Tomato sauce can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces.
Goulash is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
Carbonara is a pasta dish made with eggs, hard cheese, fatty cured pork, and black pepper. The dish took its modern form and name in the middle of the 20th century.
Mashed potato or mashed potatoes, colloquially known as mash, is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. Roughly mashed potatoes are sometimes called smashed potatoes. Dehydrated instant mashed potatoes and frozen mashed potatoes are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.
Ziti, also zite, are a shape of extruded pasta originating from Campania and Sicily, southern Italy. They are shaped into long, wide tubes, about 25 cm long, that need to be broken by hand into smaller pieces before cooking. Ziti have similarities to bucatini, but are much thicker.
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English.
Sofrito, sofregit, soffritto, or refogado is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat.
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine. The dish has different regional spellings; it is known as ciambotta or ciambrotta in Calabria and elsewhere, ciammotta in Basilicata and Calabria, cianfotta or ciambotta in Campania and Lazio, and ciabotta in Abruzzo.
Macaroni cheese pie is a casserole dish based on baked macaroni and cheese. Primary ingredients may include elbow macaroni, cheese, and milk.
Bolognese sauce is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
Ragù alla salsiccia is a tomato-based sauce in Italian cuisine. In Italian cuisine, a ragù is a meat-based sauce that is often served with pasta. The primary ingredients in ragù alla salsiccia are tomato purée or chopped tomato and sausage, and additional ingredients used can include onion, shallot, carrot, celery, garlic, olive oil, red wine, rosemary, bay leaf, salt and pepper. Canned chopped tomatoes and canned or bottled marinara sauce can be used to prepare the sauce. The sausage can be crumbled in the sauce's preparation. It may be slow-cooked under low heat for several hours.
Bissara, bessara, besarah and tamarakt is a dish in Egyptian cuisine and Moroccan cuisine. The dish contains split fava beans, onions, garlic, fresh aromatic herbs and spices. All ingredients are slowly cooked and then blended together to yield a creamy and fragrant dip or side dish.
Stuffed mushrooms is a dish prepared using edible mushrooms as its primary ingredient. Many fillings can be used, and the dish is typically baked or broiled. It can be served hot or at room temperature, and is sometimes served cold. The dish can have a meaty texture, and serves as an hors d'oeuvre, side dish, or snack.
