Kiev: A dish made with a thin cut of meat or fillet rolled around seasoned butter, then coated in bread crumbs and fried until golden brown.
Louis: This refers to a sauce made of mayonnaise, heavy cream, green onion and pepper, chili sauce, and lemon juice. May have been created by Louis Davenport of the Davenport Hotel in Washington state. Typically served with seafood.
Marinara: a fresh sauce made with tomatoes, garlic, onions, and herbs like basil and oregano.
Marco Polo: A main dish made with broccoli.
Nicoise: Means 'as prepared in Nice'. Recipes typically include olives, anchovies, and tomatoes.
Normandy: Means 'in the style of Normandy', a region of France. Traditionally the dish is made with fish napped with Normandy sauce, a rich combination of butter and cream. Other ingredients include apples, calvados, and cream.
Paprikash: A Hungarian dish, usually made of chicken and onions simmered in stock and cream, seasoned with paprika. Also called paprika.
Parmigiana: Made with Parmigiano-Reggiano cheese, an Italian cheese made only in Parma, Italy. Other types of Parmesan cheese can be used. Dishes are typically coated with cheese and bread crumbs, then fried until crisp.
Pavlova: A dessert made of a meringue baked until crisp, filled with whipped cream and fruit. Named for Anna Pavlova, a Russian ballerina, probably after the fluffy tutus she wore.
Piccata: Scallops of meat (thinly pounded pieces) dipped in egg and flour, sometimes bread crumbs, sauteed until tender and flavored with lemon juice.
Primavera: Italian phrase which means 'spring style'; usually dishes made with fresh, seasonal vegetables.
Provencal: In the style of Provence, a region of southern France. Recipes typically include garlic, tomatoes, anchovies, and olive oil.
Remoulade: A sauce served with cold dishes, like cooked and chilled chicken and fish, that includes mayonnaise, pickles, capers, herbs, and anchovies.
Rockefeller: Famously made as Oysters Rockefeller, a dish invented for an actual Rockefeller at Antoine's Restaurant in New Orleans. Recipe is made of butter, spinach, and seasonings spread on oysters on the half shell, then baked.
Santa Fe: Made with Texas and Mexican ingredients, including chile peppers, tomatoes, salsa, and cheese.
Satay: An Asian dish of thin strips of meat threaded onto kabobs and cooked on the grill, often made with garlic, ginger, and sometimes peanut butter. Also known as sate.
Schnitzel: A German word meaning 'cutlet'. Recipes prepared this way are breaded and deep fried. The famous 'Wiener Schnitzel' is made with thin veal cutlets.
Stroganoff: A rich dish, made with chicken or beef, mushrooms and sour cream, with lots of cream and butter: named for Count Stroganov.
Tandoori: Traditionally, tandoori is a cooking method meaning baked in a clay oven called a tandoor. Also skewered meats. Americanized versions of the dish usually involve marinating meats and vegetables in yogurt.
Tetrazzini: Named for the singer Luisa Tetrazzini, this recipe is made of a white sauce and cheese combined with poultry and pasta, baked in a casserole dish until golden.
Teriyaki: A Japanese dish consisting of meats marinated in soy sauce, sugar, ginger, and sherry, then grilled or broiled.
Verde: Spanish word meaning 'green', also known as verte (French). In Spanish-speaking countries, a sauce made of green chiles and tomatillos. In France, usually a sauce colored green with spinach and served with cold fish dishes.
Wellington: Named after the Duke of Wellington, this dish typically involves a filet of beef coated with foie gras and wrapped in puff pastry. Can be made with other meats.
