Food combinations

Pizza is an Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven.

heated beverage of chocolate

hot dish of fried fish and fried potato

thumb|right|upright=1.3|A typical bento from a grocery store A is a single-portion take-out or home-packed meal of Japanese origin, often for lunch, typically including rice and packaged in a box with a lid (often a segmented box with different parts of the meal placed in different sections).

egg, potato and onion dish .

thumb|Swedish smörgåsbord buffet

pizza variety, usually topped with pineapple pieces and ham

pasta dish

welcome greeting ceremony in some Slavic, Nordic, Baltic, Balkan and Middle Eastern cultures in which guests are presented with a loaf of bread and salt

peanut butter and jelly (or jam) sandwich (PB&J) consists of peanut butter and fruit preserves (usually grape or strawberry jelly) spread on bread

thumb|An assorted spread of dishes at a potluck in Alberta, Canada

traditional meal associated with Great Britain

dish notable in Indian and Pakistani cuisine, consisting of poori bread with chana masala. it is considered as heavy lunch or dinner meal option.

British breakfast dish made with the shallow-fried leftover vegetables (cabbage, carrots, peas, Brussels sprouts, etc.), mashed potatoes, and sometimes cold chopped meat

Jamaican national dish

substantial British and Irish breakfast

dish

U.S. dish of seafood (e.g. lobster) and red meat (e.g. beefsteak)

Prepared dish

savory pie filled with diced beef, diced kidney, plus fried onion and brown gravy

U.S. dish combining fried chicken with waffles

food dish

snack

rice dish

Dosirak () refers to a packed meal, often for lunch. It usually consists of bap () and several banchan (side dishes). The lunch boxes, also called dosirak or dosirak-tong (dosirak case), are typically plastic or thermo-steel containers with or without compartments or tiers. Dosirak is often home-made, but is also sold in train stations, convenience stores, and some restaurants.

traditional food within the West Indian Caribbean islands

British cold meal based around bread, cheese, and fresh or pickled onions

Pistou (Provençal: pisto (classical) or pistou (Mistralian), ), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil and sometimes almonds, bread crumbs or potatoes. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts and cheese; some versions include cheese and/or almonds.

alsatian Recipe

process of pairing food dishes with wine to enhance the dining experience

common British pie

Chinese dish of scrambled eggs and tomato wedges

common condiment in Argentina

dish characteristic of Louisiana Creole cuisine

Kusksu () is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads, and fresh ġbejniet. Although similar in shape, the small pasta beads, known locally as kusksu, look like couscous, but this one tends to be lighter and fluffier in texture. In contrast, kusksu, which gives the soup its name, is "miniature pasta" which is thick and ideal for simmering. Once cooked, the short-cut pasta beads give the soup its distinctive creamy and warm texture, making it an ideal dish to serve during cold weather.

French duck dish

chicken-based soup

Irish dish

bernese traditional meat dish

thumb|250px|Fugazzeta Fugazza (from Genoese fugassa) is a common type of Argentine pizza, originating in Buenos Aires, that consists of a thick pizza crust topped with onions and sometimes olives. A similar variant known as fugazza con queso or americana includes mozzarella cheese along with the aforementioned ingredients. It is derived from a combination of Neapolitan pizza with Italian focaccia bread.

thumb|A dish seasoned with picada sauce Picada () is one of the characteristic sauces and culinary techniques essential to Catalan cuisine. The technique is typically found in Catalonia and Valencia and subsequently Catalan cuisine and Valencian cuisine. It is not an autonomous sauce like mayonnaise or romesco, but it is added as a seasoning during the cooking of a recipe.

popular breakfast sandwich in the United States

breakfast dish in the United States

English savoury pudding made by enclosing diced beef steak and lamb's or pig's kidney pieces in gravy in a suet pastry

Chinese soup dish

open sandwich of beef tongue and eggs

American breakfast

Shanghainese soup-based blood dish, using the blood of chicken and duck as a principal ingredient

sausage dish

traditional delicacy of Nanjing, containing duck blood, vermicelli, dried fried tofu, dried small shrimp, duck gizzards, duck intestines, duck livers, shallots, ginger, sesame oil, and caraway

Hawaiian meal

Scottish dish made from beef and potato

culinary dish

common food and drink pairing in the United States and Canada

trademarked food analysis process

breakfast dish consisting of beefsteak and fried eggs

thumb|300px |right|Schlachteplatte

dish

type of tableware

Restaurant in Rochester, NY known for the "Garbage Plate"