New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to English cuisine. It is characterized by extensive use of seafood and dairy products, resulting from its historical reliance on its seaports and fishing industry, as well as extensive dairy farming in inland regions.
An enchilada is a corn tortilla rolled around a filling and covered with a savory sauce. Originally from Mexican cuisine, enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, or cheese-based sauces, such as chile con queso.
Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.
A BLT is a type of sandwich, named for the initials of its primary ingredients, bacon, lettuce, and tomato. It can be made with varying recipes according to personal preference. Simple variants include using different types of lettuce, toasting or not, or adding mayonnaise. More pronounced variants can include using turkey bacon or tofu in place of bacon, or removing the lettuce entirely.
A club sandwich, also called a clubhouse sandwich, is a sandwich of bread, sliced cooked poultry, ham or fried bacon, lettuce, tomato, and mayonnaise. It is often cut into quarters or halves and held together by cocktail sticks. Modern versions frequently have two layers which are separated by an additional slice of bread.
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of a slice of bread or toast with one or more food items on top.
Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté and duxelles, wrapped in puff pastry, then baked. Some recipes include wrapping the coated meat in a crêpe or parma ham to retain the moisture and prevent it from making the pastry soggy.
Smørrebrød is a traditional Danish open-faced sandwich that usually consists of a piece of buttered rye bread, a dense, dark brown bread, topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes.
A Hot Brown sandwich is an American hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. It is a variation of traditional Welsh rarebit and was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923. It was created to serve as an alternative to ham and egg late-night dinners.
Iraqi cuisine or Mesopotamian cuisine has its origins from Sumerians, Akkadians, Babylonians, Assyrians, ancient Persians, Mesopotamian Arabs, and the other ethnic groups of the region.
Pambazo is a Mexican dish or antojito made with pambazo bread dipped and fried in a red guajillo pepper sauce and filled with papas con chorizo or with papas only.
Maine's Italian sandwich, sometimes referred to as the Maine Italian sandwich, is an American submarine sandwich in Italian-American cuisine prepared on a long bread roll or bun with meats, cheese and various vegetables. The Maine Italian sandwich was invented in Portland, Maine, in 1903 by Giovanni Amato, a baker.
Cheese on toast is made by placing sliced or grated cheese on toasted bread and melting it under a grill. It is popular in the United Kingdom, Ireland, Australia and New Zealand, the Caribbean and in African countries. It is sometimes called Welsh rabbit, although that can involve a sauce including other ingredients as well.
Janet McKenzie Hill (1852–1933) was a prominent early practitioner of culinary reform, food science and scientific cooking, author of many cookbooks.
A Pilgrim or Puritan is a sandwich which has connotations with the American Pilgrim Fathers and Thanksgiving Day. It was a traditional way of using up leftover food from Thanksgiving Day and thus is composed essentially of bread slices or a bap, into which are placed sliced roast turkey, cranberries or cranberry sauce and cheddar cheese. There is an enormous variation in its composition with a huge range of ingredients being employed in some sandwiches and a great variation of ingredients between recipes. At its most basic it can be two slices of bread with slices of turkey, herb stuffing, cranberry sauce and some gravy.
Breaded cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, filete empanado in Spain, filete empanizado in Cuba, milanesa in Latin America, katsu in Japan and Korea, kotlet in Poland, řízek in Czech Republic and kotleta in post-Soviet countries.
Lettuce soup is a soup prepared with lettuce as a primary ingredient. It may be prepared with myriad lettuces and other ingredients, and some lettuce soups may use several cultivars of lettuce in their preparation. It is a part of French cuisine and Chinese cuisine. Cream of lettuce soup is a type of lettuce soup prepared using milk or cream. The soup may be served with toast or rolls as a side dish or with the soup atop them. It may be served as an appetizer, a side dish or as a main dish, and may be served hot or cold.
Pastrami on rye is a classic sandwich made famous in the Jewish kosher delicatessens of New York City. It was first created in 1888 by Sussman Volk, who served it at his deli on Delancey Street in New York City.
