Find your next
favorite food.

Madagascar

Ravoliva

Malagasy leafy greens cooked with rice, aromatics and sometimes meat as a homestyle relish.

French Polynesia

Raw Fish Salad

Kato

Kato; a traditional Tahitian raw fish preparation; a variation of the raw fish family that includes poisson cru; fresh fish prepared with local ingredients; a feature of island cuisine; a refreshing, healthy dish; a traditional Polynesian preparation method.

Germany

Raw Pork Sandwich

Mettbrötchen

Northern German breakfast sandwich with fresh brötchen topped with raw pork mince seasoned with salt, pepper, and onions.

West Java, Indonesia

Raw Vegetable Platter

Lalab

Assorted raw vegetables served with sambal terasi, a Sundanese staple accompaniment.

West Java, Indonesia

Raw Vegetable Salad

Karedok

Sundanese raw vegetable salad with peanut sauce, featuring long beans, cucumber, eggplant, and basil.

Spain

Razor Clams

Navajas

Long, slender razor clams grilled or cooked al ajillo with garlic and parsley, prized for their sweet, briny flavor.

Montenegro

Raštan

Coarse collard leaves stewed slowly with smoked pork ribs and potato until the greens collapse and take on the smoke.

United Kingdom

Real Ale

Cask-conditioned beer that finishes fermenting in the cask and is pulled by hand pump, served cool rather than cold and lightly carbonated.

Auvergne-Rhône-Alpes, France

Reblochon

Semi-soft pressed cheese from Savoie, nutty and slightly fruity.

Mexico

Rebocado

A rustic dish of mashed or stewed vegetables, often squash or beans.

Slovenian Littoral, Slovenia

Rebula

White grape of the Goriška Brda hills, made both fresh and, increasingly, in long skin contact in amphorae, turning it orange and tannic.

Belize

Recado Rojo

Recado

Annatto seed ground with oregano, cumin, garlic and vinegar into a hard brick-red paste, dissolved into almost every stew in the country.

Puerto Rico

Recaíto

Recao

Culantro, cilantro, ají dulce peppers, onion and garlic blitzed raw into a green paste — the base every stew on the island starts from.

Algiers, Algeria

Rechta

رشتة

Hand-cut fresh pasta ribbons steamed and served in a white broth of chicken, turnip, courgette and chickpeas scented with cinnamon.

China

Red Bean Paste Bun

豆沙包

A soft steamed bun filled with sweetened azuki paste, eaten at breakfast or as a dim sum sweet.

South Korea

Red Bean Porridge

팥죽

A creamy porridge made from adzuki beans, traditionally eaten on the winter solstice (Dongji), often with small rice balls inside.

South Korea

Red Bean Shaved Ice

팥빙수

A popular Korean dessert of finely shaved ice topped with sweet red bean paste, rice cakes, condensed milk, fruit, and cereal.

China

Red Bean Soup

红豆汤

A sweet Chinese tong sui of red beans simmered with rock sugar, dried tangerine peel and sometimes glutinous rice balls, served warm.

Louisiana, United States

Red Beans and Rice

The New Orleans Monday staple: red kidney beans slow-simmered with ham hock and seasonings, served over rice.

Germany

Red Berry Pudding

Rote Grütze

North German dessert of red berries thickened with starch, served with vanilla sauce or cream.

Austria

Red Bull

Red Bull is an Austrian-made carbonated energy drink with caffeine, taurine, sugar or sweetener and a crisp citrus-herbal taste.

Germany

Red Cabbage

Rotkohl

Traditional side dish of finely shredded red cabbage braised with apples, onions, vinegar, and spices.

Guyana

Red cake

Salara

A soft bread dough rolled around bright red sweetened coconut and baked, sliced to show the spiral.

Russia

Red Caviar

Красная икра

Salted salmon roe, malossol-cured, historically from Kamchatka and Sakhalin waters; the affordable festive caviar of Russian tables.

Thailand

Red Curry

แกงแดง

Aromatic red curry paste with coconut milk, meat, bamboo shoots, and Thai basil.

United States

Red Flannel Hash

A New England hash of corned beef, potatoes, and beets, pan-fried until crisp and red-flecked.

U.S. Virgin Islands

Red Grout

A Virgin Islands pudding of guava and tapioca, adapted from European red-fruit puddings and traditionally associated with Transfer Day.

England, United Kingdom

Red Leicester

A hard cows' cheese coloured deep orange with annatto, firmer and nuttier than a mild cheddar.

Lebanon

Red Lentil and Bulgur Mash

مجدرة حمرا

Red lentils and coarse bulgur cooked to a soft mash with deeply caramelised onion, set in a dish and eaten cold in slices.

Seychelles

Red Lentil Dahl

Red lentils cooked down with vegetable stock, seasoned with garlic and ginger; enjoyed as a side dish, often eaten with curry, fish, or salad; many add potatoes, tomatoes, or yoghurt; easy to make in large batches for several meals; a staple of Seychellois Creole cuisine reflecting Indian influence.

Bulgaria

Red Misket

Червен мискет

Aromatic white wine pressed from a pink-skinned Bulgarian grape grown around Sungurlare and Karlovo — floral, off-dry, low in acid.

Canary Islands, Spain

Red Mojo Sauce

Mojo rojo

A flavorful Canary Islands sauce of olive oil, vinegar, garlic, chili, cumin, and pimenton, traditionally served with papas arrugadas and meat.

Romania

Red Orach Soup

Ciorbă de lobodă

Wild red orach (mountain spinach) simmered with rice, onions and carrots in a borș-soured broth, finished with egg yolk and lovage.

Bissau, Guinea-Bissau

Red Palm Oil Stew

Caldo de Citi

Fish stew in a red palm oil base with chilies, tomatoes, and fermented locust bean paste (nététu); the palm oil gives a deep orange colour and rich flavour, while the nététu adds umami depth; a quintessential Guinean-Bissau dish served with rice.

Bhutan

Red Panda

དམར་སྤྱང་བི་ར

Unfiltered Bavarian-style wheat beer brewed at Bumthang since 2006 by a Swiss-run brewery, cloudy and served from the keg.

Jamaica

Red Peas Soup

Kidney beans cooked down with salt beef, yam, pumpkin, coco and spinners into a thick soup that eats as a full meal.