Chismol, or chirmol, is the name of a simple fresh vegetable salsa that is popular in many of the countries of Central America, especially Honduras and El Salvador.
Recipe
Chismol
Chimichurri
(Argentine parsley-garlic sauce for grilled meats)
This pungent herb sauce originated in Argentina. Chimichurri is the classic accompaniment to Argentine churassco, or grilled meats.
Chili con Carne
(American Tex-Mex spicy beef stew)
The combination of powdered chiles and meat is likely an ancient one. However, in its current form, chili seems to have started somewhere along the U.S.-Mexico border.
Chiles Rellenos
(Mexican stuffed, fried chile peppers)
In this sublime dish from the Mexican state of Puebla, chile peppers are roasted and peeled, then stuffed, dipped in a batter and fried.
Chilaquiles
(Mexican fried tortillas in sauce)
Chilaquiles are an easy way to use up leftover tortillas. Popular for breakfast all over Mexico, the ingredients vary somewhat by region.
Chicken-Fried Steak
(American Midwest breaded steak cutlet)
Chicken-fried steak, or country-fried steak, is an old farm recipe designed for cheaper, tougher cuts of beef, primarily round, Swiss or cube steak. It is particularly popular in Texas, where it originates.
Chicken Stock
(How to make chicken stock, with variations)
Chicken stock, or chicken broth, is a kitchen basic in many cuisines. Find out how to make chicken stock for recipes from around the world.
Chicken Pot Pie
(American savory chicken stew in pastry)
Chicken pot pie is a hearty American wintertime dish that uses produce in season during the cold months of fall and winter. This version uses a tasty biscuit topping.
Chevrettes à la Vanille et Coco
(Tahitian shrimp in coconut-vanilla sauce)
The best vanilla in the world comes from Tahiti, and Tahitian chefs are known for their fabulous creamy coconut and vanilla sauces. This rich recipe uses shrimp.
Cherniy Hleb
(Russian black bread)
A hearty loaf of sourdough rye bread represents for many Russians the core of the Russian soul.