n
A snack made by spreading cream cheese, peanut butter, ricotta cheese or any number of spreads on celery and placing raisins on top.
n
Alternative spelling of apple pie [A pie or tart made with a filling of cooked apples.]
adj
(cooking) Covered with a crust of breadcrumbs (and often cheese) then browned under a grill.
adj
Alternative form of awesome sauce
n
A hot Piedmontese dip made from salted anchovies, olive oil and garlic.
n
(New Zealand) A long, narrow loaf, often indented in the middle so that it can be broken in two.
n
(India) A kind of sugar-based confection.
n
Alternative spelling of béchamel
n
Alternative form of bierock [runza (type of snack)]
adj
Yellow, as butter or cheese.
n
Alternative spelling of boza [a fermented drink made from wheat or millet]
n
A small pastry case filled with a savoury mixture, served as an hors d'oeuvre.
n
A dish made with monkfish, mayonnaise, and a vegetable brunoise.
n
(chiefly in the plural) A tube of fried pastry, typical of Sicily, filled with ricotta or similar cream cheese, and flavorings, eaten as a dessert.
n
A traditional Tatar sweet made with honey.
n
A mass of pomace, or ground apples, pressed together in the shape of a cheese.
n
A puffed corn snack, coated with a mixture of cheese or cheese-flavored powders.
n
A puffed corn snack, coated with a mixture of cheese or cheese-flavored powders.
n
A snack made from pieces of crunchy, cheese-flavored extruded cornmeal.
n
(cooking) angel wings, a type of Polish pastry
n
A small, often seasoned, piece of dry or fried bread.
n
A dish of sliced potatoes baked in milk, cream and cheese. It is also known as gratin dauphinois.
n
Alternative form of Emmentaler (“Swiss cheese with many holes”) [A Swiss cheese with many holes.]
n
(Canada, US) A flat, round, yeast-leavened form of bread.
n
A dish made with thin layers of puff pastry.
n
A Nordic dairy product, similar to yogurt, but using different bacteria which give a different taste and texture.
n
A biscuit consisting mostly of nuts and preserved fruit, usually coated with chocolate on one side.
n
A creamy Italian cheese, somewhat like fontina, sometimes used to make fonduta
n
(Malta) A ring-shaped Maltese unleavened loaf often filled and made into sandwiches.
n
Alternative form of galantine [(now historical) A spiced, thickened sauce served with fish or poultry.]
n
Alternative form of gamalost [A traditional Norwegian cheese made by souring skimmed cow's milk with a lactic starter, slowly heating it and separating the curds, and introducing mold, then allowing it to ripen.]
n
A kind of pastry in Armenia and some neighboring countries.
n
(chiefly UK) Alternative form of goat cheese [Any cheese produced using goat milk.]
n
A type of rennet cheese or cheese produced under employment of a similar clotting enzyme characterized by being firm owing the curds not only having been comminuted to a large degree but having been stirred with the whey before being put to ripen for a longer time.
n
Traditional Ashkenazi three-cornered cookies eaten during the Jewish holiday of Purim. The filling may be made from variously from poppy seeds, prunes, nuts, dates, apricots, fruit preserves, chocolate, caramel, or cheese.
n
Alternative form of hamantaschen [Traditional Ashkenazi three-cornered cookies eaten during the Jewish holiday of Purim. The filling may be made from variously from poppy seeds, prunes, nuts, dates, apricots, fruit preserves, chocolate, caramel, or cheese.]
n
(colloquial) A pizza where the toppings, and sometimes the sauce and cheese replacements, are of Japanese ingredients and flavours.
n
(UK) A type of biscuit with two slices of shortbread joined with vanilla frosting.
n
A traditional pasty from Karelia, usually with a rye crust and now most often eaten with a mixture of boiled eggs and butter.
n
The clear or pale yellow polysaccharide gel exuded by dairy kefir or water kefir grains.
n
A bagel or ring doughnut shaped bread roll covered with sesame seeds, often sold on the streets of Greece.
n
A kind of Russian croquette wrapped in bacon.
n
A Kaiser roll sprinkled with koshering salt and caraway seeds.
n
Yogurt that has been strained to filter or remove the whey and thus has a consistency between that of yoghurt and cheese.
n
A fermented liquor made with coagulated sour milk.
n
A traditional Austrian pastry, a form of shortbread topped with fruit preserves and sliced nuts with a lattice design on top.
n
(UK, archaic) Turkish delight
n
(UK) A savory dish made from cooked macaroni and cheese sauce; a cheesed macaroni dish.
n
A soft, creamy Italian cheese that is not pressed or aged; often used in desserts.
n
A kind of Polish cake baked at Easter, typically made from pastry with a layer of butter sponge cake on top, sometimes affixed with marmalade, and topped with nut-based icing and candied fruits.
n
(UK) a light snack consisting of an oblong piece of shortbread with a layer of caramel and then another of hard chocolate on top.
n
A souvenir, often candy or any another edible item, purchased for coworkers in Japanese culture.
n
A sweet bread loaf of Veronese origin, in the shape of a star, traditionally eaten at Christmas.
n
A white, fresh, and smooth Mexican cheese of pasteurized cow's milk similar to Indian paneer.
n
(UK) A smooth pâté, usually made from liver and flavoured with liqueurs.
n
A dish of pasta, baked with sauce and topped with melted cheese.
n
The interior body, or non-rind portion of cheese, described by its texture, density, and color.
n
Alternative spelling of pirozhki [Small pastries filled with finely chopped meat, vegetables or fruit baked or fried, from eastern European cuisine, or a serving of these.]
n
(Isle of Man) curds and whey
n
A baked case of dough with a sweet or savoury filling, popular in Eastern Europe.
n
A traditional Italian waffle cookie.
n
A flat bread roll, either crisp or chewy, somewhat similar to a bagel
n
Traditional Dutch treats resembling fluffy pancakes, made with yeast and buckwheat flour.
n
(cooking) A garnish made with melted butter, breadcrumbs, and herbs.
n
A thick soured milk product, similar to unsweetened yogurt but less sour, or kefir but thicker. In Russia or other former USSR republics, commercial and home-made prostokvasha comes in different varieties: "varenets" (варене́ц), "ryazhenka" (ря́женка), katyk/qatıq (каты́к), etc.
n
A type of quiche, originally from the area of Lorraine in France, made with cheese and bacon.
n
A dish, of Swiss origin, similar to a fondue, consisting of melted cheese traditionally served on boiled potatoes and accompanied with pickles.
n
A type of East Slavic yogurt-like beverage made from baked milk.
n
A traditional breakfast dish in Germanophone Switzerland (originally from Bern canton) made from potatoes, fried in a pan with butter or fat and widely varying other ingredients such as bacon, onions, cheese, apples or fresh herbs.
n
A savory Swedish cake made from layers of bread with creamy fillings made from salmon, egg, vegetables, etc., served cold and sliced like a dessert cake.
n
(UK, Australia, New Zealand, India) Tomato sauce (similar to US tomato ketchup), as in:
n
(rare) ladyfinger (small sponge cake -like biscuit, shaped approximately like a finger)
n
Synonym of special sauce
n
(foods) A type of dairy product, made especially in Japan between the seventh and 10th centuries, by reducing milk by boiling it.
n
A baked dish made from beaten egg whites and various other ingredients.
n
Alternative spelling of stirred curd cheese [Synonym of granular cheese]
n
A type of turnover filled with various cheeses, typically mozzarella, and Italian meats such as salami, capicola and bresaola.
n
A soft cake made with semolina flour and a high concentration of egg yolks, part of Eurasian, Malay, and Chinese cuisine
n
A brined Georgian cheese from the Mingrelia region.
n
Light spongy bread or buns taccompanying tea.
n
A tart Georgian sauce made from sour plums.
n
A protein-rich food made from curdled soy milk.
n
A mixture of pickled vegetables used in the cuisine of the Balkans and Middle East
n
(Canada) Alternative spelling of tourtière [(Canada, chiefly Quebec) A type of traditional French-Canadian meat pie, usually made with pork.]
n
Alternative form of tofu [A protein-rich food made from curdled soy milk.]
n
A Greek celebratory cake, often containing a hidden coin, typically eaten on New Year's Day which is St Basil's day.
n
Alternative form of Welsh rarebit [A dish of cheese melted with a little ale and served on toast.]
n
A dish of cheese melted with a little ale and served on toast.
n
A viennoiserie pastry from Girona in Catalonia, Spain.
n
Archaic spelling of yogurt. [A milk-based product stiffened by a bacterium-aided curdling process, and sometimes mixed with fruit or other flavoring.]
n
Alternative spelling of yogurt [A milk-based product stiffened by a bacterium-aided curdling process, and sometimes mixed with fruit or other flavoring.]
n
A custard-like dessert made with egg yolks, sugar and Marsala wine.
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