Side, Snack, Appetizer

Ají

Ají is a spicy sauce that often contains tomatoes, cilantro (coriander), ají pepper, onions, and water.

Main

American chop suey

American chop suey is an american pasta casserole made with ground beef, macaroni and a seasoned tomato sauce, found in the cuisine of new england and other regions of the united states. outside new england it is sometimes called american goulash or johnny marzetti, among other names. despite its name, it has only a very distant relation to the chop suey of chinese and american chinese cuisine.though this comfort food is influenced by italian-american cuisine as well as older new england quick and practical meals like the "potato bargain" and "necessity mess," it is known as "american chop suey" both because it is a sometimes-haphazard hodgepodge of meat, vegetables and italian seasonings, and because it once used rice, a base ingredient in chinese cuisine, instead of pasta.standard american chop suey consists of elbow macaroni and bits of cooked ground beef with sautéed onions in a thick tomato-based sauce. the dish can be served on a plate or in a bowl, usually accompanied by bread and often worcestershire sauce. sometimes grated parmesan cheese is added after cooking, but historically the dish was seasoned only with salt and pepper and no cheese was added.

Dessert, Sweet

Amish ginger cookies

Side, Snack, Appetizer

Anadama bread

Anadama bread is a traditional yeast bread of new england in the united states made with wheat flour, cornmeal, molasses and sometimes rye flour.

Side, Snack, Appetizer

Antipasto salad

Dessert, Sweet

Apees

German spiced butter cookies

Main

Apizza

New haven-style pizza is a style of thin-crust, coal-fired neapolitan pizza common in and around new haven, connecticut. locally known as apizza (, from neapolitan ’a pizza [a ˈpittsə], "the pizza"), it originated at the frank pepe pizzeria napoletana and is now served in many other pizza restaurants in the area, most notably sally's apizza and modern apizza. this geographically limited pizza style has been favorably regarded by national critics.

Dessert, Sweet

Äppelkaka

Dessert, Sweet

Apple brown betty

A brown betty is a traditional american dessert made from fruit (usually apple, but also berries or pears) and sweetened crumbs. similar to a cobbler or apple crisp, the fruit is baked, and, in this case, the sweetened crumbs are placed in layers between the fruit. it is usually served with lemon sauce or whipped cream. the dish was first mentioned in print in 1864. a recipe from 1877 uses apple sauce and cracker crumbs.apple brown betty was one of the favorite desserts of ronald and nancy reagan in the white house.

Side, Snack, Appetizer

Apple butter

Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. the concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce.

Side, Snack, Appetizer

Apple cabbage slaw

Dessert, Sweet

Apple cake

Apple cakes are cakes in which apples feature as a main flavour and ingredient. such cakes incorporate apples in a variety of forms, including diced, pureed, or stewed, and can include common additions like raisins, nuts, and 'sweet' spices such as cinnamon or nutmeg. they are a common and popular dessert worldwide, thanks to millennia of apple cultivation in asia and europe, and their widespread introduction and propagation throughout the americas during the columbian exchange and colonisation. as a result, apple desserts, including cakes, have a huge number of variations. apples are also used in other cakes to add moisture and sweetness, often as a partial substitute for refined sugar.

Dessert, Sweet

Apple cider cookies

Breakfast

Apple cider donut

Dessert, Sweet

Apple crisp

Apple crisp is a dessert made with a streusel topping. in the us and canada, it is also called apple crumble, a word which refers to a different dessert in the uk, australia, and new zealand.ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg. one of the most common variants is apple rhubarb crisp, in which the rhubarb provides a tart contrast to the apples. many other kinds of fruit crisps are made. these may substitute other fruits, such as peaches, berries, or pears, for the apples.

Dessert, Sweet

Apple crumb pie

An apple pie is a pie in which the principal filling ingredient is apples. the earliest printed recipe is from england. apple pie is often served with whipped cream, ice cream ("apple pie à la mode"), or cheddar cheese. it is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). the bottom crust may be baked separately ("blind") to prevent it from getting soggy. deep-dish apple pie often has a top crust only. tarte tatin is baked with the crust on top, but served with it on the bottom. apple pie is an unofficial symbol of the united states and one of its signature comfort foods.

Dessert, Sweet

Apple galette

Galette (from the norman word gale, meaning "flat cake") is a term used in french cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a breton galette (french: galette bretonne [galɛt bʁətɔn]; breton: krampouezhenn gwinizh du), a pancake made with buckwheat flour usually with a savoury filling. of the cake type of galette, one notable variety is the galette des rois (king cake) eaten on the day of epiphany. in french canada the term galette is usually applied to pastries best described as large cookies.

Dessert, Sweet

Apple pie

An apple pie is a pie in which the principal filling ingredient is apples. the earliest printed recipe is from england. apple pie is often served with whipped cream, ice cream ("apple pie à la mode"), or cheddar cheese. it is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). the bottom crust may be baked separately ("blind") to prevent it from getting soggy. deep-dish apple pie often has a top crust only. tarte tatin is baked with the crust on top, but served with it on the bottom. apple pie is an unofficial symbol of the united states and one of its signature comfort foods.

Dessert, Sweet

Applesauce cake

Applesauce cake is a dessert cake prepared using apple sauce, flour and sugar as primary ingredients. various spices are typically used, and it tends to be a moist cake. several additional ingredients may also be used in its preparation, and it is sometimes prepared and served as a coffee cake. the cake dates back to early colonial times in the united states. national applesauce cake day occurs annually on june 6 in the u.s.

Breakfast

Apple strudel

Apple strudel (german: apfelstrudel; czech: štrúdl; yiddish: שטרודל) is a traditional viennese strudel, a popular pastry in austria, bavaria, the czech republic, northern italy, slovenia, and other countries in europe that once belonged to the austro-hungarian empire (1867–1918).

Dessert, Sweet

Apple tart

An apple pie is a pie in which the principal filling ingredient is apples. the earliest printed recipe is from england. apple pie is often served with whipped cream, ice cream ("apple pie à la mode"), or cheddar cheese. it is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). the bottom crust may be baked separately ("blind") to prevent it from getting soggy. deep-dish apple pie often has a top crust only. tarte tatin is baked with the crust on top, but served with it on the bottom. apple pie is an unofficial symbol of the united states and one of its signature comfort foods.

Dessert, Sweet

Apple turnover

A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, sealing, and baking it. turnovers can be sweet or savoury and are often made as a sort of portable meal or dessert. they are often eaten for breakfast. it is common for sweet turnovers to have a fruit filling and be made with a puff pastry or shortcrust pastry dough and covered with icing; savoury turnovers generally contain meat and/or vegetables and can be made with any sort of dough, though a kneaded yeast dough seems to be the most common in western cuisines. they are usually baked, but may be fried. savoury turnovers are often sold as convenience foods in supermarkets. savoury turnovers with meat or poultry and identified as a turnover in the united states (for example, "beef turnover" or "cheesy chicken turnover") have to meet a standard of identity or composition and should contain a certain amount of meat or poultry.

Main

Arroz con gandules

Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito. this is puerto rico's national dish along with roasted pork.

Side, Snack, Appetizer

Artichoke salad

The globe artichoke (cynara cardunculus var. scolymus), also known by the names french artichoke and green artichoke in the u.s., is a variety of a species of thistle cultivated as a food. the edible portion of the plant consists of the flower buds before the flowers come into bloom. the budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. once the buds bloom, the structure changes to a coarse, barely edible form. another variety of the same species is the cardoon, a perennial plant native to the mediterranean region. both wild forms and cultivated varieties (cultivars) exist.

Drink

A-Treat soft drink

The a-treat bottling company was a beverage company headquartered in allentown, pennsylvania, united states that manufactured and bottled the a-treat brand of carbonated soft drinks. a-treat stopped production on january 23, 2015, but the brand was purchased by jaindl companies and production resumed.

Drink

Awful Awful

Ice milk beverage, similar to a milkshake

Dessert, Sweet

Babka

A babka is a sweet braided bread or cake which originated in the jewish communities of poland, russia and ukraine. it is popular in israel (often referred to as simply a yeast cake: עוגת שמרים) and in the jewish diaspora. it is prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate, cinnamon, fruit, or cheese, then rolled up and braided before baking.

Breakfast

Bagel

A bagel (yiddish: בײגל, romanized: beygl; polish: bajgiel; also historically spelled beigel) is a bread product originating in the jewish communities of poland. it is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked. the result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy and sesame seeds. some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain and rye.the earliest known mention of a boiled-then-baked ring-shaped bread can be found in a 13th-century arabic cookbook, where they are referred to as ka'ak. bagels have been widely associated with ashkenazi jews since the 17th century; they were first mentioned in 1610 in jewish community ordinances in kraków, poland. bagel-like bread known as obwarzanek was common earlier in poland as seen in royal family accounts from 1394.bagels are now a popular bread product in north america and poland, especially in cities with a large jewish population, many with alternative ways of making them. bagels are also sold (fresh or frozen, often in many flavors) in supermarkets. the basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing more even cooking and baking of the dough: the hole could be used to thread string or dowels through groups of bagels, allowing easier handling and transportation and more appealing seller displays.

Main

Bagel dog

A bagel dog is a food item consisting of a full-size or miniature hot dog wrapped in bagel-style breading before or after cooking. they are similar in concept to a corn dog or pigs in a blanket. bagel dogs are commonly available for purchase at prepared-food concession stands and frozen in grocery stores in the greater new york city, chicago, and cincinnati areas, but are more difficult to find elsewhere. some bagel dogs are prepared using an actual bagel to wrap around the hot dog, rather than a bagel-like breading. preparation can include: boiling a hot dog, wrapping it in bagel dough, topping it with poppy seeds or sesame seeds, and then baking the whole product to cook the dough.

Side, Snack, Appetizer

Baked beans

Baked beans is a dish traditionally containing white beans that are parboiled and then, in the us, baked in sauce at low temperature for a lengthy period. in the united kingdom, the dish is sometimes baked, but usually stewed in sauce. canned baked beans are not baked, but are cooked through a steam process.baked beans originate in native american cuisine, and are made from beans indigenous to the americas. the dish was adopted and adapted by english colonists in new england in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the united states and into canada. today, in the new england region of the united states, a variety of indigenous legumes are used in restaurants or in the home, such as jacob's cattle, soldier beans, yellow-eyed beans, and navy beans (also known as native beans).originally, native americans sweetened baked beans with maple syrup, a tradition some recipes still follow, but some english colonists used brown sugar beginning in the 17th century. in the 18th century, the convention of using american-made molasses as a sweetening agent became increasingly popular to avoid british taxes on sugar. boston baked beans use a sauce prepared with molasses and salt pork, a dish whose popularity has given boston the nickname "beantown".today, baked beans are served throughout the united states alongside barbecue foods and at picnics. beans in a brown sugar, sugar, or corn syrup sauce (with or without tomatoes) are widely available throughout the united states. bush brothers are the largest producer. after the american revolutionary war, independence day celebrations often included baked beans.canned baked beans are used as a convenience food; most are made from haricot beans (aka navy beans) in sauce. they may be eaten hot or cold, and straight from the can, as they are fully cooked. h. j. heinz began producing canned baked beans in 1886. in the early 20th century, canned baked beans gained international popularity, particularly in the united kingdom, where they have become a common part of an english full breakfast.

Side, Snack, Appetizer

Baked corn

Dessert, Sweet

Baked rice pudding

Dessert, Sweet

Baltimore bomb pie

A pie made with chopped up berger cookies topped with a vanilla chess, serve with ice cream

Drink

Bamboo Cocktail

Mixed drink made with sherry, vermouth, angostura bitters and orange bitters

Dessert, Sweet

Banana split

A banana split is an american ice cream-based dessert consisting of a peeled banana cut in half lengthwise, and served with ice-cream and sauce between the two pieces. there are many variations, but the classic banana split is made with three scoops of ice cream (one each of vanilla, chocolate, and strawberry). a sauce or sauces (chocolate, strawberry, and pineapple are traditional) are drizzled onto the ice cream, which is topped with whipped cream and maraschino cherries. crushed nuts (generally peanuts or walnuts) are optional.there are some regional variations on the name. for example, in parts of the uk, it is known as a banana longboat, likely referring to the shape of the dish.

Main

Bánh mì

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

Main

Bay scallop

Scallop () is a common name that encompasses various species of marine bivalve mollusks in the taxonomic family pectinidae, the scallops. however, the common name "scallop" is also sometimes applied to species in other closely related families within the superfamily pectinoidea, which also includes the thorny oysters. scallops are a cosmopolitan family of bivalves which are found in all of the world's oceans, although never in fresh water. they are one of very few groups of bivalves to be primarily "free-living", with many species capable of rapidly swimming short distances and even of migrating some distance across the ocean floor. a small minority of scallop species live cemented to rocky substrates as adults, while others attach themselves to stationary or rooted objects such as sea grass at some point in their lives by means of a filament they secrete called a byssal thread. the majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a predator such as a starfish, they may attempt to escape by swimming swiftly but erratically through the water using jet propulsion created by repeatedly clapping their shells together. scallops have a well-developed nervous system, and unlike most other bivalves all scallops have a ring of numerous simple eyes situated around the edge of their mantles. many species of scallops are highly prized as a food source, and some are farmed as aquaculture. the word "scallop" is also applied to the meat of these bivalves, the adductor muscle, that is sold as seafood. the brightly coloured, symmetric, fan-shaped shells of scallops with their radiating and often fluted ornamentation are valued by shell collectors, and have been used since ancient times as motifs in art, architecture, and design. owing to their widespread distribution, scallop shells are a common sight on beaches and are often brightly coloured, making them a popular object to collect among beachcombers and vacationers. the shells also have a significant place in popular culture, including symbolism.

Side, Snack, Appetizer

Bean hole beans

Side, Snack, Appetizer

Bean salad

Bean salad is a common cold salad composed of various cooked beans – typically green, wax, kidney, and/or lima beans - tossed in a sweet-sour vinaigrette. variant ingredients include fresh raw onions, bell pepper, and/or other cooked or raw vegetables, such as chickpeas.bean salad can also be prepared as a pickled dish, making it a popular choice for home canning. salads prepared with this method should be used within a year for best quality. cultures around the world have their own version of bean salad. balela is a middle eastern salad that typically uses chickpeas and black beans with tomatoes, herbs, parsley, and lemon juice. south american bean salad features poroto beans with tomatoes, parsley, oil and vinegar, and is served with grilled steak.the dish is commonly known in the united states as "three-bean salad". the generic term “bean salad” may also include a starch such as barley, pasta, rice, or quinoa.

Main

Beef on weck

A beef on weck is a sandwich found primarily in western new york state, particularly in the city of buffalo. it is made with roast beef on a kummelweck roll, a roll that is topped with kosher salt and caraway seeds. the meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip in au jus and spread with horseradish. the sandwich, along with buffalo wings and sponge candy, is one of the three best-known food specialties of buffalo.

Drink

Bee's Knees

A bees knees (or bee's knees) is a prohibition era cocktail made with gin, fresh lemon juice, and honey. it is served shaken and chilled, often with a lemon twist. the name comes from prohibition-era slang meaning "the best".

Side, Snack, Appetizer

Bell's Seasoning

A thanksgiving blend of herbs and spices commonly used for turkey, stuffing, made with rosemary, oregano, sage, ginger, marjoram, thyme, black pepper

Dessert, Sweet

Berger cookies

Berger cookies are a handmade cookie made and marketed by debaufre bakeries of baltimore, maryland. the cookies are widely known for their thick, chocolate frosting on an imperfectly-shaped shortbread cookie. not unlike a black and white cookie, the berger cookie is frosted on its flat bottom, giving the final cookie an overall rounded shape. each weighs 1.25 ounces, with the cake-like under-cookie weighing a quarter of an ounce, and the chocolate/fudge frosting weighing an ounce. debaufre distributes packaged berger cookies via a delivery network around baltimore and markets the cookies worldwide via internet sales. the history of the berger cookie traces directly to george and henry berger, brothers who emigrated from germany in 1835 to baltimore, maryland, bringing their recipe. the bakery changed family ownership twice, to become today's debaufre bakeries, which continues to make and market the cookies. as of 2016, the bakery employed 23 people and made roughly a million of the cookies annually, with the cookies comprising about 98 percent of the company's business.berger cookies became widely known after they were featured in a 1995 article in the baltimore sun, with orders increasing from 300 to 10,000. they won the 2011 "best of baltimore award," the "best cookie" award in 2011. and have been featured on the rachael ray show, on the best thing i ever ate on the food network, and on the talk on cbs. in 2015, berger cookies were voted the "best local foodie product" by baltimore city paper readers. in 2021, whole foods marketed a copy of the berger cookie, as the "charm city cookie."

Breakfast

Biscotti

Biscotti (; italian pronunciation: [biˈskɔtti]; english: biscuits), known also as cantucci ([kanˈtuttʃi]), are italian almond biscuits that originated in the tuscan city of prato. they are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally vin santo.

Side, Snack, Appetizer

Biscotti

Biscotti (; italian pronunciation: [biˈskɔtti]; english: biscuits), known also as cantucci ([kanˈtuttʃi]), are italian almond biscuits that originated in the tuscan city of prato. they are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally vin santo.

Dessert, Sweet

Biscuit tortoni

Biscuit tortoni is an ice cream made with eggs and heavy cream, often containing chopped cherries or topped with minced almonds or crumbled macaroons. it is believed to be named after an italian café owner in paris in the 18th century.the dish has appeared on restaurant menus in the united states since 1899, if not earlier.

Main

Bistec encebollado

Beef steak with onions

Dessert, Sweet

Bizcocho

Bizcocho (spanish pronunciation: [biθˈkotʃo] or [bisˈkotʃo]) is the name given in the spanish-speaking world to a wide range of pastries, cakes or cookies. the exact product to which the word bizcocho is applied varies widely depending on the region and country. for instance, in spain bizcocho is exclusively used to refer to sponge cake. in uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. in chile, the dominican republic and bolivia bizcocho refers to a sweet dough (masa) baked with local ingredients, similar to the bizcocho from spain. in ecuador the dough of a bizcocho can either be sweet or salty. the us state new mexico is unusual in using the diminutive form of the name, bizcochito, as the name for a locally developed and very popular cookie.

Dessert, Sweet

Black and white cookie

Black-and-white cookies, half-and-half cookies, and half-moon cookies are similar round cookies iced or frosted in two colors, with one half vanilla and the other chocolate. they are found in the northeastern united states and florida. black-and-white cookies are flat, have fondant or sometimes royal icing on a dense cake base, and are common in the new york metropolitan area. half-moon cookies are slightly dome-shaped, have frosting on a fluffy angel cake base, and are common in central new york and boston, massachusetts.the amerikaner is a similar cookie in german baking.

Side, Snack, Appetizer

Black bean and corn salad

Main

Black bean burger

A veggie burger is a hamburger patty that does not contain meat. it may be made from ingredients like beans, especially soybeans and tofu, nuts, grains, seeds or fungi such as mushrooms or mycoprotein. the patties that are the essence of a veggie burger have existed in various eurasian cuisines for millennia, including in the form of disc-shaped grilled or fried meatballs or as koftas, a commonplace item in indian cuisine. these may contain meats or be made of entirely vegetarian ingredients such as legumes or other plant-derived proteins.

Dessert, Sweet

Black bottom pie

Black bottom pie is a type of pie originating in the united states that features a layer of chocolate pastry cream or pudding, the "black bottom," topped with whipped cream or meringue. the single crust is pre-baked and of variable composition, but a graham cracker crust is common.

Dessert, Sweet

Blackout cake

Blackout cake, sometimes called brooklyn blackout cake, is a chocolate cake filled with chocolate pudding and topped with chocolate cake crumbs. it was invented during world war ii by a brooklyn bakery chain named ebinger's, in recognition of the mandatory blackouts to protect the brooklyn navy yard.after the war, the name persisted for a very dark chocolate cake and became common across the american midwest. ebinger's variety was very popular and became a signature offering, popular with brooklyn residents, until the chain of more than fifty locations closed in 1972.

Side, Snack, Appetizer

Blueberry bread

Dessert, Sweet

Blueberry bread pudding

Dessert, Sweet

Blueberry cake

Dessert, Sweet

Blueberry crisp

Breakfast

Blueberry muffin

A muffin is an individually portioned baked product, however the term can refer to one of two distinct items: a part-raised flatbread (like a crumpet) that is baked and then cooked on a griddle (typically unsweetened), or an (often sweetened) quickbread (like a cupcake) that is chemically leavened and then baked in a mold. while quickbread "american" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. the flatbread "english" variety is of british or other european derivation, and dates from at least the early 18th century, while the quickbread originated in north america during the 19th century. both types are common worldwide today.

Breakfast

Blueberry pancakes

A pancake (or hot-cake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. it is a type of batter bread. archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.the pancake's shape and structure varies worldwide. in the united kingdom, pancakes are often unleavened and resemble a crêpe. in north america, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. a crêpe is a thin breton pancake of french origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. a well-known variation originating from southeast europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used. when potato is used as a major portion of the batter, the result is a potato pancake. commercially prepared pancake mixes are available in some countries. like waffles, commercially prepared frozen pancakes are available from companies like eggo. when buttermilk is used in place of or in addition to milk, the pancake develops a tart flavor and becomes known as a buttermilk pancake, which is common in scotland and the us. buckwheat flour can be used in a pancake batter, making for a type of buckwheat pancake, a category that includes blini, kaletez, ploye, and memil-buchimgae. pancakes may be served at any time of the day or year with a variety of toppings or fillings, but they have developed associations with particular times and toppings in different regions. in north america, they are typically considered a breakfast food and serve a similar function to waffles. in britain and the commonwealth, they are associated with shrove tuesday, commonly known as "pancake day", when, historically, perishable ingredients had to be used up before the fasting period of lent.

Dessert, Sweet

Blueberry pie

Blueberry pie is a pie with a blueberry filling. blueberry pie is readily made because it does not require pitting or peeling of fruit. it usually has a top and bottom crust. the top crust can be circular, but the pie can also have a crumble crust or no top crust. blueberry pies are often eaten in the summertime when blueberries are in season in the northern hemisphere.

Dessert, Sweet

Blueberry pie bars

Breakfast

Blueberry syrup

Drink

Blue Blazer

A flaming drink is a cocktail or other mixed drink that contains flammable, high-proof alcohol, which is ignited before consumption. the alcohol may be an integral part of the drink, or it may be floated as a thin layer across the top of the drink. the flames are mostly for dramatic flair. however, in combination with certain ingredients, the flavor of the drink is altered. some flavors are enhanced, and the process may impart a toasted flavor to some drinks.

Main

Blue Point oyster

Eastern oyster harvested in the waters of great south bay near the town of blue point on long island, new york

Dessert, Sweet

Bob Andy pie

Bob andy pie is a sweet pie. it is similar to a custard pie that is spiced with cinnamon and cloves. it is thought to have originated among the amish and is named for two legendary gelding workhorses.

Dessert, Sweet

Bomboloni

A bombolone (italian: [bomboˈloːne], pl. bomboloni) is an italian filled doughnut (similar to the berliner, krafne, pączek etc.) and is eaten as a snack food and dessert. the pastry's name is etymologically related to bomba (bomb), and the same type of pastry is also called bomba (pl. "bombe") in some regions of italy. the etymological connection is probably due to the resemblance to a grenade or old-fashioned bomb and may today possibly also be regarded as a reference to the high calorie density of this recipe (i.e., a "calorie bomb").

Drink

Borgia

Espresso with hot chocolate and topped with whipped cream, cinnamon and orange peel

Side, Snack, Appetizer

Boston baked beans

Boston baked beans are a variety of baked beans, sweetened with molasses, and flavored with salt pork or bacon.

Breakfast

Boston cream doughnut

The boston cream (pie) doughnut or donut is a round, solid, yeast-risen doughnut with chocolate frosting and a custard filling, resulting in a doughnut reminiscent of a miniature boston cream pie.the doughnut was made out of inspiration from the boston cream pie which was, in turn, created by chef m. sanzian at boston's parker house hotel in 1856. the cake consists of vanilla-flavored custard sandwiched between two-layers of sponge cake and topped with chocolate glaze and has been popular in massachusetts since its creation. the doughnut adaptation of the pie is popular not only in massachusetts but throughout the united states and canada.

Dessert, Sweet

Boston cream pie

A boston cream pie is a cake with a cream filling. the dessert acquired its name when cakes and pies were cooked in the same pans, and the words were used interchangeably. in the late 19th century, this type of cake was variously called a "cream pie", a "chocolate cream pie", or a "custard cake".

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Bott boi

Chicken and dumplings is a soup that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. a dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). the dumplings are either rolled out flat, dropped, or formed into a ball. it is a popular comfort food dish, commonly found in the southern and midwestern united states, that is also attributed to being a french canadian meal that originated during the great depression. some sources say that chicken and dumplings originated in the southern united states during the antebellum era and was considered a mainstay during harsh economic times. one of the earliest versions of the recipe was cornmeal dumplings cooked with turnip greens. chicken and dumplings as a dish is prepared with a combination of simmered chicken meat, broth produced by simmering the chicken, multiple dumplings, and salt and pepper for seasoning. sometimes finely chopped vegetables, such as carrots and celery, are added to the broth, and herbs such as dill, parsley, thyme, or chives are added to the dumpling dough.

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Bouillabaisse

Bouillabaisse (french: [bu.ja.bɛs]; occitan: bolhabaissa, bullabessa [ˌbuʎaˈβajsɔ / ˌbujaˈbajsɔ]) is a traditional provençal fish stew originating in the port city of marseille. the french and english form bouillabaisse comes from the provençal occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer). bouillabaisse was originally a stew made by marseille fishermen, using the bony rockfish which they were unable to sell to restaurants or markets. there are at least three kinds of fish in a traditional bouillabaisse, typically red rascasse (scorpaena scrofa); sea robin; and european conger. it can also include gilt-head bream, turbot, monkfish, mullet, or european hake. it usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. more expensive versions may add langoustine or dublin bay prawn (norway lobster), though this was not part of the traditional dish made by marseille fishermen. vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. the broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread. what makes a bouillabaisse different from other fish soups is the selection of provençal herbs and spices in the broth; the use of bony local mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. in marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter (see image at top); or, more simply, as julia child suggests, the fish and broth are brought to the table separately and served together in large soup plates.

Side, Snack, Appetizer

Bourbon sauce

Use in new orleans bread pudding, grilled steak, shrimp, game, potatoes

Main

Braciole

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

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Braised Ligurian chicken

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Braised turkey

Braising (from the french word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). it is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. osso buco and coq au vin are well known braised meat dishes, and the technique can be used to prepare fish, tempeh, tofu or fruits and vegetables.

Side, Snack, Appetizer

Bread stuffing

Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. many foods may be stuffed, including poultry, seafood, and vegetables. as a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation. poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as sage, combined with the giblets. additions in the united kingdom include dried fruits and nuts (such as apricots and flaked almonds), and chestnuts.

Breakfast

Breakfast pizza

Pizza eaten for breakfast, common toppings are eggs, cheese, bacon, sausage

Side, Snack, Appetizer

Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. 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 extra 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 cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

Side, Snack, Appetizer

Broccoli rabe

Rapini or broccoli rabe () is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli, but do not form a large head. rapini is known for its bitter taste, and is particularly associated with mediterranean cuisine.

Drink

Bronx

The bronx is a cocktail. it is essentially a perfect martini with orange juice added. it was ranked number three in "the world's 10 most famous cocktails in 1934" behind the martini (#1) and the manhattan (#2). in the movie "the thin man" 1934, the lead actor (william powell) compared the methods for shaking the manhattan, the bronx and the martini.

Side, Snack, Appetizer

Brown bread

Brown bread is bread made with significant amounts of whole grain flour, usually wheat, and sometimes dark-coloured ingredients such as molasses or coffee. in canada, ireland and south africa, it is whole wheat bread; in the maritimes and new england, it is bread made with molasses. in some regions of the us, brown bread is called wheat bread to complement white bread. whole wheat flours that contain raw wheat germ, instead of toasted germ, have higher levels of glutathione, and thus result in lower loaf volumes.

Dessert, Sweet

Brownies

A chocolate brownie or simply a brownie is a square or rectangular chocolate baked confection. brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. brownies often, but not always, have a glossy "skin" on their upper crust. they may also include nuts, frosting, cream cheese, chocolate chips, or other ingredients. a variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. the brownie was developed in the united states at the end of the 19th century and popularized there during the first half of the 20th century. they are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge. in north america, they are common homemade treats and they are also popular in restaurants and coffeehouses.

Main

Bruschetta chicken

Side, Snack, Appetizer

Buffalo jerky

Jerky is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. the word "jerky" derives from the quechua word ch'arki which means "dried, salted meat". all that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth. modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °c/160 °f). 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.many products which are sold as jerky consist of highly processed, chopped and formed meat rather than traditional sliced whole-muscle meat. these products may contain more fat, but moisture content, as in the whole-muscle product, must meet a 0.75 to 1 moisture-to protein ratio in the us. chemical preservatives can prevent oxidative spoilage, but the moisture-to-protein ratio prevents microbial spoilage by low water activity. some jerky products are very high in sugar and therefore taste very sweet – unlike biltong, which rarely contains added sugars.

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Buffalo wings

Buffalo now refers to almost any buffalo wing-flavored dish, for example, buffalo chicken

Side, Snack, Appetizer

Bulkie roll

A bulkie roll or bulkie is a new england regional variety of sandwich roll. sandwiches made with bulkie rolls are common in area delicatessens, restaurants, and institutional food services. bulkie rolls are larger and firmer than hamburger buns. the crust is usually slightly crisp or crunchy, but bulkie rolls are not hard rolls. the bread within the roll is similar to ordinary white bread, with a texture that is neither very chewy nor very fluffy, without any yellow color or egg taste, and not noticeably sweet. they are either plain or topped with poppy seeds. they are similar to and sometimes equated with kaiser rolls, but kaiser rolls are noticeably sweeter.

Dessert, Sweet

Bumbleberry pie

Bumbleberry pie is a canadian mixed berry pie originating from the maritimes. it is made of at least three kinds of berries, but generally refers to a mixed berry pie, as there is no such berry as a "bumbleberry". this pie often also contains apple and/or rhubarb. berries commonly used in this pie may include blueberries, raspberries, strawberries, and blackberries.

Side, Snack, Appetizer

Butternut squash casserole

Butternut squash (cucurbita moschata), known in australia and new zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. it has a sweet, nutty taste similar to that of a pumpkin. it has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. when ripe, it turns increasingly deep orange, and becomes sweeter and richer. it is a good source of fiber, vitamin c, magnesium, and potassium; and it is a source of vitamin a. although botanically a fruit (specifically, a berry), butternut squash is used culinarily as a vegetable that can be roasted, sautéed, toasted, puréed for soups such as squash soup, or mashed to be used in casseroles, breads, muffins, and pies. it is part of the same squash family as ponca, waltham, pumpkin, and calabaza.

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Butternut squash soup

Butternut squash (cucurbita moschata), known in australia and new zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. it has a sweet, nutty taste similar to that of a pumpkin. it has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. when ripe, it turns increasingly deep orange, and becomes sweeter and richer. it is a good source of fiber, vitamin c, magnesium, and potassium; and it is a source of vitamin a. although botanically a fruit (specifically, a berry), butternut squash is used culinarily as a vegetable that can be roasted, sautéed, toasted, puréed for soups such as squash soup, or mashed to be used in casseroles, breads, muffins, and pies. it is part of the same squash family as ponca, waltham, pumpkin, and calabaza.

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Calzone

A calzone (uk: , us: , italian: [kalˈtsoːne]; "stocking" or "trouser") is an italian oven-baked folded pizza, often described as a turnover, made with leavened dough. it originated in naples in the 18th century. a typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and parmesan or pecorino cheese, as well as an egg. different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. the term usually applies to an oven-baked turnover rather than a fried pastry (i.e. panzerotti), though calzoni and panzerotti are often mistaken for each other.a calzone is similar to a stromboli, an italian-american pizza turnover, and the two are sometimes confused. unlike strombolis, which are generally rolled or folded into a cylindrical or rectangular shape, calzones are always folded into a crescent shape, and typically do not contain tomato sauce inside.

Dessert, Sweet

Cannoli

Cannoli (italian: [kanˈnɔːli]; sicilian: cannola [kanˈnɔːla]) are italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta—a staple of sicilian cuisine. they range in size from 9 to 20 centimetres (3+1⁄2 to 8 in). in mainland italy, they are commonly known as cannoli siciliani (sicilian cannoli).

Side, Snack, Appetizer

Caponata

Caponata (sicilian: capunata) is a sicilian dish consisting of chopped fried aubergine (u.s. eggplant) and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce.numerous local variants exist concerning the ingredients, by adding carrots, bell peppers, potatoes, pine nuts, and raisins.there is a palermo version that adds octopus, and an aristocratic sicilian recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp. however, these last examples are exceptions to the general rule of a sweet and sour cooked vegetable stew or salad. today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 18th century it has also been used as a main course. a similar neapolitan dish is called cianfotta. the dish is also popular in tunisian cuisine. the dish may have been introduced to sicily during the arab conquests of the 9th century.

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Carne de porco à alentejana

Carne de porco à alentejana (pork with clams) is one of the most traditional and popular pork dishes of portuguese cuisine. it is a combination of pork and clams, with potatoes and coriander. usually, about 800 g of pork are marinated for some time in white wine, paprika, red pepper paste, chopped garlic, coriander, bay leaf, and salt and white pepper. cumin is often added in northern portugal as well. it is then fried until golden brown, when clams are added and cooked. traditionally, this dish is served with cubed potato fries or baked potatoes. its origin is uncertain, the name would appear to be from alentejo, but this is disputed by some, who give its roots to the algarve. the reason behind it are the clams, who are much more popular in seaside towns rather than places far from the ocean, like the majority of alentejo who only has one sizeable fishing port, sines, and small fishing villages on the coast, and has a mainly meat-based cuisine. it may be an example of fusion cuisine between pork dishes of inner alentejo and seafood dishes of coastal algarve.

Dessert, Sweet

Carrot cake

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

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Cassoulet

Cassoulet (, also uk: , us: ; french: [kasulɛ]; from occitan caçolet [kasuˈlet] (listen) and cognates with spanish: cazoleta and catalan: cassolet) is a rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs), originating in southern france. it is named after its traditional cooking vessel, the casserole, a deep, round, earthenware pot with slanting sides.the dish is said to have originated in the town of castelnaudary, and is particularly popular in the neighboring towns of toulouse and carcassonne. it is associated with the region once known as the province of languedoc. an organization called the grand brotherhood of the cassoulet of castelnaudary (french: la grande confrérie du cassoulet de castelnaudary), has organized competitions and fairs featuring cassoulet every year since 1999.

Side, Snack, Appetizer

Challah

Challah (, hebrew: חַלָּה ḥallā [χa'la] or [ħal'lɑ]; plural: challot, challoth or challos) is a special bread of ashkenazi jewish origin, usually braided and typically eaten on ceremonial occasions such as shabbat and major jewish holidays (other than passover). ritually acceptable challah is made of dough from which a small portion has been set aside as an offering. challah may also refer to the dough offering. the word is biblical in origin, though originally referred only to the dough offering. similar braided breads such as kalach and vánočka are found across eastern europe.

Dessert, Sweet

Charoset

Charoset, haroset, or charoises (hebrew: חֲרֽוֹסֶת‎ [ḥărōset]) is a sweet, dark-colored paste made of fruits and nuts eaten at the passover seder. according to the talmud its color and texture are meant to recall mortar (or mud used to make adobe bricks) which the israelites used when they were enslaved in ancient egypt as mentioned in tractate pesahim (page 116a) of the talmud, which says " the word charoset comes from the hebrew word cheres (חרס, "clay"). charoset is one of the symbolic foods on the passover seder plate. after reciting the blessings, and eating first maror dipped in charoset and then a matzah "hillel sandwich" (with two matzot) combining charoset and maror, people often eat the remainder spread on matzah.

Side, Snack, Appetizer

Cha siu bao

Char siu bao (simplified chinese: 叉烧包; traditional chinese: 叉燒包; pinyin: chāshāo bāo; cantonese yale: chā sīu bāau) is a cantonese barbecue-pork-filled bun (baozi). the buns are filled with barbecue-flavored cha siu pork. they are served as a type of dim sum during yum cha and are sometimes sold in chinese bakeries. cha siu refers to the pork filling; the word bao means "bun".