Find your next
favorite food.

United States

Country Captain

A Southern curried chicken stew with tomatoes, onions, and curry powder, served over rice with almonds and currants.

United States

Country Ham

A heavily salted, aged, and smoked Southern ham, sliced thin and fried for breakfast or sandwiches.

Cameroon

Country Onion

A hard, aromatic forest seed grated into achu soup and other western-highland dishes, tasting of nothing else in the pantry.

France

Country Pate

Pate de campagne

Coarse country-style pork pate with herbs, served with bread and cornichons.

Sierra Leone

Country Rice

Sierra Leonean country rice, often mangrove rice grown in coastal diked fields and parboiled by briefly boiling and sun-drying; the foundation of almost every Sierra Leonean meal.

United States

Country-Style Cheesecake

A dense, rustic cheesecake made with cream cheese or farmer's cheese, less sweet than the New York style.

Dinant, Belgium

Couque de Dinant

A Belgian very hard honey biscuit from Dinant, stamped with intricate designs, a regional and cultural icon

Algeria

Couscous

كسكس

Steamed granules of cereal semolina, served with vegetables, pulses, meat or fish. Couscous traditions across Algeria, Mauritania, Morocco and Tunisia include distinct regional methods and accompaniments.

Libya

Couscous Bil Bosla

Libyan couscous steamed with onions (bosla), tomatoes, and spices, served with a rich meat or vegetable sauce.

Libya

Couscous Bil Hoot

Libyan fish couscous: couscous steamed and served with a tomato and pepper sauce over whole fish.

Western Sahara

Couscous Khoumassi

Multi-grain couscous made from five cereals: soft wheat (30-35%), durum wheat (20-25%), barley (20-25%), roasted barley (10-17%), and roasted maize (1-3%); an IGP (Indication Géographique Protégée) product of the Saharan regions; a Slow Food Ark of Taste product; produced by 15 cooperatives.

Central African Republic

Couscous Pudding

Caakiri

Steamed millet or couscous granules stirred into sweetened milk or yoghurt, flavoured with nutmeg and vanilla and served cold; a light, creamy Central African pudding.

France

Cousina

Cousina is an Ardèche chestnut soup, thickened into a rustic bowl with a sweet-nutty flavor and creamy body.

Jamaica

Cow Foot

Jamaican cow foot boiled for hours with broad beans, pimento and thyme until the skin and cartilage turn gelatinous.

Saint Lucia

Cow Heel Soup

Soup of vegetables, okra, dumplings, and split peas, boiled with cow heel; the cow heel is nutritious and gives the soup a gelatinous quality; a traditional Saint Lucian dish; a hearty, restorative soup; the cow heel soup of Saint Lucia; a robust, nourishing broth; a Caribbean comfort food.

Togo

Cow Skin

Akpanman

Softened cow skin, called akpanman in Togo, used as a chewy, collagen-rich ingredient in egoussi déssi and other stews; valued for its texture and ability to thicken sauces.

Central Java, Indonesia

Cow Skin Curry

Krecek

Crispy cow skin curry in spicy coconut sauce, served with gudeg, chewy and spicy.

United States

Cowboy Beans

A campfire pot of beans simmered with ground beef, bacon, onion, and barbecue-style sauce.

United States

Cowboy cookies

A big, rugged drop cookie loaded with oats, chocolate chips, pecans, and coconut.

Zimbabwe

Cowpea Leaves

Muriwo wenyemba

A Zimbabwean cowpea-leaf relish, prepared fresh or dried and often combined with peanut butter and served with sadza; related cowpea-leaf foods use other local names elsewhere.

São Paulo, Brazil

Coxinha

Tear-shaped croquettes filled with shredded chicken and cream cheese, breaded and fried until golden and crunchy.

Honduras

Coyol en Miel

The small hard fruit of the coyol palm boiled slowly in cane syrup with cinnamon until the flesh softens and takes the sugar.

Costa Rica

Coyol Wine

Vino de coyol

Sap tapped from a felled coyol palm and left to ferment in the sun for hours into a cloudy, sweet-sour drink that keeps getting stronger.

Sonora, Mexico

Coyotas

Sonoran cookies of flour, sugar, and lard, large, thin, and crisp.

Portugal

Cozido à Portuguesa

A mountain of boiled meats, sausages, and vegetables, Portugal's answer to pot-au-feu.

Italy

Cozze alla Tarantina

In Italy, Cozze alla Tarantina is mussels cooked with tomato, garlic, parsley, and chilli.

Naples, Italy

Cozze impepata

Neapolitan steamed mussels with black pepper and lemon, the simplest preparation of fresh mussels. A classic antipasto of Naples.

Apulia, Italy

Cozze ripiene

In Puglia, Cozze ripiene is mussels cooked with tomato, garlic, parsley, and chilli.

Bahamas

Crab and Dough

Andros land crabs stewed with their fat and roe and cooked with dumplings of flour dough that swell in the gravy.

Guyana

Crab and Okra Soup

Crab soup

Blue crabs simmered whole with okra, coconut milk and hot pepper into a thick soup eaten with the shells still in it.

Christiansted, Bahamas

Crab and Rice

Land crab picked and cooked into rice with its fat, thyme, onion and pepper so the grains turn orange.

Dominica

Crab Back

Heritage dish featuring spiced land crab meat served in its own shell; red or black crab meat seasoned with onions, garlic, peppers, herbs, and breadcrumbs, then baked in the shell; a prized delicacy, especially during crab season; common at Independence festivities and in the Kalinago Territory; the crab back of Dominica; a traditional Creole specialty; a celebration of the island's land crabs.

Sint Maarten

Crab Backs

Blue crab meat mixed with tomato, onion, herbs, Worcestershire sauce, and breadcrumbs, stuffed back into crab shells and broiled; a traditional Sint Maarten seafood dish

Singapore, Singapore

Crab Bee Hoon

螃蟹米粉

Whole mud crab steamed or braised over rice vermicelli, the noodles absorbing crab liquor, stock and often evaporated milk.

United States

Crab Cake

A Maryland-style patty of lump crabmeat bound with a little breadcrumb and seasoning, pan-fried until golden.

Guadeloupe

Crab Callaloo

Calalou aux Crabes

A traditional Guadeloupean stew of pureed taro leaves and crabs; flavored with okra, cured meat, and chili; a thick soup made from callaloo leaves, mangrove crabs, and spices; a comforting dish for special occasions; the callaloo that is a Guadeloupean tradition.