Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti.
Eggplant, aubergine or brinjal is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit.
Succotash is a culinary dish consisting primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added including corned beef, potatoes, turnips, salt pork, tomatoes, multi-colored sweet peppers, and okra. Combining a grain with a legume provides a dish that is high in all essential amino acids.
French toast is a dish made of sliced bread soaked in beaten eggs and typically milk, then pan fried. Alternative names and variants include "eggy bread", "Bombay toast", "gypsy toast", and "poor knights".
Baked beans is a dish traditionally containing white beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period. In the United Kingdom, the dish is sometimes baked, but usually stewed in sauce. Canned baked beans are not baked, but are cooked through a steam process.
A parabolicreflector is a reflective surface used to collect or project energy such as light, sound, or radio waves. Its shape is part of a circular paraboloid, that is, the surface generated by a parabola revolving around its axis. The parabolic reflector transforms an incoming plane wave traveling along the axis into a spherical wave converging toward the focus. Conversely, a spherical wave generated by a point source placed in the focus is reflected into a plane wave propagating as a collimated beam along the axis.
Gumbo is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Creole "holy trinity" ― celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder.
Pad thai, or phad thai, is a stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand as part of the country's cuisine. It is typically made with rice noodles, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables. The ingredients are sautéed together in a wok, which creates even heat distribution. Once the dish is completed it is tossed in pad thai sauce, which gives the dish its signature tangy salty flavor with a hint of sweetness.
An entrée in modern French table service and that of much of the English-speaking world is a dish served before the main course of a meal. Outside North America, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of Canada, the term entrée refers to the main dish or the only dish of the meal.
Moros y Cristianos is a Cuban dish served at virtually every Cuban restaurant. It is the Cuban version of rice and beans, a dish found throughout Latin America, the Caribbean, and in the Southern United States.
Khash is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe).
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. It is also a dish consisting of a piece of braised beef with the same garnish, at which point it may be called pièce de bœuf à la bourguignonne.
Pasanda is a popular meat Shahi Mughalayi dish from the Indian subcontinent, notably North India, Rampur, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors. The word is a variation on the Urdu word "pasande" meaning "favourite", which refers to the prime cut of meat traditionally used within.
Vilalba is a municipality in Galicia (Spain), in the province of Lugo, on the left bank of the river Ladra, one of the headstreams of the Miño.
Qottab is an almond-filled deep-fried Iranian cuisine pastry or cake, prepared with flour, almonds, powdered sugar, vegetable oil, and cardamom. The city of Yazd is well known for its qottab.
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Turkey, Greece, the Balkans, and parts of the Caucasus and the Middle East.
Hamburg steak is a patty of ground beef. Made popular worldwide by migrating Germans, it became a mainstream dish around the start of the 19th century. It is similar to Salisbury steak.
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", ready to eat or to be served.
Helzel or gefilte helzel is an Ashkenazi Jewish dish. It is a sort of sausage made from poultry neck skin stuffed with flour, semolina, bread crumbs or matzo meal, schmaltz, and fried onions and sewn up with a thread.
Himmel und Erde is a traditional German and Dutch dish most popular in the regions of the Rhineland, Westphalia Lower Saxony and Gelderland. In Dutch this dish is known as hete bliksem. It was also popular in the past in Silesia. The dish consists of black pudding, fried onions, and mashed potato with apple sauce. It has been known since the 18th century.
