Argentina

Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The Spanish word "puchero" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it. The dish is essentially equivalent to the cocido of Spain but lacks colorants and uses local ingredients which vary from one region to another. In Spain, chickpeas are widely used. Puchero, cocido, and the sancocho eaten in Colombia, Ecuador, República Dominicana, Venezuela, and Puerto Rico are essentially similar dishes. In Andalusia, puchero was originally a peasant soup. The basic ingredients of the broth are meat (beef, veal, pork or chicken), bacon, cured bones (such as those of the jamón serrano), and vegetables (potatoes, celery, chard, leek, carrots, and turnips). It can be drunk straight in mugs as a consommé known as caldo de puchero, which can be seasoned with fresh spearmint leaves or sherry. Alternatively, it can be prepared as a soup after adding chickpeas, cured ham, boiled egg, and rice, noodles or bread. The meats, called pringá, are usually served separately as a main dish, and the remnants used for subsequent dishes as croquettes or ropa vieja.

Ratatouille is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise ( French: [niswaz]). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant, brinjal), capsicum (bell pepper), and some combination of leafy green herbs common to the region, such as chives or fennel. The word ratatouille derives from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning "to stir up". From the late 18th century, in French, it merely indicated a coarse stew. Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used. The modern version does not appear in print until c.1930. The Guardian's food and drink writer Felicity Cloake wrote in 2016 that, considering ratatouille's relatively recent origins (it first appeared in 1877[unreliable source]), there exists a great variety of methods of preparation for it. The Larousse Gastronomique claims "according to the purists, the different vegetables should be cooked separately, then combined and cooked slowly together until they attain a smooth, creamy consistency", so that (according to the chair of the Larousse's committee, Joël Robuchon) "each [vegetable] will taste truly of itself."

Ravioli are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune). Ravioli appear in the 14th-century cookbook The Forme of Cury under the name of rauioles. Sicilian ravioli and Malta's ravjul may be older than northern Italy ones.[citation needed] Maltese ravjul are stuffed with irkotta, the locally produced sheep's-milk ricotta, or with gbejna, the traditional fresh sheep's-milk cheese.

Arepas filled with chicken and avocado salad

Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie . 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. Hendl is the Austro-Bavarian word for chicken, most commonly in its roasted form (Brathendl). Another popular form is the fried Backhendl (French: poulet frit à la viennoise) version, a specialty of the Viennese cuisine. The Standard German term is Hähnchen ("cockerel"). In the new states of Germany it is often called Broiler. Hendls are traditionally served in Bavarian beer gardens or at festivals such as Oktoberfest, and are generally eaten with potato salad or a Breze, possibly accompanied by a Maß of beer. They are also widely available from mobile rotisserie trucks that park near well-frequented locations such as supermarkets or large parking lots.

Ropa vieja is a dish with regional variations in Latin America, the Philippines, and Spain. It normally includes some form of stewed beef and tomatoes with a sofrito base. Originating in Spain, it is known today as one of the national dishes of Cuba. The name ropa vieja probably originates from the fact that it was often prepared using food left over from other meals. The dish's origins appear to have first arisen among the Sephardic Jews of the Iberian Peninsula, as a slow-cooked stew that was prepared to be eaten over the course of a traditionally observed Shabbat, a kind of cholent called "handrajos" (similar to the Spanish word "andrajos"). Eventually this dish spread to North Africa and to the Canary Islands of Spain. The dish is believed to have been brought to the Americas by immigrants from the Canary Islands and was first reported to have been cooked in Cuba in 1857, but today is well known as a Cuban national dish.

Salmon is the common name for several commercially important species of euryhaline ray-finned fish from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic (Salmo) and North Pacific (Oncorhynchus) basins. Other closely related fish in the same family include trout, char, grayling, whitefish, lenok and taimen, all coldwater fish of the subarctic and cooler temperate regions with some sporadic endorheic populations in Central Asia.

Salpicon is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. There are different versions found in Spanish and the broader Latin American cuisine. A salpicon is sometimes used as stuffing. In Mexican cuisine and Central American cuisine, the term refers to a salad mixture containing thinly sliced or chopped flank steak, onion, oregano, chile serrano, avocado, tomatoes, and vinegar. The mixture is commonly served on tostadas, tacos or as a filling of poblano peppers. In Honduras, rabbit meat is used. In Colombian cuisine, salpicón is a fruit cocktail beverage made with a base of watermelon and/or orange juice, which gives it its bright red color, and soda water.

A salteña is a Bolivian type of baked empanada. Salteñas are savory pastries filled with beef, pork or chicken mixed in a sweet, slightly spicy sauce containing olives, raisins, potatoes and sometimes egg. Vegetarian salteñas are sometimes available at certain restaurants. Salteñas are filled with a juicy gelatin-based stew that is solid when prepared, but melts when they are baked. Typically salteñas can be found in any town or city throughout the country, but each area has its variations; Cochabamba and Sucre claim to have the best version of this snack, and many will go out of their way to try the variation from Potosí. In La Paz and Santa Cruz de la Sierra, it is a tradition to enjoy salteñas as a mid-morning snack especially on sundays, although vendors often start selling salteñas very early in the morning. The pastries are sold anywhere from 7 am to noon; most vendors sell out by mid-morning.[citation needed] Historian Antonio Paredes Candia states that during the early 19th century, Juana Manuela Gorriti was the first person to create the current version of this dish. This lady later married President Manuel Isidoro Belzu. Gorriti was born in Salta, Argentina, and was exiled to Potosí, Bolivia, during the Juan Manuel de Rosas dictatorship. The Gorriti family endured extreme poverty, and they came up with the recipe in the early 19th century in order to make a living. A variation of these pastries was known at the time throughout most of Europe.

Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. The word sashimi means 'pierced body', i.e., "刺身" = sashimi, where 刺 し = sashi (pierced, stuck) and 身 = mi (body, meat). This word dates from the Muromachi period (1336-1573) and was possibly coined when the word "切る" = kiru (cut), the culinary step, was considered too inauspicious to be used by anyone other than a samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten.[citation needed]

Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example Cardisoma guanhumi in the Caribbean. Shellfish are among the most common food allergens. Despite the name, shellfish are not fish. Most shellfish are low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. Many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main subphyla of the phylum Arthropoda. Molluscs include cephalopods and bivalves (clams, oysters), as well as gastropods (aquatic species such as whelks and winkles; land species such as snails and slugs).

The Atheriniformes, also known as the silversides, are an order of ray-finned fishes that includes the Old World silversides and several less-familiar families, including the unusual Phallostethidae. The order includes at least 354 species. They are found worldwide in tropical and temperate marine and freshwater environments. Atheriniformes are generally elongated and silvery in colour, although exceptions do exist. They are typically small fish, with the largest being the Argentinian silverside, with a head-body length of 50 cm , and the smallest species, such as the Bangkok minnow, being only 2 cm (0.79 in) in adult length.

Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. Interest in barbecue and smoking is on the rise worldwide. Generally meat is smoked using hardwood or wood pellets made from hardwood; softwood is not recommended due to increased PAH from the resin. Wood smoke adds flavor, aroma, and helps with preservation. There are two types of smoking: cold smoking generally occurs below 90 °F and has more preservative value. Hot smoking generally occurs above 160 °F (71 °C). Most woods are seasoned and not used green. There are many types of wood used for smoking; a partial list includes: Close to 80% of all fish caught in most African nations is smoked. Traditionally the processing and smoking of fish has been done by women. The primary method of smoking is hot smoking, the flavor from hot smoking preferred by local consumers. Traditional smoking methods include using bamboo racks over smoky fires, mud ovens and placing the fish directly on smoldering woods and grasses. Modern methods of smoking include using re-purposed oil drums, brick ovens, and Chorkor ovens.

Onion soup is a type of vegetable soup with sliced onions as the main ingredient. It is prepared in different variations in many countries, the most famous of which is the French onion soup or Parisian onion soup. Because of the affordable ingredients, it has primarily been a dish for the poor for a long time. Common for all variations of onion soup is the use of thinly sliced or chopped onions soaked in fat, and a liquid base such as water or broth, possibly including white wine, after which the soup is cooked for a while so that the onions lose their strong flavour and the soup gains a sweet, spicy flavour. In many recipes the soup is thickened with flour or egg yolks. An early recipe called nigges ecipe collection Le Viandier by Guillaume Tirel in the 15th century. François Pierre La Varenne, the chef of Marie de' Medici, described the use of bread as an addition to onion soup in his 1651 cookbook Le Cuisinier François.

Sopa de fideo , also referred to as sopita de fideo, is a stock-based noodle soup that is a part of the cuisines of Spain, Mexico, and Cavite, a province in the Philippines. In Spain and Mexico, sopa de fideo is made with thin noodles (typically vermicelli and angel hair pasta) which are typically broken or cut and then browned separately prior to being stewed in stock with the other soup ingredients. Additional soup ingredients include bell pepper, onion and garlic, tomatoes, tomato sauce, chicken, chili peppers, vegetable oil, salt and pepper.

Beef bone soup, also made with chicken, turkey, fish

Tripe and vegetable soup

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or carrots, and grains such as rice and barley. Chicken soup is commonly considered a comfort food. Humans were already boiling food by the time that chicken was domesticated in the neolithic period, so it is likely that chickens were being boiled for soup.

Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times. Vegetable soup is prepared using vegetables, leafy greens, mushrooms, and roots as the main ingredients. Some fruits, such as tomato and squash, are considered vegetables in such a context. Vegetable soup can be prepared as a stock- or cream-based soup. Basic ingredients in addition to vegetables can include beef, fish, beans and legumes, grains, tofu, noodles and pasta, vegetable broth or stock, milk, cream, water, olive or vegetable oil, seasonings, salt and pepper, among myriad others. Some vegetable soups are pureed and run through a sieve, straining them to create a smooth texture. It is typically served hot, although some, such as gazpacho, are typically served cold. Vegetable soup is sometimes served as a starter or appetizer dish. Vegetable soup is mass-produced in canned, frozen, dried, powdered, and instant varieties.

Pumpkin soup is a usually 'bound' soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold, and is a common Thanksgiving dish in the United States. Various versions of the dish are known in many European countries, the United States and other areas of North America, in Asia and in Australia. Pumpkin soup was a staple for the prisoners of war in North Vietnamese prison camps during the Vietnam War. Squash soup is a soup prepared using squash as a primary ingredient. Squash used to prepare the soup commonly includes acorn and butternut squash. Squash that has initially been separately roasted can be used in soup preparation. The roasting of squash can serve to concentrate the gourd's flavor. Squash soup can be prepared with chunks or pieces of squash and also with puréed squash. Pre-cooked, frozen squash can also be used, as can commercially prepared packets of pre-cooked frozen squash purée. Butternut squash soup may have a sweet flavor, due to the sugars present in the squash. Additional basic ingredients in squash soup's preparation can include broth, onion, cream, spices such as sage and thyme, salt and pepper. Other recipes have been known to include split peas and more exotic spices such as cumin and cinnamon. Pumpkin soup can be served hot or cold, and is a popular Thanksgiving dish in the United States.

Sopa paraguaya is a traditional food of the Paraguayan cuisine similar to corn bread, spongy and soft. Corn flour, cheese, onion and milk or whey are common ingredients. It is a cake rich in caloric and protein content. Sopa is similar to another corn-based Paraguayan typical dish, chipa guasu, except that chipa guasu is made with fresh corn and its consistency is closer to a cheesy soufflé and less like a savory cornbread. Some revisionist historians point out that, during the colonial era, the German traveler Ulrich Schmidl was already talking about the recipe for that kind of starchy bread made by the Cario-Guarani people (a native tribe who used to live in Asunción). Schmidl was in charge of noting in the logbook of the Spanish ship in which the expedition led by Juan de Ayolas arrived, which would arrive in Asunción later, thus giving rise to the first encounter between Spaniards and the Cario-Guarani people. Back then, there was a menu that was already part of the varieties of bread that the Cario-Guarani natives had in the early days of the conquest. The food the Cario-Guarani people used to eat was “mbujape”, which translated from Guarani means “bread”. To cook the mbujapé, corn flour or cassava starch was combined with animal fat and then it was wrapped in a banana leaf and placed in the tanimbú to cook it.

Soyo is a thick soup of meat crushed in a mortar, seasoned with several spices and vegetables. The word “soyo” is short for “so’o josopy”, Guaraní words for “meat” and “crushed” (josopyré). When the meat is not crushed and instead it is boiled in the soup chopped in little pieces, it called “so’o josopy ita’y”, which means curdle soup.

Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while spaghettini is a thinner form. Capellini is a very thin spaghetti, while vermicelli refers to intermediate widths, varying between the United States and Italy.

The Majoidea are a superfamily of crabs which includes the various spider crabs. In "A classification of living and fossil genera of decapod crustaceans" De Grave and colleagues divided Majoidea into six families:

A squid is a mollusc with an elongated soft body, large eyes, eight arms, and two tentacles in the orders Myopsida, Oegopsida, and Bathyteuthida (though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting these criteria). Like all other cephalopods, squid have a distinct head, bilateral symmetry, and a mantle. They are mainly soft-bodied, like octopuses, but have a small internal skeleton in the form of a rod-like gladius or pen, made of chitin. Squid diverged from other cephalopods during the Jurassic and occupy a similar role to teleost fish as open water predators of similar size and behaviour. They play an important role in the open water food web. The two long tentacles are used to grab prey and the eight arms to hold and control it. The beak then cuts the food into suitable size chunks for swallowing. Squid are rapid swimmers, moving by jet propulsion, and largely locate their prey by sight. They are among the most intelligent of invertebrates, with groups of Humboldt squid having been observed hunting cooperatively. They are preyed on by sharks, other fish, sea birds, seals and cetaceans, particularly sperm whales.

A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. Steaks are cut from animals including cattle, bison, buffalo, camel, goat, horse, kangaroo, sheep, ostrich, pigs, turkey, and deer, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. For some meats, such as pork, lamb and mutton, chevon, and veal, these cuts are often referred to as chops. Some cured meat, such as gammon, is commonly served as steak.

Steak au poivre , or pepper steak, is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns. The peppercorns form a crust on the steak when cooked and provide a pungent counterpoint to the beef. Steak au poivre may be found in traditional French restaurants in most urban areas. The peppercorn crust is made by placing the steak in a bed of cracked black (or mixed) peppercorns. Typically, the steak is seared in a hot skillet with a small amount of butter and oil. The steak is seared at a high temperature to cook the outside quickly and form the crust while leaving the interior rare to medium rare. The steak is left to rest for several minutes before serving. Steak au poivre is often served with pan peppercorn sauce consisting of reduced cognac, heavy cream, and the fond from the bottom of the pan, often including other ingredients such as butter, shallots, and/or Dijon mustard. Common side dishes to steak au poivre are various forms of mashed potatoes and pommes frites (small fried shoestring potatoes).

Pseudoplatystoma is a genus of several South American catfish species of family Pimelodidae. The species are known by a number of different common names. They typically inhabit major rivers where they prefer the main channels and tend to stay at maximum depth, but some species can also be seen in lakes, flooded forests, and other freshwater habitats. They have robust bodies, and are important food fish. Recently, their population size has been on the drastic decline due to a variety of factors including overfishing and habitat destruction due to the construction of hydroelectric dams. In their native waters, these fish may be called surubí in Guaraní. Specially in Paraguay- a country that still speaks both Spanish and Guaraní- This name is also used in some Spanish-speaking countries and in Brazil . In Peruvian Spanish, they are called doncella or zúngaro. P. corruscans may be called moleque or pintado. They often are referred to in the vernacular as bagre rayado/rajado or pintadillo/pintado (tiger catfish or tiger–shovelnose). P. corruscans, P. fasciatum, and P. tigrinum are also known as spotted sorubim, barred sorubim, and tiger sorubim, respectively. This genus contains the fish commonly known as the tiger shovelnose catfish in the aquarium hobby, though the species in this genus are relatively easy to confuse.

Sushi is a Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, plus a variety of ingredients (ねた, neta), such as vegetables, and any meat, but most commonly seafood (often raw but can be cooked). Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯). The creator of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). It was the fast food of the chōnin class in the Edo period.

A taco is a traditional Mexican dish consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, and garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world. Tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/tostadas, in which the tortilla is fried before filling.

Tacos filled with pork and pineapple marinated in a chile sauce

Pastel de choclo is a South American dish made from sweetcorn or choclo. It is similar to the pastel de elote found in Mexican cuisine and to the English corn pudding. The filling usually contains ground beef, chicken, raisins, black olives, onions, or slices of hard boiled egg. It is traditional in the gastronomies of Argentina, Bolivia, Chile, Colombia, Ecuador, Paraguay, Peru, Uruguay. Pastel de choclo is prepared with sweetcorn ground into a paste. It is then seasoned with ground basil that is blended into the corn. The mixture is pre-cooked with milk and a little lard and used as a topping for the filling. The filling, known as "pino", contains minced beef cooked with onions, paprika, other spices, and sometimes chicken, is also used as a filling for traditional Chilean empanadas. The pino is laid in the bottom of the paila with slices of hard boiled egg, olives and raisins. The Argentinian poet Florencio Escardó wrote the following ode to pastel de choclo, published in 1876:

Baked pastry crust with ham and cheese filling

Tempeh or tempe is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole-soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. The term tempe is thought to be derived from the Old Javanese tumpi, a whitish food made of fried batter made from sago or rice flour which resembles rempeyek. The historian Denys Lombard also suggests that it could be linked to a later term tape or tapai which means 'fermentation'.

Tempura is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep fried. Tempura has its origins dating back to the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade. A light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour). Sometimes baking soda or baking powder is added to make the fritter light. Using sparkling water in place of plain water has a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in a unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Overmixing the batter will activate wheat gluten, which causes the flour mixture to become soft and dough-like when fried. Specially formulated tempura flour is available in supermarkets. This is generally light (low-gluten) flour and occasionally contains leaveners such as baking powder.

Teriyaki[a] is a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Although commonly associated with Japanese cuisine, this cooking technique is also commonly used in other Asian cuisines such as Chinese, Indonesian and Thai. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, mackerel –, and chicken is mainly used in Japan, while white and red other meat – pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs.

Tofu is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra (or super) firm. Tofu is also known as bean curd in English. It is a traditional component of East Asian and Southeast Asian cuisines that has also been consumed in China for over 2,000 years. In modern Western cooking, it is often used as a meat substitute. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturing. The English word "tofu" comes from Japanese tōfu (豆腐). The Japanese tofu, in turn, is a borrowing of Chinese 豆腐 (Mandarin: dòufǔ; tou4-fu) 'bean curd, bean ferment'.

Trout is a generic common name for numerous species of carnivorous freshwater ray-finned fishes belonging to the genera Oncorhynchus, Salmo and Salvelinus, all of which are members of the subfamily Salmoninae in the family Salmonidae. The word trout is also used for some similar-shaped but non-salmonid fish, such as the spotted seatrout/speckled trout (Cynoscion nebulosus, which is actually a croaker).

Genovese sauce, known in Italian as sugo alla genovese or "la Genovese", is a slow-cooked onion and meat sauce associated with the city of Naples, in the Campania region of Italy. It is typically served with ziti, rigatoni or paccheri pasta and sprinkled with grated cheese. Genovese may be prepared with inexpensive cuts of beef, pork, veal or sausage, but typically share and emphasize slow-cooked onions. Recipes may cite the ramata di Montoro, a yellow onion with copper-colored skin. Despite its name, which means 'in the style of Genoa', Genovese sauce is a principal pasta sauce of Naples and an important part of its culinary history, having been introduced to the city in the 15th or 16th centuries. The sauce may have been brought by Genovese immigrants or merchants, at a time when Genoa and Naples were two of Italy's most important ports. It could also be referring to its inventor's name, since Genovese is a widespread surname in Campania.

Deep-fried meat pie

Adobo or adobar is the immersion of 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. In the years following the arrival of Europeans to the Americas, meat and fish began to be preserved by new methods. Low temperatures facilitate food preservation, but in higher temperatures, other techniques, such as adobo, became necessary. Animals were usually slaughtered in the coldest months of winter, but surplus meat had to be preserved in the warmer months. This was facilitated through the use of adobos (marinades) along with paprika (a substance that may have antimicrobial properties due to the capsaicin content). Paprika gives a reddish color to adobos, and the capsaicins in paprika dissolve in fats, allowing its penetration beyond the tissue surface.

Aioli, allioli, or aïoli is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean. The names mean "garlic and oil" in Catalan and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain (Catalonia, the Valencian Community, the Balearic Islands, Murcia, and eastern Andalusia) and France (Provence, Languedoc, Roussilon). Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions lack egg yolk and contain more garlic. The latter gives the sauce a pastier texture, making it more laborious to produce as the emulsion is harder to stabilise. There are many variations, such as adding lemon juice or other seasonings. In France, it may include mustard.

Ají is a spicy sauce that contains ají peppers, oil, tomatoes, cilantro , garlic, onions, and water. It is served as a condiment to complement main dishes, most oftentimes in Latin American cuisines, and prepared by blending its ingredients using a food processor or blender. Although ají sauce recipes can vary from person to person, there are generally country-specific and region-specific varieties. Ají is a spicy sauce made from ají peppers that is usually served to accompany other dishes in a variety of Latin American cuisines. Its most basic ingredients include ají peppers, water, oil, garlic, cilantro, and salt. Ingredients are usually blended together using a blender or food processor.

Arepa is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America. Initially, arepa flour was made by grinding maize at home. In the 1950s, precooked arepa flour was invented by Luis Caballero Mejías, a Venezuelan engineer, and became an instant success. Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese, cuajada (fresh cheese), various types of meat, avocado, or diablito (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation. It is similar to the Mexican gordita, the Salvadoran pupusa, the Ecuadorian tortilla de maíz, and the Panamanian tortilla or changa.

Yellow rice is a traditional yellow-colored rice dish in Iranian, West Asian, Moroccan, Ecuadorian, Peruvian, Caribbean, Portuguese, Filipino, Afghan, Indian, Sri Lankan, South African and Indonesian cuisines. It is made using white rice turned yellow by annatto, saffron or turmeric. South African yellow rice, with its origins in Cape Malay cuisine, influenced by Indonesian cuisine, is traditionally made with raisins, sugar, and cinnamon, making a very sweet rice dish served as an accompaniment to savoury dishes and curries. In Sri Lanka, it is known as kaha buth and draws from both Indonesian and Sri Lankan influences.

Rice with noodles

Rice cooked with cheese

Vegetable rice, rice mixed with vegetables

Fried rice with garlic

Au jus is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is sometimes used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. To prepare a natural jus, the cook may skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for six months or longer, but the flavour may suffer after this time. Au jus recipes in the United States often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, beets, carrots, onions, or other ingredients to make something more like a gravy.[citation needed] The American jus is sometimes prepared separately, rather than being produced naturally by the food being cooked. An example could be a beef jus made by reducing beef stock to a concentrated form (also known as Glace de Viande) to accompany a meat dish. It is typically served with the French dip sandwich.[citation needed]

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish , used as a central ingredient (e.g., the BLT sandwich), or as a flavouring or accent. Regular bacon consumption is associated with increased mortality and other health concerns. Bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic *bakkon, meaning "back meat".

Bagna càuda , also spelled bagna caouda in Alpes-Maritimes, is a hot dish made with garlic and anchovies, typical of Lower Piedmont, a geographical region of Piedmont, Italy, and Provence, France. The dish is served and consumed in a manner similar to fondue, sometimes as an appetizer, with raw or cooked vegetables typically used to dip into it. Bagna càuda is a hot dish and dipping sauce in Piedmontese and Provençal cuisine that is used to dip vegetables in. It is prepared using olive oil, chopped anchovies and garlic. Additional ingredients sometimes used include truffle and salt. Raw or cooked vegetables are dipped into the sauce, which is typically kept hot on a serving table using a heat source such as a candle or burner. Cardoon (edible thistle) is often dipped in the sauce. Additional foods used to dip into it include cabbage, celery, carrot, Jerusalem artichoke, pepper, fennel, and bread. It is sometimes served as an appetizer.

A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 to 6 cm (2–2+1⁄2 in) and a usual length of about 65 cm (26 in), but can be up to 1 m (39 in) long.

A berry is a small, pulpy, and often edible fruit. Typically, berries are juicy, rounded, brightly colored, sweet, sour or tart, and do not have a stone or pit, although many pips or seeds may be present. Common examples of berries in the culinary sense are strawberries, raspberries, blueberries, blackberries, white currants, blackcurrants, and redcurrants. In Britain, soft fruit is a horticultural term for such fruits.

Bilberry, cherry, strawberry, elderberry, rosa mosqueta

A sweet, caramelized orange and butter sauce, made with sugar, tangerine or orange juice and zest, Grand Marnier or orange Curaçao liqueur, served with Crêpes Suzette

The bocadillo or bocata (in Cheli), in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise. Traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. In Spain, they are often eaten in cafes and tapas bars. Some bocadillos are seasoned with sauces like mayonnaise, aioli, ketchup, mustard or tomato sauce. They are usually served with cold beer or red wine, drinks, coffee and a portion of tapas. Different types of bocadillos are available in different parts of Spain, such as the serranito, almussafes and esgarrat.

The bouquet garni is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients and removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish. There is no standard recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley. It may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the bouquet. Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or a tea strainer instead. Traditionally, the aromatics are bound within leek leaves, though a cheesecloth, muslin or coffee filter tied with butcher twine can be used.[citation needed]

Brioche is a pastry of French origin whose high egg and butter content gives it a rich and tender crumb. The chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs". It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. Brioche is considered a Viennoiserie because it is made in the same basic way as bread but has the richer aspect of a pastry because of the addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. Brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of Viennoiserie. Brioche is often baked with additions of fruit or chocolate chips and served on its own or as the basis of a dessert, with many regional variations in added ingredients, fillings, or toppings. Brioche has numerous uses in cuisine and can take on various forms, served plain or filled, as coulibiac, or with many other different savory fillings, such as fillet of beef en croute, foie gras, sausage, cervelat lyonnais. Brioche can also be served with sweet fillings, especially fresh fruits, vanilla cream, or jam. Stale brioche can be topped with frangipane to make bostock [fr].

Botifarra is a type of sausage and one of the most important dishes of the Catalan cuisine. Botifarra is based on ancient recipes, either the Roman sausage botulu or the lucanica, made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian linguiça.[citation needed] In Colombia, butifarras soledeñas are a popular tradition in Soledad, Atlántico.

Cachitos are a Venezuelan food similar to the croissant, and are often filled with ham and cheese. The ingredients variate according to the state and the bakery they are made from but the most common ingredients are: Wheat flour, butter, eggs, room temperature milk, water, salt, yeast and a pinch of sugar. The origin of the cachitos is unsure. Some associate it with the arrival of Portuguese and Italian bakers in the early twentieth century, while others believe that it came to existence in the kitchen of an Italian baker named Pietroluchi Pancaldi in Lusiteña, Caracas in 1940. While others believe Cachitos is a derivate of the Venezuelan Christmas dish, Pan de Jamon.

Cachitos are a Venezuelan food similar to the croissant, and are often filled with ham and cheese. The ingredients variate according to the state and the bakery they are made from but the most common ingredients are: Wheat flour, butter, eggs, room temperature milk, water, salt, yeast and a pinch of sugar. The origin of the cachitos is unsure. Some associate it with the arrival of Portuguese and Italian bakers in the early twentieth century, while others believe that it came to existence in the kitchen of an Italian baker named Pietroluchi Pancaldi in Lusiteña, Caracas in 1940. While others believe Cachitos is a derivate of the Venezuelan Christmas dish, Pan de Jamon.

Rice and beans

Manihot esculenta, commonly called cassava, manioc, or yuca , is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Although a perennial plant, cassava is extensively cultivated in tropical and subtropical regions as an annual crop for its edible starchy root tuber. Cassava is predominantly consumed in boiled form, but substantial quantities are processed to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related garri of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting in the case of both farinha and garri).

Caviar is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or spread. Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea (beluga, ossetra and sevruga caviars). The term caviar can also describe the roe of other species of sturgeon or other fish such as paddlefish, salmon, steelhead, trout, lumpfish, whitefish, or carp. The roe can be "fresh" (non-pasteurized) or pasteurized, which reduces its culinary and economic value.

Chamoy is a variety of savory sauces and condiments in Mexican cuisine made from pickled fruit. Chamoy may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chilies. Mexican chamoy is prepared by first packing the fruit in a brine solution. Occasionally, this brine is acidified with vinegar. This draws out the natural moisture of the fruit by osmosis. When the fruit has been sufficiently dried, it is separated from the brine and is sold as a snack known as saladitos, literally 'little salty things.' Meanwhile, the salted fruit brine created in this process is seasoned to taste with chili powder, becoming chamoy. This liquid may be further reduced, or thickened with pureed fruit, to achieve a variety of consistencies.

Chancaca is a typical Bolivian, Chilean and Peruvian, warm, sweet sauce made of raw unrefined sugar from sugarcane. It is often flavored with orange peel and cinnamon, and is consumed on sopaipillas or picarones. Chancaca is also a synonym for panela, the unrefined sugar used to make chancaca syrup. In Colombia, chancacas are a traditional coconut candy.

Jerky is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat". Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat . Store-bought jerky commonly includes sweeteners such as brown sugar. Jerky is ready-to-eat, needs no additional preparation and can be stored for months without refrigeration. To ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product.

Chimichurri is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentinian cuisine but also used in Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. The sauce comes in green (chimichurri verde) and red (chimichurri rojo) varieties. It is made of finely chopped flat leaf parsley, red fresno chili peppers, minced garlic, olive oil, oregano and vinegar or lemon juice. It is similar to Moroccan chermoula. The name may be a variant of Spanish chirriburri 'hubbub', ultimately perhaps from Basque zurrumurru 'noise, rumor'. Another theory connects it to Basque tximitxurri 'hodgepodge', 'mixture of several things in no particular order'; many Basques settled in Argentina in the 19th century.

Chipa is a type of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Paraguay. The recipe has existed since the 18th century and its origins lie with the Guaraní people of Asunción. It is inexpensive and often sold from streetside stands and on buses by vendors carrying a large basket with the warm chipa wrapped in a cloth. The original name is from Guarani chipa. A small chipa may be called a chipita. In Santa Cruz de la Sierra, Bolivia, the term cuñapé (Guarani) is often used. In some parts of Argentina, it is called chipá (with an accent mark), or chipacito when it is small. Chipa is often baked in smaller doughnuts or buns that may be called chipita or chipacitos. These are sold in small bags by street sellers of big cities and small towns. In the preparation of chipa yeast is not used, so in spite of the high temperatures of the region it can be preserved for many days. It is a festive food and can be found in every popular religious celebration.

The chipa guasu is a cake made with corn grains, onions and Paraguayan cheese. It is one of 70 varieties of chipa, a traditional set of side dishes from Paraguay. It is often served in asados. Some revisionist historians point out that, during the colonial era, the German traveler Ulrich Schmidl was already talking about the recipe for that kind of starchy bread made by the Cario-Guarani people . Schmidl was in charge of noting in the logbook of the Spanish ship in which the expedition led by Juan de Ayolas arrived, which would arrive in Asunción later, thus giving rise to the first encounter between Spaniards and the Cario-Guarani people. Back then, there was a menu that was already part of the varieties of bread that the Cario-Guarani natives had in the early days of the conquest. The food the Cario-Guarani people used to eat was “mbujape”, which translated from Guarani means “bread”. To cook the mbujapé, corn flour or cassava starch was combined with animal fat and then it was wrapped in a banana leaf and placed in the tanimbú to cook it. There is the wrong idea of naming Paraguayan cuisine as "Guarani cuisine". Paraguayan gastronomy was born from the fusion of Spanish cuisine and Cario-Guaraní cuisine, which was developed due to the influence of the Franciscan priests, the Spanish conquers and the mestizos asuncenos, which took place in Asunción and its surroundings. Towns such as Tobatí, Atyrá, Altos, Areguá, Ypané, Guarambaré, Itá and Yaguarón are living examples of how Paraguayan culture developed outside and far from the mercantile influence of the Jesuits. When the Jesuits were expelled in 1767, the natives returned to their natural habitat (the Atlantic jungle) and they never go to Asunción and its area of influence to educate or teach, proof of this is the extinction of Jesuit ceramics and not the Franciscan that is still alive in Itá, Areguá and Tobatí.

Cassava and cheese roll wrapped around wooden or metal rods and cooked over hot coals

Chorizo is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question. In Europe, Spanish chorizo and Portuguese chouriço is a fermented, cured, smoked sausage which gets its smokiness and deep red color from dried, smoked, red peppers (pimentón/colorau); it may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, chorizo may not be fermented or cured, and require cooking before eating. In Mexico it is made with chili peppers instead of paprika.

A chutney is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce. The word chutney derives from Hindi चटनी chaṭnī, deriving from चाटना chāṭnā 'to lick' or 'to eat with appetite'. In India, chutney refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only.

Ciabatta is an Italian white bread created in 1982 by a baker in Adria, province of Rovigo, Veneto, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. Ciabatta is made with a strong flour and uses a very high hydration dough. The name was given to the bread because of its flat, oval shape. Ciabatta in Italian means 'carpet slipper'. Ciabatta bread was first produced in 1982, by Arnaldo Cavallari, who called the bread ciabatta polesana after Polesine, the area he lived in. The recipe was subsequently licensed by Cavallari's company, Molini Adriesi, to bakers in 11 countries by 1999. Cavallari and other bakers in Italy were concerned by the popularity of sandwiches made from baguettes imported from France, which were endangering their businesses, and so set about trying to create an Italian alternative with which to make sandwiches. The recipe for ciabatta came about after several weeks of trying variations of traditional bread recipes and consists of a soft, wet dough made with high gluten flour.

Egg and peas omelette

Cottage cheese is a curdled milk product with a mild flavour and a creamy, heterogeneous, soupy texture, made from skimmed milk. An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a "dressing" to the curd grains, usually cream, which is mainly responsible for the taste of the product. Cottage cheese is not aged. Cottage cheese can be low in calories compared to other types of cheese — similar to yogurt; this makes it popular among dieters and some health devotees. It can be used with various foods such as yogurt, fruit, toast, and granola, in salads, as a dip, and as a replacement for mayonnaise.

A croissant is a French pastry made from puff pastry in a crescent shape. It is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl, but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

A croquette is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. The binder may be mixed with or stuffed with a filling. Typical fillings include finely chopped meat, seafood, cheese, rice, mushrooms, and various vegetables, which may be combined with seasonings such as herbs and spices. Sweet croquettes may use a pastry cream binder and be filled with fruit. Croquettes may also be formed in other shapes, such as disks, ovals, or balls.

A crouton is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads—notably the Caesar salad— as an accompaniment to soups and stews, or eaten as a snack food.[citation needed] The word crouton is derived from the French croûton, itself a diminutive of croûte, meaning "crust". Croutons are often seen in the shape of small cubes, but they can be of any size and shape, up to a very large slice. Many people now use crouton for croute, so the usage has changed. Historically, however, a croute was a slice of a baguette lightly brushed with oil or clarified butter and baked. In English descriptions of French cooking, croûte is not only a noun but also has a verb form that describes the cooking process that transforms the bread into the crust. The preparation of croutons is relatively simple. Typically the cubes of bread are lightly coated in oil or butter (which may be seasoned or flavored for variety) and then baked. Croutons can also be cut into sticks. Some commercial preparations use machinery to sprinkle various seasonings on them. Alternatively, they may be fried lightly in butter or vegetable oil, until crisp and brown, to give them a buttery flavor and crunchy texture. Some croutons are prepared with the addition of cheese.

Horn- or croissant-shaped rolls or pastries, there are also horn-shaped cookies with the same name

Curtido is a type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, or tart coleslaw. It is commonly served alongside pupusas, the national delicacy. Fellow Central American country Belize has a similar recipe called "curtido" by its Spanish speakers; however, it is a spicy, fermented relish made with onions, habaneros, and vinegar. It is used to top salbutes, garnaches, and other common dishes in Belizean cuisine.

Tomato jam, serve on toast or crackers, in pastafrola, etc

Cheese empanadas

The ensaïmada is a pastry product from Mallorca, Balearic Islands, Spain, commonly found in southwestern Europe, Latin America and the Philippines. The ensaïmada de Mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm in Catalan, which gives the pastry its name. The handmade character of the product makes it difficult to give an exact formula, so scales have been established defining the proportion of each ingredient, giving rise to an excellent quality traditional product. The pastry apparently has a Jewish origin, deriving from bulemas, using lard instead of olive oil as a means of escaping the suspicions of the authorities during the Inquisition. The first written references to the Mallorcan ensaïmada date back to the 17th century. At that time, although wheat flour was mainly used for making bread, there is evidence that this typical pastry product was made for festivals and celebrations.

Caprese salad is an Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt, and olive oil. It is usually arranged on a plate in restaurant practice. Like pizza Margherita, it features the colours of the Italian flag: green, white, and red. In Italy, it is usually served as an antipasto (starter), not a contorno (side dish), and it may be eaten any time of day. The caprese salad is one form of a caprese dish; it may also be served as a caprese pizza, pasta, or sandwich. The salad is named after the island of Capri, where it is believed to have originated. Two common stories about its origin include it being an homage to the Italian flag or "in the 20th century to appease the palates of vacationing royalty and important politicos".

Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros , flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also various kinds of stews known as guisos or estofados, arroces (rice dishes such as paella), and fabada (Asturian bean stew). All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile ("friar's balls"), and the rolls called piononos. The Biscochos were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes. The base of the country's diet is meat and animal products: primarily beef but also chicken, lamb, pig and sometimes fish. The preferred cooking methods for meats and vegetables are still boiling and roasting, although modernization has popularized frying (see milanesas and chivitos). Meanwhile, wheat and fruit are generally served fried (torta frita and pasteles), comfited (rapadura and ticholos de banana), and sometimes baked (rosca de chicharrones), a new modern style. Bushmeat comes from mulitas and carpinchos. Regional fruits like butia and pitanga are commonly used for flavoring caña, along with quinotos and nísperos. Although Uruguay has considerable native flora and fauna, with the exception of yerba mate, native plants and animals largely do not figure into Uruguayan cuisine. Uruguayan food often comes with fresh bread;bizcochos and tortas fritas are a must for drinking mate, the national drink. The dried leaves and twigs of the yerba mate plant (Ilex paraguariensis) are placed in a small cup. Hot water is then poured into a gourd just below the boiling point, to avoid burning the herb and spoiling the flavor. The drink is sipped through a metal or reed straw, known as a bombilla. Wine is also a popular drink. Other spirits consumed in Uruguay are caña, grappa, lemon-infused grappa, and grappamiel (a grappa honey liquour). Grappamiel is very popular in rural areas, and is often consumed in the cold autumn and winter mornings to warm up the body.

Celery salad

Fruit salad

Broad bean salad

A sweet apple salad, common during Christmas and the New Year

Hearts of palm salad

Potato salad

Quinoa salad

Coleslaw , also known as cole slaw or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling. Coleslaw has evolved into various forms globally. The only consistent ingredient in coleslaw is raw cabbage, while other ingredients and dressings vary widely. Some popular variations include adding red cabbage, pepper, shredded carrots, onions, grated cheese, pineapple, pears, or apples, and using salad dressings like mayonnaise or cream. The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term koolsla ("kool" in Dutch sounds like "cole") meaning "cabbage salad". The "cole" part of the word ultimately derives from the Latin caulis, meaning cabbage.

Coleslaw , also known as cole slaw or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling. Coleslaw has evolved into various forms globally. The only consistent ingredient in coleslaw is raw cabbage, while other ingredients and dressings vary widely. Some popular variations include adding red cabbage, pepper, shredded carrots, onions, grated cheese, pineapple, pears, or apples, and using salad dressings like mayonnaise or cream. The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term koolsla ("kool" in Dutch sounds like "cole") meaning "cabbage salad". The "cole" part of the word ultimately derives from the Latin caulis, meaning cabbage.