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Tomato
The tomato (Solanum lycopersicum, syn. Lycopersicon lycopersicum & Lycopersicon esculentum) is a herbaceous, usually sprawling plant in the Solanaceae or nightshade family that is typically cultivated for the purpose of harvesting its fruit for human consumption. Savory in flavor (and accordingly...
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Minestrone
Minestrone (Italian: minestra (soup) + -one (augmentative suffix) hence "the big soup", the one with many ingedients) is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients...
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Jambalaya
Jambalaya (pronounced /ˌdʒʌmbəˈlaɪə/ or jum-buh-LIE-uh) is a Louisiana Creole dish of Spanish and French influence.
Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a...
Greek salad
Greek salad (Greek: χωριάτικη σαλάτα, IPA: [xorˈjatiki saˈlata], or Greek: θερινή σαλάτα), sometimes described as 'country/village/peasant salad', is a common component of a Greek meal.
Greek salad is made with wedges of tomatoes, sliced (and,...
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Huevos rancheros
Huevos rancheros (Ranch Eggs) is a classic Mexican breakfast dish similar to Huevos motuleños which has become popular throughout much of the Americas.
Huevos rancheros means "eggs ranch-style" or "eggs country-style" in Spanish. The dish...
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Insalata Caprese
Insalata Caprese (salad in the style of Capri) is a simple salad from the Italian region of Campania, made of sliced fresh buffalo mozzarella, plum tomatoes and basil. It is seasoned with salt, black pepper, and olive oil.
Some variations include...
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Pasta Puttanesca
Spaghetti alla puttanesca (whore's spaghetti) is a spicy, tangy and somewhat salty Italian pasta dish that culinary experts regard as modern and reflects the bounty of the market rather than the garden. The ingredients are inexpensive, easy to find...
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Niçoise salad
Niçoise salad (French pronunciation: [niˈswaz]), sometimes referred to as Salade Niçoise or insalata nizzarda, is a type of salad. As suggested by the name, it is a specialty of the Cote D'Azur region of France, originating in and named for the city...
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Gołąbki
Gołąbki [gɔˈwɔmpki] are a form of cabbage rolls. They are a traditional Polish dish made from lightly boiled cabbage leaves, which are wrapped in a parcel-like manner around minced pork or beef meat, chopped onions and/or rice or barley; most often...
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Uttapam
Uttapam (Tamil: ஊத்தப்பம்) (Telugu:ఉతప్పం ) (Kannada: ಉತ್ತಪ್ಪಾ) is a dosa-like dish that is made by cooking ingredients in a batter. The batter is made of a 1:3 ratio of urad dal (Telugu:ఉద్ది పప్పు) and rice (1:1 ratio of boiled to non-boiled rice)...
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Sugo all'amatriciana
Sugo all'amatriciana (Italian pronunciation: [amatriˈtʃaːna]) is a traditional Italian pasta sauce based on guanciale (dried pork cheek), pecorino cheese, and since the late 18th century also tomato. Originating from the town of Amatrice (in the...
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Canh chua
Canh chua (literally "sour soup") is a sour soup indigenous to the Mekong River region of southern Vietnam. It is typically made with fish from the Mekong River, pineapple, tomatoes (and sometimes also other vegetables such as okra or bạc hà), and...
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Bun Rieu
Bún riêu is a Vietnamese meat rice vermicelli soup. There are several varieties of bún riêu, including bún riêu cua, bún riêu cá, and bún riêu ốc.
Bún riêu cua is served with tomato broth and topped with crab or shrimp paste. In this dish, various...
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