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80587 Dishes

Sushi

Sushi

Small, bite-sized preparations of sushi rice (shari, sumeshi, しゃり, 酢飯) with seafood, fish, eel, vegetables, fruit, seaweed, sesame seeds, many different types and ways to prepare

Taco

Taco

Beef, chicken, pork, fish, shrimp, street tacos, many different kinds

Tajine

Tajine

Stew or casserole cooked in a clay pot, made with lamb, chicken, seafood, meatballs, vegetables

Tandoori chicken

Tandoori chicken

Roasted chicken that has been marinated in yogurt and spices

Tarte au thon

Tarte au thon

Tarte aux légumes

Tarte aux légumes

Tarte oignon

Tarte oignon

Tartiflette

Tartiflette

Casserole made with potatoes, cheese, lardons (pork fat/bacon), onions

Taureau de Camargue

Taureau de Camargue

Bulls reared in Camargue Region, Bouches-du-Rhône, Provence-Alpes-Côte d'Azur, France

Tempeh

Tempeh

Fermented soybean cake, cooked many different ways and included in many dishes, for example, kripik tempe, tempe bacem, tempe goreng, tempe kering, tempe mendoan, tempe penyet, tempe penyet, tempe satay, tumis tempe

Tempura

Tempura

Battered and deep-fried seafood or vegetables, serve with dipping sauce, for example, tentsuyu sauce (てんつゆ/天汁)

Teriyaki

Teriyaki

A cooking technique in which foods, for example, beef, chicken, fish, vegetables, are grilled or broiled with a glaze of soy sauce, sugar and mirin

Tofu

Tofu

Soybean curd, used in a variety of ways, for example, deep-fried, stir fry, soups, salads

Tomates farcies

Tomates farcies

Tomatoes stuffed with ground beef, ground pork, foie gras, duck confit, mushrooms, seasoned breadcrumbs

Veau d'Aveyron et du Ségala

Veau d'Aveyron et du Ségala

Veal from calves reared in Aveyron, Occitaine, France

Veau du Limousin

Veau du Limousin

Veal from Charollais or Limousine calves reared in Limousin, Nouvelle-Aquitaine, France

Volaille de Bresse

Volaille de Bresse

Bresse chickens reared in Ain, Auvergne-Rhône-Alpes, France

Volailles d'Alsace

Volailles d'Alsace

Poultry reared in Alsace, Grand Est, France

Volailles d'Ancenis

Volailles d'Ancenis

Poultry reared in Loire-Atlantique, Pays de la Loire, France

Volailles d'Auvergne

Volailles d'Auvergne

Poultry reared in Auvergne, Auvergne-Rhône-Alpes, France

Volailles de Bourgogne

Volailles de Bourgogne

Poultry reared in Burgundy, Bourgogne-Franche-Comte, France

Volailles de Bretagne

Volailles de Bretagne

Poultry reared in Brittany, France

Volailles de Challans

Volailles de Challans

Poultry reared in Challans, Vendée, Pays de la Loire, France

Volailles de Cholet

Volailles de Cholet

Poultry reared in Maine-et-Loire, Pays de la Loire, France

Volailles de Gascogne

Volailles de Gascogne

Poultry reared in Midi-Pyrenees, Occitanie, France

Volailles de Houdan

Volailles de Houdan

Poultry reared in Houdan, Île-de-France, France

Volailles de Janzé

Volailles de Janzé

Poultry reared in Janzé, Brittany, France

Volailles de la Champagne

Volailles de la Champagne

Poultry reared in Grand Est, France

Volailles de la Drôme

Volailles de la Drôme

Poultry reared in Drôme, Auvergne-Rhône-Alpes, France

Volailles de l'Ain

Volailles de l'Ain

Poultry reared in Ain, Auvergne-Rhône-Alpes, France

Volailles de Licques

Volailles de Licques

Poultry reared in Licques, Hauts-de-France, France

Volailles de l'Orléanais

Volailles de l'Orléanais

Poultry reared in Loiret, Centre-Val de Loire, France

Volailles de Loué

Volailles de Loué

Poultry reared in Pays de la Loire, France

Volailles de Normandie

Volailles de Normandie

Poultry reared in Normandy, France

Volailles de Vendée

Volailles de Vendée

Poultry reared in Vendée, Pays de la Loire, France

Volailles des Landes

Volailles des Landes

Poultry reared in Landes, Nouvelle-Aquitaine, France

Volailles du Béarn

Volailles du Béarn

Poultry reared in Pyrénées Atlantique, Nouvelle-Aquitaine, France

Volailles du Berry

Volailles du Berry

Poultry reared in Cher, Centre-Val de Loire, France

Volailles du Charolais

Volailles du Charolais

Poultry reared in Saône-et-Loire, Bourgogne-Franche-Comté, France

Volailles du Forez

Volailles du Forez

Poultry reared in Loire, Auvergne-Rhône-Alpes, France

Volailles du Gatinais

Volailles du Gatinais

Poultry reared in Île-de-France, France

Volailles du Gers

Volailles du Gers

Poultry reared in Gers, Occitanie, France

Volailles du Languedoc

Volailles du Languedoc

Poultry reared in Languedoc-Roussillon, Occitanie, France

Volailles du Lauragais

Volailles du Lauragais

Poultry reared in Aude, Occitanie, France

Volailles du Maine

Volailles du Maine

Poultry reared in Maine-et-Loire, Pays de la Loire, France

Volailles du plateau de Langres

Volailles du plateau de Langres

Poultry reared in Haute-Marne, Grand Est, France

Volailles du Val de Sèvres

Volailles du Val de Sèvres

Poultry reared in Deux-Sévres, Nouvelle-Aquitaine, France

Volailles du Velay

Volailles du Velay

Poultry reared in Haute-Loire, Auvergne-Rhône-Alpes, France

Whelk

Whelk

Wrap

Wrap

Meat and/or vegetables wrapped up inside a tortilla, lettuce or flatbread

Yassa

Yassa

Chicken marinated and stewed with lemon juice, vinegar and onions, also made with fish (poisson yassa)

Abondance

Side, Snack, Appetizer

Abondance

Semi-hard cheese made from unpasteurized cow's milk, from Abondance Valley, Haute Savoie, France

Abricots rouges du Roussillon

Side, Snack, Appetizer

Abricots rouges du Roussillon

Orange-red apricots grown in Pyrénées-Orientales, Occitanie, France

Accras de morue

Side, Snack, Appetizer

Accras de morue

Codfish fritters

Achar

Side, Snack, Appetizer

Achar

Pickled fruit, vegetables, spices

Ail blanc de Lomagne

Side, Snack, Appetizer

Ail blanc de Lomagne

Allium sativum 'Blanc De Lomagne' garlic grown in Gers Lomagne and Tarn-et-Garonne, Occitanie, France

Ail de la Drôme

Side, Snack, Appetizer

Ail de la Drôme

Messidrôme and Thermidrôme garlic, grown in Drôme, Auvergne-Rhône-Alpes, France

Ail fumé d'Arleux

Side, Snack, Appetizer

Ail fumé d'Arleux

Smoked Allium sativum garlic, grown in Nord, Hauts-de-France, France

Ail rose de Lautrec

Side, Snack, Appetizer

Ail rose de Lautrec

Pink garlic grown in Lautrec, Tarn, Occitanie, France

Ail violet de Cadours

Side, Snack, Appetizer

Ail violet de Cadours

Violet-colored garlic grown Cadours, Hauts-de-France, France

Aioli

Side, Snack, Appetizer

Aioli

Mayonnaise with garlic, used with grilled meats, frites, fresh vegetables, in Spain, aioli is made with olive oil, garlic, lemon juice and salt

Ajvar

Side, Snack, Appetizer

Ajvar

Roasted red pepper spread, dip or sauce, may also include eggplant, serve with bread, cevapcici (cevapi), pide, stuffed peppers, meat dishes, fish

Albufera sauce

Side, Snack, Appetizer

Albufera sauce

Supreme sauce with glace de viande, a meat glaze

Alfredo sauce

Side, Snack, Appetizer

Alfredo sauce

Cream sauce with butter, garlic, egg yolk, Parmesan cheese, used with fettuccine, pasta

Allemande sauce

Side, Snack, Appetizer

Allemande sauce

Veloute sauce with veal stock, egg yolks, heavy cream, lemon juice, used with cold asparagus and other vegetables

Amatriciana sauce

Side, Snack, Appetizer

Amatriciana sauce

A spicy red sauce made with fresh tomatoes, guanciale (cured pork cheek), pecorino romano cheese, red chili peppers, commonly served with pasta

Amlou

Side, Snack, Appetizer

Amlou

Almond butter, a dip or spread made with almonds, honey and argan oil, use on toast, scones, pastries

Anchoïade

Side, Snack, Appetizer

Anchoïade

A spread made of anchovies, garlic, olive oil, serve on toast, as a dip

Andouillette

Side, Snack, Appetizer

Andouillette

Pork chitterling sausage

Artichaut du Roussillon

Side, Snack, Appetizer

Artichaut du Roussillon

Artichokes grown in Pyrénées-Orientales, Occitanie, France

Asperge des sables des Landes

Side, Snack, Appetizer

Asperge des sables des Landes

Asparagus that is grown underground in Landes, Nouvelle-Aquitaine, France

Asperges du Blayais

Side, Snack, Appetizer

Asperges du Blayais

White or purple asparagus grown in Gironde and Charente-Maritime, Nouvelle-Aquitaine, France

Au jus

Side, Snack, Appetizer

Au jus

A light gravy or dipping sauce made from the juices of cooked meats, used with meat dishes, French dip

Aurora sauce

Side, Snack, Appetizer

Aurora sauce

Veloute sauce with tomato paste

Baghrir

Side, Snack, Appetizer

Baghrir

Small, spongy semolina pancakes, serve with amlou, honey butter, jam

Baguette

Side, Snack, Appetizer

Baguette

Long thin French bread, serve with jam, honey, butter, Nutella, use to make sandwiches

Banatage

Side, Snack, Appetizer

Banatage

Fried potato croquette filled with meat, mushrooms

Banon

Side, Snack, Appetizer

Banon

Soft cheese made from unpasteurized goat's milk in Banon, France

Barquette

Side, Snack, Appetizer

Barquette

Boat-shaped pastry shell, commonly filled with sweet or savory ingredients such as fruit, custard, chocolate, Nutella, shrimp, ham and cheese

Batbout

Side, Snack, Appetizer

Batbout

Pita bread, commonly filled with vegetables, tuna, salad, tuna, chicken

Béa du Roussillon

Side, Snack, Appetizer

Béa du Roussillon

Spring potato grown in Pyrénées-Orientales, Occitanie, France

Bearnaise Sauce

Side, Snack, Appetizer

Bearnaise Sauce

Hollandaise sauce with shallots and tarragon, used with meat, fish, poultry, vegetables, eggs

Beaufort

Side, Snack, Appetizer

Beaufort

Hard cheese made from full-cream unpasteurized cow's milk, produced in Savoie, Auvergne-Rhône-Alpes, France

Bechamel

Side, Snack, Appetizer

Bechamel

A milk and roux sauce, used as a base to make many other sauces, good with pasta, poultry, fish, vegetables

Belle de Fontenay

Side, Snack, Appetizer

Belle de Fontenay

A traditional French potato variety

Berbere

Side, Snack, Appetizer

Berbere

A spice blend or paste made with chili peppers, peppercorns, coriander, cumin, cardamom, fenugreek, cloves, paprika, ginger, cinnamon, nutmeg, garlic, used in many dishes

Bercy sauce

Side, Snack, Appetizer

Bercy sauce

Demi-glace with white wine and shallots, serve with fish and seafood

Bergamote de Nancy

Side, Snack, Appetizer

Bergamote de Nancy

Hard candies flavored with bergamot orange, from Lorraine, Grand Est, France

Beurre blanc

Side, Snack, Appetizer

Beurre blanc

White wine butter sauce, made with butter, heavy cream, vinegar, white wine, shallots, serve with fish, vegetables

Beurre Charentes-Poitou

Side, Snack, Appetizer

Beurre Charentes-Poitou

Butter made with pasteurized cream from Charente, Nouvelle-Aquitaine, France

Beurre citron

Side, Snack, Appetizer

Beurre citron

Lemon butter or lemon butter sauce

Beurre de Bresse

Side, Snack, Appetizer

Beurre de Bresse

Butter made from matured sweet cream, from Rhône-Alpes, France

Beurre de crustacés

Side, Snack, Appetizer

Beurre de crustacés

Clarified butter flavored with shellfish, used with seafood, fish

Beurre de homard

Side, Snack, Appetizer

Beurre de homard

Clarified butter flavored with lobster or shellfish, a spread for lobster, seafood, fish

Beurre d'Isigny

Side, Snack, Appetizer

Beurre d'Isigny

Butter made from pasteurized milk and cream, from Isigny-sur-Mer, Normandy, France

Beurre fondue

Side, Snack, Appetizer

Beurre fondue

A butter emulsion typically used as a poaching liquid rather than as a sauce

Beurre Maître d'Hôtel

Side, Snack, Appetizer

Beurre Maître d'Hôtel

Parsley butter, made with butter, parsley, garlic, lemon juice, serve with chateaubriand steak, fish, vegetables

Beurre Monté

Side, Snack, Appetizer

Beurre Monté

An emulsion of butter and water that is stable up to 180-190 degrees F, used to poach meats, fish, shellfish, vegetables

Beurre noir

Side, Snack, Appetizer

Beurre noir

Butter is cooked until dark brown, then lemon juice or vinegar is added, used with fish, eggs, vegetables

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