Carottes braisées au beurre are a classic French side dish. The natural sweetness of the carrots, accentuated with a pinch of sugar, goes perfectly with roasted meats and fowl.
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Carottes Braisées au Beurre
Carnitas de Puerco
(Mexican crispy tender shredded pork)
Mexican carnitas are an amazing option for stuffing tacos, burritos and tamales. Slow-simmered pork, with a quick fry and the end, carnitas are easy to make.
Carne Asada
(Central American grilled steak)
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.
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.