Find your next
favorite food.

Balearic Islands, Spain

Escaldums

Escaldums is a Mallorcan chicken and potato stew cooked with onion and herbs until the meat is tender.

Catalonia, Andorra

Escalivada

A Catalan dish of whole eggplants, red peppers, onions, and tomatoes grilled over embers, then peeled, seeded, and dressed with olive oil and salt.

Mexico

Escamoles

The 'Mexican caviar': ant larvae, sautéed with butter, garlic, and epazote until creamy.

Occitanie, France

Escargots aux noix

Escargots aux noix are land snails baked with walnuts, garlic, and herbs, producing a tender bite with a nutty savory finish.

Provence, France

Escargots à la provençale

Escargots à la provençale are snails baked or simmered with tomato, garlic, herbs, and olive oil rather than parsley butter.

Andorra

Escarole with Pears

Escarola amb peres

Andorran warm escarole and pear salad with bacon.

Brazil

Escondidinho

A baked casserole of mashed cassava or potatoes layered with seasoned shredded meat, topped with cheese until golden and bubbling.

Jamaica

Escovitch Fish

Whole snapper or parrotfish fried crisp and doused in a hot vinegar dressing with onion, carrot and scotch bonnet cut into strips.

Andorra

Escudella de Pagès

Escudella

An Andorran winter stew of seasonal vegetables, meat, and local cured products. Recipes vary with household ingredients and the occasion.

Uganda

Eshabwe

Ghee whipped with rock salt solution and cold water until it turns into a white, mousse-like sauce, served at Ankole ceremonies.

Iran

Eshkeneh

اشکنه

Onion soup thickened with flour and fenugreek and finished with a beaten egg, sometimes soured with grape juice or dried lime.

Guam

Eskabeche

Fresh fish cooked in vinegar sauce; a localized homage to the Spanish escabeche; fish fried then marinated in vinegar, onions, garlic, and peppers; a traditional Chamorro dish; a feature of the fiesta table seafood section; a preservation method adapted to island ingredients.

Madeira, Portugal

Espada com banana

Espada com banana is a Portuguese fish preparation from Madeira, cooked with olive oil, garlic, and local herbs until the seafood stays tender.

Haiti

Espageti

Haitian spaghetti, a boldly seasoned breakfast dish of spaghetti in a tomato sauce with smoked herring, hot peppers, and epise (Haitian seasoning blend).

Dominican Republic

Espaguetis Dominicano

Espaguetis

Dominican-style spaghetti in a rich, sweetish tomato sauce with salami, ham, and evaporated milk stirred in.

Nouvelle-Aquitaine, France

Espelette Pepper

Piment d'Espelette

Basque chili pepper with AOC protection, mild heat and sweet-smoky flavor.

Madeira, Portugal

Espetada

Madeira beef skewers grilled over bay leaf branches, rubbed with garlic and salt.

Brazil

Espetinho

Brazilian street meat skewers of beef, chicken, sausage or chicken hearts grilled over charcoal on a cart, basted with garlic oil and served with cassava flour and salsa.

Andalusia, Spain

Espetos

In Andalusia, Espetos is whole sardines on cane skewers grilled over a Málaga beach fire.

Italy

Espresso

Italian concentrated coffee brewed by forcing hot water through finely-ground beans under pressure. The base of cappuccino, latte, and many other drinks.

London, United Kingdom

Espresso Martini

An Espresso Martini shakes vodka, fresh espresso, and coffee liqueur into a drink capped by persistent crema.

Ecuador

Espumilla

Espumilla is a soft Ecuadorian meringue whipped with fruit pulp and spooned into a cup or cone, often finished with custard or sprinkles.

Guatemala

Espumillas

A Guatemalan fluffy meringue dessert with fruit, sugar, and egg whites, a daily and street classic

Mexico

Esquites

Corn kernels cut from the cob and simmered with epazote, served in a cup with mayo, crema, cheese, chili, and lime.

Iran

Estanboli polo

استانبولی پلو

Rice is cooked with tomato, potato and minced meat into a Persian one-pot pilaf with a red, savoury crust.

Austria

Esterházy Torte

Esterházytorte

Cake with almond meringue layers and buttercream, iced with fondant and characteristic chocolate stripes, a classic coffeehouse dessert, elegant.

Nice, France

Estocafic

Estocafic is rehydrated salted cod cooked in the Niçoise manner with tomatoes, vegetables, and olive oil.

Occitanie, France

Estofinade

Estofinade is a southern salt-cod preparation mixed with potatoes and aromatics into a moist, savory dish.

Estonia

Estonian Roasted Grain-and-Pea Blend

Kama

Finely milled roasted flour mixture of oat, rye, barley and pea, mixed with buttermilk or kefir as breakfast or dessert.

Estonia

Estonian Sprats

Kilu

Canned sprats in oil or tomato sauce, a traditional Estonian preserved fish product and export specialty.

Brazil

Estrogonofe

Brazilian stroganoff made creamy and served with rice and batata palha, a fully creolized home-and-restaurant staple.

Guam

Estufao

Estufao is meat braised with vinegar, soy, garlic, and aromatics until tender; the sauce darkens around the stated beef, pork, or poultry cut.

Hungary

Eszterhazy Torta

Eszterházy torta

Esterházy torte.

Eritrea

Ethiopian Fresh Cheese

አይብ

Ethiopia's fresh, soft cottage cheese — mild, slightly tangy and crumbly. The classic cooling side for spicy dishes and the essential partner to kitfo, where it tempers the heat of mitmita.

Konya, Turkey

Etli Ekmek

A long, thin flatbread topped with a layer of finely minced meat, onions, tomatoes, and peppers, baked in a stone oven until crisp. Originating in Konya in central Anatolia, it resembles lahmacun but is larger, longer, and has a higher ratio of bread to topping.

Turkmenistan

Etli Köje

A traditional Turkmen sorghum porridge with meat; sorghum was introduced to the Turkmen by trade on the Silk Road; the dish is ancient and traditionally prepared for the Nowruz festival; listed in Wikipedia's Turkmen cuisine; a hearty, nutty porridge that reflects the deep agricultural history of the region.