international cuisine

International Cuisine

International Cuisine – Around the World in 80 Dishes…

Travelling would be the best way to sample the best of international cuisine. This list gives you a flavor of the classic international dishes you would expect to find in most large towns and cities around the world without producing an entire cook book. We’ve focused on mouth-watering meals and explain each dishes in simple terms so you can decide, at a glance, if it’s for you or not.

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International cuisineOriginCourseDescriptionVegetarian option
Beef StroganoffRussiaMainRagout of beef tips, onions and sour cream sauce. Other ingredients: mushrooms and peppers. From St. Petersburg, Russia.No
Beef WellingtonEnglandMainBeef with a puree of chopped mushrooms in puff pastry on truffle sauce.No
BorschtRussianSoupSoup traditionally made with beetroot. Often served with bacon bread and sour cream.Yes, omit bacon
BouillabaisseFrenchSoupFish soup from Provence. Content: native Mediterranean fish, seafood and vegetables.No
Caesar SaladUSASaladAmerican version of a Roman salad with a vinaigrette (made with egg yolk, olive oil, lemon juice), croutons and Parmesan cheese.Yes
CapreseItalySaladAppetizer of tomatoes, mozzarella, basil and olive oil. An Italian national dish on account of the red, white, green colors.Yes
CarpaccioItalyAppetizerThin slices of raw beef with mayonnaise sauce, lemon juice, salt and pepper.No
CassouletFranceMainStew consisting of white beans, bacon, pork (optionally lamb, goose, duck) and sausages.No
ChateaubriandFranceMainThick beef tenderloin steaks served rare with herb butter. Named after the eponymous French writer and politician.No
Coq au VinFranceMainA whole cock (though nowadays often just chicken parts) is cooked in a red wine sauce. Traditionally served with baguette. One of the most widely recognised international cuisine dishes.No
Cordon BleuFranceMainA breaded escalope of veal stuffed with cheese and ham.No
Crème BrûléeFranceDessertFlambé dessert made of egg yolks, cream, milk and sugar. Flavored with vanilla, cinnamon, orange, lemon and ginger.Yes
Esterházy RostélyosHungaryMainHearty steak dish braised in a sweet and savory sauce made from sour cream, onions, sweet vegetables, sausage and mustard.No
FricasseeFranceMainRagout of white meat (usually veal, chicken or rabbit) in white sauce. Optionally with peas, asparagus, capers.No
GazpachoSpanishVegetable soup served and eaten cold. Ingredients include tomatoes, cucumbers, peppers, garlic, onions.Yes
KöttbullarSwedenMainMeatballs with lingonberry and mashed potatoes. Swedish specialty made famous around the world by IKEANo
MinestroneItalySoupThick, rich, vegetable soup consisting of celery, carrots, peas, tomatoes, cabbage, beans and potatoes.Yes
OssobucoItalyMainAlla milanese” veal slices fried in flour and butter and braised in white wine for two hours.No
PaellaSpainMainTraditonal Spanish meal cooked in large shallow pan consisting of rice, chicken, saffron, seafood, peppers etc.No
PancakesAustriaDessertCrepes with powdered sugar, plums and stewed apples and cranberries. International cuisine cooked worldwide.Yes
Panna CottaItalyDessertGently baked cream, sugar and vanilla. Alternatively simmer and set with gelatin. Usually served with fruit or fruit sauces. From northern Italy.Yes, not gelatin
Peach MelbaInternationalDessertPeeled peach-halves on vanilla ice cream with raspberry puree and whipped cream. First created by a French chef in the Savoy Hotel, London in honor of Australian singer Nellie Melba.Yes
Poires Belle HeleneFranceDessertPoached peeled pears in sugar syrup on vanilla ice cream with candied violets and hot chocolate sauce.Yes
RatatouilleItalyMainFrench vegetable dish of eggplant (aubergine), tomatoes, zucchini (courgettes), peppers, garlic and onions.Yes
SaltimboccaItalyMainFried veal escalopes with ham and sage. Saltimbocca means “melt in the mouth”.No
Spaghetti CarbonaraItalyMainPasta dish with spaghetti, bacon, egg and cheese. Garnish with Parmesan cheese.Yes, omit bacon
SteaksInternationalMain
  • Entrecote / Rib-eye steak: Slice of premium roast beef from the rib area.
  • Sirloin steak: Cut from the back area.
  • T-bone / Porterhouse steak: Cut from the short loin area.
No
Strammer MaxGermanyMainSlice of (optionally) friend bread topped with ham and fried egg. Optional extras include cheese, tomatoes and onions. From Saxony and Berlin regions of Germany.Yes, omit ham
Sunday roastEnglandMainRoast beef, chicken, pork or lamb with Yorkshire pudding, roast potatoes, stuffing, roast parsnips, sprouts and assorted vegetables.Yes, omit meat
Surf and TurfUSAMainNorth American main dish. Grilled or fried combination of seafood (lobster, shrimp) and meat (steak).No
TarteFranceMainSpecialty from Alsace, thinly rolled dough is baked with onions, bacon and sour cream.Yes, omit bacon
TripeInternationalMainOffal from various farm animals (cattle, sheep, calf) stomachs cut into strips. Often served in a stew or soup.No
TiramisuItalyDessertItalian dessert consisting of several layers. Coffee-dipped ladyfingers, mascarpone cream, egg yolks and beaten egg whites. From the Italian for “pick me up” on account of the coffee.Yes
Vitello TonnatoItalyAppetizerThin slices of veal cooked with white wine and vegetables in a tuna sauce with anchovies and capers.No
Waldorf SaladUSASaladSalad with apples and celery with chopped walnuts and light mayonnaise. First served in the Waldorf Hotel in New York.Yes
ZabaglioneItalyDessertMade from egg yolk and sugar and refined with marsala or cinnamon, sometimes whipped.Yes

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