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favorite food.

United States

Creamed Eggs on Toast

Hard-boiled eggs sliced into a creamy white sauce, served over toast — a vintage Midwestern breakfast.

Peru

Crema de Ají Verde

The creamy green chili sauce served with Peruvian pollería chicken and sandwiches.

Mexico

Crema de flor de calabaza

A creamy squash-blossom soup, pale and delicate.

Campania, Italy

Crema di limoncello

Crema di limoncello is a named Italian spirit from Campania, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.

Italy

Crema Pasticciera

Italian pastry cream of egg yolks, sugar, milk, and vanilla, thickened with flour or cornstarch. The filling of many pastries and cakes.

Peru

Crema Volteada

Classic Peruvian flan/caramel custard, ubiquitous on dessert menus

France

Creme Brulee

Rich custard topped with a caramelized sugar crust that cracks when tapped.

France

Creme Caramel

Crème caramel

Crème caramel is a chilled baked custard turned out over a thin pool of amber caramel.

Brazil

Creme de Milho

A creamy Brazilian corn chowder blended smooth and finished with cheese, bacon bits and parsley. Served warm as a starter or comfort dish.

Brazil

Creme de Papaia

A Brazilian dessert of blended papaya with vanilla ice cream, topped with cassis liqueur. Sweet, smooth and classic in restaurants and home kitchens.

Austria

Cremeschnitte

Custard slice with puff pastry.

Peru

Cremolada

Frozen fruit dessert between sorbet and shaved ice, lucuma and passionfruit flavors

Romania

Cremă de zahăr ars

A set Romanian custard baked beneath a dark caramel layer, with a tender vanilla center and syrupy caramel around the edges.

Reunion

Creole Blood Pudding

Boudin

Creole blood pudding (boudin); grilled blood pudding with chili found under the blackened skin; a Reunionese specialty; a TasteAtlas-listed must-try; the boudin that is a Reunionese Creole classic.

Guadeloupe

Creole Blood Sausage

Boudin Creole

Spiced blood sausage; a rich and flavorful dish made from blood, spices, and vegetables; often grilled or pan-fried; a charcuterie specialty; traditionally served as a starter; the boudin creole that is a Guadeloupean essential.

Martinique

Creole Chicken

Poulet Créole

Chicken marinated in Creole spices then grilled or stewed in a fricassée; a staple of Martinican home cooking; the poulet créole that is everyday Martinican fare.

Guadeloupe

Creole Custard

Chodo

A Creole custard; a traditional Guadeloupean dessert; creamy and smooth; the chodo that is a Guadeloupean comfort dessert.

Reunion

Creole Donut

Baba Rouz

A Reunionese fried dough; a sweet fritter enjoyed as a treat during a tea break; a Creole sweet; a TasteAtlas-listed must-try; the baba rouz that is a Reunionese tea-time snack.

Saint Martin

Creole Fish Court-Bouillon

Court Bouillon

A French-influenced fish stew with white fish fillets, tomatoes, garlic, spring onions, thyme, hot pepper, rum, and vinegar; a traditional Sint Maarten dish

Reunion

Creole Greens

Brèdes

Amaranth greens or other leafy vegetables cooked Creole-style; simmered with garlic, ginger, and chili; a common side dish served with cari and rice; a TasteAtlas-listed must-try; the bredes that are a Reunionese staple.

Martinique

Creole Hot Chocolate

Chocolat Créole

Creole hot chocolate; a Martinican drink made with local cocoa, milk, and spices; the chocolat créole that is a Martinican warm drink.

New Orleans, United States

Creole mustard

A coarse, spicy brown mustard made with vinegar and horseradish, a Louisiana pantry staple.

Martinique

Creole Orange Liqueur

Shrubb

A classic Martinique liqueur made from squeezed oranges, agricultural rum, spices, and sun-dried orange peels; traditionally made at home during citrus season starting on All Saints Day; each family has a secret recipe; served at Christmas and New Year; the shrubb that is Martinique's holiday liqueur.

Guadeloupe

Creole Pate

Pâté Créole

Creole pate; a fried or baked pastry filled with meat, fish, or vegetables; a Guadeloupean street food; the pâté créole that is a Guadeloupean snack.

Seychelles

Creole Sauce

Sos Kreol

Tomato-based sauce with onions, garlic, ginger, and Creole spices; used to accompany grilled fish, meat, and poultry; the foundational sauce of Seychellois cuisine; a versatile condiment that appears on nearly every plate; the essence of Creole flavour.

New Orleans, United States

Creole Sauce

A Louisiana tomato sauce simmered with onions, peppers, celery, garlic, and Creole seasonings.

Brittany, France

Crepe

Thin wheat flour pancake, sweet or savory, from Brittany.

France

Crepes Suzette

Crêpes Suzette are thin French crêpes served with caramelized orange butter sauce, often flambéed before serving.

Hungary

Crescent Roll

Kifli

Hungarian kifli are crescent-shaped yeast rolls commonly eaten at breakfast; savory and sweet versions are made.

Emilia-Romagna, Italy

Crescentina Modenese

Modena's puffed fried dough pillows of flour, lard, and milk, served hot with cured meats, stracchino, or sweet spreads. Also called gnocco fritto in nearby towns.

Bologna, Italy

Crescentine

Crescentine fritte

Bologna's small fried breads served warm with mortadella, cured meats, and soft cheese.

Italy

Crespelle al Bitto

Crespelle al Bitto is a named Italian pancake from Valtellina, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

Florence, Italy

Crespelle alla Fiorentina

Crespelle alla Fiorentina is a named Italian pancake from Florence, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

Aosta Valley, Italy

Crespelle alla Valdostana

Crespelle alla Valdostana is a named Italian pancake from Aosta Valley, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

Provence, France

Crespeou

Crespeou is a Provençal layered omelet made from several thin egg rounds colored with herbs and vegetables.

New Caledonia

Crevettes Gros Sel

Crevettes au gros sel are prawns cooked under coarse salt so their flesh stays sweet and moist while the shell takes on a savoury crust.