French
Boeuf Bourguignon – classic slow-cooked beef stew with red wine, pearl onions, mushrooms, and bacon.
Coq au Vin – braised chicken with red wine, mushrooms, lardons, and onions.
Duck Confit (Confit de Canard) – duck leg slow-cooked in its own fat, crisped and served with potatoes.
Cassoulet – rich casserole of white beans, duck, sausage, pork, and herbs.
Sole Meunière – pan-fried sole in butter, lemon, and parsley sauce.
Bouillabaisse – Provençal seafood stew with fish, shellfish, saffron, and rouille.
Blanquette de Veau – creamy veal stew with vegetables and roux.
Steak Frites – grilled steak served with crisp French fries.
Croque Monsieur – classic grilled ham and cheese sandwich with béchamel.
Quiche Lorraine – savoury tart filled with eggs, cream, bacon, and cheese.
Escargots de Bourgogne – snails baked in garlic parsley butter.
French Onion Soup (Soupe à L'oignon) – caramelised onion soup topped with Gruyère toast.
Foie Gras – duck or goose liver pâté, mousse or terrine, often with brioche.
Salade Niçoise – salad with tuna, anchovies, eggs, olives, and green beans.
Coquilles Saint-Jacques – gratinéed scallops in white wine sauce with mushrooms and cheese.
Greek
Moussaka – baked layers of aubergine, minced meat (lamb or beef), potato, and béchamel sauce.
Souvlaki – skewered grilled meat (pork, chicken, lamb) often served in pita with garnishes.
Gyros – roasted and sliced seasoned meat (often pork or chicken) in pita with tomato, onion, fries, and tzatziki.
Pastitsio – Greek "lasagna": pasta, spiced meat sauce, and creamy béchamel.
Spanakopita – flaky pastry filled with spinach, feta cheese, and herbs.
Dolmades – vine leaves stuffed with rice, herbs, and sometimes minced meat.
Greek Salad (Horiatiki) – tomato, cucumber, onion, Kalamata olives, feta, olive oil, oregano.
Kleftiko – slow-baked lamb marinated with garlic, lemon, herbs, often baked with potatoes.
Fasolada – traditional bean soup with tomato and olive oil.
Saganaki – pan-fried cheese, usually kefalotyri or graviera.
Briam – roasted vegetables (potato, aubergine, zucchini, tomato, onion).
Stifado – slow-cooked beef or rabbit stew with onions, tomato, spices.
Gemista – tomatoes and peppers stuffed with rice and herbs, baked in olive oil.
Calamari – fresh squid, battered and fried or grilled with lemon and olive oil.
Keftedes – Greek meatballs, spiced and usually served with tomato sauce or tzatziki.
Oriental
Chinese
Peking roast duck – crispy-skinned roast duck served with thin pancakes, spring onion, cucumber, and sweet sauce.
Kung Pao chicken – diced chicken stir‑fried with dried chillies, peanuts, and vegetables in a sweet‑spicy sauce.
Sweet and sour pork – battered pork pieces in a glossy sweet‑tangy sauce with peppers and pineapple.
Mapo tofu – soft tofu in a spicy, numbing chilli‑bean sauce with minced pork or beef, from Sichuan cuisine.
Dumplings (jiaozi) – boiled, steamed, or pan‑fried parcels typically filled with pork and vegetables, served with dipping sauce.
Chow mein – stir‑fried wheat noodles with mixed vegetables and usually chicken, beef, or prawns.
Fried rice – wok‑fried rice with egg, vegetables, and a choice of meats or prawns, seasoned with soy and aromatics.
Hot pot – simmering pot of broth at the table where diners cook sliced meats, vegetables, tofu, and noodles themselves.
Japanese
Sushi – vinegared rice served with raw or cooked fish/seafood, or vegetables, as nigiri, rolls or sashimi.
Ramen – hearty wheat noodles in rich meat or seafood broth, with toppings like pork, egg, nori, and vegetables.
Tempura – seafood and vegetables dipped in a light batter and deep-fried, served with dipping sauce.
Yakitori – skewered, grilled chicken (and occasionally other meats or vegetables), glazed or salted.
Okonomiyaki – savoury cabbage pancake with various fillings and toppings, finished with sauces and bonito flakes.
Gyoza – pan-fried dumplings, typically filled with ground pork, cabbage, garlic, and ginger.
Karaage – Japanese-style fried chicken, marinated in soy, ginger, and garlic then crispy-fried.
Tonkatsu – breaded, deep-fried pork cutlet served sliced, with shredded cabbage and savory/sweet sauce.
African
Thieboudienne – Senegal
National dish of Senegal: rice cooked in a rich tomato-fish broth with white fish and vegetables like carrot, cassava and cabbage.
Jollof Rice – West Africa (notably Nigeria & Ghana)
One-pot spiced rice cooked with tomato, pepper and onion base, often served with grilled chicken or fried plantain.
Tagine – Morocco
Slow-cooked stew of lamb or chicken with vegetables, olives and dried fruits, scented with cumin, saffron and cinnamon, served in a clay tagine.
Bobotie – South Africa (Cape Malay)
Spiced minced beef or lamb baked with egg custard topping, studded with dried fruit and served with yellow rice and chutney.
Injera with Doro Wat – Ethiopia
Sour fermented teff flatbread served with a spicy berbere chicken stew and soft-boiled eggs.
Piri Piri Chicken – Mozambique
Flame-grilled chicken marinated in hot chilli, garlic, lemon and herbs, typically served with coconut rice or fries.
Bunny Chow – South Africa (Durban)
Hollowed-out loaf of bread filled with spicy lamb or bean curry, a Durban street-food classic.
Couscous Royale – North Africa (Algeria/Tunisia)
Steamed semolina couscous with lamb, merguez sausage and vegetables in aromatic broth.
Ndolé – Cameroon
Stew of bitter leaves, peanuts and either fish or beef, served with plantains or rice.
Koshari – Egypt
Hearty bowl of rice, lentils and macaroni topped with spicy tomato sauce, chickpeas and crispy fried onions.
British
Cornish Pasty
Hand‑crimped shortcrust pastry filled with beef, potato, swede and onion, baked until golden.
Lancashire Hotpot
Slow‑braised lamb and onions under a crisp layered potato topping, served with pickled red cabbage.
Liverpool Scouse
Hearty beef and root‑vegetable stew, cooked long and slow, with crusty bread and pickled beetroot.
Cullen Skink
Smoked haddock, potato and leek chowder finished with cream and chives, served with warm soda bread.
Haggis, Neeps & Tatties
Traditional spiced haggis with buttery mashed swede and potato, finished with a whisky cream sauce.
Welsh Cawl
Rustic lamb and vegetable broth, served with farmhouse bread and Caerphilly cheese.
Glamorgan Sausages
Crisp breadcrumbed leek and cheese sausages, served with mustard mayo and dressed leaves.
Laverbread & Cockles
Pan‑fried laverbread cakes with Penclawdd cockles, streaky bacon and lemon.
Banoffee Pie
Buttery biscuit base topped with caramel, fresh banana and whipped cream, dusted with chocolate.
Bedfordshire Clanger
Baked suet pastry with a savoury minced pork and potato filling at one end and spiced apple at the other.
Melton Mowbray Pork Pie
Traditional hand‑raised hot‑water crust pie with seasoned pork and jellied stock, served with chutney.
Yorkshire Pudding with Roast Beef
Giant Yorkshire pudding filled with sliced roast beef, onion gravy and horseradish cream.
Fat Rascal
Warm fruity scone‑bun enriched with citrus peel and glacé cherries, served with butter.
Chicken Parmo
Breaded fried chicken breast topped with béchamel and cheddar, baked and served with chips and salad.
Pease Pudding & Ham
Slow‑cooked split‑pea pudding with thick‑cut roasted ham, parsley liquor and mashed potatoes.
Jellied Eels
Traditional East End jellied eel terrine with malt vinegar, white pepper and crusty bread.
Cranachan
Whipped cream folded with toasted oats, raspberries, honey and a splash of whisky.
Sticky Toffee Pudding
Warm date sponge soaked in toffee sauce, served with vanilla ice cream.
Dorset Knob & Blue Cheese
Crisp Dorset knob biscuits with Dorset Blue Vinny, apple slices and celery.
Full English Breakfast
Smoked back bacon, sausage, eggs, grilled tomato, mushrooms, baked beans, hash brown and toast.
More Countries
Nordic
Swedish Meatballs (Köttbullar) – seasoned pork/beef meatballs with cream sauce, lingonberry jam, and potatoes.
Gravlax – cured salmon with dill and sugar, sliced thin, served with mustard sauce and rye bread.
Fårikål – Norwegian lamb and cabbage stew, slow-cooked with black pepper, served with potatoes.
Toast Skagen – shrimp salad on toasted bread, topped with dill, lemon, and fish roe.
Danish Frikadeller – pan-fried pork meatballs, served with creamy gravy and potatoes.
Pickled Herring – marinated herring fillets in dill, mustard, or onion brine, often with boiled potatoes and rye bread.
Norwegian Lefse – sweet or savory soft potato flatbread, filled with butter, cinnamon, sugar or sometimes smoked salmon.
Lapskaus – Norwegian beef and root vegetable stew in a rich broth.
Rye Bread Smørrebrød – open-faced sandwiches on dense rye, topped with fish, meats, cheese, or vegetables.
Persetorsk – Bergen-style pressed cod, cured then steamed, served with potatoes and butter sauce.
Mexican
Tacos al pastor – Corn tortillas with spit‑roasted marinated pork, pineapple, onion and coriander.
Mole poblano – Chicken or turkey in a complex, dark chilli‑chocolate mole sauce, served with rice and tortillas.
Chiles en nogada – Roasted poblano chillies stuffed with picadillo, topped with walnut cream sauce and pomegranate seeds.
Enchiladas verdes/rojas – Corn tortillas rolled around chicken, cheese or beans, baked in green or red chilli sauce with crema and cheese.
Pozole – Hominy and pork (or chicken) soup, served with lettuce, radish, lime, onion and dried oregano to garnish.
Tamales – Steamed masa parcels in corn husks or banana leaves, filled with meats, cheese, or mole.
Cochinita pibil – Yucatán‑style slow‑roasted pork marinated in sour orange and achiote, often served as tacos with pickled red onion.
Chilaquiles – Fried tortilla chips simmered in red or green salsa, topped with cheese, crema, onion and sometimes egg or shredded chicken.
Tostadas – Crisp flat tortillas topped with refried beans, shredded meat or chicken, lettuce, salsa, crema and cheese.
Sopa de tortilla (tortilla soup) – Rich tomato‑chilli broth with fried tortilla strips, avocado, cheese and crema.
South American
Asado – Argentina
Mixed grill of beef cuts (ribs, flank, sausage) cooked over wood or charcoal, served with chimichurri and rustic sides.
Peruvian Ceviche – Peru
Fresh white fish cured in lime juice with red onion, chilli, coriander and sea salt, served with sweet potato and corn.
Feijoada – Brazil
Slow‑braised black bean stew with pork and beef, served with white rice, sautéed greens, orange slices and toasted cassava crumbs.
Moqueca Baiana – Brazil
Coconut and tomato seafood stew with prawns and fish, flavoured with dendê oil, coriander and lime, served in a clay pot.
Pastel de Choclo – Chile
Oven‑baked corn casserole of seasoned beef, onions, olives and hard‑boiled egg, topped with sweet corn purée.
Aji de Gallina – Peru
Shredded chicken in a creamy yellow chilli and walnut sauce, served over potatoes with rice, olives and egg.
Bandeja Paisa – Colombia
Hearty platter of grilled steak, chorizo, crispy pork belly, fried egg, beans, rice, plantain, avocado and arepa.
Pabellón Criollo – Venezuela
Shredded beef with black beans, white rice and fried plantain, presented as a tricolour national plate.
Chivito – Uruguay
Griddled steak sandwich with ham, cheese, lettuce, tomato, olives and fried egg, served with fries.
Locro Andino – Andean region (Argentina/Bolivia/Peru)
Thick stew of maize, squash and meats (often chorizo and pork), slow‑cooked and served in deep bowls on cold days.
USA
Cheeseburger with Fries – grilled beef patty in a bun with cheese, lettuce, tomato, pickles, and a side of fries.
Southern Fried Chicken – buttermilk-marinated chicken pieces, seasoned, dredged, and deep-fried until crisp, often with biscuits and coleslaw.
BBQ Pork Ribs – slow-cooked pork ribs glazed in smoky barbecue sauce, served with cornbread and slaw.
New England Clam Chowder – creamy soup with clams, potatoes, onions, and bacon, served with oyster crackers.
Macaroni and Cheese – baked elbow macaroni in a rich cheese sauce, often topped with a crunchy breadcrumb crust.
Meatloaf – oven-baked seasoned ground beef loaf, typically served with mashed potatoes, gravy, and green beans.
Buffalo Chicken Wings – deep-fried wings tossed in spicy buffalo sauce, served with celery sticks and blue cheese or ranch dip.
Chicago Deep-Dish Pizza – thick buttery crust filled with mozzarella, sausage or pepperoni, chunky tomato sauce, and parmesan.
Chicken and Waffles – crisp fried chicken served over fluffy waffles with butter and maple syrup.
Apple Pie à la Mode – classic spiced apple pie slice served warm with a scoop of vanilla ice cream.