Found 75 results.
Meat from the rear back of a mammal
beefsteak cut from the short loin, including a T-shaped bone with meat on each side
beefsteak cut from the short loin, including a T-shaped bone with meat on each side
type of beef steak
cut of beef
beef steak cut from the loin
Loin cut of veal
premium cut of beef used for steaks
Canadian back bacon made from lean boneless pork loin, trimmed fine, wet cured, and rolled in cornmeal
Piciit
a thick, hand-rolled pasta
sovereign state in North Africa and Asia
meat of an adult sheep
Lomoes
Large sections of veal
Pork cut from the upper side of the ribs
Thin strip of bread
country in Western Asia
type of beef steak
Polish variety of pork breaded cutlet
Alsacian recipe
Cut of lamb including both loins
Bacon cut from the back of the pig
Pork cut from the center of the pig, usually including a rib
Large sections of beef
Large sections of lamb
Large sections of mutton
Paiopt
Portuguese and Spanish sausage
Individual cut of meat including part of the spine
Vešalicasr
Grilled Serbian pork loin
Medallion of meat from the lamb loin
cut of meat from the primal loin, subprimal sirloin, of a beef carcass
town in Highland, Scotland, UK
traditional Scottish dessert pudding
rice cake from Yunnan Province, China
food
Hungarian spit cake
French and Cajun fried meat dish
popular snack and lunch food in Hawaii
churro-like cruller of Chinese origin
Italian-American baked good
Fish muscle cut lengthwise along one side of the fish
winery
French wine AOC, sub-region of the Medoc and Bordeaux
city and county seat of Clark County, Nevada, United States
Lardonfr
small cube of pork fat
form of dried, cured meat that originated in South Africa
American cocktail made with brandy and ginger ale
cocktail made with gin and vermouth
German baked pastry shaped into a knot
Chocolate candy
French term for dish cooked in a casserole with foie gras and truffles
Cuisine of the American states of New York, New Jersey, Pennsylvania, Delaware and Maryland
Tonkatsujp-ro
Japanese dish of deep-fried pork
Spanish dish of asparagus, pork, and poached eggs
semi-solid white fat product obtained by rendering the fatty tissue of the pig
Batchoyfil
Filipino Noodle Dish
Pancitfil
Large group of Filipino noodle dishes
cut of meat (e.g. beef, pork)
cut of beef
cut of meat (e.g. beef, pork)
culinary traditions of Poland
Flemish beef and onion stew made with beer
19th century French dish of veal and mushrooms in Mornay sauce
Central European roast pork
Large sections of pork
Variety of grape
Tocinoes
crunchy strips of skin and bacon cut from pork loin
American food dish of spicy chicken wings
U.S. dish of breaded and fried chicken meat from the pectoralis minor or similarly sized cut of chicken