Carne asada, Spanish for "grilled meat," is great backyard barbecue food. Smoky and tender, carne asada is enjoyed throughout Central America, but is particularly popular in Mexico.
Recipe
Carne Asada
Carbonade Flamande, or Vlaamse Stoverij
(Belgian beef and beer stew)
Beef and beer is a food pairing any brew enthusiast will love. Flemish Belgians invented carbonade flamande using just that combination, and it's one of Belgium's iconic dishes.
Carapulcra
(Peruvian pork and freeze-dried potato stew)
Carapulcra is a thick stew made with meat and the freeze-dried potatoes called chuño, or papa seca.
Caramel Apples
(American caramel-covered apples)
Caramel apples are a traditional autumn treat in the United States, especially popular with children around Halloween. Fresh apples are impaled on wooden sticks and dipped in sticky, sweet caramel.
Caponata Siciliana
(Italian sweet and sour eggplant dish)
This sweet and sour eggplant (melanzane) dish embodies the essence of Sicilian cucina povera, or "cuisine of the poor" — simple, seasonal, local ingredients used at the peak of freshness.
Candinga Hondureña
(Honduran stewed pork liver)
This simple yet hearty stew has its origins a Spanish lamb dish called chanfaina. Hondurans came up with their own version using pork liver. They call it candinga.
Candied Sweet Potatoes
(American sugar-baked sweet potatoes)
Also called sweet potato casserole, candied sweet potatoes are a favorite dish in many American households at Thanksgiving and Easter, especially children.
Cancha
(Ecuadorian, Peruvian toasted corn snack)
Cancha, a popular snack in Peru and Ecuador, is made with a special type of large-kerneled corn called maíz chulpe or maíz cancha chulpe. A simple sprinkling of salt and the cancha is ready to eat.
Canard à l’Orange
(French roast duck with orange sauce)
A French classic, canard, or caneton, à l'orange can seem intimidating. But it's actually quite easy to prepare. If you can roast a chicken, you can roast a duck.
Camarões Piri-Piri
(Mozambican, Angolan shrimp in fiery red pepper sauce)
Piri-piri sauce, or molho de piri-piri, is used both as a marinade for fish, shrimp or chicken and as a tabletop condiment.