These tasty biscuits got their beginning during World War I when mothers and wives worried their boys in the Australian and New Zealand Army Corps (ANZAC) weren't eating well.
Recipe
ANZAC Biscuits
Angels on Horseback
(English bacon-wrapped oysters appetizer)
Angels on horseback were a favorite British Victorian after-dinner nibble. The name apparently comes from the way the curled bacon looks like angels wings.
Aloo Gobi
(Indian potato and cauliflower curry)
Aloo gobi is a popular North Indian vegetarian dish often accompanied by naan, roti or paratha to make a full vegetarian meal. Some people serve it in soft buns as a satisfying sandwich.
Alfajores
(South American dulce de leche sandwich cookies)
While they have origins in Moorish Spain, alfajores are especially popular in South America. They are simple shortbread sandwich cookies with a sweet filling of dulce de leche.
Alcapurrias
(Puerto Rican stuffed fritters)
These scrumptious fritters are usually made with a batter of taro (yautía) and green bananas (guineos verdes), and are stuffed with either a meat (pino) filling or with crab, shrimp or lobster.
Akkra
(Senegalese black-eyed pea fritters)
Akkra bean fritters originated in Western Africa, but with the slave trade, they spread to the Caribbean and Brazil.
Ajvar
(Serbian roasted eggplant and pepper spread)
Serbs traditionally prepare large batches of ajvar, a vivid red eggplant and pepper spread, in the fall and put it up for the winter.
Ají de Gallina
(Peruvian spicy chicken in a creamy yellow pepper sauce)
This hearty chicken dish gets its enticingly yellow hue from the spicy ají amarillo chile pepper, one of the must-have ingredients of Peruvian cuisine.
Agua Fresca
(Mexican fresh fruit beverage)
Aguas frescas are fresh fruit drinks that are very popular all over Mexico. Some of the more traditional varieties are watermelon, cantaloupe and strawberry.
Aginares à la Polita
(Greek artichoke hearts and potatoes with dill)
Aginares à la polita means "artichokes city-style." The city in this case is Constantinople, now Istanbul. This wonderful dish is a harbinger of spring and makes good use of artichokes.