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"count": 6343,
"next": "https://worldfood.guide/api/dishes/?format=api&page=292",
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"results": [
{
"name": "Tarteletter",
"othernames": "",
"ingredients": "",
"description": "Puff-pastry tart shells with savory fillings are hard not to like, and Denmark’s tarteletter are no exception. In particular there’s the beloved “tarteletter med hons I asparagus,” filled with chicken and asparagus, with a simple white sauce made of butter, flour, and milk. Once upon a time this was common fare, but now it’s become something of an old-school rarity, more often spotted at special-occasion brunches. At least one Copenhagen restaurant usually offers it, and that’s Told Og Snaps, where the tarts are draped with sheets of fried chicken skin for added (delicious) effect.\nhttps://blog.tripcreator.com/10-traditional-danish-foods/",
"uri": "https://worldfood.guide/dish/tarteletter"
},
{
"name": "Tarte Tatin",
"othernames": "",
"ingredients": "apple, sugar",
"description": "Upside-down pastry in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. http://en.wikipedia.org/wiki/Tarte_Tatin\n \nThey say this apple pie was made by mistake in 1898 by Stephanie Tartin. She was trying to make a traditional apple pie. Fortunately, she accidentally left the apples in sugar and butter for far too long in the pan. In a hurry, trying to rescue the desert, she put the pastry base on top of the burning fruits and then placed the pan in the oven. The desert finished baking and the result – well, try it and you won’t regret it!\nhttp://www.expatica.com/fr/insider-views/Top-10-French-foods-with-recipes_106720.html",
"uri": "https://worldfood.guide/dish/tarte_tatin"
},
{
"name": "Tarte Tropezienne",
"othernames": "Tarte Tropézienne, La Tarte De Saint-tropez",
"ingredients": "flour, butter, sugar, eggs, milk, yeast",
"description": "is a dessert pastry consisting of a filled brioche included flour, butter, sugar, egg, milk and yeast.",
"uri": "https://worldfood.guide/dish/tarte_tropezienne"
},
{
"name": "Tartiflette",
"othernames": "",
"ingredients": "potatoes, bacon lardons, shallots, garlic, reblochon cheese, black pepper, white wine, cream",
"description": "Tartiflette is a dish from Savoy in the Alps. It is made with potatoes, reblochon cheese, lardons and onions. The word tartiflette is probably derived from the Arpitan word for potato, tartiflâ. \" This modern recipe was inspired by a truly traditional dish called \"péla\": a gratin of potatoes and onions (without cheese) in a long-handled pan called a pelagic (shovel) in the Provence region of France. It was developed in the 1980s by the Union Interprofessional Reblochon to promote sales of reblochon,as is confirmed also by Christian Millau (of the Gault-Millau Guide) in his gastronomic dictionary. Tartiflette was first mentioned in a 1705 book, Le Cuisinier Royal et Bourgeois, written by François Massialot and his assistant cook B. Mathieu.\n\nhttps://en.wikipedia.org/wiki/Tartiflette",
"uri": "https://worldfood.guide/dish/tartiflette"
},
{
"name": "Tartufo",
"othernames": "",
"ingredients": "ice cream, fruit syrup",
"description": "It is an Italian ice-cream dessert originating from Pizzo, Calabria.",
"uri": "https://worldfood.guide/dish/tartufo"
},
{
"name": "Tashreeb Dajaj",
"othernames": "",
"ingredients": "vegetable oil, chicken, tomato paste, tomatoes, garlic, water, onions, potatoes, canned chickpeas, loaves iranian bread",
"description": "Tashreeb Dajaj, a traditional Iraqi main dish. Tashreeb Dajaj is a Middle Eastern stuffed roast chicken.",
"uri": "https://worldfood.guide/dish/tashreeb_dajaj"
},
{
"name": "Tater Tot Casserole",
"othernames": "",
"ingredients": "potatoes, rice, cheese",
"description": "",
"uri": "https://worldfood.guide/dish/tater_tot_casserole"
},
{
"name": "Tater Tots",
"othernames": "Tots, taters, potato rounds, potato gems, potato puffs, tater puffs, Mexi-Fries",
"ingredients": "potatoes",
"description": "Tater tots are a side dish made from deep-fried, grated potatoes. They are widely recognized by their crispness and cylindrical shape. \"Tater Tots\" is a registered trademark of Ore-Ida (a division of the H. J. Heinz Company) that is often used as a generic term.\n\n\n\nhttps://en.wikipedia.org/wiki/Tater_tots",
"uri": "https://worldfood.guide/dish/tater_tots"
},
{
"name": "Tatws Popty",
"othernames": "",
"ingredients": "lamb, carrots, onions, maris piper potatoes, lamb stock, plain flour",
"description": "This is a superb traditional dish of Welsh lamb with plenty of buttered spring greens or Savoy cabbage for a fabulous Easter dish.",
"uri": "https://worldfood.guide/dish/tatws_popty"
},
{
"name": "Tatws Pum Munud",
"othernames": "Five-minute potatoes, Welsh stew",
"ingredients": "bacon, vegetables",
"description": "Tatws Pum Munud is a traditional Welsh stew, made with smoked bacon, stock, potatoes and other vegetables. As a stew, it is unique in that all the main ingredients are cut into slices, so as to lie flat.\n\nhttps://en.wikipedia.org/wiki/Tatws_Pum_Munud",
"uri": "https://worldfood.guide/dish/tatws_pum_munud"
},
{
"name": "Tava Kebab",
"othernames": "",
"ingredients": "lamb, eggs, herbs, onions, tomatoes, oil",
"description": "This is a traditional dish from Azerbaijani made with lamb, eggs, herbs, onions, tomatoes and oil.",
"uri": "https://worldfood.guide/dish/tava_kebab"
},
{
"name": "Tavče Gravče",
"othernames": "",
"ingredients": "beans, oil, onions, pepper, salt, parsley",
"description": "Tavce Gravce is a traditional Macedonian dish. It is prepared with fresh beans and it can be found in almost all restaurants in Macedonia and all over the Macedonian diaspora.",
"uri": "https://worldfood.guide/dish/tavce-gravce"
},
{
"name": "Tavë Kosi",
"othernames": "Elbasan Tava",
"ingredients": "lamb, yogurt, eggs, wheat flour, butter.",
"description": "Tave Kosi is a national dish in Albania. Tave Kosi is a dish of lamb (occasionally chicken, then called tavë kosi me mish pule) and rice baked with a mixture of yoghurt and eggs (replacing the original soured milk) added to a roux (wheat flour and butter). It is also popular in Greece and Turkey, where it is known as Elbasan Tava.",
"uri": "https://worldfood.guide/dish/tave-kosi"
},
{
"name": "Tavioka",
"othernames": "",
"ingredients": "cassava, coconut, coconut cream, sugar, bananas.",
"description": "Tavioka is a Fijian dish made by boiling, baking, or grating cassava, then cooking it in coconut cream with the added sugar and mashed bananas. This somewhat heavy dish exists due to the fact that cassava was introduced to Fiji in 1936, in order to help increase the food crop harvest.",
"uri": "https://worldfood.guide/dish/tavioka"
},
{
"name": "Tavuk Göğsü",
"othernames": "",
"ingredients": "sugar, heavy cream, milk, vanilla extract, chicken breast, butter",
"description": "It is an original piece of dessert in Turkish cuisine, it is “Chicken Breast” and it is dessert. It’s basically a white pudding made from chicken but it doesn’t taste like chicken at all.",
"uri": "https://worldfood.guide/dish/tavuk-gogsu"
},
{
"name": "Tawa-Kebab",
"othernames": "",
"ingredients": "lamb",
"description": "It is an azerbaijan traditional dish of sliced and fried lamb with omelet.",
"uri": "https://worldfood.guide/dish/tawa-kebab"
},
{
"name": "Tawa Paneer Masala",
"othernames": "Tawa Paneer",
"ingredients": "cheese",
"description": "Batons of cottage cheese tossed with tawa sauce & coriander seeds",
"uri": "https://worldfood.guide/dish/tawa_paneer_masala"
},
{
"name": "Taypá",
"othernames": "Tay Pa Especial, Tai Pa",
"ingredients": "chicken, pork, duck, shrimps, vegetables",
"description": "Taypá is a stir-fry dish in the Peruvian Chinese cuisine \"Chifa\" where many kind of meat like chicken, pork, duck, shrimp with vegetables are mixed in a brown sauce. The word \"Taypa\" even has a meaning in Peruvian slang that means \"a lot\".",
"uri": "https://worldfood.guide/dish/taypa"
},
{
"name": "Tazukuri",
"othernames": "田作り",
"ingredients": "dried baby sardines, toasted sesame seeds, mirin, soy sauce",
"description": "Made of roasted baby sardines & coated in a sweet soy sauce glaze, Tazukuri is another popular dish for osechi ryori. Eating tazukuri on the New Year’s day as it symbolizes a bountiful harvest. Tazukuri (田作り) literally translates to “making (作り) rice paddy (田)” as sardines were once used as fertilizers for rice fields.\n\n\nhttp://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/",
"uri": "https://worldfood.guide/dish/tazukuri"
},
{
"name": "T-bone Steak",
"othernames": "",
"ingredients": "beef",
"description": "T-bone or Porterhouse is a “T-shaped” steak that actually contains two steaks: the bigger size is the strip stake and the smaller size is a piece of the tenderloin. They’re cut from the short loin and are always sold on the bone.\r\n\r\nThe major difference between a T-bone and a porterhouse is that the latter is generally cut from the back of the loin, and it contains a larger portion of filet mignon.",
"uri": "https://worldfood.guide/dish/t-bone_steak"
}
]
}