All Dishes

2941 /
Name Cuisine Best Photo More
Aachener Printen
Aachener Printen are a type of Lebkuchen originating from the city of Aachen in Germany. Somewhat similar to gingerbread, Printen were originally sweetened with honey, but for two centuries the tradition is to use a syrup made from ...
Abgoosht
It is an Iranian stew. It is also called Dizi. Ābgoosht is usually made with lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and dried lime.
Abnabat
is a kind of Persian hard candy made of sugar boiled with added flavours. https://en.wikipedia.org/wiki/Abnabat
Aborrajado
It is a dish of deep fried plantains stuffed with cheese in Colombian cuisine. In general, an aborrajado means that the cheese-filled plantain is dipped in batter and deep-fried (giving it its name, which means "battered"), although baked ...
Acar Awak
Acar is a type of vegetable pickle made in Indonesia, Malaysia, and Singapore. It is a localised version of the Mughlai Achaar. It is known as atjar in Dutch cuisine, derived from Indonesian acar. https://en.wikipedia.org/wiki/Acar
Achari Chicken
Achari means pickle. Basically, this is a chicken dish that is made with all the spices one would normally use in an indian pickle. It is extremely aromatic and delicious, and as is the case with most pickled ...
Achari Murgh
A very synonymous North Indian curry. This dish has been made in the north, particularly places like Rajasthan for a long time. As the weather in the north of India is quite warm, curries such as this using ...
Ackee And Saltfish
Made from the local fruit ackee and dried and salted cod (salt fish). This is the national dish of Jamaica. It is often served with bread, Jamaican fried dumplings or roasted breadfruit. https://en.wikipedia.org/wiki/List_of_Jam...
Acquacotta
Acquacotta ; Italian for "cooked water" is a broth-based hot soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history. The dish was invented in part as a means ...
Acqua Pazza
The name is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it. There are many different variations of this sauce, from ...