In Japan, oyakodon(親子丼) is probably the most popular of all donburi, or rice bowl dishes. The term literally means "parent and child bowl," a reference to chicken and egg in the same dish.
Recipe
Oyakodon
Oyster Stew
(American shellfish stew)
Delicious in its simplicity, oyster stew is a traditional Christmas Eve dish in some American households, a custom said to have originated with Irish immigrants.
Oysters Rockefeller
(American oysters with green sauce appetizer)
This luxurious shellfish creation was first served at Antoine’s Restaurant in New Orleans in 1899 and was so rich it was named after John D. Rockefeller, the richest man in America at the time.
Ayam Goreng Kuning
(Indonesian turmeric fried chicken)
Indonesian fried chicken is first marinated and then simmered in a flavorful mixture of spices and herbs. Only then is it fried to golden, crispy perfection.
Atol de Elote
(Central American corn beverage)
Atoles are very popular beverages in Central America with roots in Mayan cuisine. Atol de elote is based on fresh corn (elote) and has a wonderfully fresh flavor.
Asparagi alla Parmigiana
(Italian asparagus gratin)
Roasting is an excellent way to prepare asparagus. This simple dish with a tasty Parmesan crust is a snap to throw together. Asparagi alla parmigiana is a springtime favorite in northern Italy.
Asopao de Pollo
(Puerto Rican, Dominican chicken and rice stew)
This substantial chicken stew, also known as gumbo de pollo, is similar to Puerto Rico’s famous arroz con pollo, only brothier and served in bowls.
Ugali
(East African cornmeal mush)
Ugali, a polenta-like side dish, is usually served as an accompaniment to meat or vegetable stews, greens or soured milk.
Ukoy
(Filipino shrimp and sweet potato fritters)
Ukoy is a simple and flavorful Filipino appetizer. These fritters have a pleasant golden color from the sweet potato and annatto. Ukoy is usually made with unpeeled shrimp and the peel is eaten.
Vatapá
(Brazilian seafood stew with coconut milk)
Vatapá is a scrumptious seafood stew and is one of the classic dishes of Brazilian cuisine, hailing from Bahia state on the northeast coast where many of the dishes have African origins.