Find your next
favorite food.

Jamaica

Overproof White Rum

White rum

Unaged Jamaican white rum bottled at 63% or higher, used for drinking, for cooking, for rituals and for rubbing on aches.

Angola

Ovingundu

Honey fermented with water into a mead brewed in the central highlands.

Czech Republic

Ovocné knedlíky

A Czech sweet fruit dumpling with plums, strawberries, or apricots, served with butter, sugar, and cottage cheese, a summer and daily classic.

Centro, Portugal

Ovos Moles de Aveiro

Thin communion wafers shaped like shells and filled with sweet egg yolk cream.

South Korea

Ox Bone Soup

설렁탕

A milky-white soup made by simmering ox leg bones for 10+ hours until the broth becomes cloudy and rich with collagen, seasoned at the table.

Jamaica

Oxtail and Butter Beans

Oxtail

Oxtail browned and stewed for hours with butter beans, pimento, thyme and scotch bonnet until it turns sticky with collagen.

Indonesia

Oxtail Soup

Sop Buntut

Indonesian oxtail soup with carrots, potatoes, and nutmeg, rich and comforting.

Botswana

Oxtail Stew

Mogatla

Botswana oxtail stew — oxtail slow-cooked in a three-legged pot with onions, tomatoes, and spices until the meat falls off the bone; the gelatinous richness of the tail gives a deep, savoury gravy.

Andalusia, Spain

Oxtail Stew

Rabo de toro

Slow-braised oxtail with red wine, vegetables, and spices until the meat falls off the bone, a Cordoba specialty with roots in Roman times.

Japan

Oyakodon

親子丼

Chicken and egg simmered together in sweet soy-dashi over rice, literally 'parent and child bowl.'

Tainan, China

Oyster Omelette

海蛎煎

Small oysters cooked into a sweet potato starch batter with egg and garlic chives, fried until the edges crisp and the middle stays gelatinous.

United States

Oyster Roast

A Southern and Mid-Atlantic gathering where oysters are roasted over fire until they pop open.

Guangdong, Hong Kong

Oyster Sauce

蚝油

A thick brown seasoning made by reducing oyster liquor with sugar and salt, used to finish greens and stir-fries.

Taiwan

Oyster Vermicelli

蚵仔麵線

Fine wheat vermicelli in a thick, dark, bonito-scented broth with small oysters or braised pork intestine, eaten with a spoon and drenched in black vinegar and garlic.

United States

Oysters Bienville

New Orleans oysters baked on the half shell under a creamy shrimp-mushroom sauce and breadcrumbs.

United States

Oysters en brochette

Oysters and bacon skewered, grilled, and served with a pan sauce — a New Orleans classic.

United States

Oysters Kirkpatrick

Oysters on the half shell topped with bacon, tomato, and Worcestershire, then broiled.

Louisiana, United States

Oysters Mosca

A Louisiana roadside-restaurant dish of oysters baked with garlic, olive oil, and herbs.

United States

Oysters Rockefeller

Oysters on the half shell baked under a green herb-butter topping — created at Antoine's in New Orleans.

Central Slovakia, Slovakia

Oštiepok

Sheep's or mixed-milk cheese pressed in a carved wooden mould, brined and lightly smoked into a firm, patterned oval.

Northwest Vietnam, Vietnam

Pa pỉnh tộp (Grilled Freshwater Mountain Fish)

Pa pỉnh tộp

Pa pinh top, river fish butterflied, stuffed with mac khen pepper and herbs and grilled in a bamboo clamp, is a named Thai-ethnic dish of the northwest.

Thailand

Pa Thong Ko

ปาท่องโก๋

Thai-style Chinese fried dough sticks, crispy outside and soft inside, served with sweet condensed milk or pandan custard.

India

Paal Payasam

പാൽ പായസം

A South Indian milk pudding of rice or vermicelli, scented with cardamom.

Venezuela

Pabellón a Caballo

A Venezuelan variation of pabellón criollo topped with a fried egg, the name meaning 'on horseback', a hearty, comforting, everyday meal.

Venezuela

Pabellón Criollo

White rice, black beans, shredded beef in tomato sofrito and fried sweet plantain arranged in four separate parts on one plate.

Peru

Pacay

A long Andean fruit with cottony sweet pulp around large black seeds.

Iraq

Pacha

باچة

Sheep's head, trotters and stomach stuffed with rice and boiled overnight, served in its own broth with bread.

Peru

Pachamanca

Andean feast of meats, potatoes, sweet potatoes, fava beans, and corn cooked underground with hot stones. Honors Pachamama.

Peru

Pachamanca a la Olla

Pachamanca

A home-style Peruvian pachamanca cooked in a pot rather than an earthen oven, with pork, chicken, potatoes, beans and herbs.

Navarre, Spain

Pacharán

Navarrese sloe-berry anise liqueur with PGI status.

Guatemala

Paches

A Guatemalan potato-based tamale with chicken or pork, wrapped in banana leaves, a Thursday tradition

British Columbia, Canada

Pacific Smoked Salmon

British Columbia hot-smoked salmon, cooked over alder or cedar until flaky and deeply smoky.

Argentina

Pacú

A large river fish from the Argentine northeast (Entre Ríos, Corrientes), grilled or baked. Prized for its tender, white flesh, often served with mandioca and salsa criolla.

Bolivia

Pacú Frito

A Bolivian Amazonian dish of fried pacú fish with yuca, plantains, and rice, a lowland and river classic.

Thailand

Pad Kee Mao

ผัดขี้เมา

Drunken noodles — spicy stir-fried wide rice noodles with chili, holy basil, garlic, and soy sauce.

Thailand

Pad Krapow Moo Sap

ผัดกะเพราหมูสับ

Stir-fried minced pork with Thai holy basil, garlic, chilies, and a fried egg over rice.