Explore: Cuisine (lait)

Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn][citation needed], Spanish: cocina cadiense) is a subset of Louisiana cooking developed by the

and diced hard-boiled eggs. French cuisine also includes a recipe for sucking-pig's trotters (pieds de cochon de lait à la tchèque – Czech style) in which

similar to maple syrup in the cuisine of New England. Bananas Foster Beignets Doberge cake Banana pudding Café Brûlot Café au lait Chicory coffee Ramos gin

‹ The template Culture of France is being considered for merging. › French cuisine is the cooking traditions and practices of France. In the 14th century

Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location on the fertile Rhine–Meuse–Scheldt

Culture of Italy is being considered for merging. › Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes, and cooking techniques

Indonesian cuisine is a collection of regional culinary traditions of the various ethnic groups that form the archipelagic nation of Indonesia. There

The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine

The cuisine of Senegal is a West African cuisine that derives from the nation's many ethnic groups, the largest being the Wolof, and is French-influenced

specialty of Negros Occidental province. In French, it is called confiture de lait (milk jam). In France, it is traditional in the regions of Normandy and Savoy