Find your next
favorite food.

Cape Verde

Cape Verdean Feijoada

Feijoada

Bean stew made with feijão pedra (rock beans) or pinto beans, salt-pork, chouriço, cabbage, carrots, and squash in a light-colored tomato broth.

Cape Verde

Cape Verdean Goat Cheese

Queijo de Cabra

Fresh goat cheese made on the islands, mild and slightly tangy, often served with papaya jam or honey.

Cape Verde

Cape Verdean Octopus

Polvo

Octopus stewed or grilled with garlic, onion, tomato, and herbs, served with rice or boiled potatoes.

Cape Verde

Cape Verdean Samosas

Chamuças

Triangular fried pastries filled with spiced minced meat, fish, or vegetables, a Cape Verdean adaptation of the Indian samosa.

Montevideo, Uruguay

Capeletis a la Caruso

Meat-filled cappelletti under a hot cream sauce of onion, ham, mushroom and nutmeg invented in Montevideo in the 1950s.

Venice, Italy

Capelonghe veneziane (Venetian-Style Razor Clams)

Capelonghe veneziane (Venetian-Style Razor Clams) is a named Italian shellfish from Venice, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

Venice, Italy

Capesante alla veneziana

In Venice, Capesante alla veneziana is scallops baked with breadcrumbs, parsley, garlic, and white wine.

Friuli-Venezia Giulia, Italy

Capesante gratinate

In Friuli, Capesante gratinate is scallops baked with breadcrumbs, parsley, garlic, and white wine.

Mexico

Capirotada

A Lenten bread pudding of bolillo, piloncillo syrup, cheese, peanuts, and dried fruit.

Saint-Louis, Senegal

Capitaine à la Saint-Louisienne

Nile perch stuffed with a paste of its own flesh, herbs, garlic and chilli, then baked and served with a lemon and onion sauce.

Sicily, Italy

Caponata

Sicilian sweet-and-sour eggplant relish with capers, olives, celery, and agrodolce (vinegar-sugar). Over 30 regional versions, served at room temperature.

Angola

Caporoto

A clear spirit distilled from fermented maize in Malanje province.

Genoa, Italy

Cappon Magro

A monumental Genovese seafood-and-vegetable timbale layered over a ship's biscuit, dressed with green sauce and crowned with prawns. A historic aristocratic dish.

Italy

Cappuccino

Espresso topped with steamed milk foam, traditionally drunk only before 11am in Italy. The name comes from the Capuchin friars' hood color.

Italy

Capra alla neretese

In Italy, Capra alla neretese is goat pieces braised with tomato, peppers, onion, and herbs.

Aosta Valley, Italy

Capriolo alla Valdostana

In Aosta Valley, Capriolo alla Valdostana is venison braised with red wine, juniper, and mountain herbs.

Bonaire

Captain Don's Whisky

Captain Don's Whisky is a single-barrel whisky aged and bottled by Bonaire's Cadushy Distillery, named for diver Captain Don Stewart and sold as a Bonaire product.

Switzerland

Capuns

Spätzli dough mixed with cured meat and herbs, wrapped in chard leaves and simmered in milk and stock, then baked under cheese.

Tuscany, Italy

Carabaccia

In Tuscany, Carabaccia is Tuscan onion soup with red onions, almonds, cinnamon, vinegar, and bread.

Pampanga, Philippines

Carabao Milk Pudding

Tibok-Tibok

A Kapampangan carabao milk pudding, similar to maja blanca but richer, topped with latik.

Spain

Carabineros

Large red prawns from the Mediterranean, a prized grill item

Switzerland

Carac

A small tart of chocolate ganache in a shortcrust shell, finished with a lurid green fondant lid and a chocolate dot.

Algarve, Portugal

Caracóis à Algarvia

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

United States

Caramel Cake

A Southern layer cake with a cooked, amber caramel icing that is poured and spread over the layers.

Philippines

Caramel Custard

Leche Flan

A rich, creamy caramel custard made with egg yolks and condensed milk, steamed in oval molds (llaneras).

New Caledonia

Caramel Pork

Porc au Caramel

Porc au caramel is pork braised in a dark caramel, soy, and aromatic sauce, a Vietnamese-diaspora preparation established in New Caledonia.

Dubrovnik, Croatia

Caramel Pudding

Rožata

Traditional Dalmatian caramel flan with orange and vanilla flavored custard, a Dubrovnik specialty, smooth and rich.

United States

Caramel rolls

Soft yeast rolls baked in a sticky brown-sugar and caramel glaze, often with pecans.

Sri Lanka

Caramelised Onion Relish

සීනි සම්බෝල

Onions cooked down slowly with sugar, tamarind, maldive fish, chilli and spices into a dark, sticky sweet-hot relish.

Philippines

Caramelized Bananas

Banana Cue

Saba bananas fried in brown sugar until caramelized, served on skewers, a popular street snack.

Faroe Islands

Caramelized Potatoes

Brúnkað Epli

Caramelized potatoes (brúnkað epli); pre-boiled, peeled potatoes gently stirred in melted sugar with margarine; a Danish holiday dish introduced into Faroese cuisine in the 1960s; served with domestic duck or goose at Christmas; a festive Faroese side dish.

Philippines

Caramelized Sweet Potato

Camote Cue

Sweet potato slices fried in brown sugar on skewers, similar to banana cue, a cheap and filling snack.

Italy

Caramelle ricotta

Caramelle ricotta is a named Italian pasta from Italy, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.

Venezuela

Caraotas Negras

Venezuelan stewed black beans simmered with onion, bell pepper, garlic, cumin and Worcestershire sauce, the essential bean component of pabellón criollo.

Ica, Peru

Carapulcra

A Peruvian dried potato and pork stew in a red aji and peanut sauce, thickened with chuño. An ancient Andean dish from Ica.

Lithuania

Caraway Cheese

Kmynų Sūris

Pale yellow cheese studded with caraway seeds, a Lithuanian market favorite.