types:
spécialité
a dish or meal given prominence in e.g. a restaurant
ragoût
food cooked and served in a casserole
potage
liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
ragoût
food prepared by stewing especially meat or fish with vegetables
paella
saffron-flavored dish made of rice with shellfish and chicken
mousse
a light creamy dish made from fish or meat and set with gelatin
crème anglaise
sweetened mixture of milk and eggs baked or boiled or frozen
chausson
a dish made by folding a piece of pastry over a filling
barbecue
meat that has been barbecued or grilled in a highly seasoned sauce
paté
small flat mass of chopped food
snack food
food for light meals or for eating between meals
salade
food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens
curry
(East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice
oeufs brouillés
eggs beaten and cooked to a soft firm consistency while stirring
omelette
beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly
soufflé
light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit
oeuf au plat
eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides
coq au vin
chicken and onions and mushrooms braised in red wine and seasonings
poulet marengo
braised chicken with onions and mushrooms in a wine and tomato sauce
poulet au paprika
chicken simmered in broth with onions and paprika then mixed with sour cream
chili,
chili con carne
ground beef and chili peppers or chili powder often with tomatoes and kidney beans
chopsouy
meat or fish stir-fried with vegetables (e.g., celery, onions, peppers or bean sprouts) seasoned with ginger and garlic and soy sauce; served with rice; created in the United States and frequently served in Chinese restaurants there
croquette
minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried
rissolé
minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat
oeuf bénédicte
toasted English muffin topped with ham and a poached egg (or an oyster) and hollandaise sauce
enchilada
tortilla with meat filling baked in tomato sauce seasoned with chili
fondue
hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped
pain perdu
bread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup
riz cantonais
boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs
galantine
boned poultry stuffed then cooked and covered with aspic; served cold
haggis
made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach
hachis
chopped meat mixed with potatoes and browned
jambalaya
spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery
kebab
cubes of meat marinated and cooked on a skewer usually with vegetables
macédoine
mixed diced fruits or vegetables; hot or cold
moussaka
casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs
osso buco
sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables
riz pilaf
rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes
pizza
Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese
risotto
rice cooked with broth and sprinkled with grated cheese
escalope
sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour
scampi
large shrimp sauteed in oil or butter and garlic
steak tartare
ground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw
steak au poivre
steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce
choux farci
parboiled head of cabbage scooped out and filled with a hash of chopped e.g. beef or ham and baked; served with tomato or cheese sauce
poivron farci
parboiled green peppers stuffed usually with rice and meat and baked briefly
tomate farcie
tomato cases filled with various mixtures and baked briefly
tomate farcie
tomato cases filled with various salad mixtures and served cold
succotash
fresh corn and lima beans with butter or cream
sukiyaki
thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce
sashimi
very thinly sliced raw fish
sushi
rice (with raw fish) wrapped in seaweed
tamale
corn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed
terrine
a pate or fancy meatloaf baked in an earthenware casserole
taco
a tortilla rolled cupped around a filling
burrito
a flour tortilla folded around a filling
tostada
a flat tortilla with various fillings piled on it
bouillon
a thin soup of meat or fish or vegetable stock
bouillon,
sauce
liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces
mélange
a stew (or thick soup) made with meat and vegetables
sandwich
two (or more) slices of bread with a filling between them
oeuf dur
an egg boiled gently until both the white and the yolk solidify
soufflé au fromage
puffy dish of cheese and eggs (whites beaten separately) and white sauce
lasagnes
baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables