Find your next
favorite food.

Panama

Resbaladera

A Panamanian rice and barley drink with milk, cinnamon, cloves, and nutmeg, a colonial and daily classic

India

Reshmi Kebab

रेशमी कबाब

Silky, cream-marinated chicken kebabs cooked in a tandoor.

Afghanistan

Reshteh Palaw

رشته پلو

Rice steamed with fried wheat noodles broken through it, cooked with lamb and often dried fruit.

Iran

Reshteh Polo

رشته پلو

A Persian rice dish of toasted reshteh noodles steamed with rice, raisins, dates and meat, traditionally served for Nowruz.

Cyprus

Resi

Ρέσι

Cracked wheat cooked slowly in lamb or goat broth until it turns creamy, traditionally made for village weddings.

Attica, Greece

Retsina

Ρετσίνα

Greek white or rosé wine flavored with pine resin, a tradition since antiquity. A national wine, served chilled with meze and grilled fish, a distinctive and resinous drink, a cultural icon.

Midwestern United States, United States

Reuben

A grilled sandwich of corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye.

Reunion

Reunionese Achard

Achard de Légumes

Spicy vegetable relish; white cabbage, green beans, carrots, onions, and sometimes green fruit marinated in vinegar, oil, and spices; saffron or turmeric, cumin; derived from the Indian achaar; served with meat, fish, or as a sandwich; a TasteAtlas-listed must-try; the achard that is a Reunionese condiment.

Reunion

Reunionese Chicken Cari

Carri Poulet

Réunion cari is a turmeric-scented Creole method of simmering meat, poultry, fish, or seafood with onion, garlic, ginger, thyme, and local spices, served with rice, legumes, and rougail.

Reunion

Reunionese Massale

Masalé

The local version of garam masala; a spice blend used in Reunionese cooking; the foundation of massalé dishes; a key ingredient in cari and massalé; a TasteAtlas-listed must-try; the masalé that is the soul of Reunionese cuisine.

Istanbul, Albania

Revani

Ρεβανί

Semolina cake soaked in citrus syrup; closely related forms are found in Turkish and Greek cuisines.

Greece

Revithia

Ρεβίθια

Greek chickpea soup or stew of chickpeas, olive oil, lemon, and herbs, simmered until tender. A rustic, vegetarian winter dish, served with bread, a national and island staple.

Guatemala

Revolcado

A Guatemalan pork organ stew with tomatoes, chiles, and spices, a weekend and regional classic

Buenos Aires, Argentina

Revuelto Gramajo

An Argentine dish of diced beef, onions, potatoes, and scrambled eggs, invented in Buenos Aires. A hearty, rustic meal, often served with toast or fries.

Morocco

Rfissa

رفيسة

Shredded msemen or trid covered with chicken, lentils, fenugreek, and an aromatic onion broth.

Morocco

Rfissa Medhoussa

رفيسة مدحوسة

A Moroccan rfissa served over crumbled harcha instead of msemen, a regional and home variant. A comfort and post-birth dish, hearty and aromatic, a national and traditional classic, a rustic and family dish, a specialty.

Morocco

Rghaif (Layered Flatbread)

رغايف

Hand-stretched Moroccan layered flatbread cooked plain or around a savoury filling.

St. Gallen, Switzerland

Rheintaler Ribel

Ribel

Cornmeal cooked with milk or water and butter-roasted into loose golden crumbs, eaten with compote, coffee, or cheese.

St. Gallen, Liechtenstein

Rheintaler Ribelmais AOP

Rheintaler Ribelmais

Rheintaler Ribelmais AOP is protected Rhine Valley cornmeal from a cross-border Swiss-Liechtenstein production area, used for Ribel and other dishes.

New England, United States

Rhode Island Doughboy

A Rhode Island fried dough, similar to a funnel cake, dusted with sugar or cinnamon.

England, United Kingdom

Rhubarb Crumble

Sharp rhubarb baked under a rubbed-in topping of flour, butter and sugar until the fruit bubbles up through the crust.

Estonia

Rhubarb Pie

Rabarberipirukas

Pie with tart rhubarb filling, a traditional Estonian spring dessert, sweet and tangy.

Port-au-Prince, Haiti

Rhum Barbancourt

Rum distilled from fresh cane juice rather than molasses at Damien outside Port-au-Prince since 1862, and aged in Limousin oak.

Gustavia, Saint Barthélemy

Rhum St. Barth Agricole

Rhum St. Barth

Rhum St Barth is an island-branded agricole rum made from sugarcane grown and distilled in Guadeloupe; St Barth is part of the brand identity, not the production location.

Croatia

Riba na gradele

Riba na gradele is whole fish grilled over vine-wood embers and finished with olive oil and garlic.

Norway

Ribbe (Pork Belly)

Julekrydret ribbe

A Norwegian Christmas dish of roasted pork belly with crispy crackling, served with sauerkraut, meatballs, sausages, potatoes, and gravy. An Eastern Norway festive icon, a Christmas Eve tradition, a national and family classic.

Los Lagos, Chile

Ribbed Mussels

Cholgas

Large mussels native to Chilean waters, often used in curanto and seafood stews, plump and flavorful.

Dalmatia, Croatia

Ribbon Pastries

Kroštule

In Dalmatia, Ribbon Pastries is deep-fried ribbon pastry with citrus zest and sugar.

Spain

Ribera del Duero Wine

Ribera Del Duero

Tempranillo red from one of Spain's most prestigious DOs.

Australia

Riberry

Cherry Satinash

Small red pear-shaped fruit with tart, spicy flavour hinting of cloves and cinnamon, related to culinary clove, bright red color with spicy aroma, a native bush tucker ingredient.

Florence, Italy

Ribollita

Tuscan bread-and-bean soup reboiled with cavolo nero, cannellini, and stale Tuscan bread. A peasant dish born of leftover minestrone, thick enough to stand a spoon.

Tuscany, Italy

Ricciarelli di Siena

Sienese almond macaroon-like cookies, PGI.

Aruba

Rice and Beans

Arroz Moro

Arroz moro (rice and beans); a popular Aruban side dish; white rice and beans served with stews and meat dishes; a staple of Aruban cuisine; a feature of everyday meals

DR Congo

Rice and Beans

Loso na madesu

Rice and beans, a staple combination across the Congo; listed in Wikipedia's Congolese cuisine; rice is often mixed with beans as a filling, nutritious meal; a simple, everyday dish; the beans are stewed with onions, tomatoes, and spices; a complete protein source; served as a main dish or side; the rice and beans of the Congo.

United States

Rice and Gravy

A Louisiana Creole plate of rice topped with smothered meat and a rich brown gravy.

Martinique

Rice and Kidney Beans

Riz et Haricots Rouges

White rice and kidney beans; the essential accompaniment to every Martinican main dish; served with chatrou, court-bouillon, and colombo; the rice and beans that are the foundation of every Martinican meal.