is a creamy, pale yellow condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and acidulated by spirit vinegar. It is somewhat similar in composition to mayonnaise, but mayonnaise is made with oil as its main constituent whereas salad cream is based on vinegar and water. Both salad cream and mayonnaise usually include other ingredients such as sugar, mustard, salt, thickener, spices, flavouring and colouring. The first ready-made commercial product was introduced in the United Kingdom in 1914, where it is used as a salad dressing and a sandwich spread. Historically, salad cream, often mentioned in Victorian sources, consisted of "hard-boiled eggs puréed with cream, mustard, salt and vinegar". In the UK, it has been produced by companies including H. J. Heinz Company and Crosse & Blackwell. Heinz Salad Cream was the first brand developed exclusively for the UK market. When first created in the Harlesden kitchens of Heinz in 1914, it was prepared by hand. The jars were packed in straw-lined barrels with 12 dozen in each. The quota was 180 dozen jars a day, with a halfpenny a dozen bonus if the workforce could beat the target.

Salt and pepper squid

Side, Snack, Appetizer

Salt and pepper squid

Deep-fried calamari, serve with dipping sauce

Sambal oelek

Side, Snack, Appetizer

Sambal oelek

Chili paste, made with chili peppers, salt and vinger, used as a condiment, with chicken, fish, salads, soups

Sauce au Porto

Side, Snack, Appetizer

Sauce au Porto

Espagnole sauce with port wine, serve with duck, game, lamb, beef, pork, venison

Sauce Bordelaise

Side, Snack, Appetizer

Sauce Bordelaise

Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace–based sauces. A bordelaise sauce in traditional New Orleans-style Louisiana Creole cuisine is different from the French classical version, although both are available in the city. The basic flavor is garlic rather than red wine and bone marrow. Another sauce called "bordelaise" in New Orleans consists of butter, olive oil, shallots, parsley and garlic. This combination is the foundation of the classic escargots bordelaises, a dish that was available in New Orleans restaurants early in the twentieth century. The association of bordelaise with garlic may have begun with this dish and then shifted to the demi-glace version. A 1904 Creole recipe calls for garlic and parsley in addition to green onions, red wine, beef marrow and "Spanish sauce".

Sauce Chasseur

Side, Snack, Appetizer

Sauce Chasseur

Sauce chasseur, sometimes called "hunter's sauce", is a simple or compound brown sauce used in French cuisine. It is typically made using demi-glace or espagnole sauce as a base, and often includes mushrooms and shallots. It may also include tomatoes and a finishing of fines herbes. The name is derived from the French word for "hunter", alluding to the traditional pairings with venison, rabbit, wild fowl, and other game meats. Traditionally, while returning from the hunt, the hunters would pick the mushrooms that they would subsequently use for their preparation.[citation needed] Chasseur is thought to have been invented by Philippe de Mornay, who is also credited with inventing Mornay sauce, Béchamel, sauce Lyonnaise, and sauce Porto.

Sauce gribiche

Side, Snack, Appetizer

Sauce gribiche

Sauce gribiche is a cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil and tarragon. It also includes hard-boiled egg whites cut in a julienne. Classically, sauce gribiche may be served with boiled chicken, fish , calf's head, tripe, or cold terrine. Modern variations pair sauce gribiche with vegetables, such as asparagus, charred lettuce or leeks, or served as a dip.

Sauce Madere

Side, Snack, Appetizer

Sauce Madere

Demi-glace with Madeira wine, used with roasts, steak, pork chops, pasta, stews

Sauce Robert

Side, Snack, Appetizer

Sauce Robert

Sauce Robert is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the classic French demi-glace, which in turn is derived from espagnole sauce, one of the five mother sauces in French cuisine . Sauce Robert is made from chopped onions cooked in butter without color, a reduction of white wine, pepper, an addition of demi-glace and is finished with mustard. It is suited to red meat, specifically pork, typically grilled pork.

default-pic

Side, Snack, Appetizer

Sauce vierge

Sauce vierge is a French sauce made from olive oil, lemon juice, chopped tomato and chopped basil. Frequently, crushed coriander seed is added, and variations may include the addition of other herbs such as chervil, chives, parsley, etc. The ingredients are combined and allowed to infuse or macerate (depending on whether heat is applied or not) in the oil to create the sauce. The sauce is usually served with shellfish, delicately flavoured white-fleshed fish such as cod, sole, etc.; it is sometimes served over pasta.

Sauerkraut

Side, Snack, Appetizer

Sauerkraut

Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. Although it is considered a national dish in Germany and is known under its German name in English-speaking countries, it did not originate in Germany and is also a traditional and ubiquitous dish in Central and Eastern Europe.

Sazon

Side, Snack, Appetizer

Sazon

A spice mix popular in Latin America, made with garlic, onion, coriander, cumin, turmeric, achiote, salt, black pepper, several variations, used in soups, stews, bean dishes

Scotch egg

Side, Snack, Appetizer

Scotch egg

A Scotch egg is a boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried. Various origin stories exist. The Oxford Companion to Food gives the first instance of the name as of 1809, in an edition of Maria Rundell's A New System of Domestic Cookery. They did not, at that time, have a breadcrumb layer, although by 1861 Isabella Beeton suggested this as an option. According to the Oxford Companion to Food, food historian Annette Hope speculated in 1987 that the inspiration may have been Indian koftas such as the Mughlai dish called nargisi kofta , in which a boiled egg is encased in a seasoned ground-meat mixture and then fried. Other claims include the item having been invented at Fortnums & Mason at Piccadilly in 1738. According to Culinary Delights of Yorkshire, they originated in Whitby, Yorkshire, England, in the 19th century, and were originally covered in fish paste rather than sausage meat. They were supposedly named after William J. Scott & Sons, a well-known eatery which sold them.

default-pic

Side, Snack, Appetizer

Section 28 Monforte

default-pic

Side, Snack, Appetizer

Section 28 Monte Diavolo

Sesame oil

Side, Snack, Appetizer

Sesame oil

Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter. Sesame seeds are protected by a capsule which bursts only when the seeds are completely ripe, a process called dehiscence. The dehiscence time tends to vary, so farmers cut plants by hand and place them together in an upright position to continue ripening, until all the capsules have opened.

Sesame sauce

Side, Snack, Appetizer

Sesame sauce

Sesame dipping sauce, several variations

Shumai

Side, Snack, Appetizer

Shumai

Shumai is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, variations of shumai are found in Japan and Southeast Asia, such as the Indonesian siomay. In Australia, it developed into dim sim. This is the most well-known variety outside of Asia and is from the southern provinces of Guangdong and Guangxi. As prepared in Cantonese cuisine, siumaai is also referred to as "pork and mushroom dumpling". Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Shaoxing rice wine), soy sauce, sesame oil and chicken stock. Bamboo shoots, water chestnuts and pepper can also be added. The outer covering is made of a thin sheet of lye water dough, which is either yellow or white. The center is usually garnished with an orange dot, made of crab roe or diced carrot, although a green dot made with a pea may be used. The decorative presentations vary. A fish paste variety of siumaai is sold as a popular street food in Hong Kong, usually alongside curry fishballs. It is most often eaten with a sweet soy sauce and/or chili oil.

Skordalia

Side, Snack, Appetizer

Skordalia

Potato and garlic dip, also made with almonds, walnuts, serve with fried fish, meat, vegetables

Smoked salmon

Side, Snack, Appetizer

Smoked salmon

Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price in some regions, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, they are different products. Smoked salmon is a popular ingredient in canapés, often combined with cream cheese and lemon juice.[citation needed]

Smoked trout

Side, Snack, Appetizer

Smoked trout

Sofrito

Side, Snack, Appetizer

Sofrito

Sofrito , sofregit (Catalan, Catalan: [sufɾə'ʒit]), soffritto (Italian, Italian: [sofˈfritto]), or refogado (Portuguese, Portuguese: [ʁɨfuˈɣaðu]), is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat. In modern Spanish cuisine, sofrito consists of garlic, onion and peppers cooked in olive oil, and optionally tomatoes or carrots. This is known as refogado, sufrito, or sometimes as estrugido in Portuguese-speaking nations, where only garlic, onions, and olive oil are considered essential, tomato and bay laurel leaves being the other most common ingredients. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes soffritto. It may also contain garlic, shallot, or leek.

Soubise sauce

Side, Snack, Appetizer

Soubise sauce

Soubise sauce is an onion sauce thickened with béchamel sauce, pounded cooked rice, or cream. It is generally served with meats, game, poultry and vegetables. It was formerly often used to coat meat. It is first documented in 1836. It has many variations, the simplest including just onions, butter, and cream. The sauce is said to take its name from Charles de Rohan, Prince de Soubise. Auguste Escoffier's recipe adds a thickened béchamel to butter-stewed onions. For a variant with rice and bacon fat, Escoffier cooks a high-starch rice with fatty bacon, onions and white consommé, then purées the onions and rice before finishing with the usual butter and cream. Tomato purée seasoned with paprika or curry can be added to either variation, but Escoffier notes that béchamel is preferred to rice for its smoother consistency. The 19th-century Anglo-Italian cook Charles Elmé Francatelli serves the sauce over boiled pheasant with potato croquettes.

Sourdough bread

Side, Snack, Appetizer

Sourdough bread

Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", which was confirmed a few years later by archeological evidence. "Bread production relied on the use of sourdough as a leavening agent for most of human history; the use of baker's yeast as a leavening agent dates back less than 150 years." Sourdough remained the usual form of leavening down into the European Middle Ages until being replaced by barm from the beer brewing process, and after 1871 by purpose-cultured yeast.

Soy sauce

Side, Snack, Appetizer

Soy sauce

Soy sauce is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in East and Southeast Asian cooking as well as a condiment worldwide.

Spring roll

Side, Snack, Appetizer

Spring roll

Spring rolls are rolled appetizers or dim sum commonly found in Chinese and Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably depending on the region's culture, though they are generally filled with vegetables. Spring rolls are a seasonal food consumed during the spring, and started as a pancake filled with the new season's spring vegetables, a welcome change from the preserved foods of the long winter months. In Chinese cuisine, spring rolls are savoury rolls with cabbage and other vegetable fillings inside a thinly wrapped cylindrical pastry. They are usually eaten during the Spring Festival in mainland China, hence the name. Meat varieties, particularly pork, are also popular. Fried spring rolls are generally small and crisp. They can be sweet or savoury; the former often with red bean paste filling, and the latter are typically prepared with vegetables. They are fully wrapped before being pan-fried or deep-fried.

Sriracha

Side, Snack, Appetizer

Sriracha

Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, pickled garlic, sugar, and salt. In Thailand, sriracha is frequently used as a dipping sauce, particularly for seafood and omelets. In Vietnamese cuisine, sriracha appears as a condiment for phở and fried noodles, as a topping for spring rolls (chả giò), and in sauces. Sriracha is also eaten in soup, on eggs and burgers. Jams, lollipops, and cocktails have all been made using the sauce, and sriracha-flavored potato chips have been marketed.

Ssamjang

Side, Snack, Appetizer

Ssamjang

Ssamjang is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented soy beans (doenjang), red chili paste (gochujang), sesame oil, onion, garlic, green onions, and optionally brown sugar. Ssam means "wrapped" and jang means "paste" or "thick sauce". Together as ssamjang they mean "wrapping sauce". Besides the standard way of making ssamjang, other ingredients can be added to make special versions. There are also commercially prepacked ssamjang available on the market.

Steak sauce

Side, Snack, Appetizer

Steak sauce

Steak sauce is a tangy sauce commonly served as a condiment for beef in the United States. Two of its major producers are British companies, and the sauce is similar to the "brown sauce" of British cuisine. Steak sauce is normally brown in color, and often made from tomatoes, spices, vinegar, and raisins, and sometimes anchovies. The taste is either tart or sweet, often peppery, with some similarities to Worcestershire sauce. Three major brands in the U.S. are the British originated A1, domestically produced Heinz 57, and British made Lea & Perrins.

Steamed eggs

Side, Snack, Appetizer

Steamed eggs

Chinese steamed eggs or water egg is a traditional Chinese dish found all over China. Eggs are beaten to a consistency similar to that used for an omelette and then steamed. It is sometimes referred to as egg custard on menus. The eggs are beaten and water added to create a more tender texture. A good ratio of water to eggs is 1.5:1. Sesame oil, soy sauce, or chicken broth may be used to add additional flavor. Other solid ingredients may also be added to the mixture. The egg mixture is poured into a dish, which is then placed in a steamer and steamed until fully cooked. The eggs should be steamed until just firm, so that the texture of the eggs is still smooth and silky. A plate is usually placed on top of the bowl containing the egg mixture and left on while the egg is being steamed. Uncapped steamed eggs will have water on top of the finished dish due to the steam.[citation needed]

Stir fry sauce

Side, Snack, Appetizer

Stir fry sauce

Sauce for stir fried vegetables, meat, seafood, noodles

Succotash

Side, Snack, Appetizer

Succotash

Succotash is a North American vegetable dish consisting primarily of sweet corn with lima beans or other shell beans. The name succotash is derived from the Narragansett word sahquttahhash, which means "broken corn kernels". Other ingredients may be added, such as onions, potatoes, turnips, tomatoes, bell peppers, corned beef, salt pork, or okra. Combining a grain with a legume provides a dish that is high in all essential amino acids. Succotash has a long history. It is believed to have been an invention of indigenous peoples in what is now known as New England, though English soldier and explorer Jonathan Carver attributed it to numerous tribes of eastern North America: British colonists adapted the dish as a stew in the 17th century. Composed of ingredients unknown in Europe at the time, it gradually became a standard meal in the cuisine of New England and is a traditional dish of many Thanksgiving celebrations in the region, as well as in Pennsylvania and other states.

Supreme sauce

Side, Snack, Appetizer

Supreme sauce

Suprême sauce is a classic and popular "daughter sauce" of French cuisine. It consists of velouté, a "mother sauce", thickened with cream and strained. According the Larousse Gastronomique, a seminal work of French haute cuisine, first published in 1938, suprême sauce is made from the mother sauce velouté , reduced with heavy cream or crème fraîche, and then strained through a fine sieve. A light squeeze of lemon juice is commonly added. In many cases, chefs also choose to add finely chopped and lightly sautéed mushrooms to the dish, although this was not specifically mentioned in Larousse Gastronomique or by Auguste Escoffier, the "Emperor of the World's Kitchens", who was an arbiter of classic French cuisine.

Sushi rice (sushi

Side, Snack, Appetizer

Sushi rice (sushi

meshi, sushi meshi - Short-grained white rice mixed with rice vinegar, salt and sugar, used to make sushi

Sushi vinegar

Side, Snack, Appetizer

Sushi vinegar

Sushi vinegar is made with rice wine vinegar, sugar and salt, and is mixed with rice that is used in sushi

Sweet and sour sauce

Side, Snack, Appetizer

Sweet and sour sauce

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine, and cooking methods. It is commonly used in East Asia and Southeast Asia and has been used in England since the Middle Ages. Sweet and sour sauce remains popular in Asian and Western cuisines. Sweet and sour dishes, sauces, and cooking methods have a long history in China. One of the earliest recordings of sweet and sour may come from Shaowei Yanshi Dan , a menu of the food served in Tang dynasty (618-907) "Shaowei banquet" festivals written in 708. It included many sweet and sour adjacent dishes and recorded that they were invented by Chancellor Wei Juyuan under Emperor Zhongzong of Tang when he hosted the Emperor at his house. Some authors say that the original sweet and sour sauce (traditional Chinese: 糖醋醬; simplified Chinese: 糖醋酱; pinyin: tángcùjiàng) came from the Chinese province of Henan, but the sauce in this area is a light vinegar and sugar mixture not resembling what most people, including the Chinese, would call sweet and sour. Many places in China use a sweet and sour sauce as a dipping sauce for fish and meat rather than in cooking, as is common in Westernized Chinese cuisine. This style of using sauces is popular amongst Chinese who tie certain sauces to particular meats such as chili and soy for shrimp and vinegar and garlic for goose. There are, however, some dishes, such as the Cantonese sweet and sour pork or loong har kow (sweet and sour lobster balls), in which the meat is cooked and a sauce added to the wok before serving.

Sweet bread

Side, Snack, Appetizer

Sweet bread

Sweet chili sauce

Side, Snack, Appetizer

Sweet chili sauce

Sweet chili sauce , known as nam chim kai in Thailand (Thai: น้ำจิ้มไก่; lit. 'dipping sauce for chicken'), is a popular chili sauce condiment in Thai, Afghan, Malaysian, and Western cuisine. It is commonly made with red chili peppers (often Fresno chile, Thai or red jalapeños), rice wine vinegar, sometimes garlic, sometimes fish sauce, and a sweetening ingredient such as fruit or a refined sugar or honey. It is popular as a dip in European Chinese restaurant dishes such as prawn toast, egg rolls, lettuce wraps, chicken wings and spring rolls. It can also be purchased in bottle form. In Australia, New Zealand, Europe, Canada, and the United States, "sweet Thai chili sauce" is available as a condiment at many takeaway stores and supermarkets.[citation needed]

Sweet potato

Side, Snack, Appetizer

Sweet potato

The sweet potato is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young shoots and leaves are sometimes eaten as greens. Cultivars of the sweet potato have been bred to bear tubers with flesh and skin of various colors. Sweet potato is only distantly related to the common potato (Solanum tuberosum), both being in the order Solanales. Although darker sweet potatoes are often referred to as "yams" in parts of North America, the species is even more distant from the true yams, which are monocots in the order Dioscoreales. The sweet potato is native to the tropical regions of South America in what is present-day Ecuador. Of the approximately 50 genera and more than 1,000 species of Convolvulaceae, I. batatas is the only crop plant of major importance—some others are used locally (e.g., I. aquatica "kangkong" as a green vegetable), but many are poisonous. The genus Ipomoea that contains the sweet potato also includes several garden flowers called morning glories, but that term is not usually extended to I. batatas. Some cultivars of I. batatas are grown as ornamental plants under the name tuberous morning glory, and used in a horticultural context. Sweet potatoes can also be called yams in North America. When soft varieties were first grown commercially there, there was a need to differentiate between the two. Enslaved Africans had already been calling the 'soft' sweet potatoes 'yams' because they resembled the unrelated yams in Africa. Thus, 'soft' sweet potatoes were referred to as 'yams' to distinguish them from the 'firm' varieties.

Previous
...
8
9
10
11
Next