photofood 51
Name Cuisine Photo
Arroz Con Pato (Peruvian) Arroz Con Pato
This Peruvian-style arroz con Pato gets its green color from cilantro, and the broth is flavored with beer. The Peruvian touch includes using aji amarillo and a cilantro purée, which makes it similar in preparation to the lamb ...
Bacon Wrapped Dates (American) Bacon Wrapped Dates
Dates are stuffed with blue cheese, wrapped in bacon and baked until crisp. These are delicious and very easy to make for a party. You can serve them at room temperature, so it is okay to make a ...
Bagel (American) (Polish) Bagel
Bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy ...
Banh Mi (Vietnamese) Banh Mi
The Vietnamese sandwich, sometimes called a "bánh mì" sandwich, is a product of French colonialism in Indochina, combining ingredients from the French (baguettes, pâté and mayonnaise) with native Vietnamese ingredients, such as cilantro, fish sauce, and pickled carrots. ...
Banh Mi (Vietnamese) Banh Mi
The Vietnamese sandwich, sometimes called a "bánh mì" sandwich, is a product of French colonialism in Indochina, combining ingredients from the French (baguettes, pâté and mayonnaise) with native Vietnamese ingredients, such as cilantro, fish sauce, and pickled carrots. ...
Beef Chow Fun (Chinese) (Chinese-cantonese) Beef Chow Fun
Beef chow fun is a staple Cantonese dish, made from stir-frying beef, hefen (wide rice noodles) and bean sprouts and is commonly found in yum cha restaurants in Guangdong, Hong Kong, and even overseas, as well as in ...
Brownie (American) Brownie
A chocolate brownie is a flat, baked square or bar developed in the United States at the end of the 19th century and popularized in both the U.S. and Canada during the first half of the 20th century. ...
Brownie Sundae (American) Brownie Sundae
Brownie Sundae (American) Brownie Sundae
Cau cau (Peruvian) Cau cau
The traditional Creole Cau Cau is a tripe stew served with rice. Strips of pre-cooked tripe are cooked together with onions, yellow Peruvian chilies (aji amarillo), garlic and chunks of potatoes. Before serving the stew it's sprinkled with ...