n
(cooking) The national bread of Afghanistan, a flatbread of oval or rectangular shape and baked in a tandoor.
n
A Mexican dish, consisting of meat (usually grilled beef) topped with cheese, salsa, and chopped bacon, onion, and pepper.
n
(US, uncountable) A form of bruschetta topped with mashed anchovies and other ingredients.
n
(chiefly Canada, US) French fries that are served with melted cheese, grilled onions, and Thousand Island dressing or special sauce instead of ketchup.
n
A variety of bread that is long and narrow in shape.
n
A boned piece of meat or fish that has been rolled around a stuffing, tied into a bundle, and roasted or braised
n
(cooking) A type of yeast leavened Iranian flatbread.
n
A large, sweet pastry filled with raisins and spices.
n
(UK) a type of large tomato
n
(US) a baked dish of macaroni, ground beef, cheese and tomato sauce
n
A doughnut (donut) with a sweet filling.
n
Alternative spelling of bibimbap [A Korean dish of white rice topped with vegetables, beef, a whole egg, and gochujang (chili pepper paste).]
n
A traditional Polish stew containing cabbage and meat
n
Alternative form of bisque (“kind of soup”) [A thick creamy soup made from fish, shellfish, meat or vegetables.]
n
A traditional English stew with pieces of meat (the "prizes") and peas or beans (the "blanks").
n
Obsolete spelling of blanquette [A white meat stew in which neither the meat nor the sauce is browned.]
n
Alternative form of blini [A small pancake, of Russian origin, made from buckwheat flour; traditionally served with melted butter, sour cream and caviar or smoked salmon.]
n
A thin blin (pancake), filled (often with sweet cheese) and folded, then fried and often served with sour cream, fruit, or a sweet sauce.
n
Alternative spelling of blintz [A thin blin (pancake), filled (often with sweet cheese) and folded, then fried and often served with sour cream, fruit, or a sweet sauce.]
n
Alternative form of blini [A small pancake, of Russian origin, made from buckwheat flour; traditionally served with melted butter, sour cream and caviar or smoked salmon.]
n
(South Africa) A traditional home-made sausage, now commercially available.
n
A seasoned Italian sausage made from beef, pork or veal.
n
A dish served with bolognese.
n
(Philippines, military) A meal where food is placed on top of a table lined with banana leaves, and diners eat standing and without cutlery.
n
Alternative form of booyah (“type of stew”) [(colloquial) A thick stew of European origin made throughout the Upper Midwestern United States, based on a broth of meat bones to which vegetables are added.]
n
A kind of blood sausage in French, Belgian, Luxembourgish and related cuisines.
n
Alternative form of booyah (“type of stew”) [(colloquial) A thick stew of European origin made throughout the Upper Midwestern United States, based on a broth of meat bones to which vegetables are added.]
n
A traditional stew, popular in the American South, usually tomato-based and containing beans, corn, okra and other vegetables, and one or more types of meat.
n
A light Italian dish of toasted bread with a topping of olive oil, garlic and chopped tomatoes.
n
(by extension) Any of various Korean dishes of grilled meat in this style.
n
(chiefly historical) A Depression-era foodstuff associated with American coal miners, consisting of a mixture of water, flour, and grease, often eaten with beans.
n
(South Africa) Curry served in a hollowed-out loaf of bread, sold as a takeaway in some cafeterias.
n
(uncommon, cooking) A Latin American dish of meat and cheese in a tortilla, especially if folded rather than rolled like a burrito.
n
Alternative form of capicola [A traditional Neapolitan-Italian cold cut made from pork shoulder or neck and dry-cured whole.]
n
a stew of meat cooked in beer
n
(countable) A traditional bread eaten by Ashkenazi Jews, usually braided for the Sabbath and round for a yom tov.
n
A snack made by putting cheese on a tortilla and baking.
n
A culinary preparation of herbs or leafy vegetables cut into long, thin ribbons.
n
A topping of chili con carne and melted cheese that is served atop hot dogs, french fries or hamburgers, or as a dip.
n
(US) A diner or restaurant featuring dishes like chili con carne, either as a house specialty or a selection of various different recipes.
n
A hamburger served with chili con carne.
n
(countable) A traditional pork sandwich eaten as a snack in the Dominican Republic
n
a small Nigerian cookie-like snack made from fried wheat flour dough containing eggs and sometimes also cowpeas
n
A Mexican cake consisting of a bottom layer of chocolate cake and an upper layer of flan.
n
A broad, flat, white Italian bread.
n
A traditional Irish dish made from mashed potatoes and cabbage or kale, with scallions, butter, salt and pepper added.
n
Alternative spelling of consommé [a clear broth made from reduced meat or vegetable stock, served either hot as a soup or chilled as a jelly]
n
Thin slices of veal, ham and cheese breaded and sautéed; somewhat like a wiener schnitzel, or Viennese cutlet.
n
A cake made of the meal of Indian corn, wrapped in a covering of husks or paper, and baked under the embers.
n
A kind of pork sausage from Emilia-Romagna in Italy.
n
Alternative form of croissandwich [A sandwich which uses a croissant sliced in two as the bread slices]
n
(food) A hot grilled ham and cheese sandwich, originating from France.
n
A Cuban croquette, usually made of ham, beef, chicken, or fish, and generally based on flour rather than potatoes.
n
starters of savoury toppings on toasted or fried bread
n
(cooking) A small, round, flattened sausage, shaped like a patty, made from minced or ground meat or even from truffles, and wrapped in caul fat. They are usually cooked with an outer coating of bread and sautéed in butter.
n
A thick soup made of smoked finnan haddock, milk, onions, and potatoes, a local speciality of Cullen in Moray, Scotland.
n
(cooking) A popular Japanese food, consisting of Japanese curry wrapped in a piece of dough, and then coated in bread crumbs and deep fried.
n
A stew of braised meat, usually beef.
n
A spiced Hungarian pork sausage
n
An omelette with diced ham, onions, and green bell peppers, or comparable fillings.
n
A stew of meat, onion, cabbage, etc.
n
The food served at a dim sum meal, typically including dumplings, seafood, and desserts.
n
(US) A salad served as a main course.
n
A sandwich made with hard-boiled eggs mixed with mayonnaise.
n
A bagel sandwich with an egg filling.
n
Any of a variety of stuffed pastries found in Spanish, Filipino, and Latin American cuisine.
n
A type of pastry made from flour, water, sugar, eggs, dough and reduced pork lard.
n
Alternative form of flatbread [A thin, flat bread, often made from unleavened dough.]
n
A baked portion of flatbread; a baked item that is not meant to rise.
n
An Eastern European pastry consisting of several layers of dough separated by fillings of raspberry jam, ground walnuts, lemon, and raisins.
n
A sandwich made with peanut butter and marshmallow fluff, most common in New England.
n
(countable) A sandwich made with this type of bread.
n
A type of lattice-shaped bread associated with the area of Provence.
n
(cooking) An American hot sandwich made with sliced meat (usually roast beef) on a French roll, and served au jus. In its original form the bread is dipped in the jus when the sandwich is made, but more often the jus is served on the side so the sandwich can be dipped as it is being eaten.
n
A sausage roll, eaten in France.
n
(obsolete) Meat sliced and dressed with strong sauce.
n
(countable) A restaurant that serves Nicaraguan food.
n
A type of thin salami from Catalonia made from pork.
n
A type of bread topped with garlic, often served with pasta dishes.
n
An Atlantic Canadian dish of pizza dough topped with garlic butter, parsley and cheese, served in thin strips.
n
(US) fries served with cheese, herbs, and lemon
n
(cooking) A traditional German stew made from marinated rabbit or hare, cut into pieces and braised with onions and wine in a marinade thickened with the animal's blood.
n
A communal meal, popular in China, where diners share a bowl of hot broth or stock into which uncooked foods such as mushrooms, vegetables, and cuts of meat are dipped until they are cooked enough to be eaten.
n
(Southern US) A small deep-fried cornmeal cake.
n
A traditional stew made from lamb or mutton with potatoes, onions, parsley, and sometimes carrots.
n
(cooking) Korean dishes made by steaming or boiling marinated meat or fish
n
A German form of macaroni and cheese
n
A Korean barbecued rib dish, usually made from beef
n
Synonym of Karelian pasty
n
A snack consisting of part of a loaf of bread hollowed out and filled with French fries.
n
(Canada, informal) Kraft Dinner: a packaged dry macaroni and cheese mix.
n
Alternative spelling of kif [A kind of cannabis smoked in Morocco and Algeria, for narcotic or intoxicating effect.]
n
A spicy, smoked sausage of a particular kind from Eastern Europe.
n
A type of crescent-shaped biscuit or bread roll.
n
A pastry consisting of a filling (typically fruit or cheese) inside a bread roll, popular in the United States.
n
(India) A kind of mixed construction employing burnt brick cemented with mud instead of lime mortar.
n
Alternative spelling of koumiss [A fermented drink made from mare's milk, common among peoples of the Central Asian steppes.]
n
(uncommon, possibly nonstandard) Synonym of lasagna
n
A pancake fried in oil, usually made from potatoes and sometimes also onions, traditionally served on Hanukkah.
n
A traditional soft Norwegian flatbread made from potato, flour, and milk or cream (or sometimes lard) and cooked on a griddle.
n
A food made from coarsely ground pork liver and lard, seasoned and baked.
n
(UK, dialect) A stew resembling scouse, using corned beef or tinned stewing steak.
n
A casserole dish based on baked macaroni and cheese, with or without a pastry crust.
n
A traditional English baked tart consisting of a puff pastry shell filled with curds, sometimes with jam or almonds and nutmeg.
n
A sort of cookie-like hard, sweet bread usually containing almonds traditionally eaten by Ashkenazi Jews and often dipped in tea.
n
An easily made sandwich of ground meat and commercially made, seasoned tomato sauce.
n
(uncountable) Thin, unleavened bread in Jewish cuisine.
n
A kind of Argentinian croissant.
n
A Caribbean sandwich of roast pork, ham, mustard, Swiss cheese, and dill pickles.
n
A South African dessert consisting of a creamy milk-based filling in a sweet pastry crust.
n
Greek honey macaroons with crushed walnuts, traditionally served at Christmas.
n
A spicy pizza with Mexican-style ingredients.
n
Any of various traditional Spanish or Portuguese dishes made with seasoned leftover bread or similar.
n
a thin slice of beef or another meat, dipped into beaten eggs, seasoned with salt and other condiments (like parsley and garlic), dipped in breadcrumbs and shallow-fried in oil, typical of the Southern Cone and Mexico.
n
A type of South Korean street food, made of a mixture of potato, corn, minced meat, onion, bean sprouts, cheese, garlic, soy sauce, and salt, served in a flour sack.
n
A smooth-textured Italian pork sausage with lumps of fat, flavoured with spices; eaten cold.
n
(South Africa) A biscuit made of mosbolletjie dough.
n
A vegetarian patty made with nuts and other ingredients.
n
A dish consisting of eggs cooked in butter in individual cocottes or ramekins.
n
Alternative form of panatela (“type of cigar”) [A long thin cigar.]
n
Chickpea fries (chips), made from a kind of chickpea polenta chilled, cut into slices, dredged in flour, and fried.
n
(Australia) A dish cooked in the parmigiana style.
n
(UK, chiefly Teesside) A north-eastern English dish of deep-fried breaded chicken topped with béchamel sauce and cheese, sometimes served like a pizza with additional toppings.
n
(uncountable) Dough made from wheat and water and sometimes mixed with egg and formed into various shapes; often sold in dried form and typically boiled for eating.
n
A highly seasoned, air-dried cured beef in Ottoman cuisine.
n
A thick porridge or pudding of British origin, made of legumes, typically yellow peas, seasonings and ham or bacon.
n
a kind of dough-based confectionery eaten during Sinterklaas celebrations. Typically softer and larger than a kruidnoot
n
A soft white bread roll with pepperoni baked in the middle, popular around West Virginia.
n
Luncheon meat containing finely chopped beef and pork with chopped pickles and pimentos, formed into a loaf shape.
n
(US) A small baguette popular in New Orleans for bánh mì and other sandwiches.
n
A dough pouch filled with the ingredients of a pizza, such as cheese, pizza sauce, sausage, and pepperoni, and usually deep-fried.
adj
(following the noun) Prepared with an Italian sauce made from tomato and oregano.
n
Alternative form of po' boy [(especially Louisiana) A traditional submarine sandwich from Louisiana, typically consisting of meat or seafood, usually fried, served on a Louisiana baguette.]
n
A shallow-fried pancake of grated potato and egg, often flavored with grated onion
n
(US) A dish of meat and vegetable stew with dumplings
n
(Canada) Any of a number of variations on the basic poutine dish.
n
(cooking, historical) A medieval spice mixture similar to powder-douce, but incorporating more pungent flavours such as pepper.
n
A steak sandwich made with piri-piri sauce and served on a Portuguese roll.
n
(by extension) Similar loaf breads which contains other sorts of deli meats, other cheeses, and using other oils and fats.
n
A rustic type of Italian round loaf similar to ciabatta.
n
A gourmet pie made with meat and truffles.
n
A variation on the Reuben sandwich, substituting pastrami or turkey for the corned beef, and coleslaw for the sauerkraut.
n
a stew of meat and vegetables mixed together
n
A kind of casserole from southwest Nova Scotia or Acadia, made from potatoes that are grated, squeezed through a cheesecloth, and covered with a meaty broth.
n
A type of longitudinal rectangular meal-in-a-cake, where layers of sandwich bread are alternated with layers of fillings, such as ham salad, tuna salad, egg salad, chicken salad, and condiments.
n
(Italian cooking) A kind of roll.
n
A type of Jewish pastry, which may be filled with various fruit, nuts, chocolate, etc.
n
a cereal binder used in meat product manufacture
n
(informal, South Africa) A sandwich.
n
(cooking) A thin scallop of veal (sometimes other meat) dredged in flour and then sautéed.
n
A dish consisting of fried veal cutlet.
n
A dish made of pieces of beef or veal cut thin or minced, beaten flat, and stewed with onion and other condiments.
n
An American appetizer containing layers of ingredients typical of Tex-Mex cuisine.
n
(childish, nonstandard) spaghetti
n
A Lithuanian sausage made from meat, fat, salt, pepper and garlic, traditionally pressed into a pig's stomach or bladder.
n
Bread from a loaf that is sold sliced into pieces of equal thickness by an automated process.
n
(South Africa) A grilled cheese sandwich.
n
Alternative spelling of spaetzle [A heavy egg noodle or dumpling used in the cuisine of southern Germany and Austria]
n
An American sandwich, found mainly in Chinese restaurants in Missouri, consisting essentially of an egg foo yung patty between slices of white bread.
n
A pie filled with foie gras and other ingredients.
n
A dish of sautéed pieces of beef (or a substitute) served in a sauce with sour cream.
n
meat, usually beef, softened by rolling or pounding, and then braised in stewed tomatoes
n
(cooking) A Mexican snack food made of a small tortilla (soft or hard shelled) filled with ingredients such as meat, rice, beans, cheese, diced vegetables and salsa.
n
A paste of flour cooked in water or milk used in breadmaking to improve the texture of bread.
n
A cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade.
n
(Cincinnati) A serving of Cincinnati chili with spaghetti and cheese.
n
An open sandwich prepared with sauteed beef tongue and scrambled eggs.
n
(US) A sandwich, served either hot or cold, on an oblong white sandwich roll, derived from Mexican cuisine
n
(Spanish cuisine) Spanish omelette; an omelette containing potatoes and onions.
n
(often in the plural) A flat tortilla that has been fried or toasted, or a dish based on this. Usually associated with the cuisine of Latin America.
n
(cooking) A French dish comprising beef tournedos pan-fried in butter, served on a crouton, topped with a hot slice of foie gras, and garnished with black truffle slices and Madeira demiglace sauce.
n
(Canada, chiefly Quebec) A type of traditional French-Canadian meat pie, usually made with pork.
n
(Cincinnati) A serving of Cincinnati chili with spaghetti.
n
A wiener (kind of smoked link sausage).
n
A veal cutlet dipped into flour, egg and breadcrumbs, then fried.
n
Alternative form of Wiener schnitzel [A veal cutlet dipped into flour, egg and breadcrumbs, then fried.]
n
A traditional Hungarian salami made from Mangalica pork and spices.
n
(rare) Alternative form of yogurt [A milk-based product stiffened by a bacterium-aided curdling process, and sometimes mixed with fruit or other flavoring.]
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