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This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Poke (dish) Poke ( / ˈpoʊkeɪ /; Hawaiian for 'to slice' or 'cut crosswise into pieces'; [ 3][ 4] sometimes anglicised as poké to aid pronunciation as two syllables) [ 5][ 6][ 7] is a dish of diced raw fish tossed in sauce and served either as an appetizer or a main course. [ 8][ 9]
List of soups. Chicken soup. A bowl of okroshka soup. A bowl of tortilla soup with all of the garnishes. This is a list of notable soups. Soups have been made since ancient times . Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived ...
Antarctic icefish (suborder Notothenioidei of order Perciformes) Antenna codlet ( Bregmaceros atlanticus) Arapaima (genus Arapaima) Archerfish (genus Toxotes and family Toxotidae) Arctic char. Armored gurnard (family Peristediidae) Armored searobin (family Peristediidae) Armorhead (family Pentacerotidae) Armorhead catfish (genus Cranoglanis)
The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. The croustade, crostata, galette, tarte tatin and turnovers are various types of pies and tarts. Flan, in Britain, is an open pastry or sponge case containing a sweet or savory filling.
Cacciatora – refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Caldume. Capocollo. Cappello del prete (or tricorno) Capra alla neretese, capra e fagioli. Capretto al forno. Carne cruda all'albese. Carne pizzaiola. Carne salada e fasoi.
Ceviche, cebiche, sebiche, or seviche[ a] ( Spanish pronunciation: [seˈβitʃe]) is a dish consisting of fish or shellfish marinated in citrus and seasonings, and is recognized by UNESCO as an expression of Peruvian traditional cuisine and Intangible Cultural Heritage of Humanity. Different versions of ceviche are part of the culinary culture ...