| dish | | |
| n. (artifact) | 1. dish | a piece of dishware normally used as a container for holding or serving food.; "we gave them a set of dishes for a wedding present" |
| ~ bowl | a dish that is round and open at the top for serving foods. |
| ~ butter dish | a small dish (often with a cover) for holding butter at the table. |
| ~ casserole | large deep dish in which food can be cooked and served. |
| ~ container | any object that can be used to hold things (especially a large metal boxlike object of standardized dimensions that can be loaded from one form of transport to another). |
| ~ coquille | a dish in the form of a scallop shell. |
| ~ crockery, dishware | tableware (eating and serving dishes) collectively. |
| ~ gravy boat, gravy holder, sauceboat, boat | a dish (often boat-shaped) for serving gravy or sauce. |
| ~ petri dish | a shallow dish used to culture bacteria. |
| ~ ramekin, ramequin | a small fireproof dish used for baking and serving individual portions. |
| ~ serving dish | a dish used for serving food. |
| ~ sugar bowl | a dish in which sugar is served. |
| ~ watch glass | laboratory glassware; a shallow glass dish used as an evaporating surface or to cover a beaker. |
| n. (food) | 2. dish | a particular item of prepared food.; "she prepared a special dish for dinner" |
| ~ aliment, alimentation, nourishment, nutriment, sustenance, nutrition, victuals | a source of materials to nourish the body. |
| ~ meal, repast | the food served and eaten at one time. |
| ~ piece de resistance | the most important dish of a meal. |
| ~ adobo | a dish of marinated vegetables and meat or fish; served with rice. |
| ~ entremets, side dish, side order | a dish that is served with, but is subordinate to, a main course. |
| ~ special | a dish or meal given prominence in e.g. a restaurant. |
| ~ casserole | food cooked and served in a casserole. |
| ~ soup | liquid food especially of meat or fish or vegetable stock often containing pieces of solid food. |
| ~ stew | food prepared by stewing especially meat or fish with vegetables. |
| ~ paella | saffron-flavored dish made of rice with shellfish and chicken. |
| ~ viand | a choice or delicious dish. |
| ~ mousse | a light creamy dish made from fish or meat and set with gelatin. |
| ~ pudding | any of various soft thick unsweetened baked dishes.; "corn pudding" |
| ~ custard | sweetened mixture of milk and eggs baked or boiled or frozen. |
| ~ topping | a flavorful addition on top of a dish. |
| ~ turnover | a dish made by folding a piece of pastry over a filling. |
| ~ timbale | individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell. |
| ~ fish finger, fish stick | a long fillet of fish breaded and fried. |
| ~ buffalo wing | crisp spicy chicken wings. |
| ~ barbecued wing | chicken wings cooked in barbecue sauce. |
| ~ barbecue, barbeque | meat that has been barbecued or grilled in a highly seasoned sauce. |
| ~ biriani, biryani | an Indian dish made with highly seasoned rice and meat or fish or vegetables. |
| ~ escalope de veau orloff | lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly. |
| ~ saute | a dish of sauteed food. |
| ~ patty, cake | small flat mass of chopped food. |
| ~ veal parmesan, veal parmigiana | sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce. |
| ~ veal cordon bleu | thin slices of veal stuffed with cheese and ham and then sauteed. |
| ~ sandwich plate | a serving consisting of a sandwich or sandwiches with garnishes. |
| ~ snack food | food for light meals or for eating between meals. |
| ~ salad | food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens. |
| ~ fixings, ingredient | food that is a component of a mixture in cooking.; "the recipe lists all the fixings for a salad" |
| ~ curry | (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice. |
| ~ apple sauce, applesauce | puree of stewed apples usually sweetened and spiced. |
| ~ sauce | flavorful relish or dressing or topping served as an accompaniment to food. |
| ~ boiled egg, coddled egg | egg cooked briefly in the shell in gently boiling water. |
| ~ dropped egg, poached egg | egg cooked in gently boiling water. |
| ~ scrambled eggs | eggs beaten and cooked to a soft firm consistency while stirring. |
| ~ deviled egg, stuffed egg | halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white. |
| ~ baked egg, egg en cocotte, shirred egg | egg cooked individually in cream or butter in a small ramekin. |
| ~ omelet, omelette | beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly. |
| ~ souffle | light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit. |
| ~ fried egg | eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides. |
| ~ coq au vin | chicken and onions and mushrooms braised in red wine and seasonings. |
| ~ chicken provencale | chicken cooked in a sauce made with tomatoes, garlic, and olive oil. |
| ~ chicken and rice | rice and chicken cooked together with or without other ingredients and variously seasoned. |
| ~ moo goo gai pan | a Cantonese dish of chicken and sauteed vegetables. |
| ~ bacon and eggs | eggs (fried or scrambled) served with bacon. |
| ~ barbecued spareribs, spareribs | baked or roasted with a spicy sauce. |
| ~ beef bourguignonne, boeuf bourguignonne | beef and mushrooms and onions stewed in red wine and seasonings. |
| ~ beef wellington, filet de boeuf en croute | rare-roasted beef tenderloin coated with mushroom paste in puff pastry. |
| ~ bitok | a Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream. |
| ~ boiled dinner, new england boiled dinner | corned beef simmered with onions and cabbage and usually other vegetables. |
| ~ boston baked beans | dried navy beans baked slowly with molasses and salt pork. |
| ~ bubble and squeak | leftover cabbage fried with cooked potatoes and sometimes meat. |
| ~ pasta | a dish that contains pasta as its main ingredient. |
| ~ belgian beef stew, carbonnade flamande | beef stewed in beer seasoned with garlic and served with boiled potatoes. |
| ~ chicken marengo | braised chicken with onions and mushrooms in a wine and tomato sauce. |
| ~ chicken cordon bleu | thin slices of chicken stuffed with cheese and ham and then sauteed. |
| ~ maryland chicken | chicken fried than oven-baked and served with milk gravy. |
| ~ chicken paprika, chicken paprikash | chicken simmered in broth with onions and paprika then mixed with sour cream. |
| ~ tetrazzini | a pasta dish with cream sauce and mushrooms. |
| ~ chicken kiev | pounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried. |
| ~ chili, chili con carne | ground beef and chili peppers or chili powder often with tomatoes and kidney beans. |
| ~ chop suey | meat or fish stir-fried with vegetables (e.g., celery, onions, peppers or bean sprouts) seasoned with ginger and garlic and soy sauce; served with rice; created in the United States and frequently served in Chinese restaurants there. |
| ~ chow mein | chop suey served with fried noodles. |
| ~ coquille | seafood served in a scallop shell. |
| ~ coquilles saint-jacques | scallops in white wine sauce served in scallop shells. |
| ~ croquette | minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried. |
| ~ cottage pie | a dish of minced meat topped with mashed potatoes. |
| ~ rissole | minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat. |
| ~ dolmas, stuffed grape leaves | well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock. |
| ~ egg roll, spring roll | minced vegetables and meat wrapped in a pancake and fried. |
| ~ eggs benedict | toasted English muffin topped with ham and a poached egg (or an oyster) and hollandaise sauce. |
| ~ enchilada | tortilla with meat filling baked in tomato sauce seasoned with chili. |
| ~ falafel, felafel | small croquette of mashed chick peas or fava beans seasoned with sesame seeds. |
| ~ fish and chips | fried fish and french-fried potatoes. |
| ~ fondu, fondue | hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped. |
| ~ fondu, fondue | cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces. |
| ~ french toast | bread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup. |
| ~ chinese fried rice, fried rice | boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs. |
| ~ frittata | Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top. |
| ~ frog legs | hind legs of frogs used as food; resemble chicken and cooked as chicken. |
| ~ galantine | boned poultry stuffed then cooked and covered with aspic; served cold. |
| ~ fish ball, gefilte fish | well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock. |
| ~ haggis | made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach. |
| ~ ham and eggs | eggs (scrambled or fried) served with ham. |
| ~ hash | chopped meat mixed with potatoes and browned. |
| ~ jambalaya | spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery. |
| ~ kabob, kebab, shish kebab | cubes of meat marinated and cooked on a skewer usually with vegetables. |
| ~ kedgeree | a dish of rice and hard-boiled eggs and cooked flaked fish. |
| ~ seafood newburg | seafood in Newburg sauce served on toast or rice. |
| ~ lobster thermidor | diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned. |
| ~ lutefisk, lutfisk | dried cod soaked in a lye solution before boiling to give it a gelatinous consistency. |
| ~ macedoine | mixed diced fruits or vegetables; hot or cold. |
| ~ meatball | ground meat formed into a ball and fried or simmered in broth. |
| ~ meat loaf, meatloaf | a baked loaf of ground meat. |
| ~ moussaka | casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs. |
| ~ osso buco | sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables. |
| ~ pheasant under glass | a dish of roast pheasant served in a manner characteristic of expensive restaurants. |
| ~ pilaf, pilaff, pilau, pilaw | rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes. |
| ~ pizza, pizza pie | Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese. |
| ~ poi | Hawaiian dish of taro root pounded to a paste and often allowed to ferment. |
| ~ pork and beans | dried beans cooked with pork and tomato sauce. |
| ~ porridge | soft food made by boiling oatmeal or other meal or legumes in water or milk until thick. |
| ~ potpie | deep-dish meat and vegetable pie or a meat stew with dumplings. |
| ~ rijstafel, rijstaffel, rijsttaffel | dish originating in Indonesia; a wide variety of foods and sauces are served with rice. |
| ~ italian rice, risotto | rice cooked with broth and sprinkled with grated cheese. |
| ~ roulade | a dish consisting of a slice of meat that is rolled around a filling and cooked. |
| ~ salisbury steak | ground beef patty usually with a sauce. |
| ~ sauerbraten | pot roast marinated several days in seasoned vinegar before cooking; usually served with potato dumplings. |
| ~ sauerkraut | shredded cabbage fermented in brine. |
| ~ scallopine, scallopini | sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour. |
| ~ scampi | large shrimp sauteed in oil or butter and garlic. |
| ~ scotch egg | hard-cooked egg encased in sausage meat then breaded and deep-fried. |
| ~ scotch woodcock | creamy scrambled eggs on toast spread with anchovy paste. |
| ~ scrapple | scraps of meat (usually pork) boiled with cornmeal and shaped into loaves for slicing and frying. |
| ~ spaghetti and meatballs | spaghetti with meatballs in a tomato sauce. |
| ~ spanish rice | spicy rice with tomatoes and onions and green peppers. |
| ~ cannibal mound, steak tartare, tartar steak | ground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw. |
| ~ pepper steak | strips of steak sauteed with green peppers and onions. |
| ~ pepper steak, peppered steak, steak au poivre | steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce. |
| ~ beef stroganoff | sauteed strips of beef and mushrooms in sour cream sauce served with noodles. |
| ~ stuffed cabbage | parboiled head of cabbage scooped out and filled with a hash of chopped e.g. beef or ham and baked; served with tomato or cheese sauce. |
| ~ kishke, stuffed derma | (Judaism) roasted fowl intestines with a seasoned filling of matzo meal and suet. |
| ~ stuffed peppers | parboiled green peppers stuffed usually with rice and meat and baked briefly. |
| ~ hot stuffed tomato, stuffed tomato | tomato cases filled with various mixtures and baked briefly. |
| ~ cold stuffed tomato, stuffed tomato | tomato cases filled with various salad mixtures and served cold. |
| ~ succotash | fresh corn and lima beans with butter or cream. |
| ~ sukiyaki | thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce. |
| ~ sashimi | very thinly sliced raw fish. |
| ~ sushi | rice (with raw fish) wrapped in seaweed. |
| ~ swiss steak | steak braised in tomato and onion mixture. |
| ~ tamale | corn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed. |
| ~ tamale pie | a meat mixture covered with cornbread topping that resembles a Mexican dish. |
| ~ tempura | vegetables and seafood dipped in batter and deep-fried. |
| ~ teriyaki | beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled. |
| ~ terrine | a pate or fancy meatloaf baked in an earthenware casserole. |
| ~ rarebit, welsh rabbit, welsh rarebit | cheese melted with ale or beer served over toast. |
| ~ schnitzel, wiener schnitzel | deep-fried breaded veal cutlets. |
| ~ taco | a tortilla rolled cupped around a filling. |
| ~ burrito | a flour tortilla folded around a filling. |
| ~ tostada | a flat tortilla with various fillings piled on it. |
| ~ frijoles refritos, refried beans | dried beans cooked and mashed and then fried in lard with various seasonings. |
| ~ couscous | a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew. |
| ~ ramekin, ramequin | a cheese dish made with egg and bread crumbs that is baked and served in individual fireproof dishes. |
| ~ mould, mold | a dish or dessert that is formed in or on a mold.; "a lobster mold"; "a gelatin dessert made in a mold" |
| n. (quantity) | 3. dish, dishful | the quantity that a dish will hold.; "they served me a dish of rice" |
| ~ containerful | the quantity that a container will hold. |
| n. (person) | 4. beauty, dish, knockout, looker, lulu, mantrap, peach, ravisher, smasher, stunner, sweetheart | a very attractive or seductive looking woman. |
| ~ adult female, woman | an adult female person (as opposed to a man).; "the woman kept house while the man hunted" |
| n. (artifact) | 5. dish, dish aerial, dish antenna, saucer | directional antenna consisting of a parabolic reflector for microwave or radio frequency radiation. |
| ~ directional antenna | an antenna that transmits or receives signals only in a narrow angle. |
| ~ microwave radar, radar, radio detection and ranging, radiolocation | measuring instrument in which the echo of a pulse of microwave radiation is used to detect and locate distant objects. |
| ~ radio reflector, radio telescope | astronomical telescope that picks up electromagnetic radiations in the radio-frequency range from extraterrestrial sources. |
| ~ scanner | a radar dish that rotates or oscillates in order to scan a broad area. |
| n. (act) | 6. bag, cup of tea, dish | an activity that you like or at which you are superior.; "chemistry is not my cup of tea"; "his bag now is learning to play golf"; "marriage was scarcely his dish" |
| ~ activity | any specific behavior.; "they avoided all recreational activity" |
| v. (consumption) | 7. dish, dish out, dish up, serve, serve up | provide (usually but not necessarily food).; "We serve meals for the homeless"; "She dished out the soup at 8 P.M."; "The entertainers served up a lively show" |
| ~ plank | cook and serve on a plank.; "Planked vegetable"; "Planked shad" |
| ~ help, serve | help to some food; help with food or drink.; "I served him three times, and after that he helped himself" |
| ~ cater, ply, provide, supply | give what is desired or needed, especially support, food or sustenance.; "The hostess provided lunch for all the guests" |
| v. (change) | 8. dish | make concave; shape like a dish. |
| ~ shape, form | give shape or form to.; "shape the dough"; "form the young child's character" |
| repast | | |
| n. (food) | 1. meal, repast | the food served and eaten at one time. |
| ~ course | part of a meal served at one time.; "she prepared a three course meal" |
| ~ dish | a particular item of prepared food.; "she prepared a special dish for dinner" |
| ~ mess | a meal eaten in a mess hall by service personnel. |
| ~ aliment, alimentation, nourishment, nutriment, sustenance, nutrition, victuals | a source of materials to nourish the body. |
| ~ square meal | a substantial and nourishing meal.; "he seldom got three square meals a day" |
| ~ potluck | whatever happens to be available especially when offered to an unexpected guest or when brought by guests and shared by all.; "having arrived unannounced we had to take potluck"; "a potluck supper" |
| ~ refection | a light meal or repast. |
| ~ breakfast | the first meal of the day (usually in the morning). |
| ~ brunch | combination breakfast and lunch; usually served in late morning. |
| ~ dejeuner, lunch, luncheon, tiffin | a midday meal. |
| ~ afternoon tea, teatime, tea | a light midafternoon meal of tea and sandwiches or cakes.; "an Englishman would interrupt a war to have his afternoon tea" |
| ~ dinner | the main meal of the day served in the evening or at midday.; "dinner will be at 8"; "on Sundays they had a large dinner when they returned from church" |
| ~ supper | a light evening meal; served in early evening if dinner is at midday or served late in the evening at bedtime. |
| ~ buffet | a meal set out on a buffet at which guests help themselves. |
| ~ picnic | any informal meal eaten outside or on an excursion. |
| ~ collation, snack, bite | a light informal meal. |
| ~ nosh-up | a large satisfying meal. |
| ~ ploughman's lunch | a meal consisting of a sandwich of bread and cheese and a salad. |
| ~ banquet, feast, spread | a meal that is well prepared and greatly enjoyed.; "a banquet for the graduating seniors"; "the Thanksgiving feast"; "they put out quite a spread" |
| ~ helping, serving, portion | an individual quantity of food or drink taken as part of a meal.; "the helpings were all small"; "his portion was larger than hers"; "there's enough for two servings each" |
| ~ entremets, side dish, side order | a dish that is served with, but is subordinate to, a main course. |
| ~ sandwich | two (or more) slices of bread with a filling between them. |
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