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80587 Dishes

Stringozzi

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Stringozzi

Rectangular and wide pasta that resembles shoelaces, commonly served with black truffle or porcini mushrooms, from Umbria

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Strozzapreti

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Strozzapreti

Rolled stick pasta that is similar to Sicilian casarecce, commonly served with seafood sauce or bolognese sauce, from Emilia-Romagna

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Su Filindeu

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Su Filindeu

Extremely rare pasta made of thinly pulled and folded dough which is laid in the sun to dry, from Sardinia

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Tacconelle

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Tacconelle

Small square sheet-like pasta from Abruzzo

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Tacui

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Tacui

Pasta from Liguria

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Tagliatelle

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Tagliatelle

Ribbons of egg-based pasta, generally narrower than fettuccine, from Molise and Piedmont

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Tagliolini

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Tagliolini

Pasta that is a thinner version of tagliatelle, from Liguria and Piedmont

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Tajarin

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Tajarin

Pasta from Piedmont

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Tempesta

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Tempesta

Small dot-shaped pasta, used in soups and broths

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Testaroli

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Testaroli

Ancient pasta baked on a flat cooking surface or pan, from Tuscany

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Tirache trevigiane

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Tirache trevigiane

Pasta from Veneto

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Toppe

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Toppe

Pasta from Tuscany

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Torchio

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Torchio

Torch-shaped pasta, commonly served with thick sauces

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Tortelli

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Tortelli

Square sheet of pasta folded into a triangle or discus folded into half-circle, with both extremities subsequently joined to form a ring shape. Sweet variations can be found (tortelli cremaschi), from northern Italy

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Tortellini

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Tortellini

Triangle pasta with pinched ends with a filling of pork oil, prosciutto, mortadella and parmesan, from Emilia-Romagna

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Tortelloni

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Tortelloni

Round or rectangular pasta similar to tortelli but larger filled with vegetables, cheese or aromatic herbs, commonly served with thick or chunky sauces or butter sauce, from Emilia-Romagna

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Tortiglioni

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Tortiglioni

Short ridged tube pasta that is larger than rigatoni, commonly serve with meat sauces or creamy sauces

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Traghetti

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Traghetti

Pasta from Abruzzo

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Treccioni

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Treccioni

Coiled pasta from Campania

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Trenette

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Trenette

Thin ribbon pasta that is ridged on one side, slightly thicker than linguine, commonly served with pesto or seafood sauce, from Liguria

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Trenne

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Trenne

Triangular tube pasta, served with thick sauces or used in casseroles, from Abruzzo

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Tripoline

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Tripoline

Thick ribbon pasta ridged on one side, commonly served with tomato or seafood sauce, from southern Italy

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Tripolini

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Tripolini

Small bow tie-shaped egg pasta with rounded edges, used in vegetable and legume soups, larger varieties are sometimes called farfalle tonde

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Troccoli

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Troccoli

Thick pasta similar to spaghetti, from Apulia

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Trofie

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Trofie

Thin twisted pasta made of durum wheat and water, commonly served with pesto sauce. Trofie bastarde are made with chestnut flour. From Liguria

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Trottole

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Trottole

Curled ring pasta, served with thick or thin sauces

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Tuffoli

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Tuffoli

Ridged rigatoni pasta from Marche

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Tufoli

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Tufoli

Smooth tube-shaped pasta, served with meat sauces, vegetable sauces and used in casseroles

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Vermicelli

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Vermicelli

A traditional pasta that is thinner than spaghetti, commonly served with tomato or vegetable sauces, from southern Italy

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Vermicelloni

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Vermicelloni

Thick and large pasta, commonly served with meat sauces, from southern Italy

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Vesuvio

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Vesuvio

Corkscrew-shaped pasta from Campania

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Ziti

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Ziti

Long, narrow hose-like tubes larger than mezzani (also called mezzi ziti) or bucatini, used in timballo and casseroles, from Campania and Sicily

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Cuzzetiello

Cuzzetiello

A Neapolitan sandwich made by filling the hollowed out rounded end of a loaf of cafone bread with meatballs, sliced meats, stew, friarielli, zucchini, peppers, eggplant, mushrooms, baked potatoes, cheese, and many other ingredients, commonly served with and dunked in ragu sauce

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Torta nocciole

Torta nocciole

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Barolo Chinato

Barolo Chinato

In the Piedmont region, old Barolo wine is used to make an after-dinner digestif known as Barolo Chinato. The bark from the South American cinchona tree is steeped in Barolo and then flavored with a variety of ingredients, depending on the producer's unique recipe. Some common ingredients include cinnamon, coriander, iris flowers, mint and vanilla. The resulting beverage is very aromatic and smooth.

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Agnolotti del Plin

Agnolotti del Plin

Small pinched pasta parcels filled with a mixture of meat, such as roast beef or pork

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Risotto al barolo

Risotto al barolo

Risotto cooked with Barolo wine, giving it a distinctive deep flavor and color

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Paglia e fieno

Paglia e fieno

Regular and spinach pasta commonly made with cream sauce, from Siena, Tuscany

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Pepper shrimp

Pepper shrimp

Spicy shrimp and vegetable dish

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Rasta pasta

Rasta pasta

Pasta with vegetables, protein, spices, garlic and a creamy sauce with parmesan cheese and jerk seasoning

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Fried sandwich

Fried sandwich

Fried sandwich filled with sweet or savory ingredients like whipped cream, fruit, chocolate, pistachios, red beans, egg salad, originated in Kama, a small city in Fukuoka on the southern island of Kyushu, Japan

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Chashu

Chashu

Marinated and slow-braised pork belly

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Yakibuta

Yakibuta

Pork that is braised in soy sauce with sugar, sake, ginger and garlic, commonly used in ramen

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Catless

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Catless

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Enchiladas Sonorenses

Enchiladas Sonorenses

Stacked crispy fried corn tortillas served with cheese and green onions, and topped with red enchilada sauce, originally from Sonora, Mexico

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Baba au rhum

Baba au rhum

Yeast cake soaked in rum syrup, topped with whipped or pastry cream

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Chicken Manchurian

Chicken Manchurian

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Palamig

Palamig

Filipino sweet chilled beverage that usually includes jelly-like ingredients

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Strawberry milk

Strawberry milk

Strawberry-flavored milk, made with fresh or frozen strawberries, sugar and milk

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Tapas

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Tapas

Appetizers, can be savory, spicy, sweet, many different types

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Large fried chicken

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Large fried chicken

A large crispy fried chicken cutlet, made popular by Wang's Large Fried Chicken in Taipei in the 1990s

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Tangmo pan

Tangmo pan

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Dok sano

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Dok sano

An edible flower with bright yellow petals and a flavor similar to sweet peas, commonly used in a spicy salad known as larb dok sano

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Fingerroot

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Fingerroot

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Chocolate nemesis

Chocolate nemesis

A rich chocolate cake with a light texture created by Ruth Rogers and Rose Gray at The River Café in London, made with only four ingredients: eggs, sugar, chocolate and butter

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Lambrini

Lambrini

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Snakebite

Snakebite

Alcoholic drink made with equal parts lager and cider

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Tomahawk steak

Tomahawk steak

A rib steak is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached

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Angels on horseback

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Angels on horseback

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Devils on horseback

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Devils on horseback

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Meat fruit

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Meat fruit

A modern variation of a medieval-era specialty food using meat crafted and styled to look like fruit or vegetables

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Red grouse

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Red grouse

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Salmagundi

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Salmagundi

A cold dish or salad made from different ingredients which may include meat, seafood, eggs, cooked and raw vegetables, fruits, or pickles

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Wotsits

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Wotsits

Crisps popular in the United Kingdom

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Lambrini

Lambrini

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Plymouth Gin

Plymouth Gin

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Bokenade

Bokenade

Medieval English stew with meat, eggs, herbs and saffron in a spiced broth

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Tomahawk steak

Tomahawk steak

A rib steak is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached

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Wotsits

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Wotsits

Crisps popular in the United Kingdom

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Lambrini

Lambrini

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Wotsits

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Wotsits

Crisps popular in the United Kingdom

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Plum hard cakes

Plum hard cakes

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Crawfish hash

Crawfish hash

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Done down meat

Done down meat

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Inside soup

Inside soup

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Potjiekos

Potjiekos

Thick meat and vegetable stew made with beef, chicken, mutton, game, curry, vegetables, potatoes

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German's nuts

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German's nuts

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Lambrini

Lambrini

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Scotch egg

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Scotch egg

Hard boiled egg covered with a mix of meat or fish, then coated with bread crumbs and deep-fried

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Wotsits

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Wotsits

Crisps popular in the United Kingdom

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Lambrini

Lambrini

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Wotsits

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Wotsits

Crisps popular in the United Kingdom

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Grits

Grits

Cornmeal porridge, serve with greens, breakfast, dinner, ham, fish, tuna, conch, oxtail

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Schmear

Schmear

A Yiddish term that means "spread" or "smear." When used in the context of bagels, it typically refers to a layer of cream cheese or other spreads like butter or flavored cream cheese

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Bread pudding pie

Bread pudding pie

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Cottage cheese pie

Cottage cheese pie

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Grapefruit meringue pie

Grapefruit meringue pie

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Oatmeal pie

Oatmeal pie

An old-fashioned pie made with oatmeal, brown sugar, butter, cinnamon and vanilla

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Oatmeal raisin cookies

Oatmeal raisin cookies

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Wafer cookies

Wafer cookies

Thin, crisp chocolate-flavored cookies

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Water pie

Water pie

Creamy, buttery Great Depression-era dessert made with water, flour, sugar, butter and vinegar

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Dirty Monkey

Dirty Monkey

A blended alcoholic drink made with bananas, pineapple juice, kahlua, rum and coconut cream

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White Russian

White Russian

A cocktail made with vodka, coffee liqueur and fresh cream

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Denver steak

Denver steak

A nicely marbled, tender cut from the serratus ventralis muscle underneath the shoulder blade, it is known for its rich and beefy flavor

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Hawaiian pizza

Hawaiian pizza

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Shipwreck casserole

Shipwreck casserole

A vintage layered ground beef casserole with potatoes and vegetables, popular in the United States since the 1940s

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Tomahawk steak

Tomahawk steak

A rib steak is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached

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Cascatelli

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Cascatelli

Thick, half-tubed pasta with ruffled sides, designed by Dan Pashman in 2021

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Cornets

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Cornets

Bite-sized appetizers of sesame seed-flecked tuile wafers shaped into cones and filled with salmon and sweet red onion crème fraîche, created by Thomas Keller for The French Laundry in 1994

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