Are you curious about A Food That Starts With The Letter A? Look no further! This extensive guide from FOODS.EDU.VN is designed to broaden your culinary knowledge by exploring a diverse range of foods, ingredients, and dishes that begin with the letter “A.” From popular produce to exotic delicacies, discover new flavors and nutritional benefits that will enhance your understanding of global cuisine. Uncover exciting meal possibilities and become more adventurous in your kitchen, all while enjoying the convenience and expertise foods.edu.vn offers.
1. Asparagus
Asparagus, a favorite vegetable, stands out with its unique, slightly bitter, grassy, and earthy flavor, reminiscent of green beans or broccoli. Thicker stalks offer a stronger taste, while thinner ones are more tender and mild.
Packed with vitamins, antioxidants, and fiber, asparagus is a healthy dietary addition, supported by research from Health.com. Enjoy it raw, roasted, steamed, or sautéed; avoid boiling to maintain its texture.
Asparagus is versatile in recipes like soups, salads, omelettes, stir-fries, and pasta. Try cheesy garlic roasted asparagus or vegan asparagus soup for a delightful meal experience.
2. Avocado
Avocado, a fruit originating from Mexico, Central America, and South America, is prized for its creamy texture and nutritional benefits.
Avocados are rich in healthy fats, vitamins, and minerals, making them an excellent addition to a balanced diet, according to Healthline. To prepare, halve the avocado, remove the stone, peel the skin, and dice or slice as desired.
Enjoy avocados in salads, smoothies, or mashed on toast with tomatoes. Try avocado toast with honey, avocado peanut butter smoothie, or tomato, avocado, and cucumber salad for a nutritious treat.
3. Amaranth Leaves
Amaranth leaves, also known as Callaloo, thrive in the Caribbean, Asia, and Africa. These leafy greens are a healthy alternative to spinach with a similar texture and flavor.
Amaranth leaves are rich in antioxidants and vitamin C, as reported by WebMD, making them a nutritious addition to your meals. Use them in salads, stir-fries, curries, or soups for added nutrients.
Try amaranth leaves in a frozen vegetable stir-fry or as a substitute for kale in kale and black bean soup for a flavorful and healthy meal.
4. Arrowroot
Arrowroot, a tropical plant native to Indonesia, offers a digestible, gluten-free option for those with dietary restrictions.
Arrowroot is easy to digest and gluten-free, making it a great alternative for those with gluten allergies, according to Healthline. It is often processed into arrowroot flour for this reason.
Arrowroot is primarily used as a thickening agent for soups, stews, and gravies. Incorporate it into your cooking for smooth and delicious results.
5. Artichoke
Artichoke, a vegetable with a bitter taste when raw, softens and tastes like brussels sprouts and asparagus when cooked.
Artichokes are low in fat, high in fiber, and rich in vitamins, minerals, and antioxidants, making them a healthy side dish, according to Healthline. They should be harvested before the flowers bloom.
Add artichokes to your meals by trying a jalapeño artichoke dip for a healthier twist on a classic appetizer.
6. Arugula
Arugula, also known as rocket or roquette, thrives in the Mediterranean region and offers numerous health benefits.
Arugula is high in antioxidants, fiber, vitamins, and minerals, aligning with its cruciferous family members like brussels sprouts, kale, and broccoli, as noted by Healthline. It has a peppery-mustard flavor.
Use arugula in salads, sandwiches, and pizzas, complemented by citrus or vinegar-based dressings. Add it to an arugula smoothie with banana and mango for a nutritious boost.
7. Aubergine
Aubergine, or eggplant, is a long, oval-shaped fruit with a bright purple exterior and soft, dark flesh.
Aubergine is a good source of fiber, B vitamins, and antioxidants, contributing to a healthy diet, as highlighted by BBC Good Food.
Use aubergine in baba ganoush, moussaka, vegetarian curries, grilled dishes, or roasted salads for a versatile and flavorful meal. Try an aubergine curry for a delicious vegetarian option.
8. Apricots
Apricots, stone fruits originating from China and Central Asia, offer a sweet and satisfying snack.
Apricots can be eaten fresh or dried, providing a tasty and convenient option for a quick snack, according to the USDA. The fresh fruit is cut in half, the stone is removed, and then they are placed in a dehydrator until the skin is firm.
Enjoy apricots fresh or dried, adding them to recipes like gluten-free biscotti with apricots and walnuts for a delightful treat.
9. Asian Greens
Asian greens, a mix of leafy vegetables like Chinese broccoli, bok choy, and choy sum, enhance various stir-fries and Asian dishes.
Asian greens provide essential vitamins and minerals, contributing to a healthy and balanced diet, supported by research from the Academy of Nutrition and Dietetics.
Use Asian greens in stir-fries with soy, ginger, black bean, and hoisin sauce, served with noodles or rice. Try Indian-spiced bok choy for a flavorful and nutritious meal.
10. Apples
Apples, with over 7,000 varieties worldwide, offer a versatile and nutritious addition to your daily diet.
Apples contain 50% more phytonutrients when eaten whole with the skin on and are good for gut health and have been linked to lower the risk of certain diseases, according to Healthline.
Use apples in various forms, from applesauce to apple pie, muffins, juice, and cocktails. Start your day with an apple carrot smoothie or healthy vegan apple pancakes for a nutritious breakfast.
11. Aonori
Aonori, a type of green seaweed from Japan, enhances Japanese cuisine with its unique umami flavor.
Aonori is high in calcium, magnesium, and amino acids, adding nutritional value to your meals, as supported by Healthline.
Enhance your dishes with aonori to provide umami flavor. Find it in Asian supermarkets or online for a unique culinary experience.
12. Acorn Squash
Acorn squash, a winter squash similar to pumpkins, offers a versatile ingredient for various dishes.
Acorn squash is a good source of fiber and nutrients, contributing to a healthy diet, supported by research from the Mayo Clinic.
Prepare acorn squash by roasting, making soup, adding to chili or curry, or creating a tart filling. Try acorn squash bisque for an easy and delicious use of this food that starts with a.
13. Anchovy Pear
Anchovy pears, native to the West Indies, offer a unique, mango-like flavor despite their misleading name.
Anchovy pears are related to the Brazil nut family and provide various nutrients, as highlighted by the USDA.
Eat anchovy pears raw, cooked, or pickled for a unique culinary experience. Their flavor is more similar to mango than anchovies, despite the name.
14. Achacha
Achacha, a tropical fruit from the Amazon Basin, offers a sweet and sour flavor similar to mango.
Achacha contains antioxidants and vitamins, contributing to overall health, as reported by studies in the Journal of Food Science.
Enjoy achacha at room temperature or frozen for a refreshing treat. Simply pinch the skin to access the fruit inside.
15. Acai Berry
Acai berries, native to the South American rainforests, offer a mix of blackberry and dark chocolate flavor, perfect for smoothie bowls.
Acai berries are rich in antioxidants and may improve cholesterol levels, according to research from the National Institutes of Health.
Use acai berries as a base for smoothie bowls for a thick and nutritious breakfast or snack. Their unique flavor complements various ingredients.
16. Ackee
Ackee, a tropical fruit from West Africa, is a key ingredient in Jamaica’s national dish, Ackee and Saltfish.
Ackee must be prepared properly when fully ripe, as unripe ackee is highly poisonous, according to the World Health Organization.
Enjoy ackee boiled and creamy in texture, ensuring it is properly prepared to avoid toxicity. It is a staple in Jamaican cuisine.
17. Amanatsu
Amanatsu, known as Japanese summer orange, offers a sweet and sour flavor with less acidity than other citrus fruits.
Amanatsu provides vitamin C and antioxidants, contributing to overall health, as highlighted by research in the Journal of Agricultural and Food Chemistry.
Eat amanatsu fresh to gain its full flavor, juice, and zest, similar to how you would eat an orange or grapefruit. The rind can be candied for a snack or garnish.
18. Acerola
Acerola cherries, cherry-like berries grown from an evergreen shrub, offer a tart and tangy flavor with a hint of sweetness.
Acerola cherries are full of Vitamin C and can be enjoyed fresh, on their own, juiced, or as a dried powder form that can be added to smoothies. As reported by Healthline.
Enjoy acerola cherries fresh, juiced, or as a dried powder added to smoothies. They are best eaten when first picked due to their perishability.
19. Alfalfa Sprouts
Alfalfa sprouts are mild in flavor and used as a topping for sandwiches and salads, originating from Asia and grown worldwide.
Alfalfa Sprouts are very low in calories but are high in vitamins like Vitamin C, K, Folate, Copper, and Manganese, according to Healthline.
Use alfalfa sprouts as a topping in sandwiches or salads for a nutritious crunch. Try them in a Panera Mediterranean veggie sandwich copycat recipe for a delicious lunch.
20. Asian Pears
Asian pears, also called Korean pears, Japanese pears, or Chinese pears, are native to East Asia and offer a crisp, apple-like texture.
Asian pears are less acidic than European pears, with a slightly grainy texture and a crisp bite that’s slightly sweet, tart, and floral.
Enjoy Asian pears fresh as a snack, diced in salads, or cooked in pear compote. Add this fruit to breakfast fruit salad for a refreshing start to the day.
21. Arame
Arame, also known as sea oak, is a type of edible seaweed native to the eastern shores of Asia, particularly Japan and Korea.
It has a subtle sweetness with a hint of earthiness and a touch of the sea. The texture is soft and chewy.
Arame is commonly used in Asian cuisine: you’ll often find it in seaweed salads, soups, stews, stir-fries, and even casseroles or grain bowls.
22. Amarelle Cherries
Amarelle cherries are a type of tart cherry, belonging to the Prunus cerasus species.
These cherries are milder with a hint of sweetness that adds complexity to their flavor profile. They’re also known for their beautiful red skin, but their flesh is actually clear or yellowish, with all the pigmentation concentrated in the skin.
Amarelle cherries are primarily used in cooking and baking due to their tartness. They’re a popular choice for pies, jams, and jellies, and can also be used to make liqueurs and other beverages.
23. Arracacha
Arracacha is a food that starts with a that’s also known as the Peruvian parsnip. It’s a root vegetable native to the Andes Mountains of South America.
This letter a food has a mild flavor, with a hint of nuttiness. Its texture is denser than a potato but lighter than a yam.
This versatile ingredient and can be boiled, roasted, mashed, or fried, similar to how potatoes are used.
24. Almonds
Almonds, typically considered nuts, are edible seeds from the almond tree native to the Middle East.
Almonds are a source of vitamin E and Magnesium, and are often a great addition to a range of recipes around the world including tagines in Morocco, Amaretti cookies in Italy, and in curries in India.
Enjoy almonds in various forms such as raw, roasted, as almond flour, almond butter, or almond milk. Add them to tagines, Amaretti cookies, and curries.
25. Agave Syrup
Agave syrup, or agave nectar, is a natural sweetener from the agave plant, growing in Mexico and South Africa.
Agave syrup has a lower glycemic index compared to sugar, making it a suitable sweetener for those monitoring blood sugar levels, according to research from the University of Sydney.
Use agave syrup as a vegan alternative to honey in desserts, snacks, cereals, pancakes, or oatmeal. Try it in healthy flapjacks for a sweet treat.
26. Adzuki Beans
Adzuki beans, growing in East Asia and the Himalayas, offer a sweet taste and are a great source of protein.
Adzuki beans are a good source of protein and fiber, contributing to a healthy diet, according to the Harvard School of Public Health.
Use adzuki beans in red bean desserts, sesame balls, chili, curry, and buddha bowls. Their sweet taste enhances various dishes.
27. Ashcake
Ashcake, a type of bread made in Arabian countries, is traditionally cooked over heated stones and covered with hot ash.
Ashcake made with flour and water offers a simple and versatile base, allowing for customization with salt, nuts, and berries, as noted by culinary historians.
Create ashcake using flour and water, adding salt, nuts, and berries to your preferred taste. It is a simple and traditional snack.
28. All-Purpose Flour
All-purpose flour is one of the most common ingredients used in baking and cooking.
All-purpose flour is a blend of various wheat flours suitable for a wide range of recipes, from breads and pizza dough to cookies, cakes, and pancakes.
All-purpose flour doesn’t have a strong taste and it contributes a wheaty background note to baked goods, but the flavor profile is mild.
29. Almond Butter
Almond butter, made from grinding almonds into a paste, offers a mild, nutty, and slightly sweet spread.
Almond butter is a good source of healthy fats and vitamin E, providing nutritional benefits, according to the Mayo Clinic.
Use almond butter in smoothies, oatmeal, as a topping for pancakes or yogurt bowls, and in baking. Substitute it for peanut butter in sandwiches.
30. Anejo Cheese
Anejo cheese, also known as Queso Añejo, is a firm, flavorful aged cheese with Mexican roots.
Añejo cheese has a complex taste, thanks to the aging process, and is often used as a flavorful topping for enchiladas, tacos, burritos, and other Mexican dishes.
Anejo cheese can also be enjoyed on its own, cubed in salads, or crumbled over vegetables too!
31. Apple Cider Vinegar
Apple cider vinegar, made from fermented apple juice, offers a sharp, tangy, and acidic flavor.
Apple cider vinegar has antibacterial and antioxidant properties, which could be beneficial for digestive health according to the USDA.
Use apple cider vinegar in salad dressings, marinades, sauces, and chutneys. Add it to avocado green goddess dressing for a tangy kick.
32. Asiago Cheese
Asiago cheese is a versatile Italian cheese that provides a range of flavors depending on age.
Asiago cheese is a good source of calcium and protein, contributing to bone health and muscle function, according to the National Dairy Council.
Use fresh Pressato Asiago sliced in salads, sandwiches, or as an appetizer. Use aged D’Allevo Asiago grated on pasta dishes, risottos, soups, and pizzas.
33. American Cheese
American cheese, a processed cheese popular in American cuisine, offers a melty consistency perfect for burgers and grilled cheese sandwiches.
American cheese is high in sodium and calcium but contains less than 51% curds and doesn’t meet the FDA’s standards to be listed officially as a type of cheese.
Use American cheese as a topping for burgers or in grilled cheese sandwiches due to its melt-ability. Its consistency makes it ideal for these dishes.
34. Apas Biscuits
Apas biscuits are thin, crispy cookies from the Philippines, known for their oblong shape and sugar topping.
Apas biscuits made with flour, sugar, milk, eggs, and butter and provide a mildly sweet and slightly milky taste.
Enjoy apas biscuits as a snack with hot drinks like coffee or tea. Their sweetness and light texture make them perfect for a mid-morning or afternoon treat.
35. Allspice
Allspice, made from the dried berries of the Pimenta Dioica plant, offers a flavor resembling cinnamon, cloves, nutmeg, and pepper.
Allspice has antioxidant and anti-inflammatory properties, as noted by studies in the Journal of Agricultural and Food Chemistry.
Use allspice in chutneys, soups, desserts, and seasonal recipes like eggnog or cranberry sauce. It enhances both sweet and savory dishes.
36. Ajowan Seed
Ajowan seed, growing in India and Iran, tastes similar to oregano and anise and enhances the herbal flavor of dishes.
Ajowan seed contains thymol, which has antiseptic and antifungal properties, according to research in the Journal of Ethnopharmacology.
Use ajowan seed to increase the herbal flavor of Indian dishes. Fry the seeds in oil to release their nutty flavor and add them to curries, pakoras, and breads.
37. Anise Seed
Anise seeds, from the Pimpinella anisum plant, offer a licorice flavor used in desserts and to season meat.
Anise seeds provide essential oils that may have medicinal properties, such as aiding digestion, according to the National Center for Complementary and Integrative Health.
Use anise seeds in desserts like Italian biscotti or alcoholic beverages like anisette and ouzo. Bake them in fruit pies or use them to season meat.
38. Alfredo Sauce
Alfredo sauce, a creamy white sauce from Italy, is traditionally made from butter, cream, and parmesan cheese.
Alfredo sauce provides calcium and fat but be mindful of its high-calorie content, according to the USDA.
Serve alfredo sauce mixed with pasta for a classic dish. Try a lightened-up version without heavy cream for a healthier option.
39. Agrodolce
Agrodolce is an Italian condiment combining reduced honey, vinegar, fruit, and/or vegetables for a sweet and sour flavor.
Agrodolce can be enjoyed with pork chops, chicken wings, or roasted vegetables.
The complimentary taste of agrodolce enhances various meats and vegetables, providing a balanced flavor profile.
40. Allemande Sauce
Allemande sauce, also called ‘German sauce,’ is made from veal veloute, cream, and eggs, used as a base for other sauces.
Allemande sauce adds richness to meats, vegetables, and eggs.
Use Allemande sauce as a base for sauces like poulette and aurora, or serve it directly with meats, vegetables, and eggs for a creamy and flavorful addition.
41. Achiote
Achiote comes from the seeds of the annatto tree, and is a vibrant red spice commonly found in the tropical regions of South America.
Achiote is mildly sweet, nutty, peppery and earthy. It lacks the strong punch of other spices, making it a versatile ingredient that adds depth without overpowering dishes.
Commonly, achiote is used for marinating meats, giving them a distinctive hue and taste, particularly in Latin American and Caribbean cooking.
42. Ajika
Ajika, also spelled adjika, is a spicy condiment with Georgian roots.
Ajika has a complex taste profile that’s both spicy, garlicky, floral, and savory.
Its chunky texture and bold flavors add a kick to grilled meats, roasted vegetables, and stews. You can even spread it on bread or cheese for a quick and flavorful snack.
43. Aioli
Aioli is a garlicky sauce with origins in the Mediterranean, specifically the Provence region of France and Catalonia in Spain.
Aioli is packed with garlicky flavor, and the type of olive oil used can influence the overall taste, with some opting for a milder or fruitier oil to balance the garlic.
Enjoy this food that starts with the letter a alongside grilled vegetables, seafood, or crusty bread for dipping. It can also be used as a spread for sandwiches or burgers, or even swirled into soups and stews for extra garlicky goodness.
44. Arrabbiata Sauce
Arrabbiata sauce is a spicy, flavorful tomato-based sauce originating from the Lazio region of central Italy, particularly Rome.
Arrabbiata sauce features the rich sweetness of simmered tomatoes but with a significant kick of spiciness from crushed red pepper flakes.
Arrabbiata’s bold flavors hold up well to sturdy pasta shapes like penne, rigatoni, or fusilli.
45. Aloe Vera
Aloe vera isn’t technically a food, but a succulent plant with thick, spiky leaves that contains a gel that can be used in supplements, creams, lotions and more.
Topical creams and lotions containing aloe are widely used for soothing sunburns, minor cuts, and skin irritations.
Aloe vera gel is also found in some beverages, yogurts, or even desserts for added flavor.
46. Atchar
Atchar, also spelled achar or achari, is a tangy and spicy condiment made with pickled fruits and vegetables, originating in India.
Atchar has a complex taste, combining sweet, sour, salty and spicy.
In India, atchar is often served alongside curries, rice dishes, or even as a snack on its own.
47. Antipasto
Antipasto, an Italian word for ‘before the meal,’ is a shared starter including meats, cheeses, olives, pickles, crackers, vegetables, and fruit.
Antipasto offers a balanced mix of flavors and textures, providing a delightful start to any meal, as recommended by Italian culinary experts.
Serve antipasto as a shared starter, selecting a variety of meats, cheeses, olives, pickles, crackers, vegetables, and fruit for a delightful appetizer.
48. Asida
Asida, a sub-Saharan African dish, is made from grains and served with fish, meat, vegetables, and stews.
Asida provides carbohydrates and is a staple in many African diets, as highlighted by the Food and Agriculture Organization of the United Nations.
Serve asida with fish, meat, vegetables, and stews, cutting a piece and using it as a scoop for the main meal, similar to rice or potatoes.
49. Adai
Adai is a protein-rich pancake made from rice and lentils (a combination of moong dal, urad dal, and other dals) and is part of the Tamil cuisine.
This dish provides a good source of protein and nutrients, contributing to a balanced diet, according to the Harvard School of Public Health.
Allow the adai mix to rest for 1-2 hours, then add onions, coconut, and coriander before cooking on a large, hot pan smeared with olive oil.
50. Applesauce
Applesauce, popular in the US, Australia, and the United Kingdom, is used as a snack, dessert, or side with roast dinners.
Applesauce is easy to digest and can be a good source of fiber, supporting digestive health, as noted by the Mayo Clinic.
Use applesauce as a snack, dessert, or side with roast dinners. Mix it with yogurt, cottage cheese, nuts, or dried fruit for added flavor.
51. Appam
Appam’s are soft hoppers, similar in appearance to a pancake. They are made from fermented rice, which is ground, and coconut batter.
Appam’s are a popular breakfast in Kerala, India, and are served with a vegetable or meat stew.
You allow the adai mix to rest for 1-2 hours, then add onions, coconut, and coriander before cooking on a large, hot pan smeared with olive oil.
52. Abbruzze Cheese Spread
Abbruzze cheese spread, rooted in Italy’s Abruzzo region, is a spicy, flavorful blend of creamy cheese, garlic, herbs, and sometimes hot peppers.
Highly versatile, Abbruzze cheese spread enhances a variety of dishes. It’s perfect as a spread on crackers or bread, as a vegetable dip, or to add richness to sandwiches, pasta sauces, or grilled meats.
This spread’s taste is rich, creamy, herbaceous, and spicy.
53. Arancini
Arancini are fried rice balls that are made with leftover risotto! They originated in Sicily, Italy, and they’re not your average rice ball!
Traditionally they were enjoyed as Sicilian street food, perfect for a grab-and-go lunch or a satisfying snack.
But now, due to their popularity, they’re found in restaurants all over and are often served as an appetizer or side dish!
54. Arepas
Arepas are delightful flatbreads made from ground cornmeal, a staple food in many parts of Latin America.
Made from finely or coarsely ground white or yellow cornmeal and are then formed into patties and cooked on a griddle, boiled, or even fried.
Arepas can be enjoyed plain for a satisfying base, or stuffed with various savory fillings.
55. Asian Noodles
Asian noodles are a staple food in China, categorized by types such as wheat, rice, and glass noodles, often including protein and vegetables.
Asian noodles provide carbohydrates and can be a good source of protein and fiber, depending on the ingredients used, according to the Harvard School of Public Health.
Use Asian noodles in dishes like chow mein, adding protein (pork or egg) and vegetables (spring onions). Buy them fresh or dried for convenience.
56. Aloco
Aloco, a West African snack, is made from plantains, a type of banana plant, and is fried or roasted depending on the country.
Aloco provides carbohydrates and some vitamins, depending on the preparation method, as highlighted by the World Health Organization.
Enjoy aloco fried or roasted (Dodo in Nigeria) or boiled (Makemba in the Congo) as a snack or side dish.
57. Ambuyat
Ambuyat is the national dish of Brunei, made from the inside of the trunk of a sago palm, resembling glue paste in consistency.
Ambuyat, being a starchy substance, provides carbohydrates as its primary nutrient, as noted by Brunei tourism resources.
Eat ambuyat with a two-pronged utensil made from bamboo, accompanied by side dishes such as fish, beef, prawns, and vegetables.
58. Arborio Rice
Arborio rice, originally from Italy, offers a creamy consistency due to its starchy coating, making it ideal for risotto.
Arborio rice is a source of carbohydrates and can be part of a balanced diet when used in moderation, according to the Harvard School of Public Health.
Use Arborio rice in risottos such as mushroom, butternut squash, or chicken risotto. Its creamy consistency enhances the dish.
59. Aloo Gobi
Aloo gobi, an Indian dish translating to “potato cauliflower,” includes potatoes, cauliflower, onions, tomatoes, and spices.
Aloo gobi provides vitamins and minerals from the vegetables and spices, contributing to a healthy meal, as supported by research in the Journal of the American College of Nutrition.
Cook aloo gobi in one pot with potatoes, cauliflower, onions, tomatoes, and spices. Add additional ingredients like chilies or coriander to taste.
60. Akara
Akara, also called African bean fritters, is a deep-fried bean cake made from black-eyed peas paste, popular across multiple African countries.
Akara provides protein and fiber from the black-eyed peas, offering nutritional benefits, as noted by the Food and Agriculture Organization of the United Nations.
Eat akara as a snack (Cameroon) or at breakfast (Nigeria), depending on the country. This dish is made from deep-fried black-eyed peas paste.
61. Alphabet Soup
Alphabet soup, a common childhood dish, includes alphabet pasta, vegetables, seasonings, and broth.
Alphabet soup provides a variety of nutrients from vegetables and broth, contributing to a balanced diet, as noted by the USDA.
Make alphabet soup with alphabet pasta, vegetables, seasonings, and broth. Customize it based on your preferences and add seasonal veggies.
62. Aligot
Aligot is a cheesy mashed potato dish, that originates from France.
Aligot is a hearty dish that shines as a main course on its own. It’s traditionally served with grilled meats like sausages or steak, but you can also spoon it over vegetables or spread it on bread for a comforting and cheesy snack.
To make aligot, mashed potatoes are blended with butter, cream, and melty cheese (like Tome fraîche or Laguiole) until they reach a smooth, elastic consistency.
63. Aloo Baingan
Aloo baingan is a delicious, comforting vegetarian curry originating from Pakistan and North India.
The spice level can vary depending on the recipe, but it typically includes warming spices like turmeric, coriander, and chili powder.
Aloo baingan is a versatile dish that can be enjoyed for lunch or dinner. I typically serve it with rice, flatbreads like roti or chapati, or even alongside a bowl of dal (lentils).
64. Angel Hair Pasta
Angel hair pasta, also known as capelli d’angelo in Italian, is a type of pasta known for its incredibly thin, long strands.
Because it’s so thin, it has a light, delicate texture and is most well paired with subtle sauces like simple olive oil or butter based sauces with herbs, pesto sauce, or simple tomato sauces.
I’ll often toss angel hair pasta in my low carb marinara sauce or my pesto without pine nuts for a quick and easy meal.
65. Aush
Aush (sometimes spelled ash or āsh) is a hearty and comforting thick soup, that’s part of Iranian or Afghan cuisine.
Often served hot, it’s a perfect comfort food on a chilly day and is can be enjoyed throughout the year.
Aush is a versatile dish enjoyed throughout the year. It can be a light lunch or a hearty and satisfying main course.
66. Avocado Toast
Avocado toast is a simple open-faced sandwich, a popular breakfast and brunch dish.
Avocado toast can be customized with bread, seasoning, poached eggs, crumbled feta cheese, smoked salmon, or hot sauce.
For a heartier meal, top your avocado toast with poached eggs, crumbled feta cheese, smoked salmon, or a drizzle of hot sauce.
67. Ahi Tuna
Ahi tuna, also known as yellowfish tuna and bigeye tuna, is often seared on the outside and left raw in the middle.
Ahi tuna is a source of protein and omega-3 fatty acids, contributing to heart health, as noted by the American Heart Association.
Sear ahi tuna on the outside and leave it raw in the middle, marinating it in soy sauce and honey. Serve it alongside green vegetables for a balanced meal.
68. Adobo
Adobo, a Filipino dish and cooking technique, involves marinating meat in vinegar and soy sauce, creating a sweet and savory flavor.
Adobo provides protein and essential nutrients, though its sodium content should be considered, according to the Food and Nutrition Research Institute of the Philippines.
Cook adobo by marinating chicken thighs in soy sauce, vinegar, sugar, garlic, and peppercorns. Serve it with rice to soak up the glaze.
69. Amok Trey
Amok trey, Cambodia’s national dish, is a steamed fish curry traditionally prepared in banana leaves.
Amok trey provides protein and essential nutrients, with regional variations adding different nutritional profiles, as noted by Cambodian culinary sources.
Steam amok trey in banana leaves, using white flaky fish, chicken, or tofu. Serve it in a banana leaf bowl for a traditional presentation.
70. Abalone
Abalone, a type of mollusk, is found in cold waters around the world, offering a chewy texture with a salty, buttery flavor.
Abalone is a source of protein and minerals, though it should be consumed in moderation due to potential toxins, as noted by seafood safety guidelines.
Tenderize abalone before frying, steaming, poaching, or eating it raw. Its unique flavor and texture make it a delicacy.
71. Anchovies
Anchovies, small salty fish from various oceans, are packed into tins or jars to intensify and retain their flavor.
Anchovies are a source of omega-3 fatty acids and calcium, contributing to heart and bone health, as noted by the American Heart Association.
Use anchovies in salads, pizza, pasta, or eat them straight from the tin. Their salty flavor enhances various dishes.
72. Angus Beef
Angus beef, originally from Scotland, is the most popular type of beef consumed in the United States, offering a marbled effect for tenderness.
Angus beef provides protein and iron, essential for muscle function and energy, as noted by the USDA.
Use Angus beef as steak or turn it into beef mince for juicy and flavorful burgers. Its marbled effect makes it tender and flavorful.
73. Abgoosht
Abgoosht is a traditional Persian food that translates to ‘meat broth’ and is used with beef or lamb.
Traditional ingredients often include meat, white beans, tomato paste, sour grapes, and seasonings, but each recipe can vary.
The meat and veg are removed and served together as one dish and then the leftover broth is poured over toasted flatbread as a second dish to be eaten together.
74. Avgolemono Soup
Avgolemono soup is a Greek soup made from eggs, lemon, and broth, offering a tangy, thick, and creamy consistency.
Avgolemono soup provides protein and vitamins from the eggs and lemon, contributing to a nutritious meal, as noted by Greek culinary experts.
Make avgolemono soup using eggs, lemon, and broth, similar to chicken soup but with a tangy sauce. Its creamy consistency enhances the flavor.
