These delicious, garlicky zucchini slices, lightly sautéed and marinated in olive oil, make a great side dish for grilled meats.
Cuisine of the Americas
Our Cuisines of the Americas recipe collection includes North and South American recipes and separate collections for Native American, Cajun, Hawaiian, Caribbean, and many more sub-culture cuisines.
Açaí na Tigela – Açaí in a Bowl
This smoothie in a bowl – cold, sweet, tart, with crunch from the granola – will fill you up, cool you off, and may have all kinds of nutritional and health benefits as well, if the many claims about the health properties of the acai berry are true. In Brazil, frozen açaí is often mixed with guarana (usually in the form of syrup – xarope de guarana), a fruit from the Amazon that is also thought to have many health benefits and which contains caffeine as well. Some people add other ingredients to their acai bowl such as milk, sugar, orange juice or pineapple.
Acarajé – Black-Eyed Pea and Shrimp Fritters
A dish made from peeled black-eyed peas formed into a ball and then deep-fried in dendê (palm oil). It is found in Nigerian and Brazilian cuisine. The dish is traditionally encountered in Brazil’s northeastern state of Bahia, especially in the city of Salvador, often as street food, and is also found in most parts of Nigeria, Ghana and the Republic of Benin.
Aderezo de Cilantro – Coriander Dressing
A creamy Greek yoghurt based dressing ideal for those who want a tasty yet healthy option.
Adobo de Chancho Arequipeño – Peruvian Pork Adobo Arequipa style
Though typical of Peruvian cuisine, Arequipa’s adobo de chancho is quite different from the other adobos in the world. The arequipeño dish is a soupy pork stew, slow-simmered with chicha de jora, chilli, garlic, onions, oregano, and cumin.
Ajiaco Bogotano – Colombian Chicken and Potato Soup
The soup is typically served with table cream, capers and avocado all mixed in just before eating in the proportions each individual prefers. Ajiaco is so heavy that it is usually considered a full meal. In Colombian cuisine, this is the most representative dish of Bogotá.
Alabama-Style White BBQ Sauce
Use this white sauce when grilling or barbecuing chicken; Brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.
Alambre
Instead of carrying the literal meaning, the name now evokes a certain style of grilled meat and a combination of ingredients – carne asada, beef, pork, or chicken, some type of pepper (typically red), onions, and bacon.
Aloo Pie
An aloo pie is a variant of the samosa popular in Trinidad and Tobago. It is a soft, fried pastry made from flour and water, and filled with boiled, spiced and mashed potatoes (aloo being the Hindi word for “potato”) and other vegetables like green peas or chana dal (split chickpeas without their seedcoat).
Amazonian Cuisine
Amazonian cuisine includes the foods and preparation methods of various peoples in the Amazon jungle of South America, including the dishes they have popularised among neighbours.
Ambrosia De Laranja – Brazilian Orange Pudding
Ambrosia De Laranja is a traditional Brazilian carnival treat and also a great dessert for a feijoada day or other festive occasion
American Chinese Cuisine
American Chinese cuisine refers to the style of food served by many Chinese restaurants in the United States. This type of cooking typically caters to American styles and differs significantly from traditional Chinese cuisine.
Anadama Bread
Anadama bread is a traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour.
Andouille
Andouille sausage is a classical Louisiana smoked sausage which is used in meals like gumbo or jambalaya. The regional cooking style known as Cajun employs many hot spices and vegetables and is famous for its original sausages: Andouille, Boudain, Chaurice (local version of Spanish chorizo) or Tasso (smoked butt).
Antiguan and Barbudan Cuisine
Antigua and Barbuda cuisine refers to the cuisines of the Caribbean islands Antigua and Barbuda. The national dish is fungie and pepper pot. Fungie is a dish that’s similar to Italian Polenta, made mostly with cornmeal. Other local dishes include ducana, seasoned rice, saltfish and lobster.