n
(Philippines, informal) chicken feet, skewered and grilled, sold as street food
n
A Georgian dish consisting of eggplants, potatoes, tomatoes, bell peppers and seasoning.
n
A chicken and potato stew of Latin America.
n
A Spanish or Latin American variety of meatball.
n
(cooking) a popular Brazilian mash made with fubá (milled corn or rice), salt, and often garlic fried on olive oil
n
Any of various types of snack or appetizer in Mexican cuisine, such as a torta or pambazo.
adj
(usually postpositive) Cooked in a hot, fiery style with garlic, tomatoes, and chili.
n
A traditional dish of Spain and Latin America, made with chicken and rice and closely related to paella.
n
A dish in which ingredients are set into a gelatine, jelly-like substance made from a meat stock or consommé.
n
A pork rib dish cooked in broth popularly served in Malaysia and Singapore.
n
A cassoulet-type bean dish from Guernsey.
n
Alternative form of beancake. [(dated) Various forms of tofu, made from soybeans.]
n
The sauce used on Big Mac hamburgers. Synonym of special sauce.
n
A sautéed pork dish of the Philippines, flavoured with shrimp paste.
n
(sports) Alternative form of bisque (“extra turn”) [A thick creamy soup made from fish, shellfish, meat or vegetables.]
n
A thick creamy soup made from fish, shellfish, meat or vegetables.
n
An ancient Spartan broth of boiled pigs' legs, blood, salt, and vinegar.
n
(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 soup from Korea, the main ingredient of which is dog meat
n
A mixture of navy beans or pinto beans and molasses baked slowly.
n
A type of fish soup or stew from Provence, France.
n
Alternative spelling of bouillon [A clear seasoned broth made by simmering usually light meat, such as beef or chicken.]
n
A clear seasoned broth made by simmering usually light meat, such as beef or chicken.
n
(Canada, US) A small cube, consisting of dry ingredients, that can be dissolved to make a broth or soup stock.
n
(cooking) Sliced layered potatoes cooked with herbs, onions, etc. and meat or vegetable stock.
n
Beef bourguignon, or a similar dish replacing beef with some other ingredient.
n
A slice of pan-fried or grilled meat, cooked in its own juice or in a small amount of olive oil.
n
A puree of salted cod, olive oil, and milk.
n
(Philippines) A bouillon cube.
n
A jjigae (Korean stew) made with various American ingredients.
n
Alternative spelling of bukkake [A Japanese dish made by pouring broth over cold noodles, commonly udon.]
n
A Japanese dish made by pouring broth over cold noodles, commonly udon.
n
A spicy stew, typically made with a combination of meats and vegetables, and often served with cornbread or corn muffins.
n
Alternative form of burgoo [(nautical) A dish which originated among seafarers during the days of sail: a sort of porridge seasoned with sugar, salt and butter.]
n
an Asturian dish consisting of two deep-fried breaded cutlets of meat (normally veal or beef but sometimes chicken) filled with Serrano ham and cheese, similar to cordon bleu
n
(cooking) A circular slice of squid, usually one of several, deep-fried as an antipasto.
n
A Sicilian dish of baked aubergines with capers, olives, pine nuts etc, normally served cold.
adj
(especially of food) Characteristic of Capri, including Caprese salad
n
A pizza garnished with mushrooms, artichokes, ham and olives.
n
A fried South American meat pie with cheese in a torpedo-shaped yuca fritter.
n
A rich stew originating in southwest France containing beans and meat.
n
A traditional Welsh soup, typically made with beef, lamb, or salted bacon with carrot, leeks, potatoes, swedes, and other seasonal vegetables.
n
A Chilean sandwich made with thinly sliced meat on a round roll with tomatoes, green beans and chili pepper.
n
(cooking) A dish of meat cooked in a sauce containing mushrooms, shallots and white wine.
n
A type of food consisting of cooked meat or fish served cold in jelly or sauce.
n
Obsolete form of chawdron. [(now historical) A sauce made from chopped entrails.]
n
(now historical) A sauce made from chopped entrails.
n
A dish of floured, browned chicken cooked in tomato sauce and herbs.
n
(cooking) a dish consisting of diced chicken in a cream sauce, and often with sherry, mushrooms, and vegetables, served over rice, pasta, or bread.
n
Alternative form of chili con carne [A dish of meat and beans in a tomato sauce flavoured with chili peppers.]
n
(Indian Chinese cuisine) A spicy stew of chicken or paneer, capsicum and onion, eaten as an appetizer.
n
Alternative spelling of chili con carne [A dish of meat and beans in a tomato sauce flavoured with chili peppers.]
n
A dish from Sinaloa, Mexico, of slow-simmered pork (or, rarely, something else such as mushrooms) fried and cooked in a chile sauce.
n
A stir-fried dish where macaroni replaces Chinese noodles.
n
(food, informal) Synonym of lap cheong
n
A type of pork sausage from the Basque Country.
n
Pronunciation spelling of chorizo. [A spicy Spanish sausage flavoured with paprika, often crumbled for use in filling tacos, quesadillas, etc.]
n
A spicy Spanish sausage flavoured with paprika, often crumbled for use in filling tacos, quesadillas, etc.
n
Eye dialect spelling of chorizo. [A spicy Spanish sausage flavoured with paprika, often crumbled for use in filling tacos, quesadillas, etc.]
n
A stew, particularly fish or seafood, not necessarily thickened.
n
A stew containing meat and potatoes, part of Chilean and Peruvian cuisine.
n
(archaic) A kind of chive sauce served with game or seafood.
n
A dish of red beans and rice, cooked together, which is common in Latin American / Caribbean cuisine.
n
a clear broth made from reduced meat or vegetable stock, served either hot as a soup or chilled as a jelly
n
A concentrated flavoring compound used to make soups, sauces, and gravies.
n
(US) Any of various types of salad made using corn (maize).
n
Cold pre-cooked chicken meat in a creamy mayonnaise-based sauce with herbs and spices, used as a sandwich filling or in salads.
n
A type of spicy sausage made primarily in upper Michigan.
n
A strong broth of meat, strained and made clear for someone who is ill or infirm; also, a savoury jelly.
adj
grilled with a piquant sauce
n
A stew of sausages, onions, tomatoes, gravy and spices.
n
A traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets.
n
A Chinese dish, originally from the Hunan, Hubei and Sichuan provinces, made by wok-frying various ingredients (often a combination of meat and vegetables) and usually served hot on a metal pan, griddle or clay pot.
n
Alternative form of duchess potatoes [A purée of mashed potato and egg yolk, moulded or piped into various shapes which are then baked until golden.]
n
A Mexican snack made of fried puffed wheat, often flavoured with chilli, lime, or hot sauce.
n
A stiff dough made by soaking garri in hot water and kneading it with a baton.
n
A Chinese soup of wispy beaten eggs in boiled chicken broth.
adj
(cooking) Applied to various Chinese dishes with a number of luxurious ingredients.
n
An Ecuadorian dish of yellowfin tuna, cassava, tomatoes, and onions.
n
A Mexican dish similar to an enchilada consisting of tortillas dipped in or drizzled with refried beans, which are often more liquid than average.
n
A dish of fish (sometimes chicken) first fried then marinated in a spiced vinegar and served cold.
n
A Southern French stew of meat added to a base of onion, garlic, tomato, etc., fried in oil and cooked very slowly in a closed container
n
Alternative spelling of étouffée [A spiced Cajun stew of meat (crayfish, shellfish, alligator, chicken or another meat) and vegetables, typically cooked in a closed pot and then served with rice.]
n
(Canada, US) Synonym of fry sauce
n
A stew of beans with beef and pork, considered the national dish of Brazil.
n
(US) noodles or vermicelli, or a dish or soup containing such.
n
A salad with Mexican-style ingredients such as beans, corn, and jalapeños.
n
A type of fried cylindrical tortilla or taco.
n
(cooking) A soup made with onions and beef broth or beef stock, traditionally served with croutons and cheese as toppings.
n
Meat or poultry cut into small pieces, stewed or fried and served in its own gravy.
n
A traditional Acadian stew made with potatoes, onions, and meat with dumplings.
n
A crustless quiche: a molded omelette in which vegetables, cheese, etc., are mixed into the eggs and cooked together.
n
A seafood boil, usually containing shrimp, corn on the cob and sausage.
n
Alternative form of fungee (“dessert of steamed berries and dough”) [A cornmeal dish from the Caribbean, usually made with okra and served with salt fish, shellfish, or chicken; variant recipes are also known as coo-coo (coocoo) or cou-cou (coucou).]
n
A compound butter made with garlic, served on bread or with escargots, etc.
n
Sliced fried potatoes, sometimes with additional ingredients such as onion, green pepper, and bacon.
n
A stock of meat reduced to a glaze. Used in culinary for sauce making.
n
A Korean dish of grilled intestines of cattle or pork.
n
A thick tortilla as made in Mexico, frequently stuffed and made of corn flour.
n
A stew of beef or veal and vegetables, flavoured with paprika.
n
(uncountable, India, Singapore) Curry sauce.
n
A narrow breadstick in Italian cuisine.
n
An Ecuadorian tripe stew.
n
Alternative spelling of goulash [A stew of beef or veal and vegetables, flavoured with paprika.]
n
(countable) A soup or stew popular in Louisiana, consisting of a strong stock, meat or shellfish, a thickener (often okra), and the "Holy Trinity" of celery, bell peppers, and onions.
n
A gumbo dish made with a selection of green vegetables instead of meat.
n
An Anglo-American salad of ham mixed with chopped vegetables or relishes, bound together with mayonnaise, salad cream, or similar dressing.
n
A stew of lamb and vegetables.
n
(obsolete) A dish of meat broth with egg and herbs, sometimes in pastry.
adj
(Singapore, colloquial) Of food: hot and spicy.
n
a thick soup or stew of vegetables or meat, often thickened with barley.
n
Alternative form of involtino [A thin slice of meat rolled around a stuffing and cooked; a roulade.]
n
(food) Synonym of arancino
n
Any of various of rice-based dishes common in Louisiana Cajun or Creole cooking; most often with shrimp, oysters, chicken or ham.
n
Vegetables served as a garnish over meat.
n
A vegetable soup or sauce.
n
(cooking) A lightly-reduced gravy or stock made from jus.
n
A broth made with kale or other vegetables; hence, any broth; also, a dinner.
n
A European dish of flaked, smoked haddock, eggs and rice.
n
A soup made with sea turtle meat (or now sometimes mussels), cream, curry powder, and sherry.
n
(historical) A fish sauce used in Ancient Rome.
n
A Chinese dish consisting of soft noodles stir fried with vegetables and meat in sauce.
n
A sauce made with chicken broth, garlic, ginger, fermented black beans, and eggs, thickened with cornstarch.
n
Alternative letter-case form of Lobster Thermidor [A creamy, cheesy mixture of cooked lobster meat, egg yolks, and brandy or sherry, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust.]
n
(Trinidad and Tobago) leftovers from a meal, historically eaten by the cook and butler after their master's meal
n
A dish of meat baked, simmered and then dried, originating from north Mexico.
n
(cooking) A type of dish containing a mixture of many types of fruits, or many types of vegetables.
n
caviar that has been slightly salted.
n
A variety of clam chowder that is red due to the addition of tomatoes.
n
Short for chicken Marengo. [A dish of floured, browned chicken cooked in tomato sauce and herbs.]
n
A seasoned, often acidic liquid mixture in which food is marinated, or soaked, usually to flavor and prepare it for cooking.
n
In Chinese cooking, a stock which is repeatedly reused to poach or braise meats.
n
A stew made primarily with fish and wine.
n
A traditional maize-based food of Latin America.
n
A traditional stew from the Philippines, made with sliced pork and calf's liver in tomato sauce.
n
Any of many thick Italian vegetable soups.
n
A Chinese-American dish of barbecued beef flank and vegetables, including scallions, in a spicy soy-based sauce.
n
(cooking) Synonym of Montreal steak spice
n
A French dish made from cooked mussels and onions in a white wine marinade.
n
A stew of mutton and vegetables.
n
A Japanese dish of broiled strips of beef marinated in teriyaki sauce and rolled with scallions.
n
A rich, thick, Spanish stew consisting of meat and vegetables.
n
A Spanish stew made from a mixture of highly seasoned meat and vegetables.
n
Alternative form of olla podrida [A Spanish stew made from a mixture of highly seasoned meat and vegetables.]
n
In Ancient Greek cuisine, delicacies such as cooked fish, considered an integral component of a meal.
n
Traditional Quebecois-style pork rinds.
n
Alternative spelling of osso buco [A northern Italian dish of veal shanks and marrowbones braised in white wine, tomatoes, etc., often served with risotto.]
n
A rich viscid sauce made from oysters and brine, used in Chinese cooking.
n
A savory Valencian dish made of rice, cooked in a frying pan with vegetables and meat or shellfish.
n
A Cuban dish of round steak marinated in garlic and lime juice and then pan-fried.
n
A traditional Brazilian food, a dumpling made from sweetcorn and milk boiled wrapped in the husk, sometimes with a sweet or savoury filling; associated with Festa Junina winter celebrations.
n
A fried tortilla filled with black beans and topped with turkey or chicken, lettuce, avocado, and pickled onions.
n
A Scottish crab soup made with cream and rice.
n
A Spanish dish consisting of small pieces of potatoes fried in oil, with a spicy tomato sauce.
n
(cooking) A thick soup made with dried peas and various other ingredients.
n
Alternative form of pea soup [(cooking) A thick soup made with dried peas and various other ingredients.]
n
A form of sushi made with salmon, cream cheese, cucumber or avocado, and/or onion.
n
Any of various Spanish or South American dishes made with chopped vegetables and sometimes ground beef.
adj
Sliced, sautéed and served with lemon, parsley and butter sauce.
n
(Canada, US) A square- or crescent-shaped dumpling of unleavened dough, stuffed with sauerkraut, cheese, mashed potatoes, cabbage, onion, meat, or any combination of these, or with a fruit filling.
n
A dish made by browning grain, typically rice, in oil and then cooking it with a seasoned broth, to which meat and/or vegetables may be added.
n
A mixture of mirepoix and tomato or tomato paste, sautéed and used in cooking.
n
A Basque dish of onions, green peppers, and tomatoes sautéed in olive oil and flavoured with Espelette pepper.
n
(US) A stuffed and fried bread roll, eaten in the Cajun areas around Lafayette, Louisiana.
n
Alternative form of pozole [A traditional Mexican soup, made from hominy, pork, chilli and other ingredients.]
n
Alternative form of pot-au-feu [A thick soup of meat and vegetables cooked together in a large pot.]
n
A thick soup of meat and vegetables cooked together in a large pot.
n
A kind of sauce or pickle.
n
A ragout or stew of meat and vegetables.
n
(historical, cooking) A pulpatoon.
n
A traditional Mexican soup, made from hominy, pork, chilli and other ingredients.
n
A soup made with spring vegetables.
n
Alternative spelling of printanier [A soup made with spring vegetables.]
n
A thick, hand-rolled maize tortilla.
n
Obsolete form of ragout. [a stew of meat and vegetables mixed together]
n
(by extension) any stew, soup, or sauce
n
A soup in Russian cuisine made from pickled cucumbers.
n
A Hispanic dish made from shredded beef cooked in a tomato sauce.
n
(cooking) A type of sauce from Provence, France, often served with fish dishes, consisting of olive oil with breadcrumbs, chili peppers, garlic, and saffron.
n
A basic stew or porridge based on peas and/or corn.
n
(informal) One who does not normally eat salad.
n
A food consisting of chopped meat and pickled herring, with oil, vinegar, pepper, and onions.
n
Alternative form of salmagundi [A food consisting of chopped meat and pickled herring, with oil, vinegar, pepper, and onions.]
n
A Mexican sauce made chiefly of tomatillos.
n
An Italian dish of veal, thinly sliced and rolled in prosciutto ham and sage leaves.
n
A soup cooked with meat and starchy plants (such as roots or plantains), usually eaten for lunch.
n
Pronunciation spelling of sauce. [A liquid (often thickened) condiment or accompaniment to food.]
n
(archaic) Vegetables used in making sauces.
n
A Georgian sauce made of walnuts and served cold either as a dipping sauce for bread, or sauce for boiled or fried game or fish.
n
A filling soup with meat, barley, and root vegetables, originating in Scotland.
n
Alternative form of sheftalia [A traditional Cypriot food, a type of crépinette, a sausage without skin, that uses caul fat or omentum to wrap the ingredients, rather than sausage casing.]
n
A Japanese dish of thinly sliced meat and vegetables, cooked piece by piece in hot water at the table by the diners.
n
(US) A dish of shrimp sauteed a sauce of butter, garlic, white wine, and lemon juice.
n
A Swedish salad of pickled herring with beet, egg, etc.
n
A pork dish from the Philippines.
n
Alternative form of soffritto [(cooking) A sautéed mixture of chopped onions, carrots and celery, used as the beginning point of a dish, especially in Italian cuisine; may also contain garlic, shallot, and leek.]
n
(cooking) A sautéed mixture of chopped onions, garlic, and tomato and/or (chili) peppers, and sometimes carrots, celery, and/or herbs, used as the beginning point of a dish, especially in Hispanic or Portuguese cuisine.
n
Alternative form of soffritto [(cooking) A sautéed mixture of chopped onions, carrots and celery, used as the beginning point of a dish, especially in Italian cuisine; may also contain garlic, shallot, and leek.]
n
Salmagundi (a main dish of chopped meat, fish, onions, oil and vinegar, etc).
n
A Korean dish made of the boiled or steamed intestines of a cow or pig, stuffed with various ingredients.
n
A traditional Mexican food consisting of a masa base with various savory toppings.
n
(uncountable) The liquid part of such a dish; the broth.
n
Soup of the day; today's soup; whatever soup is sold under that name.
n
Alternative spelling of soup du jour [Soup of the day; today's soup; whatever soup is sold under that name.]
n
(cooking) A soup made chiefly from vegetables or fish with a little butter and a few condiments.
n
Alternative spelling of soupe maigre [(cooking) A soup made chiefly from vegetables or fish with a little butter and a few condiments.]
n
Synonym of southwest salad
n
A common East Asian liquid sauce, made by subjecting boiled beans to long fermentation and then long digestion in salt and water.
n
(Britain) Alternative form of soy [A common East Asian liquid sauce, made by subjecting boiled beans to long fermentation and then long digestion in salt and water.]
n
(slang) spaghetti bolognese
n
(informal) Any type of pasta.
n
(US) A mildly spicy brown mustard.
n
(cooking, uncountable, countable) Broth made from meat (originally bones) or vegetables, used as a basis for stew or soup.
n
(cooking) A traditional Portuguese thick soup, sopa de pedra, typically made with pork and vegetables.
n
Gỏi cuốn, a Vietnamese roll made of pork, prawn, vegetables, rice vermicelli, and other ingredients wrapped in rice paper.
n
An Austrian dish of beef boiled in broth with root vegetables and spices.
n
A fried corn or flour tortilla, filled usually with beef or chicken and cheese, rolled up, and dipped in a form of salsa, or guacamole.
n
A foodstuff chopped fine and served raw.
n
Thinly sliced raw, or lightly cooked bonito, tuna or beef
n
A traditional hotpot made with lamb, black pudding, sliced potatoes, onions, etc.
n
chili con carne made without beans
n
Slivers of onion and jalapeño, coated in batter and fried.
n
A traditional dish from Senegal, consisting of fish and rice with tomato sauce.
n
A Provençal dish of layered baked vegetables.
n
A bread made with sesame oil and with a pattern baked into the top made by painting rice paste onto the surface prior to baking.
n
A Mexican dish made with shredded beef or chicken in a red chili sauce.
n
A casserole mainly composed of egg noodles (or some other starch such as rice) and canned tuna fish, with canned peas and corn sometimes added.
n
Flesh from the belly of a tuna, which is prepared in oil and served as food.
n
A thick, creamy soup made from potato, leeks, onions, and chicken stock, and normally served cold.
n
A type of Flemish stew, traditionally made with fish.
n
(US) An Italian-American soup consisting of green vegetables and meat in a chicken-based broth.
n
A hearty Ethiopian or Eritrean stew.
n
(UK, obsolete) A sauce made with parsley, butter, vinegar, etc. to be served with beef.
n
A sauce from Catalonia made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pepper.
n
One of a variety of hoe (raw dishes in Korean cuisine), which are usually made from raw ground beef seasoned with various spices or sauces.
n
(US, colloquial) Zucchini.
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