Dishes

Kinds of dishes, from bisque to terrine, and what a recipe means when it names one.

Amuse-boucheAn amuse-bouche is a single bite the kitchen sends out before the meal, unasked and free. See what it usually is and how to make one at home.
AntipastoAntipasto is the Italian opening course of cured meats, cheese, pickled vegetables and bread. See what goes on the platter and how to build one.
BisqueA bisque is a smooth, rich French soup made from shellfish shells, cream and often brandy. See how it gets its deep flavor and silky texture.
BruschettaBruschetta is grilled bread rubbed with garlic, drizzled with olive oil and often topped with tomato. See how to make it crisp, not soggy.
CanapéA canapé is a small bite on a base of bread, cracker or pastry, served with drinks before dinner. Get ideas, timings and how much to make.
CarpaccioCarpaccio is raw beef or fish sliced paper-thin and dressed with oil, lemon and cheese. See how to slice it thin and keep it safe to eat.
CevicheCeviche is raw fish firmed up in lime juice with onion, chili and cilantro. See how long to marinate it, which fish to use, and why acid is not heat.
CharcuterieCharcuterie is cured, smoked and cooked meat such as ham, salami, pâté and rillettes, often served on a board. See what to buy and how to serve it.
ChowderChowder is a thick, chunky soup of clams or fish, potatoes and onions, usually made with milk or cream. See how to keep it creamy and not curdled.
ClafoutisClafoutis is a French baked dessert of fruit, classically cherries, set in a thin pancake-like batter. See the ratio, the bake time and the cues.
CompoteCompote is fruit cooked gently in sugar syrup until soft but still in pieces. See how it differs from jam and how long it keeps in the fridge.
ConsomméConsommé is a crystal-clear, richly flavored broth cleared with a raft of egg white and ground meat. See how the raft works and how to keep it clear.
CrostiniCrostini are small, thin slices of toasted bread brushed with oil and topped for a party snack. See how to bake them crisp and keep them crunchy.
CrudoCrudo is the Italian dish of raw fish or seafood sliced thin and dressed with olive oil, citrus and salt right before serving. See how to make it.
CrumbleA crumble is baked fruit under a sandy topping of flour, butter and sugar. Get the topping ratio, the bake time and how to keep it crisp.
CurryA curry is a spiced dish of meat, fish or vegetables in a sauce, from South Asia and beyond. See how to build one, from frying spices to the final simmer.
DalDal is both the split lentils, peas and beans of South Asian cooking and the spiced stew made from them. See how to cook it soft and finish it with tadka.
DumplingA dumpling is a piece of dough, filled or plain, that is boiled, steamed or fried. See the main kinds, how to fold and cook them, and how to freeze them.
FikaFika is the Swedish break for coffee and something sweet, such as a cinnamon bun, shared with others. See what is served and how to do it at home.
FrittataA frittata is an Italian open egg dish set gently on the stove and finished under the broiler or in the oven. See the ratio and how to keep it tender.
FritterA fritter is a piece of food dipped in batter, or mixed into it, and deep- or shallow-fried until crisp. See the oil heat and how to avoid greasy ones.
GaletteA galette is a free-form tart with pastry folded over a fruit or savory filling, no tart pan needed. It is also a Breton buckwheat crêpe. See both here.
GazpachoGazpacho is a cold Spanish soup of blended raw tomato, cucumber, pepper, garlic, olive oil and vinegar. See how to balance it and serve it cold.
GnocchiGnocchi are soft Italian dumplings, most often made from potato and flour, boiled until they float. See how to keep them light instead of gluey.
GratinA gratin is a dish baked in a shallow pan until the top forms a golden crust, often of cheese or breadcrumbs. See how to get it tender and browned.
HashHash is chopped potato and meat or vegetables fried in a pan until crisp, often topped with eggs. See how to get a real crust instead of mush.
KebabA kebab is grilled or roasted meat, fish or vegetables, often on a skewer, from the Middle East, Turkey and South Asia. See how to grill them evenly.
MezzeMezze is a spread of small dishes from the Eastern Mediterranean and Middle East, such as hummus, salads and dips, shared at the table. See what to serve.
PaellaPaella is a Spanish rice dish cooked in a wide, shallow pan with saffron, stock and meat or seafood. See how to get the crisp bottom called socarrat.
PâtéPâté is a rich spread or loaf of finely ground meat, liver and fat, seasoned and cooked. See how chicken liver pâté is made and how long it keeps.
PilafPilaf is rice toasted in fat, then cooked in seasoned stock so every grain stays separate and fluffy. See the ratio, the timing and why you should rest it.
QuicheQuiche is a savory tart of eggs and cream baked in a pastry crust with bacon, cheese or vegetables. See the ratio and how to avoid a soggy base.
RagùRagù is a slow-cooked Italian meat sauce, such as ragù alla bolognese, served with pasta. See how long to simmer it and why milk and wine go in.
RatatouilleRatatouille is a Provençal stew of eggplant, zucchini, bell pepper, onion and tomato cooked in olive oil. See why each vegetable is cooked on its own.
RillettesRillettes is meat, often pork or duck, cooked slowly in its own fat until it shreds, then packed into jars as a spread. See how to make and store it.
RisottoRisotto is Italian rice cooked by adding hot stock a little at a time while stirring, until creamy but with a bite. See the ratio and the finishing step.
RouladeA roulade is a thin sheet of sponge, meat or fish spread with a filling and rolled into a spiral. See how to roll a sponge without it cracking.
SmörgåsbordA smörgåsbord is a Swedish buffet of herring, cured salmon, meatballs, cold cuts, salads and warm dishes, eaten in set rounds. See the order to eat it in.
SmørrebrødSmørrebrød is the Danish open sandwich of buttered dark rye bread piled with herring, pork, egg or shrimp. See the classic toppings and how to build one.
SouffléA soufflé is a baked dish that rises high in the oven from whipped egg whites folded into a flavored base. See how to make it rise and when to serve it.
TapasTapas are small Spanish dishes served with drinks, from olives and ham to garlic shrimp and potatoes. See how to plan a tapas spread at home.
TartareTartare is raw beef or fish chopped fine by hand and mixed with seasonings such as capers, shallot and egg yolk. See how to make it and keep it safe.
TempuraTempura is Japanese seafood and vegetables dipped in a thin, ice-cold batter and deep-fried until light and crisp. See why the batter should stay lumpy.
TerrineA terrine is a loaf of seasoned meat, fish or vegetables pressed into a deep mold, cooked slowly in a water bath and served in cold slices.