Find your next
favorite food.

Brazil

Farofa

A toasted manioc flour mixture, often sautéed with butter, bacon, onions, or herbs, served as a crunchy accompaniment to stews and barbecue.

Guinea-Bissau

Fartura

A Portuguese-influenced Guinea-Bissau fried-dough snack, served hot from street stalls.

Auvergne-Rhône-Alpes, France

Farçon de Séez (Savoyard bread pudding)

Farçon de Séez is a Savoyard sweet-savory potato and bread pudding containing dried fruit, bacon, and local seasoning.

Auvergne-Rhône-Alpes, France

Farçous

Farçous are Aveyron herb pancakes made with greens folded into a savory batter.

Hungary

Fasirozott

Fasírozott

Flat pan-fried meatballs with paprika.

Greece

Fasolada

Φασολάδα

Greek white bean soup with olive oil, tomatoes, celery, and carrots, a national dish. A hearty, vegetarian winter soup, served with bread and olives, a Clean Monday staple.

Greece

Fasolakia

Φασολάκια

Greek green bean stew of green beans, tomatoes, potatoes, and olive oil, simmered until tender. A ladera classic, light and savory, served with bread and feta, a summer home dish.

Basra, Iraq

Fasolia

فاصولياء يابسة

White beans stewed slowly with lamb, tomato and dried lime, poured over long-grain rice.

Ethiopia

Fasolia Wat

ፋሶሊያ ወጥ

A spicy Ethiopian green-bean stew simmered in a rich berbere-and-onion kulet. A satisfying vegan main course or beyaynetu side, often cooked with carrots and tomatoes.

Poland

Fasolka po bretońsku (Baked beans)

Fasolka po bretońsku (Baked beans) is a stew from Poland, rooted in local cooking tradition. Distinct from food-feves-au-lard.

South Korea

Fast-Fermented Soybean Paste

청국장

A quick-fermented soybean paste with a strong, pungent aroma and a stringy texture from Bacillus subtilis, used in stews.

South Korea

Fast-Fermented Soybean Stew

청국장찌개

A pungent stew made with cheonggukjang (fast-fermented soybean paste), tofu, pork, and vegetables, known for its strong aroma.

Denmark

Fastelavnsbolle

Danish Shrovetide bun filled with whipped cream and jam, topped with icing.

Palau

Fasul

Rich broth soup with chicken or fish, ginger, garlic, and vegetables (green papaya, leaves, sweet potato, squash); sometimes with coconut milk; a hearty Palauan soup that combines local produce with Asian seasoning techniques.

Bulgaria

Fasulia

Фасуля

A Bulgarian stew of green beans slow-cooked with tomatoes, onions, garlic and paprika, often with pork or smoked meat.

Winnipeg, Canada

Fat Boy Burger

Fat boy

Winnipeg burger with smashed patty, cheese, beef chili spiced with cinnamon, pickles, lettuce, onion, tomato, mayo and mustard.

England, United Kingdom

Fat Rascal

Fat Rascal is a traditional pastry from United Kingdom.

United States

Fat Sandwich

A Rutgers University invention: a hero roll stuffed with mozzarella sticks, chicken fingers, fries, and sauces.

Djibouti

Fata

Ground flatbread mashed with ripe banana or dates into a thick sweet paste, served as the traditional accompaniment to mukbasa.

Senegal

Fataya

Thin dough parcels filled with spiced fish or minced meat, folded into half-moons and deep-fried.

Syria

Fatayer Jebneh

فطائر جبنة

Small Syrian pastry rounds hold brined white cheese and bake until the dough is crisp at the edge and tender inside.

United States

Fatback

A cut of pork back fat, salt-cured and used to season beans, greens, and cornbread.

Maldives

Fathafolhi

ފަތަފޮޅި

Traditional Maldivian short eat of dough wrapped around a tuna and coconut filling, fried or baked — part of the hedhikaa family of tea-time snacks.

Tajikistan

Fatir

Фатир

A flaky flatbread laminated with tail fat or butter and baked in a tandoor so it separates into layers.

Djibouti

Fatira

Layered flatbread stuffed with leeks, onions, tomatoes, green peppers and ground beef, folded into a thick, omelette-like sandwich; a Djibouti street breakfast.

Palestine

Fatit 'Ajir

فتيت عجير

Roasted watermelon seeds crushed and mixed with unleavened bread and chopped vegetables, a rural Palestinian dish where the watermelon itself is a national symbol.

Yemen

Fatoot

Torn flatbread fried in ghee with eggs and sometimes tomato until it crisps at the edges.

Sweden

Fatost

Fatost is a dessert from Norrland, a sweet finish to the local table.

Syria

Fattet Djaj

فتة دجاج

Fried bread layered with rice, shredded chicken, garlic yoghurt, toasted pine nuts and browned butter.

Norway

Fattigmann

Norwegian Christmas cookie: rich dough is cut, fried, and dusted with sugar.

Lebanon

Fattoush

فتوش

Salad with crispy bread pieces, vegetables, and sumac dressing, fresh vegetables with crispy bread and tangy sumac dressing, well-balanced, a popular and refreshing Arabic salad in UAE, daily and beloved.

South Aegean, Greece

Fava

Φάβα

Greek yellow split pea purée from Santorini, drizzled with olive oil and topped with capers or onions. A meze and island specialty, silky and earthy, served with bread, a Cyclades classic.

Balearic Islands, Spain

Fava parada

Fava parada is a Mallorcan soup of split fava beans cooked until thick and creamy.

Algarve, Portugal

Favas à algarvia

Favas à algarvia is a Portuguese stew from Algarve, built around a seasoned broth and the region’s staple ingredients.

Lazio, Italy

Fave al guanciale

In Lazio, Fave al guanciale is broad beans cooked with crisp guanciale, onion, and oil.

Rome, Italy

Fave e Pecorino

Roman spring ritual of raw fava beans eaten with Pecorino Romano and salami on May 1st. A picnic tradition.