188 Sentences With "main dishes" | Random Sentence Generator

Vegetarian Main Dishes For those of you not eating meat, here are more than 20 vegetarian main dishes for your Easter feast.

The main dishes include proteins, vegetarian options, and fresh bread.

When main dishes falter, it's not because they're too simple.

View our full collection of vegetarian main dishes for Passover.

I noticed that the main dishes were mostly the same.

They're more appetizers and pops of subversive wit than main dishes.

But the dinner menu steered clear of Middle Eastern main dishes.

First courses are $9 to $21; main dishes, $19 to $27.

A few main dishes like roast chicken with polenta round out the list.

Main dishes ranging from clams, fish, duck sausage, and beef heart cost around $25.

At dinner, first courses range from $10 to $16; main dishes, $17 to $227.

In addition to these two main dishes, there will, of course, be plenty to drink.

The main dishes, which serve two to three, are $21 to $25; there are vegetarian options.

Among the main dishes is a seafood stew for which cod is roasted before being added.

Easter Main Dishes Ham, lamb or pork roasts traditionally take center stage on the Easter table.

The chef Paolo Nozzoli's menu features wood-fired pizzas in addition to antipasti, pasta and main dishes.

This one is uniquely shaped, but would make a beautiful presentation for everything from salads to main dishes.

This Rubbermaid set has small cups perfect for sides and bento box style larger containers for main dishes.

What, pray tell, is the more obvious accompaniment to any grilled main dishes than fresh cut French fries?

The cookbook is broken into chapters on breakfast, snacks, sandwiches, soups, main dishes, and so on for easy navigation.

During a recent visit, turkey (raised free-range in and around East Anglia) appeared in all eight main dishes.

For the main dishes, the bistro basics, especially the steak au poivre, are dependably good, and the couscous is filling.

When we insisted we wanted to finish them, they placed the main dishes at the edge of our table and left.

My boss, her husband and I were starting in on the hundred or so main dishes when there was another knock.

"We are enjoying everything from fries to main dishes… love the taste and feel of fried food without the guilt!" another says.

Most of the main dishes were 600 to 800 rubles, or about $9 to $12, which I found to be relatively pricey.

Among the main dishes are braised short ribs seasoned with coffee: Alice Tully Hall, 65th Street and Broadway, 212-671-4200, preludecafeandbar.com.

Kaddoura stands on Sonnenallee and tells us that there's only really fast food here, not classic main dishes—families cook those at home.

Recipes cover all the basics: soups and salads, sandwiches, poultry, meat, and seafood, as well as a full chapter on meatless main dishes.

Agnolotti with a buttery and nearly liquid carrot filling are one of Ferris's more appealing main dishes; they're tossed with braised lamb neck.

Through March, The Guest will offer main dishes, desserts and drinks adorned with Hello Kitty's face and that of her cartoon boyfriend, Dear Daniel.

Before the main dishes, Kim explained the difference between ramen and ramyun, as well as the unwritten agreement he has with his noodle supplier.

Even if you don't call them "eggplant steaks," it doesn't hurt to look to meat for inspiration if you're making main dishes out of vegetables.

The "Earth and Turf," the first of the main dishes, is prime tenderloin served with roasted chanterelle mushrooms, grilled onions, and a roasted Poblano sauce.

Cinco de Mayo Main Dishes Tacos are always a good choice, but we also have loads of great recipes for enchiladas, quesadillas, fajitas and nachos.

Main Dishes Brisket is a common choice for Passover, and, because it can be braised ahead of time, it is a gift for the holiday cook.

For the main dishes, the group served ox brain ravioli, kidney with bone marrow and beans, and Cecchini's bistecca Fiorentina (a massive porterhouse steak) with blood sauce.

Dinner is a tasty buffet with fried chicken and salmon as main dishes and really fucking good donuts with what tastes like banana cream filling for dessert.

This appliance's six-quart capacity gives you room to make appetizers, sides, main dishes, and desserts for you or the family, all within minutes of setting the timer.

There are a few pastas, and main dishes include Berkshire pork tenderloin, king salmon with corn pudding, sea scallops with whipped celery root and asparagus, and a burger.

Recent offerings included butternut squash, jalapeño, persimmons and pancetta ($140), and spicy grilled broccolini ($13), alongside main dishes such as bass with chanterelles in a ginger scallion sauce ($21).

The menu is organized by small selections of starters, pastas and main dishes, which I find a lovely aspect, since I don't have to choose between too many options.

The menu is lengthy and divided into raw bar items, crudos, appetizers, seafood main dishes and vegetables, with a few pastas and meat dishes, like a burger and beef carpaccio.

The main dishes, AKA the Big Cheese, are Flamin 'Hot and White Cheddar Mac n' Cheetos, Cheetos Mix-ups Crusted Chicken Milanese, Spicy Cheetos Nachos, and Flamin 'Hot Limón Chicken Tacos.

Mr. Leonti plans a brief menu: six or so antipasti, three pastas that change seasonally, a pasta of the day and about four main dishes, like black bass with crushed tomato.

In their place are a daily salad bar, wraps and main dishes like the Caribbean specialty chicken guisado and vegetarian dumplings, created whenever possible with unprocessed, seasonal and locally farmed ingredients.

Location: New York, USAChef: Eric RipertRanking on 2018 list: 8Michelin stars: 3Dinner mains starting at: Prix fixe starting at $93 with main dishes including sautéed Dover sole and pan-roasted monkfish

We've pulled together some of our favorite main dishes and the only accompaniments you really need, so you can quickly whip together a no-nonsense meal that still feels like a celebration.

In main dishes like wild striped bass with a red-wine-butter emulsion, and fried whole snapper served with a little copper pot of lobster sauce, neither gluten nor meat is missed.

I've put together a collection of recipes for main dishes — including this one and Peking Roast, Chinese Beets and Spicy Swedish Meatballs — in a pamphlet that you can have by visiting Heloise.

Then, you move on to the recipes, which are divided into chapters covering main dishes, soups and stews, pasta, rice and grains, beans, salads, breads, vegetarian side dishes, sandwiches, eggs, and snacks.

We had a similar menu the next two days, with the main dishes including hyrax -- a strange furry guinea-pig-like hoofed animal, weighing about 4kg -- a relative of the elephant, of all creatures.

Here, also, are Yewande's recipes for efo riro, the stewed amaranth greens common to Yoruba kitchens across the Nigerian southwest, and for dodo, the fried sweet plantains that temper the heat of fiery main dishes.

Most of the "main" dishes—delicate pieces of fried red mullet, lamb cooked and served in a plastic bag next to a bit of roasted-pepper ketchup—feel about the same size as the small plates.

The book, which held the title Notes From My Kitchen Table in the UK, offered 150 ideas for breakfast, sandwiches, burgers, soups, salads, main dishes, sides, and dessert — many of which she cooked with her father, Bruce.

Lunch costs $39 and includes starters such as mushroom soup and black bass crudo, with main dishes like the "Charles Lewis Tiffany" sandwich (named after the jeweler's founder) or the "Fifth Avenue Salad" with Maine lobster and grapefruit.

Rania: The gluten-free part is pretty funny because I think Ethiopian food has become so mainstream because of the gluten-free aspect of injera, but also because so much of the main dishes are actually also vegetarian.

Cohen and the other researchers said that a panel of 15 child nutrition experts convened for the study agreed that main dishes in kids' meals should not exceed 300 calories, with the entire meal consisting of no more than 600 calories.

Four salads based on classics like Caesar, table-size platters of cheeses and cured meats, assorted pastas including fresh pappardelle with wild boar, and a few main dishes like a veal chop paved with ham and fontina round out the menu.

If you're planning on cooking a lot in advance, consider asking your family and friends to focus on bringing breakfast and lunch foods, fresh fruit, salads and snacks to accompany the main dishes you already have waiting in the freezer.

The gang feasted on shrimp cocktail and tuna tartare with salads of baby arugula and beets, as well as main dishes like branzino and pan seared scallops, cornish hen, and petite filet with sides of roasted cauliflower, broccoli rabe and steamed asparagus.

Of course we have some recipes: for Diwali main dishes; for starters and side dishes; and for plenty of desserts, including this remarkable shrikhand (above), a creamy strained yogurt number from western India that Tejal Rao learned to make from her grandmother in Nairobi.

"This allows you to cook your main dishes very simply and quickly, but lets your guests customize the flavors to their own liking," says the Cooking Channel host, who also offers various flavor combos at his Social Eatery by Roger Mooking cafe at Telus Spark in Calgary.

Vegetarian Main Dishes For the vegetarians at your Seder, start with the chef Thomas Keller's butternut squash soup with brown butter, and for the next course, serve a classic French ratatouille, zucchini Parmesan or green shakshuka (eat it with matzo instead of tortillas and substitute fresh parsley for the cilantro).

"We perceive it as the same type of thing as the dinner rush, but a little less complicated," Mr. Batali said, because the vast majority of diners will be eating the same thing, rather than choosing among 17 appetizers, 20 pastas and 15 to 18 main dishes as they would at Babbo.

Once I found the menu app at the bottom of the screen, I had to choose from different categories (appetizers, main dishes, cocktails) and drill down further from there, scrolling through photos and descriptions, then clicking on my final choices, and finally adding a tip (even before I'd gotten a glass of water from my server).

Lunch and dinner at SwaSwara — served at either the Cocum or by the beach in a shady grove called the Beach Grill — began with a juice of the day (blueberry-lime blast anyone?), followed by an appetizer such as cucumber peanut salad or garden almond gazpacho, a choice of two main dishes, like fish curry cooked in Indian spices and cocum, or vegetable korma made with mixed vegetables, coriander, mint and coconut paste.

Along with all types of main dishes chutney is also served.

The chain currently operates 23 restaurants; including recent additions in Tucson, Arizona and San Antonio, Texas. Their main dishes include tacos, enchiladas, quesadillas and many specialty salsas.

Pereira's gastronomy is rich since its climate allows a great variety of fruits and vegetables to be grown. As well as being part of the Coffee Axis, it is also known for paisa culture. Therefore, the main dishes are influenced by the paisa culture and by regions near to it. Main dishes include the Sancocho soup made with chicken and beef, with potato, yuca, corn, sweet plantain and rice.

It is used mainly for flavoring main dishes, as well as to fill pide and börek. Another common use is as a spread, typically on bread or crackers.

Greek cuisine uses seeds and nuts in everything from pastry to main dishes. The list of Greek dishes includes dishes found in all of Greece as well as some regional ones.

In Austria, gnocchi are a common main or side dish, known by the original name and Austrian variant, nockerl (pl. nockerln). As a side dish, they may accompany main dishes like goulash.

Water is usually the beverage of choice, but juice and milk are also often available, as are soft drinks and caffeinated beverages. In the Middle East, iftar consists of water, juices, dates, salads and appetizers; one or more main dishes; and rich desserts, with dessert considered the most important aspect of the meal. Typical main dishes include lamb stewed with wheat berries, lamb kebabs with grilled vegetables, and roasted chicken served with chickpea- studded rice pilaf. Desserts may include luqaimat, baklava or kunafeh.

After the pasta, the typical Sicilian menu includes a second or main dish (secondi) based on meat or fish. Main dishes based on seafood are couscous al pesce and Pesce spada alla ghiotta (Swordfish).

Uyghurs like to treat guests with tea, nan and fruit before the main dishes are ready. Most Uyghur foods are eaten with chopsticks, a custom that was adopted from Han Chinese culture in the 19th century.

Juane, a typical dish the Peruvian Amazon. Juane is one of the main dishes of cuisine of the Peruvian jungle. It is widely consumed during the Catholic Feast of San Juan (St. John), held on 24 June each year.

Among the traditional cuisine, one of the main highlights is the conservation method for the food. The meat maintenaiment in olive oil is the principal way of cooking the well-known guisos. Some main dishes are the asparagus in sauce.

Rice is a staple in Cuban diet; one of the main dishes is rice and beans. Rice in Cuba is mostly grown along the western coast. There are two crops per year. Most rice farms are state-owned or co-operatives.

The fresh fruit is also used in salads, desserts and main dishes. The peel is used fresh or dried as a spice or zest for baking and drinks. Fresh tangerine juice and frozen juice concentrate are commonly available in the United States.

Main dishes include mofongo, arroz con gandules, pasteles, alcapurrias and pig roast (or lechón). Beverages include maví and piña colada. Desserts include flan, arroz con dulce (sweet rice pudding), piraguas, brazo gitanos, tembleque, polvorones, and dulce de leche. Locals call their cuisine cocina criolla.

Vada-Pav is a popular snack in this city. Vade-Mutton is a popular dish in the khed. The staple diet is rice and fish. Ghavane is one of the main dishes in the menu which prepared by the rice flour, eaten as Breakfast.

Local Mazatlán dishes. Main dishes in Mazatlán are heavily influenced by seafood. Food specialties include ceviches, cocktails, zarandeado fish, and aguachile. Other common and prominent foods are smoked marlin and tuna, chilorio, bearded tamales (made with shrimp), Governor tacos, fish crackers and Sinaloa-style grill-roasted chicken.

These made-on-the-spot leaf wraps, called ssam, usually include a piece of grilled meat, ssamjang, raw or grilled garlic, and a sauce made of soybean paste and chili paste. Like other Korean main dishes, galbi is often accompanied by bap (cooked rice) and side dishes known as banchan.

These included birthdays of the royal family members, marriages, and national festivals, including Daeborum, Dano, Chuseok, and Dongji. Banquet food was served on individual tables which varied according to the rank of the person. Usually banquet food consisted of ten different types of dishes. Main dishes were prepared based on the seasonal foods.

Green chili pickle is manufactured in Rajasthan, Karnataka, Maharashtra and other places. It is commonly used as a condiment with the main dishes. In Rajasthan, it is prepared by slitting chillies length-wise and frying them with ginger, garlic, and green chili pickles. Other flavouring agents include mango powder, nimbu ras, and fenugreek.

Most residents have no religion, although ancestor worship is widespread. Traditional festivals are celebrated along with a regional festival. It includes 18 communes. The two main dishes are Chưng cake (square or cylinder glutinous rice green cake, filled with green bean paste and fat pork) and Dày cake (round sticky rice white cake).

A variation called Stolichny salad (, "capital city salad") exists, and is also popular in the Russian cuisine. In Russia and other post- Soviet states, as well as in Russophone communities world-wide, the salad has become one of the main dishes on zakuski tables served during New Year's Eve ("Novy God") celebrations.

Jokbal, boiled pig's feet in soy sauce, similar to eisbein in German cuisine. Anju ( ) is a Korean term for food consumed with alcohol. It consists of a variety of foods, including both main dishes and side dishes. Consuming food with alcohol is a widespread practice in Korea, especially when the alcoholic beverage soju is involved.

Distinctive İskenderun dishes include Künefe, a hot dessert with cheese. The main dishes include the Turkish staples such as döner and other kebabs served in the flat dürüm bread, lahmacun and also Antakya influenced cuisine including kibbeh, and sour pomegranate syrup used as a salad dressing. İskenderun in particular offers good quality fish and prawns.

Sagu or Sago Sarawak cuisine uses rice as staples. It is most often steamed and always served with meat, fish and vegetable dishes. Rice is often enjoyed with the sauce or broth from the main dishes. Bario Rice is a famous rice in Sarawak, which is named after the Sarawakian highlands where it is cultivated.

Bell also hosts and makes appearances on a few television shows. Its Just Food! is a show for wanna-be cooks to learn techniques and different meals. From main dishes, side dishes and even deserts Bell and his co-host Julie Van Rosendale show at home chefs back-tobasic examples and demonstrate the cooking ABCs.

Main dishes include pinol and bochbol. The former is done with toasted corn, which is then powdered and mixed with turkey meat and spices. The latter is made with ayote leaves, corn dough, toasted ayote seeds and tomato; rolls are then cooked, and eaten hot. Pinol is a festive dish, while bochbol is an everyday food.

A popular Moldovan dish of stuffed cabbage rolls (sarmale), accompanied by sauerkraut and mămăligă. Moldovan cuisine is similar to neighbouring Romania, and has been influenced by elements of Russian, Turkish, and Ukrainian cuisine. Main dishes include beef, pork, potatoes, cabbage, and a variety of cereals. Popular alcoholic beverages are divin (Moldovan brandy), beer, and local wine.

Chiapan food favors a combination of slightly sweet seasonings in the main dishes, which include tomatoes, cinnamon, plantains, prunes and pineapple. The Chiapas version of chile relleno includes peas, almonds, peaches, dried candied pineapple and raisins. There have been some foreign influences on the cuisine from the immigration of Germans, English, French and Asians after that of the Spanish.

The main dishes use these two ingredients abundantly: chanfana, lamprey rice, yellow knight mushroom rice, sarrabulho rice - a stew made of curdled blood of a pig and fressura rice. Biking, hiking and kayaking are some of the experiences that will allow to enjoy the scenery and have a picnic on one of the many river beaches.

Bistro Moulin serves traditional French cuisine. Small plates include French onion soup, pate, and escargot cooked in garlic and hazelnut butter. Main dishes include confit de canard, coq au vin, mussels, duck confit, cannelloni with truffles, and steak frites. Monterey Herald food critic Mike Hale named the bistro's French fries as among the best in Monterey County.

The main dishes that form Syrian cuisine are kibbeh, hummus, tabbouleh, fattoush, labneh, shawarma, mujaddara, shanklish, pastırma, sujuk and baklava. Baklava is made of filo pastry filled with chopped nuts and soaked in honey. Syrians often serve selections of appetizers, known as meze, before the main course. za'atar, minced beef, and cheese manakish are popular hors d'œuvres.

In Thai cooking, fingerroot it is called krachai (; ) and is an ingredient of dishes such as kaeng tai pla. It is used in some kroeung pastes of Cambodian cuisine and is known as k'cheay (). In the west it is usually found pickled or frozen. The rhizomes are commonly used as vegetables in main dishes or eaten raw when young.

Peanut flour is made from crushed, fully or partly defatted peanuts. Peanut flour, depending on the quantity of fat removed, is highly protein-dense, providing up to per .Peanut flour facts, nutritiondata.self.com, Accessed 2010-11-27 Culinary professionals use peanut flour as a thickener for soups, a flavor and aromatic enhancer in breads, pastries and main dishes.

The marimba is the most often heard instrument at festivals and parties. The main dishes include stews with potatoes and squash seeds, pork with rice and tamales. Cochito is pork cooked in an adobo sauce. It is popular throughout the state but important in Chiapa de Corzo for the Comida Grande which is served during the Festival of San Sebastian in January.

Thailand has several cat cafés, most in Bangkok. Cat Cafe by Dome, Cat Up Cafe, Caturday, Cataholic Cafe, The Coffee Cat, Mohu Mohu Cafe and Purr Cat Cafe Club are all located in Bangkok. Each serves baked goods with a small menu of main dishes and coffee and tea. Many have special pricing for petting time with a specific cat.

Ngapi (), a paste made from salted, fermented fish or shrimp, is considered the cornerstone of any Burmese traditional meal. It is used as a main ingredient in soup base, salads, main dishes, condiments, and plainly with cooked rice as well. Different usage for various dish depends on the region. The ngapi of Rakhine State contains no or little salt, and uses marine fish.

Other ingredients such as pork meat drippings, wild asparagus, tomato, and seasonings such as red pepper paste and fresh coriander are usually included in Alentejo, while in Beira the other ingredients typically include cooked kale cut in caldo verde style, cooked beans (pinto, black eyed peas or kidney beans), and sometimes cooked rice. Migas usually accompanies meats or other main dishes.

Qurutob from Tajik cuisine Qurut dissolved in water is a primary ingredient of qurutob, which is thought of by some as the national dish of Tajikistan. One of the main dishes in Afghanistan is kichree qurut, made with mung beans, rice and qurut dissolved in water. It is sometimes salted, and in Mongolia can be flavoured and distributed as candy.

By classical antiquity, there was a vigorous trade of spices including black pepper (P. nigrum) from South Asia to Europe. The Apicius, a recipe collection complied about 400 AD, mentions "pepper" as a spice for most main dishes. In the late Roman Empire, black pepper was expensive, but was available readily enough to be used more frequently than salt or sugar.

In Sarawak, Malaysia cassava leaves (long-leaf variety) is boiled and eaten with sambal (shrimp paste) or tempoyak (fermented durian). The long-leaf variety is also cooked with pork, chicken, fish, or snake in a large bamboo stick. This traditional dish is called manok pansoh. In Negeri Sembilan, Malaysia and Padang, Indonesia cassava leaves are also cooked for main dishes and called gulai daun ubi.

Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multicourse meal (the wazwan). The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude.

Pitanzas The main dishes of local cuisine are rice with rabbit, stew, crumbs, michirones (dried beans cooked with ham and sausages), rabbit with garlic and the pot of cooked pork. One type of traditional bread called pitanza, which weighs 200 grams and is released thousands from the balcony of City Hall every 22 August. This is a unique event both regionally and nationally originated in medieval times.

There are over 65 dishes, the smallest being 90 cm with the three main dishes each having a diameter of 32 metres and weighing 290 tonnes. Madley 1, the first of the dishes, tracks a satellite about away, positioned over the Equator in geostationary orbit. The site covers a range from 66 degrees east to 314 degrees east, covering two thirds of the planet.

The fact that the city is the only coastal city in Jordan has created a distinctive cuisine relative to other Jordanian cities. Main dishes include Sayadeyah, a combination of rice, fish and spices, a dish common among Arab coastal cities. Kishnah is fish, tomatoes and onions cooked together. Bukhari is made up of rice, meat, hummus beans, ghee and spices popular with wedding ceremonies.

Traditional Iranian table setting firstly involves the tablecloth, called sofre, and is spread out over either a table or a rug. Main dishes are concentrated in the middle, surrounded by smaller dishes containing appetizers, condiments, and side dishes, all of which are nearest to the diners. When the food is perfectly served, an invitation is made to seat at the sofre and start having the meal.

Dōngguā xiārén fěnsī tāng (winter melon, shrimp and cellophane noodle soup) In some part of South China, soups are served between the cold dishes and the main dishes. In other parts of China, soups are served between the main dish and staple foods, before desserts or fruit salad. There are many traditional Chinese soups, such as wonton soup, herbal chicken soup, hot and sour soup, winter melon soup and so on.

In Albania, kaçkavall is the most popular type of cheese after djathë i bardhë (white cheese). It's considered a traditional Albanian cheese, and is widely used as a side dish. A great majority of traditional restaurants will bring plates of raw or fried kaçkavall for no additional cost before the main dishes finish cooking. All dairy companies in Albania produce kaçkavall and mainly use cow's or sheep's milk.

Appetizers include crab cakes served with tartar sauce and fruit. Main entrees include scallops sauteed in butter, steamed Dungeness crab, paella, fish and chips, filet mignon, surf and turf, chicken marsala, skirt steak with maple-soy glaze, seafood in a cream sauce ("Linguini Isabella"), teriyaki chicken, cioppino, grilled wild salmon, and calamari eggplant parmesan. Main dishes are served with sides, a starch (e.g. risotto, couscous) and a vegetable (e.g.

Unlike Western-style meals, there are usually multiple main dishes which are sampled by all the diners; usually, there is one communally-shared dish ordered per person seated at a table. A celebratory event such as a graduation or wedding often features over ten dishes, often an odd number for good luck. There are eight main Chinese cuisines in China. Cooking styles, ingredients, and flavours all differ from region to region.

Priority is given to "minority-owned businesses, graduates of the bakery program and residents of Harlem and the surrounding area". In 2015 Rodriguez published The Hot Bread Kitchen Cookbook, a bread-making book for home bakers, featuring recipes made at the bakery, bread-making tips, and stories and photographs of the women at work. There are also recipes for main dishes and a chapter on re-purposing leftovers.

Uyghur food (, ) is characterized by mutton, beef, camel (solely bactrian), chicken, goose, carrots, tomatoes, onions, peppers, eggplant, celery, various dairy foods and fruits. A Uyghur-style breakfast consists of tea with home-baked bread, hardened yogurt, olives, honey, raisins and almonds. Uyghurs like to treat guests with tea, naan and fruit before the main dishes are ready. Sangza (, ) are crispy fried wheat flour dough twists, a holiday speciality.

Agriculture of Iran produces many fruits and vegetables. Thus, a bowl of fresh fruit is common on Iranian tables, and vegetables are standard sides to most meals. These are not only enjoyed fresh and ripe as desserts, but are also combined with meat and form accompaniments to main dishes. When fresh fruits are not available, a large variety of dried fruits such as dates, fig, apricots and peach are used instead.

Not only bread, but numerous types of baked goods, such as buns and pastries both salty and sweet, often creatively filled, have proliferated in recent years. These can be found in the numerous bakeries all over Hungary. Hungarians view main dishes as one of two types: either requiring a side dish (köret) or not requiring one. For the ones that require it, it would be very unusual to eat it without the side dish.

Azerbaijani cuisine is full of different types of greens and vegetables such as aubergine, tomato, sweet pepper, spinach, cabbage, onion, sorrel, beet, radish, cucumber, green beans. Rice and products made from flour are widely used in national cuisine. It is famous for vegetables and greens used seasonally in the dishes. Fresh herbs, including mint, coriander, dill, basil, parsley, tarragon, leek, chive, thyme, marjoram, green onion, and watercress are very popular and often accompany main dishes.

The ability to chop the tomatoes and cucumbers into the "finest, most perfect dice" is considered a mark of status among many kibbutz cooks.Mouth Wide Open: A Cook and His Appetite, John Thorne, Tor/Forge, 2007, p. 190 Traditional recipes do not include lettuce. In Israeli restaurants and cafes, Israeli salad is served as an independent side dish, as an accompaniment to main dishes, or stuffed in a pita with falafel or shawarma.

Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include sarhon dā saâg (a stew whose main ingredient is mustard greens) and makki di roti (flatbreads made with cornmeal). Karrhi is a spicy, yellow gravy with cakes made of chickpea flour (besan), containing lemon juice, red pepper and turmeric.

Arsia, a festival meal served during celebrations, consists of mashed rice and meat (sometimes chicken). Another popular festival meal, shuwa, consists of meat cooked very slowly (sometimes for up to 2 days) in an underground clay oven. The meat becomes extremely tender and it is infused with spices and herbs before cooking to give it a very distinct taste. Fish is often used in main dishes too, and the kingfish is a popular ingredient.

A palate cleanser is a neutral-flavored food or drink that removes food residue from the tongue allowing one to more accurately assess a new flavor. In cultures where diversity of flavors in dishes is customary, the palate cleanser is considered an essential companion to main dishes. Palate cleansers are often used between tasting wine or cheese or other strong flavors. Pickled ginger is used as a palate cleanser between sushi pieces.

Pinchitos are also popular in Venezuela due to the heavy influence of Spain in Venezuelan cuisine. Pinchitos are one of the main dishes in Venezuelan barbecues, and are eaten almost during all year long. Besides lemon, bread, and wine (or beer, depending on the region), they are usually served with boiled yuca, or, in recent years, cherry tomatoes. Pinchitos are sold in street food carts all around the country, especially during weekends.

The main Christmas meal is served in the evening. Common main dishes include pork rib, "pinnekjøtt" (pieces of lamb rib steamed on a grid of birch wood). Many people also eat "lutefisk" or fresh, poached cod. Rice porridge is also popular (but most commonly served as an early lunch rather than for the main Christmas dinner), an almond is often hidden in the porridge, and the person who finds it wins a treat or small gift.

There are twelve chapters, covering the various courses of a dinner from soups to desserts, and other topics such as baking, cooking "fast and fresh", and David's descriptions of French and Italian markets. Elizabeth David on Vegetables (2013) was drawn principally from Mediterranean Food, Italian Food, French Provincial Cooking and An Omelette and a Glass of Wine. There are sections on soups; small dishes; salads; pasta; gnocchi and polenta; rice; beans and lentils; main dishes; breads; and desserts.

Taco Palenque is a Mexican cuisine restaurant chain in South Texas and northern Tamaulipas, Mexico. The restaurant is headquartered in Laredo, Texas and was established in 1987. The restaurant's main dishes are the flame- grilled beef or chicken fajita plate, parrillada, pirata taco, panchos (tortilla chips dipped in refried beans, and guacamole), homemade desserts, and breakfast taco (known as Mariachis in South Texas). Taco Palenque's salad bar has more than 7 different homemade salsas (hot sauces).

The majority of items available at Kruzhka are relatively cheap (only the pricey Courvoisier Cognac is over 300 roubles). This is one of the major appeals of the chain. Several main dishes include kebabs (Shashlik) or Shaurma, usually with potato fries and/or sauerkraut. Sauces like ketchup and mayonnaise are typically included free with most meals (though that is not always the case in Moscow.) Perhaps a slightly more unusual offering is grilled trout for 160 roubles.

Ghanaian fruit pineapple and taro leaves (Ghanaian masterclass dish) Location of Ghana Ghanaian cuisine is the cuisine of the Ghanaian people. Ghanaian main dishes are organized around a starchy staple food, with which goes a sauce or soup containing a protein source. The main ingredient for the vast majority of soups and stews are tomatoes- canned or fresh tomatoes can be used. As a result, nearly all Ghanaian soups and stews are red or orange in appearance.

Through the various Persianized Muslim sultanates and the Central Asian Mughal dynasty, aspects of Iranian cuisine were also adopted into Indian and Pakistani cuisines. Typical Iranian main dishes are combinations of rice with meat, vegetables, and nuts. Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Characteristic Iranian flavorings such as saffron, dried lime and other sources of sour flavoring, cinnamon, turmeric, and parsley are mixed and used in various dishes.

Main dishes are usually centred on a sauce or stew of groundnuts, beans or meat. The starch traditionally comes from posho (maize meal) or matooke (steamed and mashed green banana) in the South, or an ugali-like dish made from millet in the North and East. Posho is cooked up into a thick porridge for breakfast. For main meals, white maize flour is added to the saucepan and stirred into the posho until the consistency is firm.

One of the main dishes in those restaurants, the chicken tikka masala, is now regarded as Britain's national food dish. The curry industry is seen as a great success for Bangladeshis living in Britain, the industry which changed the culture of food in British cuisine. Chicken tikka masala is now served in restaurants around the globe, and a UK survey claimed it is the country's most popular restaurant dish.Lloyd, J & Mitchinson, J: "The Book of General Ignorance".

Soups in East Asian culture are eaten as one of the main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes.

Tamil Nadu non-vegetarian meals Pesarattu served with ginger pachadi South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region.

Krupuks in air- tight tin cans. Traditional crackers are called krupuk, made from bits of shrimp, fish, vegetables or nuts, which are usually consumed as a crunchy snack or an accompaniment to meals. These crispy snacks are sometimes added to main dishes for their crunchy texture; several Indonesian dishes such as gado- gado, karedok, ketoprak, lontong sayur, nasi uduk, asinan and bubur ayam are known to require specific types of krupuk as toppings. There are wide variations of krupuk available across Indonesia.

Armenians prepare bulgur as a pilaf in chicken stock, with or without sauteed noodles, or cooked with tomatoes, onions, herbs and red pepper. The fine grind is used for making eech, a bulgur salad similar to tabbouleh, prepared with tomato paste, fresh tomatoes, cucumbers, parsley, olive oil, and other salad ingredients to personal taste. Pomegranate molasses, which is sour and sweet, is commonly used instead of lemon juice to add tartness. A variety of mezes and main dishes are prepared.

Diana Kennedy, The Essential Cuisines of Mexico, 2009, , passim Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a variety of stews and meat dishes, as well as tomato sauce.Diane Kochilas, My Greek Table, 2018, , p. 22 In Arab cuisine, for example, many main dishes use allspice as the only spice. In northern European and North American cooking, it is an ingredient in commercial sausage preparations and curry powders, and in pickling.

Chilli Crab, one of the main dishes featured in the Singapore Food Festival The Singapore Food Festival is an annual event that takes place every year from the end of June to the end of July. It is organised by the Singapore Tourism Board. Composed of weekly core events, themed celebrations, culinary workshops, and competitions organised island-wide, this month-long festival celebrates the local perennial food favourites that have given Singapore an international reputation of a diverse food heaven.

In the Nguyễn dynasty, the 50 best chefs from all over the kingdom were selected for the Thượng Thiện board to serve the king. There were three meals per day—12 dishes at breakfast and 66 dishes for lunch and dinner (including 50 main dishes and 16 sweets). An essential dish was bird's nest soup (tổ yến). Other dishes included shark fin (vi cá), abalone (bào ngư), deer's tendon (gân nai), bears' hands (tay gấu), and rhinoceros' skin (da tê giác).

Iran's culinary culture has historically interacted with the cuisines of the neighboring regions, including Caucasian cuisine, Turkish cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and Russian cuisine. Through the various Persianized Muslim sultanates and the Central Asian Mughal dynasty, aspects of Iranian cuisine were also adopted into Indian and Pakistani cuisines. Typical Iranian main dishes are combinations of rice with meat, vegetables, and nuts. Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins.

Plain lecsó can be served as a side dish accompanying various main dishes, for example roasted chicken, pheasant, pork, beef or Eszterhazy steak. It is widely known in Hungary that the best lecsó is made over an open fire in a "bogrács" (a cauldron), a Hungarian style barbecue. In Hungary the dish is very popular, and even has its own festivals.Békéscsaba, Lecsófesztivál In Germany, lecsó is referred to as Letscho and often used as the primary ingredient of a sauce that is used with many different meals.

Korean foods can be largely categorized into groups of "main staple foods" (주식), "subsidiary dishes" (부식), and "dessert" (후식). The main dishes are made from grains such as bap (a bowl of rice), juk (porridge), and guksu (noodles). Many Korean banchan rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste. Certain regions are especially associated with some dishes (for example, the city of Jeonju with bibimbap) either as a place of origin or for a famous regional variety.

A Japanese meal including tempura, sashimi, and miso soup Japanese cuisine is based on combining the staple food, which is steamed white rice or , with one or more okazu or main dishes and side dishes. This may be accompanied by a clear or miso soup and tsukemono (pickles). The phrase refers to the makeup of a typical meal served but has roots in classic kaiseki, honzen, and yūshoku cuisine. The term is also used to describe the first course served in standard kaiseki cuisine nowadays.

The meal comprised six banquets over three days with over 300 dishes. Altogether there are said to have been 196 main dishes and 124 snack dishes, for a total of 320 dishes sampled over three days. Depending on how the dishes are counted with the samples, at the absolute minimum there were 108 dishes. The feast was divided into inner-palace and outer-palace banquets; only the imperial family and meritorious officials, including Han officials above the second rank, were invited into the inner-palace banquets.

The Experienced English Housekeeper, is a cookery book by the English businesswoman Elizabeth Raffald (1733–1781). It was first published in 1769, and went through 13 authorised editions and at least 23 pirated ones. The book contains some 900 recipes for: soups; main dishes including roast and boiled meats, boiled puddings, and fish; desserts, table decorations and "little savory dishes"; potted meats, drinks, wines, pickles, preserves and distilled essences. The recipes consist largely of direct instructions to the cook, and do not contain lists of ingredients.

Spiced pickles, pachadis, podis and papadum (appadam) are available as condiments. The order of a meal is to start with modhati muddha (first bite) with an appetizer of an ooragaaya (spiced pickle) followed by a Pappu, which can be made with vegetables added or eaten plain with a pickle. It is the main source of protein for vegetarians. This is followed by a couple of koora varieties (curry/main dishes) either only vegetarian or a combination of vegetarian and non-vegetarian for getting their vitamins and minerals.

Iranian cuisine includes a wide range of main dishes, including various types of kebab, pilaf, stew (khoresh), soup and āsh, and omelette. Lunch and dinner meals are commonly accompanied by side dishes such as plain yogurt or mast-o-khiar, sabzi, salad Shirazi, and torshi, and might follow dishes such as borani, Mirza Qasemi, or kashk e bademjan as the appetizer. In Iranian culture, tea () is widely consumed. Iran is the world's seventh major tea producer,Food and Agriculture Organization of the United Nations—Production FAOSTAT.

Two main dishes associated with Aklan and Aklanons are Inubaran and Binakol. Inubaran, is a Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. The souring agent (called aeabihig) is traditionally either batuan fruits (Garcinia morella) or libas leaves (Spondias pinnata). The name means "[cooked] with ubad (banana pith)", not to be confused with ubod (palm heart); although ubod can sometimes be used as a substitute for ubad which can be difficult to acquire.

In some parts of Norway it is common to place porridge outside (in a barn, outhouse or even in the forest) to please "Nissen". In many families, where the parents grew up with different traditions, two different main dishes are served to please everyone. If children are present (and they have behaved well the last year), "Julenissen" (Santa Claus) pays a visit, otherwise gifts are stored under the Christmas tree. For a lot of Norwegians, especially families, television is an important part of the earlier hours of Christmas Eve.

Fattoush, a Syrian bread salad Syrian cuisine is rich and varied in its ingredients, linked to the regions of Syria where a specific dish has originated. Syrian food mostly consists of Southern Mediterranean, Greek, and Southwest Asian dishes. Some Syrian dishes also evolved from Turkish and French cooking: dishes like shish kebab, stuffed zucchini/courgette, and yabraʾ (stuffed grape leaves, the word yabraʾ deriving from the Turkish word yaprak, meaning leaf). The main dishes that form Syrian cuisine are kibbeh, hummus, tabbouleh, fattoush, labneh, shawarma, mujaddara, shanklish, pastırma, sujuk and baklava.

Mattar paneer, a vegetarian dish from India Saag paneer or palak paneer, a spinach-based curry dish Paneer butter masala Paneer Masala from India Paneer is the most common type of cheese used in traditional cuisines from the Indian subcontinent. It is sometimes wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (mattar paneer). Paneer is used in main dishes as well as desserts and snacks. The well-known rasgulla features plain chhana beaten by hand and shaped into balls which are boiled in syrup.

One reason for that is that a local chili pepper, called the simojovel, is far too hot to use except very sparingly. Chiapan cuisine tends to rely more on slightly sweet seasonings in their main dishes such as cinnamon, plantains, prunes and pineapple are often found in meat and poultry dishes. Tamales are a major part of the diet and often include chipilín mixed into the dough and hoja santa, within the tamale itself or used to wrap it. One tamale native to the state is the "picte", a fresh sweet corn tamale.

Two main dishes associated with Aklan and Aklanons are inubaran and binakol. Inubaran, is a Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. The souring agent (called aeabihig) is traditionally either batuan fruits (Garcinia morella) or libas leaves (Spondias pinnata). The name means "[cooked] with ubad (banana pith)", not to be confused with ubod (palm heart); although ubod can sometimes be used as a substitute for ubad which can be difficult to acquire.

Spring rolls are a large variety of filled, rolled appetizers or dim sum found in Chinese cuisine. Spring rolls are the main dishes in Chinese Spring Festival (Chinese New Year). Chinese cuisine is a very important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates.

During many festivals, ethnic Yao people make Babas, which are made with sticky rice, sometimes some local herbs are added, they are either sweet or salty and have sesame or peanut filling. Throughout other festivals most of the main dishes constitute of chicken, duck, fish, pork, tofu, and various kinds of vegetables. You Cha (), also known as Oil Tea, is a unique type of tea native to the region. In Guilin oil tea falls into several varieties: Gongcheng Yao oil tea, Longsheng Dong oil tea and Xing’an oil tea, each having its distinct characteristics.

Parked at Shelter Cove Community Park to begin selling for the day, Tyler had the teams sell barbecue that was incorporated into their main dishes. As a gift, they were given five pounds Carolina pulled pork for their main dish given to them by One Hot Mama's. As teams began their prep, several problems began to arise. NOLA can't ignite their pilot lights, Baby Got Mac's water isn't boiling, leaving them with no noodles, and Frank-N-Slides opening early despite being behind a=on both prep and now tickets.

Home-cooked meats such as pork, lamb, chicken and rabbit are the base of many of the local dishes, which normally include delicious, locally grown vegetables, pulses and cereals. The recipes are a mix of Arabic and Spanish styles as a result of past influences in the area and most dishes are fairly hearty since this is a hard working agricultural people who live through cold winters. Locally produced prepared, cold meats are a must to try, as well as "patatas a lo pobre" (‘poor man’s potatoes’) – potatoes cooked in olive oil, with onions and green peppers - served with many main dishes.

A well-known Porvoo delicacy, a Runeberg torte, was developed by a local pastry master, and it is said that J. L. Runeberg ate them for breakfast. Fredrika Runeberg, the wife of the national poet also made tortes for her husband using the substances that happened to be found in the cupboards: wheat and breadcrumbs, biscuit crumbs, almonds, apple jam and sugar.Runeberg's cakes – Visit Porvoo In addition to Runeberg torte, the second parish dish in Porvoo was grilled herring with onion rings and dill in the 1980s. Pellinki's fish soup and nettle soup were chosen as the main dishes of the Porvoo countryside.

Coconut just like rice, is another staple in Filipino dishes. It is known as, buko, in the Philippine language and can be used in drinks, main dishes, or desserts. There are dishes that are native to a specific region such as how in Quezon they make a dish using a leaf wrapped shrimp, buko strips, and cook it in buko water. There is another region that uses buko in a different way and that is to mix it with chicken and ginger and cooking it inside of the buko, and they also make a noodle dish where the noodles are made of coconut.

Dushbara, a traditional Azerbaijani meal The traditional cuisine is famous for an abundance of vegetables and greens used seasonally in the dishes. Fresh herbs, including mint, cilantro (coriander), dill, basil, parsley, tarragon, leeks, chives, thyme, marjoram, green onion, and watercress, are very popular and often accompany main dishes on the table. Climatic diversity and fertility of the land are reflected in the national dishes, which are based on fish from the Caspian Sea, local meat (mainly mutton and beef), and an abundance of seasonal vegetables and greens. Saffron- rice plov is the flagship food in Azerbaijan and black tea is the national beverage.

Saemaeul (New town) restaurant is a store specializing in kimchi stew and pork, motivated from the saemaeul movement of the 1960-70s. Interior like the 1960-70s and the ‘saemaeul song’ that used to flow in meal times reminds the customers of their childhood and hometown. It features Korean's favorites, pork and kimchi stew, upgrades them, adding taste, excitement, and the taste of the hometown. The main dishes of Saemaeul restaurant are yeoltan-bulgogi, in which pork is sliced on the spot and flavored with a special sauce, and 7-minute kimchi stew, which you can eat after the 7-minute bell rings.

Metsovone, Aromanian cheese from Metsovo One of the most well-known Aromanian foods which as main dishes are pisurudã (home made noodles fried in oil or grease), pisurudã (lardon, well-fried bacon), tigãnjauã which are pieces of fried pork in a pan, ahnii (meat dish with vegetables usually with potatoes or beam or onions), pãstrãmã (the Aromanian version of pastirma), etc. Hence the Aromanian cuisine is mainly focused around meat, lard and animal fat. Lãrdii is a type of pork fat used for cooking and usãndzã is a type of pork fat & bacon. Tigane is an Aromanian fried type of donut.

The Canteen is the first two floors, Ground Floor and the First Floor of the Performing Arts Block. On the first floor are the main dishes, such as big bowls of pasta and fish and chips, all supplied by Sodexo. On the second floor are mainly big cupcakes, small side dishes, and salad. Food is also available from locations such as Leo's Cafe next to the Learning Resources Centre (LRC), Bowl, a small shop selling noodles, rice, chicken teriyaki and other options, and since 2019 a new Pizza selling stall was installed outside the link block.

Assyrian maza (ܡܙܐ) is similar to related cuisines' Mezes which may include hummus (ḥemṣē ṭḥīnē), baba ghanouj, tapoula, fattoush, vegetables and dip, burek (fried egg roll stuffed with either ground beef or chicken, onions, parsley, and various spices), etc. fava beans, known as baqqilē, and chick peas, known as ḥemṣē or ḥerṭmanē (ܚܪܛܡܢܐ), are very common in soups, salads, and find their way into many foods. Fried almonds and raisins are also used but not as appetizers but rather as garnishes for main dishes. "Potato chap" is deep fried mashed potatoes stuffed with ground beef, parsley, and onion.

Sweetness is warm and wet and most food items (including main dishes and high-calorie food) are classified in this group. People with cold and dry Mizaj should avoid consuming sour foods and drinks or they can develop conditions such as dry skin, depression, and weakness. The same goes for people with other temperaments, for instance, people with warm and wet Mizaj should cut back on sweet foods, people with warm and dry Mizaj should avoid using too much spice and salt, and people with cold and wet Mizaj should use dairy products, water and citrus fruits cautiously.

In the penultimate episode of the season, the remaining four recruits learned and replicated a dessert. After this, in the first season, the recruits had to instruct a group of high school students how to replicate the dessert recipe. In the second one, the recruits were assigned the dessert to serve after both chefs, and a special guest enjoyed a main dish. After learning and replicating a dessert, the recruits had to prepare a meal for both chefs and a surprise guest, usually a spouse or other family member. The first season's main dishes were an improved version of the recruits’ audition meal.

The juane is one of the main dishes of the cuisine of the Peruvian jungle and is widely consumed on June 24, the feast of St. John the Baptist (San Juan), hence the name. It is known that after the arrival of the Spanish people to Incan lands, missionaries popularized the biblical account of the beheading of St. John. This dish's name could therefore be, more specifically, a reference to the head of St. John. The juane would have been a food usually made for travelers, as they could be stored for long periods without spoiling.

Collection of recipes compiled by residents of Cumberland, Iowa in honor of the city's centennial celebration. In honor of Cumberland's centennial celebration in 1984, local residents compiled and distributed copies of a cookbook containing a collection of their favorite recipes. There was a wide array of different types of cuisine represented in the recipes but they largely consisted of dishes common in mid-western American country cooking that typically included meat-based main dishes, vegetable-based side dishes, and sugary and/or fruity baked goods for dessert dishes. One such recipe for Ham Balls received particularly high acclaim from several former residents.

Ngapi is a main ingredient of Lower Burmese cuisine from maritime coastal provinces in the west and the south. (It is not a main ingredient in traditional Upper Burmese (Burman, Shan, etc.) cuisines, although improved transportation in the modern era has helped increase ngapi's popularity in Upper Myanmar.) It is used in a wide array of dishes and is eaten in myriad ways: it can be eaten on its own, such as baked or roasted ngapi, as a watery preparation called ngapi yay ( ), as a salad, as a pounded mixture with chili, or fried like balachong. It is also used as a soup base and in main dishes.

Rote Grütze with vanilla sauce German doughnuts (which have no hole) are usually balls of yeast dough with jam or other fillings, and are known as Berliner, Pfannkuchen (in Berlin and Eastern Germany), Kreppel or Krapfen, depending on the region. Eierkuchen or Pfannkuchen are large (usually around 20–24 cm in diameter), and relatively thin (~5mm) pancakes, comparable to the French crêpes. They are served covered with sugar, jam or syrup. Salty variants with cheese, ground meat or bacon exist as well as variants with apple slices baked in (called Apfelpfannkuchen, literally for apple pancakes), but they are usually considered to be main dishes rather than desserts.

In Iran shallots are used in various ways, the most common being grated shallot mixed into dense yogurt, a combination served in almost every restaurant when one orders grills or kebabs. Shallots are also used to make different types of torshi (ترشی), a sour Iranian side dish consisting of a variety of vegetables under vinegar, eaten with main dishes in small quantities. Shallot is also pickled--called shour (شور) in Persian--along with other vegetables to be served as torshi. In Southeast Asian cuisines, such as those of Indonesia, Vietnam, Thailand, Cambodia, Malaysia, Philippines, Singapore and Brunei, both shallots and garlic are often used as elementary spices.

Farms are mostly terraces and as the region enjoy a lot of rain between September and March, hence farms are mainly rained. Most of the apple produced in the village is either golden delicious or red delicious and many regard it among the tastier in the world due to the water and soil. Some of the farmers dedicate part of their farms for wheat and corns, mainly for personal use. Wheat is used mostly to produce bulgur, which makes the main dishes all over the year; whether as a standalone meal, next to other meals or part of other meals; such as tabbouleh, kibbeh, mujaddara and many others.

Japanese style traditionally abhors different flavored dishes touching each other on a single plate, so different dishes are given their own individual plates as mentioned or are partitioned using, for example, leaves. Placing main dishes on top of rice and "soiling" is also frowned upon by old-fashioned etiquette., p. 185 Breakfast at a ryokan (Japanese inn), featuring grilled mackerel, Kansai style dashimaki egg, tofu in kaminabe (paper pot) Though this tradition originated from classical Chinese dining formalities, especially after the adoption of Buddhism with its tea ceremony, it became most popular and common during and after the Kamakura period, such as the kaiseki.

Tako (octopus) poke or Heʻe poke with kimchi, sesame seed oil, crushed chili and sea salt. Ahi poke made with yellowfin tuna, green onions, chili peppers, sea salt, soy sauce, sesame oil, roasted kukui nut (candlenut), and limu, served on a bed of red cabbage. Salmon poke bowl with miso sushi rice, pickled cabbage, cucumber, tobiko, seaweed sheets, seaweed salad. Poke (Hawaiian for "to slice" or "cut crosswise into pieces"; sometimes stylized Poké to aid pronunciation, also called Poké Bowl) is diced raw fish served either as an appetizer or as a main course and is one of the main dishes of Native Hawaiian cuisine.

The MRE has been in continuous development since its introduction. In 1990, a Flameless Ration Heater (FRH), a water-activated exothermic reaction product that emits heat, allowed a service member in the field to enjoy a hot meal. In an array of field tests and surveys, service members requested more entrée options and larger serving sizes. By 1994, commercial-like graphics (images) were added to make the packets more user-friendly and appealing, while biodegradable materials were introduced for inedible components, such as spoons and napkins. The number of main dishes expanded to 16 by 1996 (including vegetarian options), 20 by 1997 and 24 by 1998.

Staples include homemade khichdi (rice and lentils or rice and mung beans), and chaas (buttermilk) and pickles as side. Main dishes are based on steamed cooked vegetables with different spices and dals that are added to a vaghar, which is a mixture of spices heated in oil that varies depending on the main ingredients. Salt, sugar, lemon, lime, and tomatoes are used frequently to prevent dehydration in an area where temperatures reach 50 °C (122 °F) in the shade. It is common to add a little sugar or jaggery to some of the vegetable dishes and dal, which enhances the slightly bland taste of the vegetables.

However, while it does use some chili peppers, including the very hot simojovel, it does not use it as much as other Mexican regional cuisines, preferring slightly sweet seasoning to its main dishes. Large regions of the state are suitable for grazing and the cuisine reflects this with meat, especially beef and the production of cheese. The most important dish is the tamal, with many varieties created through the state as well as dishes such as chanfaina, similar to menudo and sopa de pan. Although it has been promoted by the state of Chiapas for tourism purposes as well as some chefs, it is not as well known as other Mexican cuisine, such as that of neighboring Oaxaca.

Käsekuchen made with quark Various cuisines feature quark as an ingredient for appetizers, salads, main dishes, side dishes and desserts. In Germany, quark is sold in cubic plastic tubs and usually comes in three different varieties, Magerquark (skimmed quark, <10% fat by dry mass.), "regular" quark (20% fat in dry mass) and Sahnequark ("creamy quark", 40% fat in dry mass) with added cream. Similar gradations in fat content are also common in Eastern Europe. While Magerquark is often used for baking or is eaten as breakfast with a side of fruit or muesli, Sahnequark also forms the basis of a large number of quark desserts (called Quarkspeise when homemade or Quarkdessert when sold in German).

Unlike many Asians, most Filipinos do not eat with chopsticks; they use Western cutlery. However, possibly due to rice being the primary staple food and the popularity of a large number of stews and main dishes with broth in Filipino cuisine, the main pairing of utensils seen at the Filipino dining table is that of spoon and fork, not knife and fork. The traditional way of eating with the hands known as kamayan (using the hand for bringing food to the mouth) was previously more often seen in the less urbanized areas. However, due to the various Filipino restaurants that introduced Filipino food to people of other nationalities, as well as to Filipino urbanites, kamayan fast became popular.

Main dishes include slow-roasted pork with soy glaze, pineapple, sticky rice and coleslaw ("Luau Pork Plate"), ribs in mango barbecue sauce ("Bali Hai Ribs"), jerk chicken, veggie burger, shrimp and fish tacos, ahi tuna sandwich, cioppino, and a "Jungle Tofu Bowl" with curry sauce, peanuts, cabbage, black beans, and rice. Recipes include Hawaiian seafood (mahi-mahi, ono, ahi tuna) and island fruits like coconut and papaya. The restaurant allows diners to choose their preferred seafood and preparation method, including blackened, pan-fried, or encrusted in macadamia nuts. The restaurant serves American tiki-style drinks, including Mai Tais, Dark 'n' Stormy, Zombies, and drinks served in tiki-style glassware designed by Drew Brophy for the restaurant.

Baek-kimchi () or white kimchi is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine. Baek kimchi at Encyclopedia of Korean Culture Baek kimchi has a mild and clean flavor, which appeals to children and the elderly, to whom the regular kimchi might be too spicy. Baek kimchi Baek kimchi consists of salted napa cabbage, radish, minari, spring onions, Korean pear, chestnuts, jujube, ginger, garlic, salt, sugar, and a little bit of chili threads as garnish. Baek kimchi at Doosan Encyclopedia Baek kimchi's mild flavor and crunchy texture makes it a good appetizer when people order main dishes based on beef such as galbi or bulgogi at Korean restaurants.

The next chapter, dealing with preserved mushrooms, sauces, stuffings, and soups, gives modern and old recipes, including some by Hannah Glasse, Eliza Acton, Marie-Antoine Carême, Hilda Leyel and Grigson's mentor and friend Elizabeth David. In the chapter on mushroom main dishes—such as in an open tart or a covered pie, in a gateau with cream, or stuffed with almonds, or baked in the Genoese style—other ingredients play a subordinate part in the recipes, but are given more prominence in "Mushrooms with fish" and "Mushrooms with meat, poultry, and game". After a section on the principal mushrooms of Japanese and Chinese cooking, an appendix gives five basic recipes for sauces to accompany mushrooms. WorldCat records 18 editions of the book published between 1975 and 2008.

The students on kitchen duty had just finished preparing the main dishes on serving plates and were about to bring them into the dining room when the militants entered the kitchen and opened fire at them. In the last moments of his life, Staff Sergeant Noam Apter, upon immediately realizing what was happening, managed to lock the sliding door separating the kitchen and the dining room, before he was killed by the militants. In doing so, Noam prevented the militants from entering the dining room and carrying out a far deadlier attack. Nevertheless, after killing the students on kitchen duty, the militants smashed the window of the sliding door and began shooting through it into the dining room, wounding four yeshiva students, one of them critically.

Thai salads often do not have raw vegetables or fruit as their main ingredient but use minced meat, seafood or noodles instead. Similar to salads in the West, these dishes often have a souring agent, usually lime juice, and feature the addition of fresh herbs and other greens in their preparation. Thai salads are not served as entrées but normally eaten as one of the main dishes in a Thai buffet-style meal, together with rice (depending on the region this can be glutinous rice or non-glutinous rice) or the Thai rice noodle called khanom chin. Specialised khao tom kui (plain rice congee) restaurants also serve a wide variety of Thai salads of the yam type as side dishes.

Drinks include soda, coconut water, juices (mango, orange, or cranberry), ginger beer, ponche crema, egg nog, cocoa tea, and sorrel. Special Diwali and other Hindu festivals foods include appetizers sucha as pholourie, saheena, baiganie, pyajni, bara, kachori. Main dishes include roti , and dal bhat or kharhi and rice served with condiments such as achar, kuchela, mother-in-law (pickled vegetables), pepper sauce, and dishes such as amchar (curried mango), bhaji (dasheen bush or any spinach), pumpkin or kohra tarkari (pumpkin), curry channa and aloo (chickpeas and potatoes), fried or curried bodi (long beans), fried or curry seim (hyacinth beans), curry chataigne or katahar (breadnut), and other vegetarian curries or tarkaries. Desserts include mohan bhog (parsad), lapsi and suhari, burfi, khurma, gulab jamoon, pera, rasgulla, rasmalai, batasa, gujiya, roat, kheer (sweet rice), laddu, and jalebi.

Recife cuisine is the cuisine of its region, Pernambuco and the Northeast, and the culinary influences of the area can be traced to a dynamic assortment of cultures: the Portuguese, Dutch, Spanish, Moors, Africans and Indigenous. Many dishes come with a delicious coconut sauce, palm oil (dendê) and feature corn, manioc roots, yam, fresh seafood (shrimp, crab, lobster cooked with exotic sauces) and native fruits. Grilled meats are also widely served, especially goat and beef dishes. The typical regional main dishes include caldeirada (seafood stew with octopus cooked with various spices and coconut milk, which may be served with white beans or toasted cassava flour), feijoada Pernambucana (made with brown beans instead of black), sarapatel, buchada (goat stew), dobradinha (bean stew), roast goat, mão de vaca (cow's foot stew), Rabada (ox tail stew with manioc flour), cozido Pernambucano (beef stew), chambaril, galinha de cabidela (chicken in blood sauce), peixada Pernambucana (fish stew), macaxeira com charque (cassava with beef jerky), quiabada (okra with beef), feijão com arroz (rice and beans), and guaiamuns (giant crabs).