Carapulcra is a thick stew made with meat and the freeze-dried potatoes called chuño, or papa seca.
Recipe
Carapulcra
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.
Caldo Verde
(Portuguese potato and kale soup)
Tinted a subtle green by finely shredded kale or collard greens and thickened with potatoes, caldo verde is one of the signature dishes of Portuguese cuisine.
Caldillo de Congrío
(Chilean seafood stew)
Chile's long Pacific coast makes it a veritable paradise for fans of seafood. A Chilean favorite is caldillo de congrío, a simple fisherman's stew made with red conger eel, known as congrío colorado.