The complete directory
14,737 foods match this view. Search local names, narrow the map, or follow a category.
Colombia
Perro caliente
Colombia's maximalist hot dog: the sausage and bun buried under pineapple sauce, pink mayo-ketchup, shredded cheese, crushed potato chips and sometimes quail eggs. A midnight institution that turns the American original into overload.
United Kingdom
An alcoholic drink made from fermented pear juice, traditional in Gloucestershire, Herefordshire and Worcestershire, similar to cider but made from pears.
Bergen, Norway
Persetorsk is a seafood dish from Bergen, rooted in local cooking tradition.
Ontario, Canada
A Thunder Bay, Ontario pastry: a round, iced sweet roll with pink icing and coconut, sometimes with a custard center.
Iran
شیرمال
A milk-enriched bread known as nan-e shirmal in Iran and sheermal in South Asia. Regional forms differ: Iranian shirmal is listed among special breads for holidays, while Awadhi and Pakistani sheermal may be slightly sweet and flavored with saffron. It can accompany savory dishes or tea.
Iran
شیشلیک
A Persian grilled lamb chops marinated in yogurt, saffron, onion and lemon, grilled over charcoal, a luxury kebab dish.
Iran
چای
Black tea brewed strong in a two-part samovar pot and poured into small glasses, drunk with a sugar lump held between the teeth.
Denmark
Persillesovs
A Danish creamy white sauce with fresh parsley, served with stegt flæsk and fish
Taiwan
柿餅
A Taiwanese confection of dried persimmon wrapped around a sweet filling.
United States
An Indiana specialty: a baked pudding of American persimmon pulp, eggs, and spice, dense and jammy.
Finland
Potato flatbread from Ostrobothnia and central Finland.
Penang, Malaysia
Fish stomach and vegetables in spicy sour broth, complex Nyonya dish, clean fish stomach with balanced sour-spicy and tender texture, adventurous.
Panama
A Panamanian nance fruit cream with sugar, cornstarch, and cinnamon, served with crumbled cheese, a regional and daily classic
Andhra Pradesh, India
పెసరట్టు
A green mung bean dosa from Andhra Pradesh, thin and slightly crisp. It is often served with upma inside and ginger chutney.
Lima, Peru
Fried or grilled fish covered with a Lima-style onion, tomato and chili sauce.
Dominican Republic
Dominican fish in a tomato-pepper-onion criolla sauce with cilantro and lime, served with rice. A coastal classic, savory and aromatic.
Peru
Peruvian fish topped with a spicy shellfish and tomato sauce.
Dominican Republic
Dominican fish in a garlic-butter sauce with herbs and lime, served with rice and tostones. A coastal restaurant classic, rich and aromatic.
Dominican Republic
Dominican fish in a coconut milk sauce with peppers, onions, and cilantro, served with rice. A coastal specialty, rich and aromatic, especially in the Samaná peninsula.
Valle del Cauca, Colombia
A Pacific-coast dish of fish cooked in coconut milk with cilantro cimarrón, peppers, and spices. A Chocó and Valle del Cauca specialty, rich and aromatic.
Amazonas, Colombia
An Amazonian technique of smoking fish over wood for hours, wrapped in banana leaves. A pre-Hispanic preservation method of the Tikuna and Sikuani peoples.
Dominican Republic
Dominican salted dried fish (usually cod or pollack), rehydrated and cooked with onions, peppers, and tomatoes. A Lenten staple, served with yuca or moro, savory and salty.
Dominican Republic
Dominican salted fish cooked with potatoes, onions, peppers, and tomato sauce, served with rice. A Lenten dish, hearty and savory, a home-cooked classic.
Mexico
A Nayarit specialty of butterflied fish marinated in a chile-soy-lime paste and grilled over coals.
Gibraltar, Spain
Andalusian mixed fried small fish, the seaside tapa default.
Peshawar, Pakistan
پشاوری آئس کریم
Dense milk ice churned by hand in a metal drum packed with ice and salt, flavoured with pistachio, cardamom and dried fruit.
Bolivia
A Bolivian dish of quinoa cooked with milk and cheese, a creamy and healthy Altiplano classic.
Turkey
Sheet-dried fruit leather made by spreading grape-must-thickened fruit purée on cloth to sun-dry, often layered with walnut halves and folded — an Anatolian pantry staple bought by the sheet.
Genoa, Italy
Liguria's basil sauce pounded in a marble mortar with garlic, pine nuts, Parmigiano, Pecorino, and olive oil. The soul of Genovese cooking.
Indonesia
Petai are strongly aromatic beans eaten in Southeast Asian dishes, including sambal preparations.
Valais, Switzerland
A white wine from an indigenous Swiss grape grown in Valais, producing dry, floral wines with grapefruit and rhubarb notes.
Suriname
Blanched kangkung, beansprouts and long beans dressed in a thick peanut sauce sharpened with tamarind and chilli.
Colombia
A Caribbean-coast dish of beaten white corn cooked with milk, cinnamon, and panela. A sweet, creamy coastal breakfast, served with cheese on top.
Peloponnese, Greece
Πετούλια
Soft egg-and-flour dumplings of the Mani, boiled and finished in butter or tomato sauce, a shepherd's dish from Taygetos villages.
Scotland, United Kingdom
A traditional Scottish shortbread shaped into a round and cut into triangular segments, resembling the petticoat hoops of 18th-century dresses.
Albania
Albanian fried dough fritters, similar to doughnuts but less sweet, served with honey, jam, powdered sugar, or savory with cheese and tomatoes, light fluffy inside and golden crispy outside, a breakfast staple.
