Dishes

Named dishes from around the world, explained.

• AdoboA name for several dishes and seasonings, best known as the Filipino dish of meat braised in vinegar, soy sauce, garlic and bay leaves.
• Apple strudelAn Austrian pastry of very thin stretched dough rolled around a filling of apples, sugar, cinnamon, raisins and buttered breadcrumbs, then baked until crisp.
• AranciniSicilian balls or cones of cooked risotto rice, filled with ragù, cheese or other fillings, coated in breadcrumbs and deep-fried until golden.
• Batter breadA yeast bread made from soft, sticky dough beaten rather than kneaded and baked in a tin; also a Southern US name for spoon bread.
• Cervelle de veauThe French name for calf's brains cooked as a dish, usually poached, then fried in butter and served with browned butter and capers.
• ChaatA family of savoury Indian street-food snacks combining crisp fried pieces, potatoes or chickpeas with yoghurt, tangy chutneys, spices and fresh garnishes.
• Duchess potatoesA classic French side dish of smooth mashed potato enriched with butter and egg yolk, piped into swirls and baked until golden.
• Duck rillettesA rich French spread of duck meat cooked slowly in its own fat, shredded and packed into pots under a layer of fat, served on bread or toast.
• Green curryA fragrant Thai curry of meat, fish or vegetables cooked in coconut milk with green curry paste, Thai basil, makrut lime leaves and fish sauce.
• GritsA Southern US dish of coarsely ground dried corn simmered in water or milk into a thick, creamy porridge, served with butter, cheese, shrimp or eggs.
• Hot chocolateA warm, sweet drink made by heating milk with melted chocolate or cocoa powder and sugar, often topped with whipped cream or marshmallows.
• HotteokA Korean street-food pancake of yeasted dough filled with brown sugar, cinnamon and chopped nuts, fried until crisp and gooey inside.
• Infused waterA light, refreshing drink of water flavoured by steeping fresh fruit, herbs, vegetables or spices in it, usually cold, without added sugar.
• Italian beefA Chicago sandwich of very thinly sliced, seasoned roast beef soaked in its cooking juices, served in a long Italian-style roll with peppers or giardiniera.
• JambalayaA Louisiana rice dish of meat, seafood or both, cooked with onion, celery, green pepper and spices, made in red Creole and brown Cajun styles.
• JulepA sweet drink of spirit, sugar and fresh mint served over crushed ice, best known as the bourbon-based mint julep of the American South.
• Quenelle de brochetA light, oval French dumpling of puréed pike bound with panade, egg and butter, poached and then baked in a rich sauce, a speciality of Lyon.
• SashimiA Japanese dish of very fresh raw fish or seafood, sliced thinly and served without rice, usually with soy sauce, wasabi and pickled ginger.
• SatayA Southeast Asian dish of marinated pieces of meat threaded onto skewers and grilled over charcoal, usually served with a peanut sauce.
• SemifreddoAn Italian frozen dessert made from whipped cream, eggs and sugar, with a light, mousse-like texture that needs no churning.
• Sesame brittleA crunchy sweet made by stirring toasted sesame seeds into hot caramel or honey syrup, then spreading it thinly to set hard.
• Spaghetti bologneseA popular dish of spaghetti served with a rich minced meat and tomato sauce, a British and international version of the Italian ragù alla bolognese.
• Zucchini breadAn American sweet quick bread, like a loaf cake, made with grated courgette, flour, sugar, oil, eggs and warm spices such as cinnamon.
• Zuppa di verdureAn Italian vegetable soup made from seasonal vegetables, often with beans, simmered in water or stock and finished with olive oil and Parmesan.