American Chinese cuisine is a style of Chinese cuisine developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China.
The cuisine of the Southern United States encompasses diverse food traditions of several regions, including Tidewater, Appalachian, Lowcountry, Cajun, Creole, and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts the United States, influencing other types of American cuisine.
Offal, also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Kebab or kabob is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.
Rocky Mountain oysters or mountain oysters, or meat balls, also known as prairie oysters in Canada, is a dish made of bull testicles. The organs are often deep-fried after being skinned, coated in flour, pepper and salt, and sometimes pounded flat. This delicacy is most often served as an appetizer.
Hash is a culinary dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning "to chop". It originated as a way to use up leftovers. In the USA by the 1860s, a cheap restaurant was called a "hash house" or "hashery."
Pilaf or pilau is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other.
Tehrangeles is a portmanteau deriving from the combination of Tehran, the capital of Iran, and Los Angeles. A Persian community developed in Westwood, Los Angeles after the Islamic Revolution of 1979 prompted thousands of Iranians to flee to the United States. It is a shopping, eating and gathering place for the large number of Iranian-Americans and their descendants residing in the Los Angeles metropolitan area which is the largest such population outside Iran. The intersection of Westwood Boulevard and Wilkins Avenue was recognized by the City of Los Angeles as Persian Square.
Tripe soup, tripe stew or tripe chorba is a soup or stew made with tripe. It is widely considered to be a hangover remedy.
A chimichanga is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat such as machaca, carne adobada, carne seca, or shredded chicken, and folding it into a rectangular package. It is then deep-fried, and can be accompanied by salsa, guacamole, sour cream, or carne asada.
Ghormeh sabzi or Khoresh sabzi also spelled as qormeh sabzi is an Iranian herb stew. It is considered the national dish of Iran. It is a very popular dish in Iran.
Chelow kabab is an Iranian dish consisting of steamed rice and one of the many varieties of Iranian kebab. It is considered the national dish of Iran, and was probably created by the time of the Qajar dynasty.
The cuisine of Kentucky mostly resembles that and is a part of traditional Southern cuisine. Some common dinner dishes are fried catfish and hushpuppies, fried chicken and country fried steak. These are usually served with vegetables such as green beans, greens, pinto beans slow-cooked with pork as seasoning and served with cornbread. Other popular items include fried green tomatoes, cheese grits, corn pudding, fried okra, and chicken and dumplings, which can be found across the commonwealth.
The testicles of calves, lambs, roosters, turkeys, and other animals are eaten in many parts of the world, often under euphemistic culinary names. Testicles are a by-product of the castration of young animals raised for meat, so they were probably a late-spring seasonal specialty, though nowadays they are generally frozen and available year-round.
Different areas of the world have local variations on the hot dog, in the type of meat used, the condiments added, and its means of preparation.
Ash, sometimes transliterated as aush or āsh, is a variety of thick noodle soups, which are usually served hot and is part of Iranian cuisine and Afghan cuisine. The Afghan version is more of a noodles and curry (qorma) dish, while the Iranian version is a thick pottage dish. It is also found in Azerbaijani, Turkish, and Caucasian cuisine.
Fried chicken, also known as Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used.
Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
Aush jushpare is a type of aush, commonly cooked in Khorasan, Gonabad, Ferdous and Sabzevar in Iran. It is similar to the Chinese jiaozi. Historian Bayhaqi (-1077) mentioned about Aush Jushpare in his book "Tarikh-i Bayhaqi". Aush Jushpare is one of the oldest Aush, but since it takes a lot of time for preparation, it is not commonly eaten now. It is rather a dish of hospitality, which people eat on the occasion of special gatherings or festivals. Traditional guest house restaurant serves Aush Jushpare as local specialty. Aush Jushpare was registered as intangible heritage of Iran on 5 January 2021.
Quesabirria is a Mexican dish comprising birria-style cooked beef folded into a tortilla with melted cheese and served with a side of consommé for dipping. Eater has described quesabirria as "a cross between a taco and a quesadilla." The dish, which has origins in Tijuana, Mexico, gained popularity in the United States through Instagram.
