Foods pronounced in 4 syllables that end with E — full profile for each.
You're looking for 4-syllable foods ending with E — here are 8 matches, each linked to a full profile.
Britain's most beloved home-baked dessert — sharp cooking apples underneath a buttery, sandy rubble of flour, butter, and sugar, baked until the fruit is soft and bubbling and the topping is golden and crisp; simple, forgiving, and deeply satisfying; endlessly variable in fruit filling, and nearly always served with custard, cream, or vanilla ice cream.
A British dessert invention of the 1970s — a buttery biscuit base topped with toffee made from condensed milk, fresh banana slices, and whipped cream; the name combines banana and toffee; first made at The Hungry Monk restaurant in East Sussex in 1972, and now one of the most popular British desserts both at home and in cafes worldwide.
Marseille's legendary fish stew — a saffron-scented broth with at least three species of rockfish, traditionally served in two courses with rouille-spread toast.
Mexico's most famous condiment — a simple, fresh dip of mashed avocado with lime juice, coriander, onion, and chilli; invented by the Aztec people using the same basic technique still used today; the quality depends entirely on ripe avocados, and fresh guacamole must be made and eaten immediately before it discolours.
An aged, hard cow's-milk cheese made for centuries in northern Italy — the most-imitated cheese in the world, with the genuine *Parmigiano-Reggiano* protected by EU law.
A Provencal vegetable stew of tomato, eggplant, zucchini, peppers, and onions stewed slowly in olive oil with herbs — peasant food turned French classic.
The defining salad of Nice and the French Riviera — traditionally tuna, anchovies, hard-boiled eggs, tomatoes, black olives, green beans, and artichoke hearts dressed in olive oil; the subject of fierce debate over whether cooked vegetables should be included and whether the tuna should be fresh or tinned; a complete meal that epitomises the flavours of Provence.
A classic British baked dish of pork sausages embedded in Yorkshire pudding batter — the sausages are browned in fat in a roasting tin until the fat is smoking, then a simple batter of flour, egg, and milk is poured around them and the whole dish goes into a very hot oven until the batter is risen, golden, and crispy at the edges.
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