dish

a particular item of prepared food; "she prepared a special dish for dinner"

• piece de resistance — the most important dish of a meal
• adobo — (Philippine) a dish of marinated vegetables and meat or fish; served with rice
• side dish — a dish subordinate to a main course
• special — a dish or meal given prominence in e.g. a restaurant
• casserole — food cooked and served in a casserole
• soup — liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
• stew — food prepared by stewing especially meat or fish with vegetables
• paella — (Spanish) saffron-flavored dish made of rice with shellfish and chicken
• viand — a choice or delicious dish
• pudding — any of various soft thick unsweetened baked dishes
• mousse — a light creamy dish made from fish or meat and set with gelatin
• custard — sweetened mixture of milk and eggs baked or boiled or frozen
• timbale — individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell
• fish stick, fish finger — a long fillet of fish breaded and fried
• buffalo wing — crisp spicy chicken wings
• barbecued wing — chicken wings cooked in barbecue sauce
• barbecue, barbeque — meat that has been barbecued or grilled in a highly seasoned sauce
• escalope de veau Orloff — lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly
• patty, cake — small flat mass of chopped food
• veal parmesan, veal parmigiana — sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce
• veal cordon bleu — thin slices of veal stuffed with cheese and ham and then sauteed
• sandwich plate — a serving consisting of a sandwich or sandwiches with garnishes
• snack food — food for light meals or for eating between meals
• salad — food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens
• curry — (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice
• applesauce, apple sauce — puree of stewed apples usually sweetened and spiced
• boiled egg, coddled egg — egg cooked briefly in the shell in gently boiling water
• poached egg, dropped egg — egg cooked in gently boiling water
• scrambled egg — eggs beaten and cooked to a soft firm consistency while stirring
• deviled egg, stuffed egg — halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white
• shirred egg, baked egg, egg en cocotte — egg cooked individually in cream or butter in a small ramekin
• omelet, omelette — beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly
• souffle — light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit
• fried egg — eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides
• coq au vin — chicken and onions and mushrooms braised in red wine and seasonings
• chicken and rice — rice and chicken cooked together with or without other ingredients and variously seasoned
• moo goo gai pan — a Cantonese dish of chicken and sauted vegetables
• bacon and eggs — eggs (fried or scrambled) served with bacon
• barbecued spareribs, spareribs — baked or roasted with a spicy sauce
• beef Bourguignonne, boeuf Bourguignonne — beef and mushrooms and onions stewed in red wine and seasonings
• beef Wellington, filet de boeuf en croute — rare-roasted beef tenderloin coated with mushroom paste in puff pastry
• bitok — a Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream
• boiled dinner, New England boiled dinner — corned beef simmered with onions and cabbage and usually other vegetables
• Boston baked beans — dried navy beans baked slowly with molasses and salt pork
• bubble and squeak — (British) leftover cabbage and potatoes and meat fried together
• cannelloni — tubular pasta filled with meat or cheese
• carbonnade flamande, Belgian beef stew — beef stewed in beer seasoned with garlic and served with boiled potatoes
• chicken Marengo — braised chicken with onions and mushrooms in a wine and tomato sauce
• chicken cordon bleu — thin slices of chicken stuffed with cheese and ham and then sauteed
• Maryland chicken — chicken fried than oven-baked and served with milk gravy
• chicken paprika, chicken paprikash — chicken simmered in broth with onions and paprika then mixed with sour cream
• chicken Tetrazzini — prepared with mushrooms in a cream sauce served over pasta and topped with cheese
• chicken Kiev — pounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried
• chili, chili con carne — (Mexican) ground beef and chili peppers or chili powder often with tomatoes and kidney beans
• chop suey — meat or fish stir-fried with vegetables (e.g. celery; onions; peppers; bean sprouts) seasoned with ginger and garlic and soy sauce; served with rice; created in the United States and frequently served in Chinese restaurants there
• chow mein — chop suey served with fried noodles
• coquille — seafood served in a scallop shell
• coquilles Saint-Jacques — scallops in white wine sauce served in scallop shells
• croquette — minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried
• cottage pie — (British) a dish of minced meat topped with mashed potatoes
• rissole — minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat
• dolmas, stuffed grape leaves — well-seasoned rice (with nuts or currants of minced lamb) simmered or braised in stock
• egg roll, spring roll — (Chinese) minced vegetables and meat wrapped in a pancake and fried
• eggs Benedict — toasted English muffin topped with ham and a poached egg (or an oyster) and hollandaise sauce
• enchilada — (Mexican) tortilla with meat filling baked in chili-seasoned tomato sauce
• falafel, felafel — (Middle Eastern) small croquette of mashed chick peas or fava beans seasoned with sesame seeds
• fish and chips — fried fish and french-fried potatoes
• fondue, fondu — hot sauce-like melted cheese or chocolate in which bread or fruits are dipped
• fondue, fondu — cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces
• French toast — bread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup
• fried rice, Chinese fried rice — boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs
• frittata — Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top
• frog legs — hind legs of frogs used as food; resemble chicken and cooked as chicken
• galantine — boned poultry stuffed then cooked and covered with aspic; served cold
• gefilte fish, fish ball — well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock
• haggis — (Scotland) made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach
• ham and eggs — eggs (scrambled or fried) served with ham
• hash — chopped meat mixed with potatoes and browned
• jambalaya — spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery
• kabob, kebab, shish kebab — cubes of meat marinated and cooked on a skewer usually with vegetables
• kedgeree — (British) a dish of rice and hard-boiled eggs and cooked flaked fish
• knish — (Yiddish) baked or fried turnover filled with potato or meat or cheese; often eaten as a snack
• lasagna, lasagne — baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables
• seafood Newburg — seafood in Newburg sauce served on toast or rice
• lobster thermidor — diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned
• lutefisk, lutfisk — (Scandinavian) dried cod soaked in a lye solution before boiling to give it a gelatinous consistency
• macaroni and cheese — macaroni in a cheese sauce
• macedoine — mixed diced fruits or vegetables; hot or cold
• meatball — ground meat formed into a ball and fried or simmered in broth
• meat loaf, meatloaf — a baked loaf of ground meat
• moussaka — casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs
• osso buco — sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables
• pheasant under glass — a dish of roast pheasant served in a manner characteristic of expensive restaurants
• pilaf, pilaff, pilau, pilaw — rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes
• pizza, pizza pie — Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese
• poi — Hawaiian dish of taro root pounded to a paste and often allowed to ferment
• pork and beans — dried beans cooked with pork and tomato sauce
• porridge — soft food made by boiling oatmeal or other meal or legumes in water or milk until thick
• potpie — deep-dish meat and vegetable pie or a meat stew with dumplings
• rijsttaffel, rijstaffel, rijstafel — dish originating in Indonesia; a wide variety of foods and sauces are served with rice
• risotto, Itallian rice — rice cooked with broth and sprinkled with grated cheese
• roulade — a dish consisting of a slice of meat that is rolled around a filling and cooked
• Salisbury steak — ground beef patty usually with a sauce
• sauerbraten — pot roast marinated several days in seasoned vinegar before cooking; usually served with potato dumplings
• sauerkraut — shredded cabbage fermented in brine
• scallopine, scallopini — sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour
• scampi — large shrimp sauteed in oil or butter and garlic
• Scotch egg — hard-cooked egg encased in sausage meat then breaded and deep-fried
• Scotch woodcock — creamy scrambled eggs on toast spread with anchovy paste
• spaghetti and meatballs — spaghetti with meatballs in a tomato sauce
• Spanish rice — spicy rice with tomatoes and onions and green peppers
• steak tartare, tartar steak, cannibal mound — ground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw
• pepper steak — strips of steak sauteed with green peppers and onions
• steak au poivre, peppered steak, pepper steak — steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce
• beef Stroganoff — sauteed strips of beef and mushrooms in sour cream sauce served with noodles
• stuffed cabbage — parboiled head of cabbage scooped out and filled with a hash of chopped e.g. beef or ham and baked; served with tomato or cheese sauce
• kishke, stuffed derma — (Jewish) roasted fowl intestines with a seasoned filling of matzo meal and suet
• stuffed peppers — parboiled green peppers stuffed usually with rice and meat and baked briefly
• stuffed tomato, hot stuffed tomato — tomato cases filled with various mixtures and baked briefly
• stuffed tomato, cold stuffed tomato — tomato cases filled with various salad mixtures and served cold
• succotash — fresh corn and lima beans with butter or cream
• sukiyaki — (Japanese) thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce
• sashimi — (Japanese) very thinly sliced raw fish
• sushi — (Japanese) rice (with raw fish) wrapped in seaweed
• Swiss steak — steak braised in tomato and onion mixture
• tamale — (Mexican) corn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed
• tamale pie — Mexican-like meat mixture covered with cornbread topping
• tempura — (Japanese) vegetables and seafood dipped in batter and deep-fried
• teriyaki — beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled
• terrine — a pate or fancy meatloaf baked in an earthenware casserole
• Welsh rarebit, Welsh rabbit, rarebit — cheese melted with ale or beer served over toast
• schnitzel, Wiener schnitzel — (Viennese) deep-fried breaded veal cutlets
• taco — (Mexico) a tortilla rolled cupped around a filling
• burrito — (Mexico) a flour tortilla folded around a filling
• tostada — a flat tortilla with various fillings piled on it
• refried beans, frijoles refritos — (Mexico) dried beans cooked and mashed and then fried in lard with various seasonings
• couscous — a spicy dish that originated in North Africa; consists of pasta steamed with a meat and vegetable stew
• ramekin, ramequin — a cheese dish made with bread and egg crumbs that is baked and served in individual fireproof dishes

• nutriment, nourishment, nutrition, sustenance, aliment, alimentation, victuals — a source of materials to nourish the body

• topping — a flavorful addition on top of a dish
• ingredient, fixings — food that is a component of a mixture in cooking
• sauce — flavorful relish or dressing or topping served as an accompaniment to food

• meal, repast — the food served and eaten at one time