Corned beef and cabbage is a traditional St. Patricks Day dish for Irish Americans, but not for the Irish themselves. The meal became popular in the United States in the 19th century.
Recipe
Corned Beef and Cabbage
Cornbread Dressing
(American cornmeal bread dressing)
Cornbread dressing is the only dressing there is for many American Southerners. It's a favorite for Thanksgiving. The recipe below is a basic foundation for all kinds of variations.
Cornbread
(American cornmeal bread)
This recipe is for Southern cornbread, a drier, crunchier cornbread than its more cake-like Northern counterpart. It is best eaten same day it is baked.
Corn Dogs
(American hot dog and cornbread on a stick)
Corn dogs are American carnival, fair, and amusement park food. They are one of many "foods-on-a-stick" found at such celebrations and venues.
Coquito
(Puerto Rican coconut-rum beverage)
Coquito is a popular Christmas beverage in Puerto Rico. It has similarities to American eggnog, but the use of creme de coco or coconut milk gives it a unique island flavor.
Coq au Vin
(French chicken braised in wine)
Coq au vin is a classic winter dish from the Bourgogne region of France. Use a burgundy, Beaujolais, or any young, full-bodied red wine for this warming braised chicken dish.
Coo-Coo
(Bajan cornmeal mush with okra)
Coo-coo, or cou-cou, is one half of "coo-coo and flying fish," the Bajan national dish. This cornmeal porridge is similar to Italy's polenta or Africa's fufu and ugali.
Conch Fritters
(Caribbean deep-fried conch snacks)
The conch, pronounced "conk," is a large sea snail whose flavorful meat is a favorite of Caribbean Islanders. Conch is made into delicious soups, salads and these tasty fritters.
Cochinita Pibil
(Mexican citrus-marinated pork slow-roasted in banana leaves)
For an ethereal taste of Yucatecan cuisine, you must try cochinita pibil. This Mayan dish is traditionally made with suckling pig (cochinita) roasted in a pit (pibil).
Cocada Amarela
(Angolan coconut custard)
A rich, sweet custard with a deep yellow color and the pleasant texture of grated coconut, cocada amarela has its origins in Angola's Portuguese colonial past.