Foods pronounced in 5 syllables that contain I — full profile for each.
You're looking for 5-syllable foods containing I — here are 9 matches, each linked to a full profile.
The great French beef stew — beef braised slowly in red Burgundy wine with lardons, pearl onions, mushrooms, and herbs until the meat is fall-apart tender and the sauce is deeply reduced and glossy; a dish from the Burgundy region of France that became an international symbol of French cuisine through Julia Child's 1961 recipe, which brought it to American home cooks.
A large, white, kidney-shaped Italian bean — creamy when cooked and central to Tuscan cooking, especially the slow-simmered soups *ribollita* and *pasta e fagioli*.
France's definitive hot sandwich — a grilled ham and cheese toastie topped with béchamel sauce and more cheese, then gratinéed until golden; add a fried egg on top and it becomes a croque-madame; a staple of French café menus since the early 20th century.
Thailand's most fragrant curry, defined by a vivid green paste of fresh chillies, lemongrass, galangal, and kaffir lime leaves simmered with coconut milk and tender chicken — simultaneously herbal, spicy, and rich.
A pungent washed-rind Italian cheese from Lombardy with a creamy interior and meaty flavor — a 1,000-year-old farmhouse cheese that's now one of Italy's most prestigious DOP-protected cheeses.
A generic supermarket category for refined plant-derived cooking oils — usually a blend of soybean, canola, corn, sunflower, or palm — neutral, cheap, and high-heat capable.
Britain's quintessential celebration cake — two light, equal-weight sponge layers sandwiched with raspberry jam and whipped cream (or buttercream), dusted with icing sugar; named after Queen Victoria, who ate a slice of sponge cake with her afternoon tea, and now judged at every village fête in Britain.
Shanghai-style soup dumplings — thin-skinned steamed parcels of pork and gelled broth that liquefies on contact with steam, served in stacked bamboo baskets.
A large, fast-swimming Pacific game fish prized for its firm, slightly fatty flesh — eaten raw as Japanese hamachi or cooked in Australian and Mediterranean kitchens.
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