Pairings
Food
ACIDIC (OR TART) FOODS OR DISHES (E.G., GOAT CHEESE, TOMATOES)
ADVENTURE
AFTER DINNER
AFTERNOON
AIOLI
ALMOND DESSERTS
ALMONDS (ESP. ROASTED)
ANCHOVIES
ANISE (SEE ALSO FENNEL)
ANTIPASTO (ITALIAN HORS DíOEUVRES)
APERITIF (PRE-MEAL DRINKS, ESP. WITH CANAPES)
APPETIZERS (SEE APERITIF)
APPLE DESSERTS
APPLES
APRICOT DESSERTS
APRICOTS
ARTICHOKES
ARUGULA
ASIAN CUISINE (ESP. PACIFIC RIM)
ASIAN SALAD (SEE ALSO SALAD, CHICKEN, ASIAN-STYLE)
ASPARAGUS
ASPARAGUS, WHITE
AUTUMN
AVOCADOS (SEE ALSO GUACAMOLE)
BACON
BAGEL, WITH SMOKED SALMON AND CREAM CHEESE
BAGNA CAUDA (ITALIAN GARLIC AIOLI WITH VEGETABLES)
BAKED ALASKA
BAKLAVA
BANANAS (INCLUDING DESSERTS)
BARBECUE (BARBECUED MEATS WITH SMOKY AND/OR SWEET SAUCE)
BARBECUE RIBS
BARBECUE RIBS (SEE BARBECUE)
BARBECUE SAUCE
BARBECUE SAUCE WITH CHICKEN
BARBECUE SAUCE WITH FISH
BASIL (SEE ALSO PESTO)
BASS (SEE ALSO STRIPED BASS AND OTHER MILD FISH, E.G., FLOUNDER, SEA BASS, SOLE)
BAY LEAF
BEANS, BAKED
BEANS, BLACK
BEANS, GREEN (SEE ALSO HARICOT VERTS)
BEANS, RED (TYPICALLY SERVED WITH RICE)
BEANS, WHITE
BEEF (SEE ALSO HAMBURGERS, STEAK)
BEEF TARTARE (SEE STEAK TARTARE)
BEEF WITH BORDEAUX WINE SAUCE
BEEF WITH GRAVY
BEEF, BARBECUED BRISKET
BEEF, BOILED
BEEF, BOURGUIGNON
BEEF, BRAISED
BEEF, BRAISED IN BEER
BEEF, CARNE ASADA
BEEF, CASSEROLE
BEEF, COLD
BEEF, GRILLED (ASIAN-STYLE)
BEEF, POT ROAST
BEEF, PRIME RIB
BEEF, RIB ROAST
BEEF, ROAST
BEEF, SHORT RIBS
BEEF, STEWED (E.G., BEEF, BOURGUIGNON)
BEEF, STIR-FRIED (ASIAN-STYLE)
BEEF, STROGANOFF
BEEF, TACOS
BEEF, TENDERLOIN, ROASTED
BEEF, WELLINGTON
BEETS
BERRIES (SEE ALSO BLUEBERRIES, RASPBERRIES, STRAWBERRIES, ETC.)
BERRY DESSERTS
BIRYANI (INDIAN RICE-BASED DISH)
BISCOTTI
BISTECCA ALLA FIORENTINA (FLORENTINE BEEFSTEAK)
BITTER FOODS AND DISHES (ANYTHING FROM ARUGULA TO GRILLED FOODS)
BLACKBERRIES
BLINI WITH CAVIAR OR SMOKED SALMON (SEE ALSO CAVIAR AND SMOKED SALMON)
BLUEBERRIES (INCLUDING DESSERTS)
BLUEFISH
BOAR, WILD (SEE ALSO RECOMMENDATIONS FOR GAME AND PORK)
BOILED DISHES
BRAISED DISHES (ESP. RED MEATS)
BRANDADE (MASHED POTATOES AND SALT COD)
BREAD
BREAD PUDDING
BREAD, TOASTED (AS FOR BREAKFAST)
BREAKFAST / BRUNCH
BROCCOLI
BROCCOLI RABE
BROWN SUGAR
BROWNIES (SEE ALSO CHOCOLATE)
BRUNCH (SEE BREAKFAST/BRUNCH)
BRUSSELS SPROUTS
BUFFALO CHICKEN WINGS (OFTEN SERVED WITH BLUE CHEESE DIP)
BUTTER AND BUTTER SAUCE (E.G., BEURRE BLANC)
BUTTERSCOTCH (INCLUDING DESSERTS)
CABBAGE AND CABBAGE-BASED DISHES (E.G., CHOUCROUTE)
CABBAGE, RED
CAJUN CUISINE
CAKE (INCLUDING CUPCAKES)
CAKE, ALMOND
CAKE, ANGEL FOOD
CAKE, CITRUS-FLAVORED
CAKE, COFFEE
CAKE, POUND
CAKE, SPICE
CALAMARI (SEE SQUID)
CALZONE (SEE ALSO PIZZA)
CANAPES (SEE APERITIF)
CANNELLONI (SEE ALSO PASTA FOR SPECIFIC SAUCES)
CANNOLI (ITALIAN RICOTTA CHEESE DESSERT)
CANTALOUPE (SEE ALSO MELON)
CAPERS
CARAMEL, INCLUDING SAUCES AND DESSERTS
CARAWAY SEEDS
CARIBBEAN CUISINE
CARPACCIO (THINLY SLICED RAW BEEF)
CARROTS
CASHEWS
CASSOULET (CASSEROLE OF WHITE BEANS AND MEATS)
CATFISH (SEE ALSO OTHER MILD FISH, E.G., FLOUNDER, SEA BASS, SOLE)
CAULIFLOWER
CAVIAR
CELERY
CELERY ROOT
CEVICHE
CHARCUTERIE (COLD SLICED MEATS)
CHEESE DESSERTS (SEE ALSO CHEESECAKE)
CHEESE PUFFS OR CHEESE STRAWS
CHEESE SAUCE AND CHEESY DISHES
CHEESE, AGED GOUDA (DUTCH AMBER-COLORED AGED COW'S MILK CHEESE)
CHEESE, ALT URGELL Y LA CERDANYA (SPANISH COW'S MILK CHEESE)
CHEESE, AMERICAN (PROCESSED WHITE OR YELLOW SOFT COW'S MILK CHEESE)
CHEESE, ASIAGO (ITALIAN HARD COW'S MILK CHEESE)
CHEESE, BABY BEL (FRENCH SOFT COW'S MILK CHEESE SIMILAR TO DUTCH EDAM)
CHEESE, BABY SWISS
CHEESE, BANON (FRENCH SOFT CHEESE, USUALLY GOAT'S MILK)
CHEESE, BEAUFORT (SWISS UNPASTEURIZED COW'S MILK CHEESE)
CHEESE, BEL PAESE (ITALIAN CREAMY COW'S MILK CHEESE)
CHEESE, BEYOS (SPANISH CHEESE)
CHEESE, BLEU D'AUVERGNE (FRENCH CREAMY COW'S MILK BLUE CHEESE)
CHEESE, BLUE (SEE ALSO CHEESE, GORGONZOLA, ROQUEFORT, AND STILTON)
CHEESE, BOERENKAAS (DUTCH FARMER'S CHEESE)
CHEESE, BOURSIN (FRENCH SPREADABLE TRIPLE-CREAM CHEESE, OFTEN FLAVORED WITH GARLIC AND HERBS OR PEPPER)
CHEESE, BRICK (AMERICAN COW'S MILK CHEESE)
CHEESE, BRIE (FRENCH BLOOMY-RIND COW'S MILK CHEESE)
CHEESE, BRIE DE MEAUX (FRENCH A.O.C. BLOOMY-RIND COW'S MILK CHEESE)
CHEESE, BRILLAT SAVARIN (FRENCH TRIPLE-CREAM CHEESE)
CHEESE, BRIN D'AMOUR (CORSICAN SHEEP'S MILK CHEESE)
CHEESE, BRITISH, IN GENERAL
CHEESE, BUCHERON (FRENCH FRESH GOAT CHEESE)
CHEESE, BURRATA (ITALIAN COW'S MILK CHEESE)
CHEESE, CABRALES (SPANISH COW'S MILK BLUE CHEESE)
CHEESE, CAMEMBERT (FRENCH RAW BLOOMY-RIND COW'S MILK CHEESE)
CHEESE, CANTABRIA (SPANISH COW'S MILK CHEESE)
CHEESE, CANTAL (FRENCH COW'S MILK CHEESE, EARLY CHEDDAR-STYLE)
CHEESE, CASTELMAGNO (ITALIAN RAW COW'S MILK CHEESE)
CHEESE, CHAOURCE (FRENCH BLOOMY-RIND DOUBLE-CREAM COW'S MILK CHEESE)
CHEESE, CHAROLAIS (FRENCH GOAT CHEESE FROM BURGUNDY)
CHEESE, CHAUMES (FRENCH COW'S MILK CHEESE)
CHEESE, CHAVIGNOL (FRENCH GOAT CHEESE FROM THE LOIRE REGION)
CHEESE, CHEDDAR (BRITISH DRY SEMI-HARD COW'S MILK CHEESE)
CHEESE, CHESHIRE (BRITISH HARD COW'S MILK CHEESE)
CHEESE, CHEVRE (FRENCH GOAT CHEESE)
CHEESE, CHIMAY (BELGIAN TRAPPIST-STYLE COW'S MILK CHEESE)
CHEESE, COLBY (AMERICAN COW'S MILK CHEESE)
CHEESE, COMTE (FRENCH COW'S MILK CHEESE)
CHEESE, COTIJA (MEXICAN AGED COW'S MILK CHEESE)
CHEESE, CREAM (AMERICAN COW'S MILK CHEESE SPREAD)
CHEESE, CROTTIN (FRENCH GOAT CHEESE)
CHEESE, DANISH BLUE (SEE ALSO OTHER BLUE CHEESES)
CHEESE, DERBY (BRITISH COW'S MILK CHEESE)
CHEESE, DOUBLE GLOUCESTER (BRITISH COW'S MILK CHEESE SIMILAR TO VERY MILD CHEDDAR)
CHEESE, DRY JACK (CALIFORNIA DRY COW'S MILK CHEESE) (SEE CHEESE, MONTEREY JACK)
CHEESE, EDAM (DUTCH OR AMERICAN FIRM COW'S MILK CHEESE)
CHEESE, EMMENTAL (FRENCH OR SWISS COW'S MILK CHEESE)
CHEESE, EPOISSES (FRENCH WASHED-RIND COW'S MILK CHEESE FROM BURGUNDY)
CHEESE, EXPLORATEUR (FRENCH TRIPLE-CREAM COW'S MILK CHEESE)
CHEESE, FETA (GREEK SHEEP'S MILK CHEESE)
CHEESE, FONTINA (SWEDISH COW'S MILK CHEESE WITH BRIGHT RED RIND)
CHEESE, FOURME D'AMBERT (FRENCH CREAMY BLUE CHEESE)
CHEESE, GAMONEDO (SPANISH LIGHTER BLUE CHEESE)
CHEESE, GARROTXA (SPANISH GOAT CHEESE WITH GREY RIND)
CHEESE, GLOUCESTER (BRITISH COW'S MILK CHEESE)
CHEESE, GOAT (A WIDE RANGE OF CHEESES ALL MADE FROM GOAT'S MILK, FROM FRESH AND CREAMY TO AGED AND CRUMBLY)
CHEESE, GORGONZOLA (ITALIAN COW'S MILK BLUE CHEESE)
CHEESE, GRANA (ITALIAN AGED COW'S MILK CHEESE FOR GRATING)
CHEESE, GRUYERE (SWISS COW'S MILK CHEESE)
CHEESE, HAVARTI (DANISH COW'S MILK CHEESE, SOMETIMES WITH EITHER DILL OR PEPPER ADDED)
CHEESE, JARLSBERG (NORWEGIAN COW'S MILK CHEESE IN ìSWISSî STYLE)
CHEESE, LANCASHIRE (BRITISH CHEDDAR-STYLE COW'S MILK CHEESE)
CHEESE, LIVAROT
CHEESE, MAHON (SPANISH COW'S MILK CHEESE)
CHEESE, MAJORERO (SPANISH HARD GOAT CHEESE)
CHEESE, MANCHEGO (SPANISH SHEEP'S MILK CHEESE)
CHEESE, MAROILLES (FRENCH WASHED-RIND COW'S MILK CHEESE)
CHEESE, MIMOLETTE (FRENCH HARD ORANGE, CHEDDAR-STYLE CHEESE)
CHEESE, MONTENEBRO (SPANISH GOAT CHEESE WITH STRONG FLAVOR)
CHEESE, MONTEREY JACK (AMERICAN MILD COW'S MILK CHEESE)
CHEESE, MORBIER (FRENCH UNPASTEURIZED TWO-LAYER COW'S MILK CHEESE SEPARATED BY ASH)
CHEESE, MOZZARELLA (ITALIAN FRESH COW'S MILK CHEESE)
CHEESE, MUENSTER (ALSATIAN OR GERMAN PUNGENT WASHED-RIND COW'S MILK CHEESE)
CHEESE, PARMESAN (ITALIAN HARD COW'S MILK CHEESE)
CHEESE, PAVE AFFINOIS (FRENCH SOFT WHITE COW'S MILK CHEESE MADE WITHOUT ANIMAL RENNET)
CHEESE, PECORINO (ITALIAN SHEEP'S MILK CHEESE)
CHEESE, PIAVE (ITALIAN COW'S MILK CHEESE)
CHEESE, PIERRE ROBERT (FRENCH TRIPLE-CREAM CHEESE)
CHEESE, PONT-L'EVEQUE (FRENCH WASHED-RIND COW'S MILK CHEESE)
CHEESE, PORT SALUT (FRENCH COW'S MILK CHEESE)
CHEESE, PROVOLONE (ITALIAN COW'S MILK CHEESE, MILD OR PUNGENT DEPENDING ON AGE)
CHEESE, RACLETTE (FRENCH OR SWISS COW'S MILK CHEESE)
CHEESE, REBLOCHON (FRENCH UNPASTEURIZED COW'S MILK CHEESE)
CHEESE, RICOTTA (ITALIAN MILD YOUNG COW'S MILK CHEESE)
CHEESE, ROBIOLA (ITALIAN WASHED-RIND COW'S MILK CHEESE)
CHEESE, ROMANO (ITALIAN HARD COW'S MILK CHEESE)
CHEESE, RONCAL (SPANISH SHEEP'S MILK CHEESE)
CHEESE, ROQUEFORT (FRENCH SHEEP'S MILK BLUE CHEESE)
CHEESE, SAINT-FELICIEN (FRENCH COW'S MILK CHEESE)
CHEESE, SAINT-MARCELLIN (FRENCH SOFT COW'S MILK CHEESE)
CHEESE, SAINT-NECTAIRE (FRENCH SEMI-SOFT COW'S MILK CHEESE)
CHEESE, SBRINZ (SWISS HARD COW'S MILK CHEESE)
CHEESE, SELLES-SUR-CHER (FRENCH GOAT CHEESE, USUALLY SOLD AS ASH-COVERED DISKS)
CHEESE, SERENA (SPANISH EWE'S MILK CHEESE COAGULATED WITH CARDOON RENNET)
CHEESE, SHEEP'S MILK (SEE ALSO SPECIFIC CHEESES)
CHEESE, SMOKED
CHEESE, STILTON (BRITISH COW'S MILK BLUE CHEESE)
CHEESE, SWISS (AMERICAN COW'S MILK CHEESE, IMITATION OF EMMENTAL)
CHEESE, TALEGGIO (ITALIAN SOFT COW'S MILK CHEESE)
CHEESE, TELEME (CALIFORNIA COW'S MILK CHEESE)
CHEESE, TETE DE MOINE (SWISS SHAVED PUNGENT COW'S MILK CHEESE)
CHEESE, TETILLA (SPANISH PEAR-SHAPED COW'S MILK CHEESE)
CHEESE, TORTA DEL CASAR (SPANISH SHEEP'S MILK CHEESE)
CHEESE, TRIPLE CREME (FRENCH CHEESE WITH 60 TO 75 PERCENT OR MORE BUTTERFAT)
CHEESE, VACHERIN (FRENCH OR SWISS RAW COW'S MILK CHEESE)
CHEESE, VALDEON (SPANISH COW'S MILK BLUE CHEESE, SOMETIMES MAY INCLUDE GOAT'S MILK)
CHEESE, VERMONT SHEPHERD (AMERICAN SHEEP'S MILK CHEESE)
CHEESE, ZAMARANO (SPANISH SHEEP'S MILK CHEESE)
CHEESEBURGERS (SEE HAMBURGERS, WITH CHEESE)
CHEESECAKE
CHEESES, ASSORTED (SEE ALSO SPECIFIC CHEESES)
CHERRIES
CHERRY DESSERTS
CHERVIL
CHESTNUTS (INCLUDING DESSERTS)
CHICKEN
CHICKEN LIVER (SEE LIVER, CHICKEN)
CHICKEN WITH ARTICHOKES
CHICKEN WITH CREAM SAUCE
CHICKEN WITH CURRY SAUCE
CHICKEN WITH FRUIT SAUCE
CHICKEN WITH GARLIC
CHICKEN WITH LEMON OR LIME
CHICKEN WITH MISO
CHICKEN WITH MUSHROOM SAUCE
CHICKEN WITH MUSTARD
CHICKEN WITH TARRAGON
CHICKEN, BAKED WITH CREAM SAUCE
CHICKEN, BAKED WITH TOMATO SAUCE
CHICKEN, BARBECUED (WITH BARBECUE SAUCE)
CHICKEN, CACCIATORE
CHICKEN, COLD
CHICKEN, COQ AU VIN (CHICKEN WITH RED WINE SAUCE)
CHICKEN, FRIED
CHICKEN, GRILLED
CHICKEN, HASH
CHICKEN, HERBED
CHICKEN, JERKED (I.E., JAMAICAN-STYLE)
CHICKEN, KIEV (STUFFED WITH BUTTER)
CHICKEN, PAPRIKA
CHICKEN, POACHED
CHICKEN, POT PIE
CHICKEN, ROASTED
CHICKEN, ROASTED WITH GARLIC AND/OR HERBS
CHICKEN, SAUTEED WITH TOMATO SAUCE
CHICKEN, STEWED
CHICKEN, STIR-FRIED
CHICKEN, SWEET AND SOUR
CHICKEN, TAGINE (MOROCCAN-STYLE)
CHICKEN, TANDOORI
CHICKEN, THAI-STYLE CURRY
CHICKEN, TIKKA MASALA (INDIAN-STYLE BUTTER CHICKEN)
CHICKPEAS
CHILE RELLENOS
CHILES (SEE ALSO SPECIFIC CHILES AND SALSA)
CHILES, ANAHEIM
CHILES, ANCHO
CHILES, CASCABEL
CHILES, CHIPOTLE
CHILES, GUAJILLO
CHILES, HABANERO
CHILES, JALAPENO
CHILES, PASILLA
CHILES, POBLANO
CHILES, SERRANO
CHILES, THAI
CHILI
CHINESE CUISINE (SEE ALSO HUNAN CUISINE AND SZECHUAN CUISINE)
CHIVES
CHOCOLATE
CHOCOLATE ECLAIR
CHOCOLATE, DARK (I.E., BITTERSWEET OR SEMISWEET)
CHOCOLATE, MILK (I.E., SWEET)
CHOCOLATE, WHITE
CHOUCROUTE (SEE ALSO SAUERKRAUT)
CHRISTMAS
CHURCH'S FRIED CHICKEN
CHURROS (SPANISH FRIED-DOUGH DESSERT)
CILANTRO
CINNAMON
CITRUS (SEE ALSO LEMON, LIME, ORANGE, ETC.)
CLAMS
CLOVES
COCONUT AND COCONUT MILK
COD (SEE ALSO SALT COD, HADDOCK)
COD, BLACK
COFFEE-FLAVORED DESSERTS
COLD SAVORY FOODS AND DISHES
COLLARD, GREENS
CONSOMME
COOKIES (SEE ALSO BISCOTTI)
CORIANDER
CORN (SEE ALSO SOUP, CORN)
CORN CHIPS (SEE ALSO DORITOS)
CORN, BREAD
CORNED BEEF
CORNED BEEF, HASH
CORNISH GAME HENS
COUSCOUS
CRAB
CRAB CAKES
CRAB WITH BLACK BEAN SAUCE
CRAB WITH CORIANDER AND/OR OTHER SPICES
CRAB WITH GRAPEFRUIT
CRAB, BOIL (WITH SPICES)
CRAB, DUNGENESS
CRAB, SOFT-SHELL
CRAB, STONE CLAWS
CRANBERRIES AND CRANBERRY SAUCE
CRAYFISH (AKA CRAWFISH)
CREAM DESSERTS (E.G., CUSTARDS, PUDDINGS, ETC.)
CREAM IN SAVORY DISHES AND SAUCES
CREME BRULEE/CREME CARAMEL (CARAMELIZED CUSTARD)
CREOLE CUISINE
CREPES, FRUIT OR SWEET
CREPES, SAVORY
CRUDITES (RAW VEGETABLES)
CUCUMBERS
CUMIN
CURRANTS
CURRIES (SEE ALSO INDIAN CUISINE AND THAI CUISINE)
CURRIES, COCONUT-BASED (INDIAN OR THAI)
CURRY WITH FISH, SEAFOOD, OR POULTRY
CURRY WITH VEGETABLES
CUSTARD (SEE ALSO CREME BRULEE / CREME CARAMEL, QUICHE)
CUSTARD, SAVORY
CUSTARD, SWEET (INCLUDING CUSTARDY DESSERTS)
DATES
DEEP-FRIED DISHES (SEE FRIED FOODS)
DESSERTS (SEE ALSO SPECIFIC DESSERTS AND KEY INGREDIENTS)
DILL
DIM SUM
DOMINO'S PIZZA (SEE PIZZA, DOMINO'S)
DORITOS (TORTILLA CHIPS - PLAIN)
DORITOS, SPICY
DOUGHNUTS (AND OTHER SWEET FRIED DOUGH)
DUCK
DUCK CONFIT
DUCK WITH BLACK PEPPER
DUCK WITH CORIANDER
DUCK WITH CURRY SAUCE
DUCK WITH FRUIT SAUCE
DUCK WITH MUSHROOMS
DUCK WITH ORANGE SAUCE (A L'ORANGE)
DUCK WITH SOY SAUCE
DUCK, BRAISED
DUCK, GRILLED
DUCK, PEKING
DUCK, ROASTED
DUCK, SMOKED
DUMPLINGS, ASIAN (SEE ALSO DIM SUM)
EEL
EGG FOO YUNG
EGG ROLLS (SEE SPRING ROLLS)
EGGPLANT
EGGPLANT PARMESAN
EGGPLANT, BABA GANOUSH
EGGPLANT, DEEP-FRIED
EGGPLANT, GRILLED
EGGS AND EGG-BASED DISHES (E.G., FRITTATAS, QUICHES, SPANISH TORTILLAS; SEE ALSO BREAKFAST/BRUNCH)
EGGS WITH STEAK
EGGS, BENEDICT
EGGS, DEVILED
EGGS, FRITTATAS (ITALIAN OMELETS)
EGGS, FRITTATAS AND POTATO
EGGS, HUEVOS RANCHEROS (AND OTHER SPICY EGG DISHES)
EGGS, OMELETS
EGGS, QUAIL
EGGS, QUICHES
EGGS, RICOTTA
EMPANADAS (MEAT-FILLED PASTRIES)
ENCHILADAS
ENDIVE
EPAZOTE
ESCABECHE
ESCARGOTS (SEE SNAILS)
ETHIOPIAN CUISINE (SEE RECOMMENDATIONS FOR INDIAN CUISINE)
FAJITAS
FALL (SEE AUTUMN)
FENNEL
FETTUCINE (SEE PASTA)
FIGS (INCLUDING DESSERTS)
FISH (SEE ALSO SEAFOOD, SHELLFISH, AND SPECIFIC SEAFOOD)
FISH AND CHIPS (FRIED FISH AND THIN-SLICED POTATOES)
FISH WITH BUTTER SAUCE
FISH WITH CREAM SAUCE
FISH WITH CURRY SAUCE
FISH WITH GARLIC
FISH WITH GINGER
FISH WITH HERBS
FISH WITH LEMON
FISH WITH MUSHROOMS
FISH, BAKED
FISH, BAKED IN SALT
FISH, BARBECUED
FISH, BLACKENED
FISH, BROILED
FISH, GEFILTE
FISH, GRILLED
FISH, PAN-FRIED
FISH, POACHED
FISH, SMOKED (SEE SMOKED FISH, SMOKED HADDOCK, SMOKED SALMON, AND SMOKED TROUT)
FISH, STEAMED
FISH, STEWED
FISH-O-FILET MCDONALD'S
FLAN (SEE ALSO CREME CARAMEL AND CUSTARD)
FLOATING ISLAND (DESSERT OF EGG-WHITE CLOUDS ON VANILLA CUSTARD SAUCE)
FLOUNDER (SEE ALSO OTHER MILD FISH, E.G., HALIBUT, SEA BASS, SOLE)
FLUKE (SEE ALSO OTHER MILD FISH, E.G., HALIBUT, SEA BASS, SOLE)
FOIE GRAS
FOIE GRAS TERRINE, TORCHON, OR PATÉ
FOIE GRAS, ROASTED OR SEARED
FONDUE, CHEESE
FONDUE, MEAT
FRENCH FRIES
FRENCH TOAST (SEE BREAKFAST / BRUNCH)
FRIED FOODS
FRITTO MISTO (FRIED FISH AND VEGETABLES)
FRUIT DESSERTS (E.G., TARTS)
FRUIT SALSAS AND SAUCES (I.E., WITH SAVORY FOOD)
FRUIT, DRIED
FRUIT, FRESH (INCLUDING FRUIT SALAD; SEE ALSO SPECIFIC FRUIT)
FRUIT, TROPICAL
GAME (SEE ALSO RECOMMENDATIONS FOR RABBIT, VENISON, BOAR, ETC.)
GAME BIRDS (SEE ALSO PHEASANT AND SQUAB)
GARLIC (SEE ALSO AIOLI AND ONIONS)
GAZPACHO
GERMAN CUISINE (SEE ALSO SPECIFIC DISHES AND INGREDIENTS)
GINGER
GINGER DESSERTS (E.G., GINGERBREAD)
GNOCCHI (SEE ALSO PASTA TO SEARCH BY SAUCE)
GOAT
GOUGERES (SEE CHEESE PUFFS)
GRAPEFRUIT
GRAVLAX
GREEK CUISINE
GREEN BEANS (SEE BEANS, GREEN AND HARICOT VERTS)
GRILLED DISHES (SEE ALSO SPECIFIC FISH, MEAT, POULTRY, AND VEGETABLES)
GROUPER
GUACAMOLE (MEXICAN AVOCADO DIP)
GUAVAS
GULAB JAMUN (INDIAN DEEP-FRIED MILK BALLS)
HADDOCK (SEE ALSO RECOMMENDATIONS FOR COD AND SMOKED HADDOCK)
HALIBUT (SEE ALSO OTHER MILD FISH, E.G., FLOUNDER, SEA BASS, SOLE)
HALIBUT, BAKED OR ROASTED
HALIBUT, GRILLED
HALIBUT, POACHED
HALIBUT, SAUTEED
HAM
HAM WITH PINEAPPLE
HAM, IBERICO (SPANISH ACORN-FED CURED HAM)
HAM, ITALIAN (E.G. PARMA; SEE PROSCIUTTO)
HAM, SERRANO (SPANISH-STYLE THINLY SLICED HAM)
HAMBURGERS
HAMBURGERS WITH CHEESE
HAMBURGERS WITH CHEESE AND BACON
HAMBURGERS WITH EVERYTHING
HAMBURGERS WITH MUSTARD
HAMBURGERS WITH SWEET PICKLE RELISH
HAMBURGERS, GRILLED
HAMBURGERS, RARE
HAMBURGERS, WELL-DONE
HARICOT VERTS (FRENCH GREEN BEANS)
HAZELNUT DESSERTS
HAZELNUTS AND HAZELNUT OIL
HERBS (INCLUDING HERBED DISHES AND SAUCES; SEE ALSO SPECIFIC HERBS)
HERRING (SEE ALSO SMOKED FISH)
HOJA SANTA (RICH, AROMATIC HERB COMMONLY USED IN MEXICAN COOKING)
HONEY
HONEY DESSERTS
HORS D'OEUVRES (SEE APERITIF)
HORSERADISH
HOT DISHES (SEE SPICY DISHES)
HOT DOGS
HOT DOGS, CHICAGO-STYLE (WITH RELISH, PICKLE AND ALL THE TRIMMINGS)
HUITLACOCHE (CORN SMUT; USED LIKE MUSHROOMS IN MEXICAN COOKING)
HUMMUS
HUNAN CUISINE (SEE ALSO ASIAN CUISINE AND SPICY DISHES)
ICE CREAM
INDIAN CUISINE
INDONESIAN CUISINE
ITALIAN CUISINE (SEE SPECIFIC INGREDIENTS AND DISHES)
JAMAICAN CUISINE (SEE CARIBBEAN CUISINE)
JAMBALAYA
JAPANESE CUISINE (SEE ALSO SASHIMI, SUSHI, AND TERIYAKI)
JICAMA
JUNIPER BERRIES
KALE
KETCHUP
KFC CHICKEN
KFC FRIED CHICKEN
KIDNEYS
KIT KAT CANDY BAR
KIWI FRUIT
KOREAN CUISINE
KUMQUATS
KUNG PAO CHICKEN
LAMB
LAMB WITH HORSERADISH
LAMB WITH MUSHROOMS AND HERBS
LAMB, BABY (DELICATELY FLAVORED LAMB)
LAMB, BARBECUED
LAMB, BRAISED
LAMB, BURGERS
LAMB, CHOPS
LAMB, CURRY
LAMB, GRILLED
LAMB, KEBABS OR SOUVLAKI
LAMB, MOROCCAN-SPICED TAGINE
LAMB, ROASTED
LAMB, ROASTED LEG
LAMB, ROASTED RACK
LAMB, ROASTED WITH GARLIC
LAMB, ROASTED WITH MUSTARD
LAMB, ROASTED WITH ROSEMARY
LAMB, SHANKS
LAMB, SHOULDER
LAMB, SPICED
LAMB, STEW
LANGOUSTINES (SEE ALSO PRAWNS AND SHRIMP)
LASAGNA (SEE ALSO PASTA)
LEEKS (SEE ALSO ONIONS)
LEMON
LEMON SAUCES (E.G., WITH SAVORY FOOD)
LEMON SWEET DESSERTS
LEMONGRASS
LIME
LIME SWEET DESSERTS (E.G., KEY LIME PIE, TARTS)
LIME WITH SEAFOOD
LINGUINE (SEE PASTA TO SEARCH BY SAUCE)
LINZER TORTE (RASPBERRY-FLAVORED DESSERT)
LIVER, CALF'S
LIVER, CHICKEN (SEE ALSO PATÉ)
LOBSTER
LOBSTER WITH A CREAM SAUCE (E.G., LOBSTER NEWBURG)
LOBSTER WITH CURRY
LOBSTER WITH GINGER
LOBSTER WITH THAI SPICES
LOBSTER WITH VANILLA
LOBSTER, COLD
LOBSTER, FRICASSEE
LOBSTER, GRILLED OR BROILED
LOBSTER, MOUSSE
LOBSTER, ROASTED
LOBSTER, SOUFFLE
LOBSTER, STEAMED WITH BUTTER
LOBSTER, STEAMED WITH LEMON
LYCHEES
MACADAMIA NUTS, ESP. IN DESSERTS
MACARONI AND CHEESE (WITH TRADITIONAL CHEDDAR CHEESE)
MACKEREL
MAHI-MAHI
MALT
MANGO DESSERTS
MANGOES
MAPLE SYRUP
MARJORAM
MASCARPONE (ITALIAN FRESH TRIPLE-CREAM ìCHEESEî)
MAYONNAISE
MCDONALD'S BIG MAC
MCDONALD'S FILET-O-FISH SANDWICH
MEAT LOAF
MEDITERRANEAN CUISINE (E.G., ANCHOVIES, OLIVES, PEPPERS, ETC.)
MELON
MELON WITH PROSCIUTTO
MERINGUES
MEXICAN CUISINE (SEE ALSO CHILES BECAUSE MEXICAN DISHES SHOULD BE PAIRED TO THEIR SAUCES AND NOT THEIR MEATS)
MEXICAN CUISINE APPETIZERS, ESP. FRIED
MIDDLE EASTERN CUISINE
MINT
MINT DESSERTS
MISO AND MISO SOUP
MOLE (MEXICAN SAUCE)
MONKFISH
MORNING (SEE ALSO BREAKFAST/BRUNCH)
MOROCCAN CUISINE
MOUSSAKA (GREEK EGGPLANT AND LAMB CASSEROLE)
MOUSSE (AIRY DESSERTS)
MUFFINS, FRUIT
MUSHROOMS AND MUSHROOM SAUCES
MUSHROOMS, CHANTERELLE
MUSHROOMS, MOREL
MUSHROOMS, OYSTER
MUSHROOMS, PORCINI (CEPES)
MUSHROOMS, PORTOBELLO
MUSHROOMS, SHIITAKE
MUSHROOMS, WILD
MUSSELS
MUSSELS WITH COCONUT MILK AND/OR SPICINESS
MUSTARD AND MUSTARD SAUCE
NACHOS (SEE ALSO MEXICAN CUISINE)
NECTARINES (SEE ALSO PEACHES)
NUT DESSERTS
NUTMEG
NUTS (SEE ALSO SPECIFIC NUTS)
OLIVE OIL AND OLIVES
ONIONS, COOKED (SEE ALSO SOUP, ONION)
ONIONS, RAW (AS IN A SALAD OR AS A GARNISH)
ORANGES IN DESSERTS
ORANGES IN SAVORY DISHES
OREGANO
OREO COOKIES
OSSO BUCO (AND OTHER RICH, MEATY DISHES)
OXTAILS
OYSTER, PAN ROAST
OYSTER, PO' BOY (FRIED OYSTER SANDWICH)
OYSTER, STEW
OYSTERS
OYSTERS WITH BUTTER OR CREAM SAUCE
OYSTERS WITH CIDER VINEGAR MIGNONETTE SAUCE
OYSTERS, BELON
OYSTERS, BELON (SEE OYSTERS, BELON)
OYSTERS, EAST COAST (E.G., BLUE POINTS OR MALPEQUES, WHICH TEND TO HAVE SMOOTH SHELLS AND TO BE LARGER, THINNER, LEANER, MILDER, AND SALTIER)
OYSTERS, FRIED
OYSTERS, JAPANESE (WHICH TEND TO BE FATTER AND RICHER)
OYSTERS, KUMAMOTO
OYSTERS, LOUISIANA (WHICH TEND TO BE LARGER, MUDDIER OYSTERS)
OYSTERS, MALPECQUE
OYSTERS, OLYMPIA
OYSTERS, ROCKEFELLER
OYSTERS, SPECIALES
OYSTERS, WELLFLEET
OYSTERS, WEST COAST (E.G., OLYMPIA, WHICH TEND TO HAVE ROUGH TEXTURED SHELLS, AND TO BE SMALLER, MEATIER, RICHER, CREAMIER, AND SWEETER WITH MORE MINERALITY)
PAD THAI (THAI RICE-NOODLE DISH)
PAELLA
PANCAKES (SEE BREAKFAST/BRUNCH)
PANNA COTTA (ITALIAN CUSTARD-LIKE DESSERT)
PAPAYAS
PAPRIKA
PARSLEY
PASSION FRUIT
PASTA (NOTE: MATCH THE WINE TO THE SAUCE)
PASTA AL FREDO
PASTA PRIMAVERA (LIGHT CREAM SAUCE WITH VEGETABLES)
PASTA WITH ARTICHOKES
PASTA WITH BEETS
PASTA WITH BUTTER SAUCE
PASTA WITH CHEESE SAUCE
PASTA WITH CHICKEN STOCK
PASTA WITH CLAM SAUCE
PASTA WITH CREAM SAUCE
PASTA WITH CREAMY SEAFOOD SAUCE
PASTA WITH LOBSTER
PASTA WITH MEATBALLS AND/OR MEAT SAUCE
PASTA WITH MUSHROOMS
PASTA WITH MUSSELS
PASTA WITH OLIVE OIL
PASTA WITH PESTO (SEE PESTO)
PASTA WITH RED SAUCE (SEE PASTA WITH TOMATO SAUCE)
PASTA WITH RICOTTA CHEESE (E.G., LASAGNA, MANICOTTI, RAVIOLI)
PASTA WITH SARDINES
PASTA WITH SAUSAGE
PASTA WITH SEAFOOD
PASTA WITH SHELLFISH
PASTA WITH SHRIMP
PASTA WITH TOMATO SAUCE
PASTA WITH TOMATOES, FRESH CRUSHED
PASTA WITH VEGETABLES
PASTA, ALLA CARBONARA
PASTA, BAKED (E.G., LASAGNA)
PASTA, BOLOGNESE
PASTRIES
PATÉ
PEACHES (INCLUDING DESSERTS)
PEANUTS AND PEANUT SAUCE
PEARS (SEE ALSO RECOMMENDATIONS FOR APPLES)
PEAS
PECANS (ESP. PECAN PIE AND OTHER DESSERTS)
PEPPER, BLACK
PEPPERS, BELL
PEPPERS, CHILE (SEE CHILES)
PEPPERS, PIQUILLO
PERCH
PERSIMMONS
PESTO
PHEASANT
PICKLES
PICNICS
PIE
PIKE
PINEAPPLE
PINEAPPLE DESSERTS
PISTACHIOS
PIZZA (I.E,TOMATO AND CHEESE)
PIZZA (I.E.,TOMATO AND CHEESE)
PIZZA WITH MUSHROOMS
PIZZA WITH PEPPERONI
PIZZA WITH PEPPERS AND ONIONS
PIZZA WITH SAUSAGE
PIZZA, DOMINO'S (I.E., SWEETER-THAN-AVERAGE PIZZA)
PLANTAINS
PLUMS (INCLUDING DESSERTS)
POACHED DISHES
POLENTA (SEE ALSO KEY INGREDIENTS)
POLISH CUISINE (ALSO APPLIES TO RUSSIAN AND OTHER EASTERN EUROPEAN CUISINES)
POMEGRANATES (INCLUDING DESSERTS)
POPCORN
POPEYE'S CHICKEN
POPEYE'S FRIED CHICKEN
PORK (SEE ALSO RECOMMENDATIONS FOR BACON, HAM, SAUSAGE, ETC.)
PORK CHOPS, ESP. GRILLED OR ROASTED
PORK LOIN, ESP. ROASTED
PORK RINDS, FRIED
PORK WITH CREAMY SAUCE
PORK WITH FRUIT OR FRUIT SAUCE (E.G., APPLES)
PORK WITH MUSHROOMS
PORK WITH MUSTARD SAUCE
PORK, GRILLED
PORK, ROASTED
PORK, SPICE-RUBBED OR OTHER SPICY
PORTUGUESE CUISINE
POSOLE (MEXICAN HOMINY STEW)
POT AU FEU (FRENCH MEAT AND VEGETABLE STEW)
POTATO CHIPS
POTATO CHIPS, BARBECUE
POTATO CHIPS, SALT AND VINEGAR
POULTRY (SEE ALSO CHICKEN, CORNISH GAME HENS, GUINEA HENS, AND TURKEY)
PRETZELS
PROFITEROLES (DESSERT CREAM PUFFS)
PROSCIUTTO
PRUNES
PUMPKIN
PUMPKIN DESSERTS (E.G., PIE OR PUDDING)
QUAIL EGGS
QUAIL, ESP. GRILLED OR ROASTED
QUESADILLAS (MEXICAN TORTILLAS WITH MELTED CHEESE)
QUINCE DESSERTS
QUINCE PASTE (E.G., SERVED WITH CHEESE)
QUINCES
RABBIT
RABBIT WITH CHANTERELLES AND CREAM SAUCE
RABBIT WITH MUSTARD
RABBIT WITH RED WINE SAUCE
RADISHES
RAISINS
RASPBERRIES
RASPBERRY DESSERTS
RATATOUILLE (PROVENCAL DISH OF EGGPLANT, TOMATOES, ZUCCHINI, ETC.)
RED SNAPPER
REDFISH, BLACKENED
RELISH, PICKLE
RHUBARB (INCLUDING DESSERTS, E.G., TARTS)
RICE PUDDING
RICH DISHES (I.E., CREAMY, FATTY, AND/OR OILY)
RILLETTES (PATÉ-LIKE MEAT SPREAD)
RISOTTO
RISOTTO WITH ASPARAGUS
RISOTTO WITH GAME
RISOTTO WITH GORGONZOLA
RISOTTO WITH HERBS
RISOTTO WITH MUSHROOMS
RISOTTO WITH ONIONS
RISOTTO WITH PUMPKIN (OR BUTTERNUT SQUASH)
RISOTTO WITH SEAFOOD
RISOTTO WITH SHRIMP OR SQUID
RISOTTO WITH VEGETABLES
RISOTTO WITH WHITE TRUFFLES
ROASTED DISHES (SEE ALSO SPECIFIC FOODS)
ROSEMARY
RUSSIAN CUISINE (SEE ALSO POLISH CUISINE)
SAFFRON
SAG PANEER (INDIAN-STYLE CREAMED SPINACH)
SAGE
SALAD
SALAD WITH CREAMY DRESSING
SALAD, ANTIPASTI
SALAD, ASPARAGUS
SALAD, BEEF, COLD SLICED
SALAD, BEET, WITH GOAT CHEESE
SALAD, CAESAR
SALAD, CALAMARI
SALAD, CHEF'S
SALAD, CHICKEN
SALAD, CHICKEN, ASIAN-STYLE
SALAD, CHICKPEA
SALAD, COBB (GREENS WITH ROQUEFORT, AVOCADO, CHICKEN, ETC.)
SALAD, CRAB
SALAD, DUCK
SALAD, FIG, GORGONZOLA, AND WALNUT
SALAD, FISH MARINATED
SALAD, FRUIT
SALAD, GREEK (I.E., WITH FETA CHEESE)
SALAD, GREEN (I.E., PRIMARILY LETTUCE, HERBS)
SALAD, GREEN, WITH GOAT CHEESE
SALAD, HEARTS OF PALM
SALAD, LOBSTER
SALAD, MAYONNAISE-BASED
SALAD, MUSHROOM
SALAD, NICOISE
SALAD, OCTOPUS
SALAD, PASTA
SALAD, POTATO
SALAD, SEAFOOD
SALAD, SHRIMP
SALAD, SPINACH
SALAD, TOMATO
SALAD, TUNA
SALAD, VEGETABLE, GRILLED
SALAD, VINAIGRETTE-BASED
SALAD, WALDORF
SALAD, WHITE BEAN
SALADS, CITRUS-BASED (E.G., WITH GRAPEFRUIT, ETC.)
SALAMI (AND SIMILAR COLD SLICED MEATS)
SALMON
SALMON ROE
SALMON WITH BUTTER SAUCE
SALMON WITH CHILE RUB
SALMON WITH CITRUS OR TROPICAL FRUIT SAUCE
SALMON WITH COCONUT MILK
SALMON WITH CREAM SAUCE
SALMON WITH DILL
SALMON WITH FENNEL
SALMON WITH GRILLED RED ONIONS
SALMON WITH HOLLANDAISE
SALMON WITH LEMON SAUCE (ESP. POACHED SALMON)
SALMON WITH MISO
SALMON, CURED (SEE GRAVLAX)
SALMON, RAW OR TARTARE
SALSA (SEE ALSO CHILES)
SALT COD
SALTY FOODS AND DISHES
SALUMI (SEE ALSO CHARCUTERIE AND PROSCIUTTO)
SAMOSAS (INDIAN FRIED DUMPLINGS)
SANDWICH, BLT (BACON, LETTUCE, TOMATO)
SANDWICH, CHEESESTEAK, PHILADELPHIA
SANDWICH, CHICKEN
SANDWICH, CORNED BEEF
SANDWICH, CREAM CHEESE
SANDWICH, CROQUE MONSIEUR (GRILLED HAM AND CHEESE)
SANDWICH, CUCUMBER
SANDWICH, EGG SALAD
SANDWICH, GYRO
SANDWICH, HAM
SANDWICH, HAM AND CHEESE (E.G., GRUYERE)
SANDWICH, ITALIAN BEEF (CHICAGO-STYLE SLICED BEEF SUBMARINE)
SANDWICH, LOBSTER ROLL
SANDWICH, PASTRAMI
SANDWICH, PO' BOY (SEE ALSO OYSTER PO' BOY)
SANDWICH, REUBEN
SANDWICH, ROAST BEEF
SANDWICH, SALAMI
SANDWICH, SLICED STEAK
SANDWICH, SMOKED SALMON
SANDWICH, SOFT-SHELL CRAB
SANDWICH, TEA
SANDWICH, TOMATO AND MOZZARELLA
SANDWICH, TUNA SALAD
SANDWICH, TURKEY
SANDWICH, TURKEY CLUB
SANDWICHES (SEE ALSO HAMBURGERS)
SARDINES
SASHIMI (SEE ALSO SUSHI)
SATAY (ASIAN-STYLE SKEWERED MEAT, FISH, OR POULTRY, SERVED WITH PEANUT SAUCE)
SAUCE, BEARNAISE
SAUCE, BLACK BEAN (ASIAN-STYLE)
SAUCE, BUTTER (E.G., BEURRE BLANC, SEE ALSO BUTTER AND BUTTER SAUCE)
SAUCE, CHEESE
SAUCE, CLAM
SAUCE, CREAM
SAUCE, HOISIN
SAUCE, HOLLANDAISE
SAUCE, MARINARA (ITALIAN MEATLESS TOMATO SAUCE)
SAUCE, MAYONNAISE
SAUCE, PONZU
SAUCE, PUTTANESCA
SAUCE, RED WINE REDUCTION
SAUCE, ROMESCO
SAUCE, SEAFOOD - CREAM-BASED
SAUCE, SEAFOOD - TOMATO-BASED
SAUCE, TOMATO
SAUCE, VINEGAR-BASED
SAUCE, WHITE WINE
SAUERKRAUT (SEE ALSO CHOUCROUTE)
SAUSAGE
SAUSAGE, BRATWURST
SAUSAGE, CHICKEN OR TURKEY
SAUSAGE, CHORIZO (SPICY SPANISH SAUSAGE)
SAUSAGE, ITALIAN
SAUSAGE, KIELBASA (I.E., HIGHLY SEASONED)
SAUSAGE, SAUCISSON (FRENCH GARLICKY SAUSAGE)
SAUSAGE, SEAFOOD
SAUSAGE, SMOKED
SAUSAGE, SPICY
SAUSAGE, WHITE (E.G., BOCKWURST, BOUDIN BLANC, ETC.)
SCALLOP CEVICHE
SCALLOPS
SCALLOPS IN CREAM SAUCE
SCALLOPS WITH BROWN BUTTER
SCALLOPS WITH CAVIAR
SCALLOPS WITH CHINESE SPICES
SCALLOPS WITH CITRUS SAUCE (GRAPEFRUIT, LEMON, LIME, AND/OR ORANGE)
SCALLOPS WITH GINGER
SCALLOPS WITH SOY SAUCE
SCALLOPS, COQUILLES ST. JACQUES (SCALLOPS IN WHITE WINE SAUCE)
SCALLOPS, GRILLED
SCALLOPS, SAUTEED
SCALLOPS, THAI-STYLE
SCANDINAVIAN CUISINE
SCHNITZEL (SEE VEAL, WIENER SCHNITZEL)
SCONES
SCROD (SEE ALSO COD)
SEA BASS (SEE ALSO OTHER MILD FISH SUCH AS HALIBUT, TROUT, ETC.)
SEA URCHIN
SEAFOOD (SEE ALSO FISH, SHELLFISH, AND SPECIFIC SEAFOOD)
SEAFOOD COCKTAIL OR PLATEAU (I.E., PLATE OF COLD SEAFOOD)
SEAFOOD IN CREAM SAUCE (E.G., SEAFOOD MORNAY)
SEAFOOD IN CURRY SAUCE
SEAFOOD IN GARLIC SAUCE
SEAFOOD IN MUSHROOM SAUCE
SEAFOOD IN TOMATO SAUCE
SEAFOOD SAUSAGE
SESAME (INCLUDING SESAME OIL AND SAUCE)
SHARK (SEE SWORDFISH)
SHELLFISH (SEE ALSO SEAFOOD AND SPECIFIC SHELLFISH)
SHELLFISH WITH MANGO SALSA
SHELLFISH WITH MAYONNAISE-BASED SAUCE
SHELLFISH, GRILLED
SHEPHERD'S PIE
SHISH KEBABS
SHRIMP
SHRIMP WITH GARLIC
SHRIMP WITH LEMON
SHRIMP WITH PESTO
SHRIMP WITH ROMESCO SAUCE
SHRIMP WITH SWEET-AND-SOUR SAUCE
SHRIMP, BOILED (WITH SPICES)
SHRIMP, COCKTAIL
SHRIMP, CURRIED
SHRIMP, GRILLED
SHRIMP, REMOULADE
SHRIMP, SAUTEED
SHRIMP, SCAMPI
SHRIMP, SPICY OR WITH SAUSAGE
SHRIMP, ìPEEL AND EATî
SKATE
SMOKED FISH
SMOKED HADDOCK
SMOKED OR SMOKY-FLAVORED FOODS AND DISHES
SMOKED SALMON
SMOKED TROUT
SNAILS
SNAPPER (SEE RED SNAPPER)
SOBA NOODLES
SOLE (SEE ALSO OTHER MILD FISH SUCH AS HALIBUT, TROUT, ETC.)
SOLE, DOVER
SORBET
SORREL
SOUFFLE
SOUFFLE, CHEESE
SOUFFLE, SWEET
SOUP
SOUP, BEAN WITH BACON
SOUP, BEET (BORSCHT)
SOUP, BLACK BEAN
SOUP, BROTH (SEE SOUP, CONSOMME)
SOUP, BUTTERNUT SQUASH (SEE SOUP, PUMPKIN)
SOUP, CAULIFLOWER
SOUP, CHEESE
SOUP, CHICKEN
SOUP, CLAM CHOWDER - MANHATTAN (TOMATO-BASED)
SOUP, CLAM CHOWDER - NEW ENGLAND (CREAM-BASED)
SOUP, COLD
SOUP, CONSOMME
SOUP, CORN
SOUP, CRAB (BISQUE)
SOUP, CREAM (E.G., CHICKEN, MUSHROOM, SEAFOOD)
SOUP, CREAM OF MUSHROOM
SOUP, CREAM OF VEGETABLE
SOUP, CUCUMBER (COLD, WITH MINT OR OTHER HERBS)
SOUP, FISH
SOUP, FISH CHOWDER
SOUP, FRUIT
SOUP, GARLIC
SOUP, GAZPACHO
SOUP, GUMBO
SOUP, LOBSTER BISQUE
SOUP, MINESTRONE
SOUP, MISO (SEE MISO AND MISO SOUP)
SOUP, MUSHROOM
SOUP, ONION OR FRENCH ONION (E.G., TOPPED WITH MELTED CHEESE)
SOUP, PEA
SOUP, PEPPER BELL
SOUP, POTATO (SEE ALSO SOUP, VICHYSSOISE)
SOUP, PUMPKIN, SWEET POTATO, AND WINTER SQUASH (E.G., BUTTERNUT)
SOUP, RIBOLITA (ITALIAN BEAN SOUP)
SOUP, ROOT VEGETABLE
SOUP, SEAFOOD
SOUP, SEAFOOD (BOUILLABAISSE)
SOUP, SEAFOOD BISQUE OR CHOWDER (SEE ALSO SOUP, CLAM CHOWDER, SOUP, FISH CHOWDER, AND SOUP, LOBSTER BISQUE)
SOUP, SEAFOOD STEW
SOUP, STRAWBERRY
SOUP, SWEET POTATO (SEE SOUP, PUMPKIN)
SOUP, TOMATO
SOUP, TORTILLA (MEXICAN)
SOUP, VEGETABLE
SOUP, VICHYSSOISE (COLD POTATO-LEEK SOUP)
SOUP, WINTER SQUASH (SEE SOUP, PUMPKIN)
SOUR DISHES (E.G., FEATURING CITRUS, VINEGAR, ETC.)
SOUTHWESTERN CUISINE (E.G., CAYENNEAND CHILI-SPICED; SEE ALSO TEX-MEX CUISINE)
SOY SAUCE (SEE ALSO CHINESE CUISINE AND JAPANESE CUISINE)
SPAGHETTI (SEE PASTA)
SPANISH CUISINE (SEE ALSO SPECIFIC INGREDIENTS AND DISHES)
SPICY FOODS AND DISHES (E.G., ETHIOPIAN, HUNAN, INDIAN, MEXICAN, AND SZECHUAN CUISINES)
SPINACH (AND OTHER GREENS)
SPINACH PIE (SPINACH AND FETA CHEESE PASTRY)
SPRING
SPRING ROLLS (ASIAN FRIED EGG ROLLS)
SQUAB (PIGEON; SEE ALSO RECOMMENDATIONS FOR PHEASANT)
SQUASH, ACORN OR BUTTERNUT
SQUASH, SPAGHETTI
SQUID (AKA CALAMARI)
SQUID, FRIED
STAR ANISE
STEAK (SEE ALSO BEEF)
STEAK TARTARE
STEAK WITH ANCHOVIES
STEAK WITH BERNAISE
STEAK WITH BLACK PEPPER (STEAK AU POIVRE)
STEAK WITH BLUE CHEESE
STEAK WITH CHILES
STEAK WITH MEXICAN-STYLE SALSA
STEAK WITH MISO
STEAK WITH MUSHROOMS OR MUSHROOM SAUCE
STEAK WITH MUSTARD
STEAK WITH TAMARI SAUCE
STEAK WITH TOMATO SAUCE
STEAK, BISTECCA ALLA FIORENTINA (FLORENTINE-STYLE T-BONE STEAK)
STEAK, CHATEAUBRIAND
STEAK, CHICKEN-FRIED (I.E., WITH CREAM GRAVY)
STEAK, CHUCK
STEAK, COLD OR ROOM TEMPERATURE (SLICED)
STEAK, DELMONICO
STEAK, FILET MIGNON
STEAK, FLANK
STEAK, FRITES (WITH FRIES)
STEAK, GRILLED
STEAK, GROUND
STEAK, HANGER
STEAK, MEDIUM-WELL TO WELL-DONE
STEAK, PORTERHOUSE
STEAK, RARE TO MEDIUM-RARE
STEAK, RIB EYE
STEAK, SHELL
STEAK, SIRLOIN
STEAK, SKIRT
STEAK, STRIP (NEW YORK)
STEAK, T-BONE
STEAMED DISHES
STEWS AND STEWED DISHES (SEE ALSO KEY INGREDIENTS)
STIR-FRIED DISHES
STRAWBERRIES (INCLUDING DESSERTS)
STRIPED BASS (DELICATE, FLAKEY FISH AKA ROCKFISH)
SUKIYAKI (SEE ALSO JAPANESE CUISINE)
SUMMER
SUMMER ROLLS, VIETNAMESE
SURF AND TURF (I.E., LOBSTER AND STEAK)
SUSHI (SEE ALSO SASHIMI)
SUSHI, CRAB
SUSHI, EEL
SUSHI, MACKEREL
SUSHI, SALMON
SUSHI, SCALLOP
SUSHI, SEA URCHIN
SUSHI, SQUID
SUSHI, SWEET SHRIMP
SUSHI, TUNA OR YELLOWTAIL
SWEET FOODS AND DISHES (SEE ALSO DESSERT)
SWEET POTATOES
SWEET-AND-SOUR DISHES AND SAUCES
SWEETBREADS
SWISS CHARD
SWORDFISH
SWORDFISH WITH BACON
SWORDFISH WITH LEMON BUTTER SAUCE
SWORDFISH WITH PEPPERCORN CRUST
SWORDFISH, ROASTED
SZECHUAN FOOD (SEE ALSO ASIAN CUISINE AND SPICY FOODS)
TABASCO
TABBOULEH (SEE ALSO MIDDLE EASTERN CUISINE)
TACO BELL GORDITAS
TACOS
TACOS, BEEF
TAMARIND
TANDOORI DISHES (SEE ALSO INDIAN CUISINE)
TAPAS
TAPENADE (PROVENCAL PASTE OF OLIVES, CAPERS, AND ANCHOVIES)
TARRAGON
TART FOODS
TEMPURA (JAPANESE BATTERED AND FRIED VEGETABLES AND/OR SEAFOOD)
TEMPURA, SEAFOOD
TERIYAKI (JAPANESE SWEET-SAUCED MEAT)
TEX-MEX CUISINE (SEE ALSO MEXICAN CUISINE AND SOUTHWESTERN CUISINE)
THAI BASIL
THAI CUISINE
THAI FISH SAUCE (SEE ANCHOVIES)
THYME
TIRAMISU
TOFU
TOMATILLOS
TOMATOES
TOMATOES, FRIED GREEN
TORO (JAPANESE TUNA)
TORTILLA CHIPS
TORTILLAS
TROUT (SEE ALSO OTHER MILD FISH SUCH AS BASS, HALIBUT, ETC., AND SMOKED TROUT)
TRUFFLES
TUNA
TUNA NICOISE (SEE SALAD, NICOISE)
TUNA WITH PESTO
TUNA, CASSEROLE
TUNA, CEVICHE
TUNA, GRILLED
TUNA, RAW (E.G., CARPACCIO OR TARTARE)
TURBOT
TURKEY (SEE ALSO RECOMMENDATIONS FOR CHICKEN)
TURKEY, HASH
TURKEY, LEFTOVERS (SERVED COLD)
TURKEY, SMOKED
TURKEY, THANKSGIVING DINNER (WITH STUFFING, CRANBERRY SAUCE, ETC.)
VACHERIN (FRENCH OR SWISS RAW COW'S MILK CHEESE)
VANILLA
VEAL
VEAL OSSO BUCO (SEE OSSO BUCO)
VEAL WITH CITRUS SAUCE
VEAL WITH CREAM SAUCE
VEAL WITH MORELS
VEAL, BRAISED SHANKS OR SHOULDER
VEAL, CHOPS
VEAL, GRILLED
VEAL, LOIN, ROASTED
VEAL, MARSALA
VEAL, PARMESAN
VEAL, ROASTED
VEAL, SCALLOPINE
VEAL, WIENER SCHNITZEL
VEGETABLE, MOUSSE
VEGETABLE, TART OR PIE
VEGETABLES AND VEGETARIAN DISHES (SEE ALSO TOFU AND SPECIFIC VEGETABLES)
VEGETABLES WITH BEANS (AND OTHER EARTHY FLAVORS)
VEGETABLES WITH CREAM OR CHEESE SAUCE
VEGETABLES WITH GOAT CHEESE
VEGETABLES, GRILLED
VEGETABLES, RAW (SEE CRUDITES)
VEGETABLES, STEAMED
VEGETABLES, STIR-FRIED
VEGGIE BURGER
VENISON
VIETNAMESE CUISINE
VINAIGRETTE
VINEGAR, BALSAMIC
VINEGAR, CIDER
VINEGAR, MALT
WALNUT DESSERTS
WALNUTS AND WALNUT OIL
WASABI
WATERMELON
WHEN IN DOUBT
WHITE CASTLE HAMBURGERS
WINE-BASED FOODS (E.G., FONDUE AND SAUCES)
WINTER
YAMS (SEE SWEET POTATOES)
YELLOWTAIL (SEE SUSHI)
YOGURT AND YOGURT SAUCES
ZABAGLIONE (ITALIAN FROTHY CUSTARD MADE WITH MARSALA)
ZUCCHINI
ZUCCHINI BLOSSOMS (ESP. FRIED)