Arroz a la tumbada is a traditional Mexican dish prepared with white rice and seafood. [1] In this specialty a sofrito is made with chopped tomato, onion, garlic and red pepper. Rice and fish broth or water is added, then seafood which may include shrimp, clams, crab, calamari and whitefish. [2] The dish may be seasoned with fresh leaves of epazote, parsley, coriander and oregano. Arroz a la tumbada is traditionally cooked in a cazuela, which is a thick clay pot. [3]
Paella is a Spanish rice dish originally from Valencia.
Makiyakinabe are square or rectangular cooking pans used to make Japanese-style rolled omelettes or tamagoyaki. The pans are commonly made from metals such as copper and tin, and can also be coated with a non-stick surface. Dimensions and proportions of the pan vary among regions of Japan, but it is always rectangular. Rolled omelettes made with makiyakinabe are commonly used as a side dish in sushi and bentō.
The Cobb salad is a main-dish American garden salad typically made with chopped salad greens, tomato, crisp bacon, grilled or roasted chicken breast, hard-boiled eggs, avocado, chives, Roquefort cheese, and red-wine vinaigrette.
Arròs negre is a Valencian and Catalan dish made with cuttlefish and rice, somewhat similar to seafood paella. Some call it paella negra, although it is traditionally not called a paella even though it is prepared in a similar manner.
Cioppino is a fish stew originating in San Francisco, California. It is an Italian-American dish and is related to various regional fish soups and stews of Italian cuisine.
Bagna càuda or Bagna Caoda is a hot dish made from garlic and anchovies, originating in Piedmont, Italy during the 16th century. The dish is served and consumed in a manner similar to fondue, sometimes as an appetizer, with raw or cooked vegetables typically used to dip into it.
Arroz con pollo is a traditional dish of Spain and Latin America, closely related to paella. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo.
Saffron rice is a dish made from saffron, white rice and also usually vegetable bouillon. Saffron rice is found in the cuisines of many countries. The recipe is similar to plain cooked rice with addition of ingredients.
Pirog is a baked case of dough with either sweet or savory filling. The dish is common in Eastern European cuisines. Pirogi (pl.) are characterized as "ubiquitous in Russian life" and "the most popular and important dish" and "truly national goods" of Russian cuisine.
Fish stew is a generic name for a stew with a base or food ingredients of fish or seafood.
Arroz chaufa also known as Arroz de chaufa is a Chinese-Peruvian fried rice dish. It is a chifa style dish, a Chinese cuisine. It consists of a mix of fried rice with vegetables, usually including scallions, eggs, and chicken, quickly cooked at a high flame, often in a wok with soy sauce and oil. It is derived from Chinese cuisine due to the influx of Chinese immigrants to Peru.
A coulibiac is a type of Russian pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. The pie is baked in a pastry shell, usually of brioche or puff pastry.
The cuisine of Veracruz is the regional cooking centered on the Mexican state that stretches over most of the country's coast on the Gulf of Mexico. Its cooking is characterized by three main influences, indigenous, Spanish and Afro-Cuban, due to its history, which included the arrival of the Spanish and that of slaves from Africa and the Caribbean. These influences have contributed many ingredients to the cooking including native vanilla, corn and seafood, along with rice, spices and tubers. How much the three mix depending on the area of the state, with some areas more heavily favoring one or another. The state has worked to promote its cuisine both in Mexico and abroad as part of its tourism industry.
Garlic soup is a type of soup using garlic as a main ingredient. In Spanish cuisine, sopa de ajo is a traditional garlic soup made with bread, egg poached in chicken broth and laced garlic and sherry.
Bon bon chicken is a popular chicken dish in Chinese cuisine. The name bang bang chicken is derived from the manner in which the meat is tenderized using a stick or hammer.
Chahan, also known as Yakimeshi, is a Japanese fried rice dish prepared with rice as a primary ingredient and myriad additional ingredients and seasonings. The dish is typically fried, and can be cooked in a wok. Chahan may have originated in the 1860s from Chinese immigrants arriving at the port of Kobe. Chahan is a staple food in homes in Japan. A variation of the dish is kimchi chahan. Some restaurants outside Japan serve the dish as a part of their fare.
Garlic sauce is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically crushed or finely diced. Simple garlic sauce is composed of garlic and another ingredient to suspend the tuber via emulsion, such as oil, butter or mayonnaise. Various additional ingredients can be used to prepare the sauce.
Joshpara is a kind of dumpling popular in Central Asia, South Caucasus and the Middle East. The dumplings are made of unleavened wheat dough squares filled with ground meat and condiments. In observance of the Islamic dietary rules, the meat filling is usually without pork.
Paelya or paella (Spanish), is a Philippine rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice (malagkit), giving it a soft and sticky texture, unlike the al dente texture favored in original paella. It is also characteristically topped with sliced eggs. Filipino paelya also does not use saffron, but instead use achuete (anatto), luyang dilaw, (turmeric), or kasubha (safflower).
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