100 Foods That Start With Z (Alphabetized & Explained) (2024)

Here are 100 foods and beverages that start with the letter Z. There are so many great foods from different parts of the world that will help you grow your recipe book!

Check out these 100 foods that will introduce you to a new world of flavors!

Foods That Start with the Letter Z – Alphabetized

Here is an alphabetically arranged chart of 100 foods and beverages starting with the letter Z, which you can use to reference a food quickly. You’ll find a quick explanation of each food underneath the chart!

Foods That Start With Z – Explained

Here are 100 foods and beverages starting with the letter Z!

Zaalouk

Zaalouk, also known as Zalouk, is a traditional Moroccan salad blending cooked eggplants and tomatoes. Once grilled, the eggplant joins forces with tomatoes, seasoned with a mix of spices and garlic. Roasted eggplants contribute a subtle smoky touch, enhancing the dish. This tasty Moroccan eggplant dip is not only flavorful but also a breeze to whip up. It shares similarities with baba ganoush or muttabel but boasts its unique character. The final texture of the dish can be customized based on how thoroughly you choose to mash the mixture post-cooking.

Zaatar

Za’atar is a versatile herb and spice blend used in Levantine cuisine. It consists of dried thyme, oregano, sesame seeds, sumac, salt, and other spices. This mixture offers a simple yet flavorful addition to dishes. When toasted, za’atar exudes an earthy taste with a hint of lemony freshness, enhancing the foods it accompanies. The blend is both rich and tangy. Its adaptability and straightforward nature make za’atar a popular choice for seasoning various dishes, bringing a unique twist to meals.

Zaatar Bread

Zaatar Bread, also known as mana’eesh in the Middle East, is a soft and chewy flatbread topped with a flavorful mix of za’atar spice blend, sesame seeds, oregano, marjoram, and thyme. This Middle Eastern delight is simple to make, featuring homemade dough that bakes quickly, perfect for a tasty breakfast or lunch. Za’atar manakish, a Levantine favorite, offers a fluffy texture with a spiced za’atar crust that’s both soft inside and crunchy on top.

Zaatar Eggs

I enjoy fried eggs cooked in olive oil or butter, and when I sprinkle some za’atar on top, they become even more delicious! I like to serve my za’atar eggs with chopped cherry tomatoes, Greek-style yogurt, and warm pita bread. If you’re a fan of pesto eggs, you should definitely try za’atar eggs – they’re earthy, herby, and full of flavor!

Zaatar Roasted Chicken

Making a tasty weeknight dinner is simple with za’atar and some chicken. Just mix it with olive oil, lemon juice, and garlic for juicy chicken breasts bursting with flavor. Another easy option is seasoning chicken with za’atar, then roasting or grilling it to serve over rice. For a delicious side, try oven-roasted potatoes with za’atar and olive oil. This dish pairs perfectly with couscous and refreshing salads, especially Middle Eastern varieties.

Zabaglione

Zabaione, also known as zabaglione, is a popular Italian dessert made with egg yolks, sugar, and sweet wine. Some recipes throw in spirits like cognac for an extra kick. It’s a light custard that’s whipped up to get a lot of air in, giving it a fluffy texture. You’ve got to beat it over simmering water so the yolks cook and thicken just right. Watch out, though – if it gets too hot, it can turn grainy. Serve it warm or cold over cake, fruit, or even ice cream. It’s a simple treat that’s perfect with some fresh berries!

Zabijacka

The Czech Republic is famous for its culture and food, with one unique tradition that combines both: the annual “zabijačka.” Held during winter, this event celebrates pork, community, and centuries-old customs. “Zabijačka” means “slaughter,” focusing on processing a pig. Families and neighbors gather to join in, from prepping the pig to making traditional Czech dishes like blood sausages and smoked meats. It’s a time-honored event where people come together to bond over food and tradition, creating a sense of togetherness and shared heritage.

Zaboca

Zaboca, the Trini term for Avocado, is a beloved fruit on the islands. While the small varieties from California and Mexico fill the grocery stores here, the island varieties have some as big as grapefruits grown locally. The name “zaboca” comes from the Aztec word “ahuacatl,” passed through Spanish “aguacate,” and French “l’avocat.” When in season, these wonderful fruits are a hit among locals, offering a taste of the exotic with a touch of home. So, next time you’re in Trinidad and Tobago, don’t miss out on trying this island-grown delight!

Zaboka Choka

Here’s a Trinidadian twist on guacamole – a zaboca choka. In Trini lingo, zaboca means avocado. The choka recipe is quick and straightforward, but the flavor will blow you away – way better than the store-bought stuff! For this dish, grab a bunch of Italian parsley, a small lime, garlic cloves, mango pepper sauce, ripe avocados, and season with salt and pepper. Serve it with whatever you like! It’s great in a rice bowl with chicken and veggies.

Zacatecas Beef Stew

This dish features a brothy stew using ground meat that can be enjoyed as a soup or a hearty meal. The basic recipe includes minced meat, onions, garlic, and paprika, with variations like olives or dried fruit. In Mexico, recipes vary regionally; Northern states use ancho chile, while Southern regions may include raisins, fruits, and nuts like almonds. The Zacatecas version includes potatoes, zucchini, carrots, and a unique twist of lots of broth and ground beef at the end for juicy tenderness.

Zagnut

Zagnut, a classic candy bar in the United States, features a blend of peanut butter and toasted coconut as its key components. The candy combines the flavors of crunchy peanut butter with toasted coconut, offering a nostalgic taste experience. The name “Zagnut” likely stems from the coconut coating or the zigzag pattern, reminiscent of the 1930s slang. Produced by The Hershey Company today, Zagnut continues to charm the taste buds of candy enthusiasts.

Zalabia

Zalabia, popularly known as Loukoumades in Greece, are fried donut holes enjoyed in the Middle East and beyond. This fritter or doughnut is made by deep-frying a semi-thin batter of wheat flour in hot oil. The Zalabia dough itself is pretty plain, containing cornstarch, flour, yeast, salt, and baking powder. However, the magic happens when these little treats are soaked in syrup or honey and topped with a sprinkle of cinnamon or nuts. It’s all about that sweet, flavorful finish!

Zalatina

Zalatina in Cyprus or pichti in Greece is a traditional appetizer. It’s originally made from the pig’s head and trotters, creating a gel when it sets. No gelatin is added; it naturally forms from boiling the pork parts. The cleaned head, feet, and tail are boiled with spices until tender. Citrus juice, vinegar, salt, red peppers, and rosemary are included. Zalatina, mostly prepared in the countryside during fall, is enjoyed during cold winter days. This Cypriot dish is famous across the country, often served with homemade wine or Zivania. Just remove the fat, cut it into small pieces, and enjoy!

Zambeer

Mix 37 1/2 ml Sambuca and 375 ml Root Beer in a highball glass with ice for a Zambeer. It’s an easy-to-make co*cktail that surprises with its taste, a nice change from the usual drinks like Gin and Tonic. While the anise flavor of sambuca might not suit everyone, the root beer balances it out. Great for hot summer days; just make sure to serve it chilled with lots of ice to mellow the strength. Sambuca, an Italian anise-flavored liqueur, packs a punch at 42% ABV, while root beer adds its sweet carbonation to the mix.

Zander

The zander, also known as the sander or pikeperch, is a freshwater fish found in western Eurasia. Belonging to the Percidae family, it shares its habitat with perch, ruffe, and darter. This fish is popular among anglers and has been introduced to various locations beyond its native range. Zander meat is prized for its delicate, firm texture, white color, and slightly buttery taste. It’s commonly fried as fish steaks or fillets for a juicy center and crispy skin. Baking it whole or steaming are also great ways to enjoy this flavorful fish.

Zanella

Zanella is the Italian term for a giant bowl that is used to serve a panzanella. Panzanella, a classic Italian salad, blends stale bread with seasonal veggies like ripe tomatoes, onions, and basil, drizzled with olive oil and vinegar. The name itself, a fusion of “pane” (bread) and “zanella” (soup bowl), hints at its bread-in-a-bowl essence. Originating in the Tuscan countryside, this dish was born out of making the most of leftover bread. Interestingly, the original panzanella didn’t feature tomatoes, as they hadn’t made their way to Italy until the 16th century. This rustic salad showcases how simple ingredients can come together to create a satisfying meal.

Zante Currants

Zante currants, also known as Corinth raisins or just currants outside the U.S., are dried berries from the sweet, seedless grape variety Black Corinth. The name comes from “raisins de Corinthe” and Zakynthos, once a top producer. These currants are different from grape-like currants and are lighter in flavor with a hint of licorice. They’re commonly used in baked goods like muffins. So, if you’re a fan of sweet treats, these little guys might just be your new baking bestie!

Zao Lajiao (Fermented Chili Pepper Paste)

Zao lajiao (fermented chili pepper paste) is a staple in Guizhou country cooking, known for its homey simplicity and bold flavors. Mixed with scallions and garlic, this paste can elevate everyday ingredients like cabbage and potatoes into a spicy delight. What sets zao lajiao apart is its unique taste – a mix of spiciness, garlic, and a hint of sweetness from the bai jiu liquor used in fermentation. It’s a versatile ingredient that adds a kick to dishes and brings a touch of Guizhou’s culinary tradition to the table.

Zaon he tshau mi

Zaon he tshau mi, also known as Chao Shou, is a classic Sichuan dish bursting with flavors. These dumplings are made of a thin wrapper stuffed with pork and fresh veggies, boiled to perfection, and served with a zesty chili oil dip. They can also be enjoyed in different sauces like chicken soup or spicy chili oil. This fuss-free dish is loved for its simplicity and charm. Chao Shou is a popular choice during Chinese New Year, symbolizing prosperity. For a finishing touch, add some cilantro leaves.

Zapiekanka

A zapiekanka is a beloved Polish street food known since the ’70s. This open-faced sandwich features a sliced baguette with sautéed white mushrooms, cheese, and sometimes ham, all toasted to perfection. Originally born out of necessity in communist Poland, this snack has evolved to include a variety of toppings like meat, bacon, or feta cheese. Served hot with a dollop of ketchup, zapiekankas are a go-to choice for many, especially in Krakow, after a night out. Easy to find across Poland, these warm and satisfying treats continue to be a favorite, offering a taste of tradition with every bite.

Zapote

The Zapote is a small fruit, about one to three inches wide, with smooth brown skin. Inside, you’ll find a bright orange flesh that tastes like a mix of figs and avocados. The flesh, deep orange and slightly fibrous, can be stringy. Unripe Zapotes are high in saponin, which can make your mouth feel dry. Ripe Zapotes are soft and give off a sweet smell. They are enjoyed fresh or blended into drinks in Central America, used in custards, smoothies, and even frozen for pies and ice cream fillings. The Zapote tree’s latex, called “chicle,” has been used in chewing gum for years, tracing back to ancient Central American cultures.

Zaragoza Migas

Migas, a classic Spanish dish, consists of dry bread seasoned with garlic and cured meats. Different Spanish regions offer their own twist on Migas. In Zaragoza, try Migas with bread, garlic, chorizo, and grapes for a unique taste. Variations like Migas a la pastora and Migas à alentejana provide diverse flavors. After enjoying the dish, wander through the city and its museums for the full Zaragoza experience.

Zarda

Zarda, a sweet rice dish from the Indian subcontinent, is a traditional treat made with saffron, milk, and sugar sprinkled with cardamom, raisins, and nuts. The name “zarda” comes from the Persian word “zard,” which means “yellow” due to the food coloring. It’s simple to whip up and tastes great! Zarda features firm rice grains coated in sweet syrup. The texture is chewy yet offers juicy and crunchy surprises from candied fruits and nuts.

Zaru Soba Noodles

Zaru Soba, a chilled noodle dish, features buckwheat noodles served with a soy sauce-based dipping sauce called Tsuyu. The name comes from serving the noodles over a bamboo strainer during the Edo Period. Soba comes in two forms: Zaru, topped with seaweed, and Seiro, plain naked noodles. This traditional Japanese dish showcases the simplicity and deliciousness of soba noodles, offering a unique dining experience for those looking to explore the flavors of Japan.

Zarzuela de Mariscos

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Zarzuela de mariscos is a Spanish seafood stew packed with various seafood, tomatoes, peppers, and a zippy herb pesto called picada. It’s easy to prepare, versatile, and quite tasty. Think of it as a light seafood stew similar to cioppino or East African fish stew but with its own unique flavors. You can mix and match any seafood you like, but for the best results, go for a variety of seafood – the more, the merrier.

Zebra Cake

Little Debbie Zebra Cakes are a classic favorite treat that’s been around for years. These yellow cakes with creme filling, white icing, and fudge stripes are a hit! The chocolate and vanilla combo in a striped pattern makes them look pretty cool, AND they’re a breeze to make! Creating the zebra stripe effect is simple – just layer the chocolate and vanilla batters in the pan. The layers will show when you cut it into slices.

Zebra Eggplant

This African eggplant is like your usual eggplant but smaller and with a vibrant color. Cook it the same way you would regular eggplant – grilling, sautéing, braising, frying, or stewing. Their shiny skin fades as you cook, but avoid the wrinkled ones at the market. Graffiti eggplants taste sweet, unlike the bitter stereotype, with smaller seeds and thinner skin. No need to peel or salt them to remove bitterness. Enjoy these unique eggplants in various dishes – they’re a fun twist on the classic!

Zebra Tomato

Green Zebra tomatoes are a unique heirloom variety known for their dark green and yellow striped skin. As they ripen, newer versions turn reddish instead of yellow. The flesh is bright green and has a rich, sweet taste with a tangy kick. Loved by chefs, specialty markets, and home gardeners alike, the zebra tomato is a fun and flavorful option for those looking to add some color and taste to their dishes.

Zebu

The zebu, also known as indicine cattle, Camel cow, or humped cattle, is a type of domestic cattle that originated in South Asia. Different from taurine cattle, zebu sports a fatty hump on their shoulders, a sizable dewlap, and sometimes droopy ears. Zebu meat is a popular choice in Madagascar, where almost every part of the animal is consumed. Street vendors sell kebabs and strips of dried zebu meat. The prized hump of the zebu is considered a delicacy, often likened to the taste of caviar or truffles, making it sought after for its unique flavor.

Zebu Braised Meat (Hen’omby ritra)

Hen’omby ritra is a Malagasy braised meat dish. It’s all about simplicity and authentic flavors. This recipe uses zebu meat, a significant livestock breed in Madagascar. The name “Hen’omby” combines ‘zebu’ and ‘meat,’ while ‘ritra’ signifies the dry texture of the dish. The meat is braised until dry with a touch of tomato, served alongside plain white rice, often accompanied by rougail and chili pepper. This dish captures the essence of Malagasy cuisine, especially in the region of Antsiranana.

Zebu skewers or masikita

Beef skewers or masikita typically come from the zebu filet, known for its tenderness in the unique cow family of Madagascar. This cut is favored for making mosikiky, another term for skewers. Even if zebu fillet is not available, enthusiasts still prepare it. The meat is grilled over charcoal with a touch of oil and sometimes fat from the zebu’s hump. Sometimes, parts like the heart or kidneys are used instead of zebu meat.

Zedoary

Zedoary, also known as white turmeric, is an ancient spice closely related to turmeric, boasting a variety of health benefits. It was a significant food plant for the Austronesian peoples, spreading to the Pacific Islands and Madagascar in prehistoric times. The aromatic roots of zedoary end in tubers, with the edible root having a white interior and a scent resembling mango. While its taste is akin to ginger, zedoary leaves a notably bitter aftertaste.

Zedoary pickle

White turmeric has a unique taste compared to the yellow variety, resembling raw mango but without the sourness. It follows the same growth process as yellow turmeric, taking a full season to mature. The pickle recipe is simple, requiring sliced white turmeric, jalapeño peppers, salt, and fresh lemon juice. Enjoy this pickle with Dal, rice, veggies, or your favorite dish. Refrigerate for freshness for up to a few weeks.

Zeljanica

In Bosnia and Herzegovina, Zeljanica is the savory pie filled with spinach or sometimes chard, while burek is the pie filled with minced meat. Zeljanica features a filling of spinach and feta baked into hand-stretched dough ropes, making it the ultimate comfort food. This traditional dish showcases the delicious combination of flavors in a simple yet satisfying way. Hot and flaky, cheesy and salty, it’s a popular choice for many, especially at breakfast time.

Zelnik

Zelnik, a traditional pastry enjoyed in Bulgaria and North Macedonia, features layers of thinly rolled wheat flour dough filled with a mix of ingredients like white cheese, feta, eggs, meat, leeks, and more. In winter, it includes pickled cabbage, giving it its name. Bulgarians also make zelnik with leafy greens like collard and lettuce. Often paired with yogurt, it’s best served warm. Similar to Turkish börek, zelnik is distinct with its thin layers of phyllo dough and leek and sirene filling, while börek boasts thicker layers and spices and is usually saved for special occasions.

Zen Sake-tini

The Zen Sake-tini is a delightful co*cktail blending six simple ingredients. This mix includes 2 oz of Ozeki traditional sake rice wine, 1 oz of Zen green tea liqueur, 0.5 oz each of Hangar-1 Buddha’s Hand Absolut Citron vodka and Stoli Citros Absolut Citron vodka, along with lemon and Green pearl tea. Created by Sc’Eric Horner for the Fuji & Jade Garden restaurant, this recipe evolved from the Zen green tea liqueur site. Adding Buddha’s Hand vodka gives it an exotic twist. If unavailable, a full ounce of Stoli Citros works fine. Serve chilled with five green pearl tea leaves and a lemon twist for a refreshing taste!

Zeppole

Zeppola, an Italian pastry, is a deep-fried dough ball about 4 inches wide, often topped with powdered sugar and filled with custard, jelly, or creamy mixtures. It’s a versatile treat, as zeppole can be fried or baked. Unfilled zeppoles are usually dusted with cinnamon, sugar, or powdered sugar. These Italian donut-like delights are akin to bomboloni, made from cream puff dough, and are a delightful snack with a variety of flavors and textures. Perfect for satisfying your sweet cravings in a fun and tasty way!

Zerde

Zerde is a traditional Iraqi dessert, a rice pudding with saffron for a yellow hue and delicate floral flavor. It’s a favorite in Thrace cuisine, milk-free and allergy-friendly. With no eggs, milk, or gluten, it’s versatile for changing diets. Adjust sugar to taste or use a colorless sweetener. Saffron not only colors but adds a unique aroma. The key is to avoid bitterness in the cooking process by tasting it before removing it from the heat. Zerde is all about that eye-catching saffron hue and a flavor you won’t find elsewhere.

Zero Candy Bar

The Zero candy bar, born in 1920, is a unique treat blending caramel, peanuts, and almond nougat under a white chocolate fudge coating. Standing out with its white appearance a rarity in candy bars, it has made this feature its trademark. The nougat, though brown, surprises with a sweet, malty, and slightly nutty flavor, deviating from the expected chocolate taste. This concoction makes it a memorable choice for those seeking a different kind of candy bar experience.

Zero-calorie soda

Diet or light sodas are sugar-free drinks with artificial sweeteners and minimal calories, targeting people with diabetes and those cutting back on sugar or calories. Most zero-calorie sodas like co*ke Zero, for example, lack calories but offer no nutritional benefits. The impact of long-term consumption of sodas containing artificial sweeteners requires further investigation, as the overall health implications remain uncertain. More research will shed light on the effects of artificial sweeteners on these popular sugar-free drinks.

Zero-calorie candy

You can find candy with no calories in the dietary or diabetes sections of drug stores or supermarkets. However, a common issue with these candies is the type of sugar substitute used, which can lead to digestive troubles like diarrhea if consumed excessively. Some options available include Russell Stover Sugar-Free Candies, Jolly Rancher sugar-free hard candy, and York Sugar-Free Peppermint Patty. When indulging in these treats, it’s important to be mindful of the sugar substitute to avoid any unwanted side effects. So, enjoy these guilt-free sweets in moderation so you don’t get any digestive surprises!

Zero-gluten bread

Gluten-free bread is simply bread baled without using a gluten-containing flour. Usually, they are made with a blend of different gluten-free flours to achieve a texture and rise close to gluten-containing breads, but there is still a way to go regarding variety. While the selections for gluten-free bread might be scarce, some fantastic independent brands and local stores offer options made from rice, sorghum, teff, millet, cassava, buckwheat, amaranth, oats, almonds, and pure corn without gluten. Simply check the product label for the ingredients to ensure it’s gluten-free.

Zero-gluten flours

Zero gluten flours, derived from grains or seeds without gluten, offer a tasty alternative for those with celiac disease or gluten intolerance. Common options like rice, sorghum, teff, and almond flour allow people to relish bread and other flour-based treats without the unwanted effects. Available in some supermarkets, health stores, or online, these flours are clearly labeled as “gluten-free.” They do take a little practice to bake with, as the properties are different from gluten-containing flours, but the persistence in learning how to work with them is worthwhile.

Zero-gluten pasta

For those new to gluten-free pasta, two main types are available: those crafted from corn and rice flours, closely resembling traditional wheat pasta, and those marketed as healthy alternatives made from ingredients like chickpeas and red lentils. Surprisingly, gluten-free pasta isn’t necessarily healthier than other types; their nutrient profiles are pretty similar! The main difference lies in the ingredient list. Unfortunately, some gluten-free pasta varieties tend to turn mushy, fall apart while cooking, or may have an odd aftertaste that gives away their non-traditional nature.

Zest

Zest is the scrapings from citrus fruits like lemon, orange, citron, and lime. It’s a key ingredient to boost the taste of dishes. The zest, taken from the fruit’s outer layer called the flavedo, is known for its zingy punch. Recipes, sweet or savory, often call for lemon zest to elevate the flavor profile. Grated lemon zest is popular in baking, sauces, and dressings. Larger zest pieces make attractive garnishes on desserts and drinks like the classic lemon drop martini. So, next time you cook, don’t forget to add a sprinkle of zest for that extra kick!

Zesty BBQ Sauce

Want a zesty version of a BBQ sauce to lift your pulled pork slider game? To whip up a flavorful and zesty BBQ sauce, gather your ingredients like ketchup, whiskey, steak sauce, brown sugar, Worcestershire sauce, garlic, pepper, salt, and water. In a saucepan on the stovetop, whisk all these together. Bring the mixture to a boil, then lower the heat to simmer for 10-15 minutes, giving it a good stir now and then. This sauce is a game-changer for your BBQ dishes, and it’s super easy to make.

Zesty Cilantro Lime Chicken

For a simple and tasty meal, grab boneless, skinless chicken breasts and zucchini. Heat some oil in a pan, cook the chicken until brown, then set it aside. In a bowl, mix water, lime juice, lime zest, cumin, red pepper, and a starch of your choice. Pour this sauce into the pan with zucchini to cook. Once the zucchini is tender, add the chicken, cilantro, and green onions. Give it all a good mix, and you’re ready to enjoy a flavorful dish in no time.

Zesty Garlic Shrimp Pasta

This dish is packed with flavor and ideal for busy weeknights. Succulent shrimp in a creamy tomato sauce with red pepper flakes and garlic, mixed with pasta and parsley, is a hit with seafood fans. Boil salted water, cook pasta until al dente, then drain. In the same pot, melt butter, add shrimp, season, and cook until pink but not entirely done. Throw in the spinach and cook till wilted. Add linguine, butter, and Parmesan, and stir until coated. Squeeze some lemon juice for that zesty kick, mix again, and you’re done!

Zesty Lemon Chicken

Zesty lemon chicken is a simple baked chicken recipe with flavorful ingredients that enhance the dish without compromising its healthy nature. To make it, create an easy marinade using honey, Dijon mustard, and lemon juice. Let the chicken soak in the marinade for at least 30 minutes before baking at 375 degrees Fahrenheit for 20-25 minutes. Another delicious option is making lemon chicken skewers on the grill. Cube chicken breast, marinate in a mix of olive oil, lemon juice, garlic, and Italian seasoning. Thread the chicken and veggies (bell peppers, onions, zucchini) onto skewers, then grill until done.

Zesty Lime Fish Tacos

Another easy, zesty delight. Cut each fish fillet into four strips. In a shallow glass dish, mix seven tablespoons of lime juice and garlic, then coat the fish with the mixture. Let it sit while you get the tacos ready. Mix flour and cornmeal on a work surface and shape the dough into eight biscuits. Cook them in a nonstick skillet until golden brown. In the same skillet, cook the fish with lime juice, chiles, salt, and pepper. Make a salsa with sour cream and lime juice. Assemble the fish in the biscuits with cabbage and salsa mixture. Enjoy with lime wedges on the side!

Zesty Orange Glazed Salmon

This zesty salmon recipe is simple, requiring just a few ingredients. The citrusy flavors come from freshly squeezed orange juice. The Spicy Orange Glaze combines orange juice, minced garlic, maple syrup, brown sugar, tamari, and Sriracha for a flavorful kick. Brush both salmon fillets with the glaze for a tasty coating. It’s an easy way to add some zing to your meal!

Zesty Quinoa Salad

A vibrant quinoa salad is a breeze to make and is packed with zesty citrus flavors. Mix quinoa, black beans, avocado, cilantro, and tomatoes in a simple cumin-lime dressing. Great for a summer lunch or bringing to BBQs, potlucks, or picnics, and at a base, it is vegan, gluten-free, and dairy-free. Limes are key for that zesty kick, so make sure to have extras for garnish. Just slice an extra lime into wedges to serve alongside.

Zhajiangmian

Zhajiangmian, which translates to “noodles with fried bean sauce,” is a traditional Chinese dish. It features thick wheat noodles smothered in Zhejiang, a sauce made from fermented soybeans. This savory delight can be customized with toppings like fresh veggies, pickled goodies, beans, meat, tofu, or eggs. The dish strikes a balance between salty, sweet, and savory flavors, making it a hit with many.

Zhaliang

Zhaliang or cha leung, known as “fried two” in Cantonese, is a popular dim sum dish. This dish features a rice noodle roll tightly wrapped around a strip of youtiao, creating a delightful blend of chewy and crispy textures. Commonly found in Chinese eateries across Guangdong, Hong Kong, Macau, and Malaysia, Zhaliang is typically served with soy sauce, hoisin sauce, or sesame paste and garnished with sesame seeds and green onions. The combination of flavors and textures in this dish makes it a satisfying treat for dim sum enthusiasts.

Zhangcha Duck

Zhangcha duck, also known as tea-smoked duck, is a classic dish in Sichuan cuisine. This flavorful duck is made by smoking marinated duck over tea and camphor leaves, resulting in tender, juicy meat with a hint of saltiness from soy sauce and a touch of smokiness. It’s delicious on its own, but when you pair it with some duck sauce or hoisin, it takes it to a whole new level. Perfect for those who enjoy a tasty and fulfilling meal, Zhangcha duck is a must-try for anyone looking to explore the flavors of Sichuan cuisine.

Zharkoe

Zharkoe (Жаркое) is a classic Russian peasant dish featuring potatoes, carrots, celery root, parsnips, and diced meat, fried until golden and baked. This hearty Slavic stew allows flexibility with beef, pork, lamb, or chicken. It has a delicious taste and tempting aroma, making it a comforting choice for enjoying the rustic flavors of traditional Russian cuisine.

Zhe fruit (Maclura tricuspidata)

Maclura tricuspidata, a tree native to East Asia, is sometimes cultivated for its unique fruit, similar to mulberries. Also known as cudrang or kujibbong, this tree reaches heights of up to 6 meters. The fruit, called Zhe or Che, offers a mild, sweet taste with hints of melon, mulberry, and fig. Interestingly, the flavor can vary significantly based on ripeness and variety. This fruit is also known by several names like Mandarin melon berry and silkworm thorn. It’s worth noting that Che should not be confused with Morus australis, which is also called Chinese mulberry.

Zhi Ma Hu

When translated, “hu” means paste, so it makes sense that this dessert is a paste, too. Zhi ma hu is a sweet treat made from ground black sesame seeds. Depending on your preference, it can range from thick and creamy to runny. I like mine somewhere in between. The ideal black sesame soup should be smooth, warm, and fragrant. Black sesame is packed with antioxidants, zinc, iron, and fatty acids. It’s good for your liver, heart, blood pressure, skin, and hair. Plus, it’s a delicious dish!

Zhivago’s Revenge

Zhivago’s Revenge is a popular vodka co*cktail that brings together Cinnamon Schnapps, Absolut Peppar Vodka, and a touch of Tabasco Sauce. This shot is served in a shot glass, where you carefully layer 1/2 oz of cinnamon schnapps, 1/2 oz of Absolut Peppar vodka, and 3 drops of Tabasco sauce in that order. The result is a spicy and savory shot that offers a mix of heat and satisfying flavors. The cinnamon schnapps gives a sweet and spicy base, the Absolut Peppar vodka adds a peppery kick, and the Tabasco sauce brings in that slow, tingling burn. When sipped, you’ll feel the sweet warmth of cinnamon transitioning into peppery fire, all wrapped up with a lingering heat from the Tabasco. As for the name, I have no idea where it comes from!

Zhoug

Sahawiq, also known as Zhoug or Zhug, is a spicy sauce popular across the Arabian Peninsula. It’s a simple blend of cilantro, garlic, chili peppers, spices, and olive oil. Originally from Yemen, it found its way to Israel, becoming a hit there. This vibrant green sauce is packed with flavors like cumin, coriander, and sometimes even orange zest, making it fresh and fiery. Often paired with dishes like falafel and shawarma, it’s great for eggs, sandwiches, or as a dip.

Zhoug Chicken

Zhoug, a zesty green sauce rooted in Yemeni tradition with a broader Middle Eastern appeal, brings bold flavor to an easy chicken dish perfect for weeknights. Made under the broiler for those without a grill, this sauce typically features cilantro, chilies, oil, garlic, and spices. Opting for Trader Joe’s Zhoug Sauce can make life easier for you; plus, it has added cardamom, which lends warmth and depth. Mixed with Greek yogurt and lemon, zhoug doubles as a marinade and sauce, tenderizing the meat quickly, or you can leave it overnight to boost tenderness and flavor.

Zhoug Rice Bowls

This simple recipe features zhoug as a marinade for chicken (see above), which is then paired with flavorful Mediterranean grain bowls, including turmeric rice and a basic chopped salad. These zhoug chicken rice bowls are not just delicious but also quick and easy to prepare, requiring only 15 minutes of active time. They are adaptable, too – you can make them vegan by using tofu, tempeh, or chickpeas, switch the protein to fish, pork, or steak, and customize it with your favorite veggies or grains. Packed with whole foods, this wholesome meal is perfect for a satisfying family dinner on busy weeknights.

Zhoug Yoghurt Dip

For a milder twist on zhoug, mix cilantro, jalapeños, garlic, cardamom, cumin, red pepper flakes, ½ tsp salt, and 6 tbsp olive oil in a food processor. Blend until smooth, and then combine the zhoug with yogurt, adjusting seasoning as needed. This zhoug yogurt dip makes a delicious drizzle on just about every kind of salad, shawarma, and flatbread.

Ziccat Chocolate

Ziccat, a chocolate brand hailing from Turin, has a 60-year legacy. In the Turin workshop, they craft a variety of chocolates with a modern touch. Carefully chosen raw materials from Piedmont reflect their commitment to quality and storytelling through the products. The chocolate is also shaped by hand! This makes a creamy, delicious chocolate that you can really tell is made with love.

Ziemes Martini Apfelsaft

Here’s a simple recipe for Ziemes Martini Apfelsaft: mix 4 cl vermouth with 16 cl apple juice. No need for ice; just make sure the juice is at room temp before serving. This drink is sweet yet dry and very refreshing even though it isn’t served cold. The vermouth adds an herbal complexity that pairs perfectly with the apple juice.

Zigzag Vine Fruit

Uvaria leichhardtii, also known as the zig-zag vine, belongs to the Annonaceae family and is found in regions like New Guinea, Queensland, and New South Wales. This vine produces orange fruits throughout the year, offering a tangy orange-sherbet taste. The fruit is commonly used in gourmet dishes to create flavorful sauces. This unique vine adds a touch of tropical delight to its native habitats, making it a versatile and tasty part of the local flora.

Zima Blaster

Zima Clearmalt, a lightly carbonated alcoholic drink, was introduced by the Coors Brewing Company in 1993 as a fun alternative to beer. A Zima blaster is a refreshing beverage that blends 12 oz of Zima with 3 oz of Chambord Raspberry Liqueur over ice. This unique mix offers a delightful taste experience, perfect for those looking for something different that is also easy to prepare and enjoy.

Zimt Zucker

Known as cinnamon sugar in English, this blend is a common ingredient in various German recipes, adding flavor to baked treats and drinks. It’s a simple mix of ground cinnamon and sugar, creating a sweet and spicy combo that enhances a wide range of dishes. We probably know it best as a key ingredient in cinnamon buns, but it is used in many ways in German baked goods, including as a topping for apple strudel or sprinkled over warm pancakes.

Zinfandel

Zinfandel, a black-skinned wine grape variety, thrives in over 10% of California vineyards. Known for its late ripening, the red Zinfandel wine boasts a jammy flavor rich in fruity aromas like blackberry, cherry, plums, black pepper, and cinnamon, often with hints of oak. This fuller-bodied wine carries a notable alcohol content and is celebrated for its fruity and spicy blend, complemented by a smoky undertone.

Zinfandel-Braised Short Ribs

This twist on traditional wine-braised ribs features Zinfandel for its bold flavor, providing a nice contrast in texture and a touch of freshness to the rich meat. To make short braised ribs with Zinfandel, start by seasoning the ribs with a blend of salt, pepper, and garlic powder. In a large Dutch oven or heavy-bottomed pot, brown the ribs on all sides in hot olive oil. Remove the ribs from the pot and add chopped onions, carrots, and celery. Once the vegetables are tender, return the ribs to the pot and pour in the Zinfandel wine. Cover and cook for 2-3 hours until the meat is fork-tender. Pairing this dish with roast pumpkin wedges or any other winter squash makes for a satisfying meal.

Zingers

Zingers, the Dolly Madison and Hostess snack cakes, offer a delightful treat in chocolate, vanilla, and raspberry flavors. The chocolate and vanilla Zingers boast a generous layer of icing atop a creamy, non-dairy filling, while the raspberry variety skips the icing for a coating of shaved coconut and raspberry syrup. These sweet treats cater to different tastes, making them a popular choice among snack lovers. Whether you’re craving a classic chocolate hit or a fruity twist, Zingers have something for everyone to enjoy.

Zinger Burger

A zinger burger is a popular KFC chicken burger that incorporates a mildly spicy sauce. Want to recreate the zinger sauce at home? It’s easy – just mix tomato ketchup, mayonnaise, chili garlic sauce, vinegar, and a pinch of salt. For a bit more kick, add some crushed red chili. Enjoy this simple recipe to spice up your meals!

Ziti

Ziti, also known as zite, is a type of pasta hailing from the regions of Campania and Sicily in southern Italy. These pasta tubes, approximately 25 cm in length, sometimes require breaking into smaller pieces by hand before cooking. While ziti bears a resemblance to bucatini, it boasts a thicker profile. This pasta shape is widely popular across many regions, but if you can’t get your hands on ziti, penne pasta makes a great substitute.

Ziti al Forno

Baked ziti is one of the most popular ways to enjoy this pasta, and ziti al forno is one of the most well-loved. To make this delicious baked ziti dish with a twist, start by boiling water for the pasta. While that’s on, whip up a simple tomato sauce with garlic, passata, and basil. Cook the ziti until al dente, then mix it with the sauce. Layer ziti, sausage, scamorza, and pecorino cheese in a baking dish. Pop it in the oven until bubbly and golden. This hearty meal is perfect for a cozy night in or a family dinner.

Ziti Pasta with Creamy Tomato Sauce

Enjoy a baked ziti for vegetarians with creamy tomato sauce, mozzarella, and Parmesan in this easy and comforting dish, ready in under an hour. Cook the ziti pasta, then prepare a sauce with marinara, diced tomatoes, cream cheese, and sour cream. Layer the pasta with sauce and cheese in a baking dish, and bake until heated through – simple and delicious!

Ziziphus Jujube Fruit

Jujube, also known as red date or Chinese date, belongs to the Ziziphus genus in the buckthorn family. Sometimes confused with the Indian Jujube, these small, sweet fruits have a chewy texture when dried, resembling dates. When eaten fresh, they have an apple-like sweetness, making them a tasty and nutritious snack. Jujube fruits have a pit with two seeds that should be removed before consumption. Enjoyed for their unique flavor, jujubes offer a delightful treat that can be savored, either dried or fresh.

Zombie

The Zombie, a Tiki co*cktail created by Donn Beach in 1934, blends fruit juices, liqueurs, and three rums. Initially crafted at his Hollywood restaurant, it gained fame at the 1939 New York World’s Fair. This hefty drink combines Jamaican, Puerto Rican, and 151-proof rums, lime juice, falernum, grenadine, absinthe, and Don’s mix—a cinnamon syrup mixed with grapefruit juice. Reflecting Beach’s bar style, the Zombie stands out for its strength and complexity. It epitomizes Donn’s motto: “If you can’t get to paradise, I’ll bring it to you.”

Zongzi

Zongzi, also known as rouzong or simply zong, is a traditional Chinese rice dish. This tasty treat consists of glutinous rice filled with various ingredients and wrapped in bamboo leaves, reed, or other flat leaves. Zongzi can be steamed or boiled. There are two main flavor profiles for zongzi: sweet and savory. In the north, folks lean towards the sweet side, with fillings like jujubes or red bean paste. In the south, zongzi is typically stuffed with savory delights like pork or seafood. The different regional variations make zongzi a beloved dish enjoyed throughout China.

Zoni (Japanese soup)

Zoni is a Japanese soup enjoyed during the New Year, made with mochi (rice cakes) and veggies in soy sauce or miso broth. It’s a traditional dish served alongside Osechi, a mix of colorful foods in special boxes on New Year’s Day. The taste of zoni is a blend of sweet and salty flavors, but its exact flavor can vary based on how it’s prepared. Each spoonful brings a unique experience, making it an exciting dish to try during the festive season. So, if you want to explore new flavors and traditions, zoni is a great place to start!

Zoodle

Zucchini noodles, or zoodles, are created by spiralizing or slicing fresh zucchini into thin strands resembling traditional pasta. They come in various shapes, like spaghetti, fettuccine, or pappardelle. While zoodles don’t mimic pasta’s exact taste, cooking them al dente can make them surprisingly satisfying. The main difference lies in their texture; lightly cooked zoodles are crunchier than pasta, while well-done ones turn softer. So, depending on how you cook them, zoodles offer a fun twist to your meals with their unique texture and versatility and are also great for those on low-carb or gluten-free diets.

Zoodle Spaghetti and Meatballs

Are you looking for a healthier twist on a classic Italian favorite? Try zucchini spaghetti and meatballs! It’s a tasty way to enjoy the dish without the heavy carb load of traditional pasta. By swapping noodles for zoodles and using sugar-free sauce and low-carb meatballs, you can keep it suitable for loads of different diets. And the best part? It’s delicious – almost like the real deal!

Zoodle Stir Fry

This zucchini noodle stir fry is an Asian-inspired dish that’s gluten-free, vegetarian, and vegan-friendly. Packed with veggies and a sweet, tangy Asian sauce, it’s a light main course or side dish. Go for firm zucchini; avoid soft ones that could turn mushy when cooked. Garlic and ginger are key in this recipe, adding a traditional Asian flair. The sauce, a mix of sesame oil, soy sauce, hoisin sauce, brown sugar, and rice wine vinegar, gives these zucchini noodles a seriously addictive flavor. Flash fry it all up with a bunch of your favorite veggies, and serve it with rice!

Zopf

Zopf or Züpfe is a traditional bread from Switzerland, Austria, and Germany. It’s made with simple ingredients like white flour, milk, eggs, butter, and yeast. This bread is known for its golden crust, which is achieved by brushing it with egg yolk, egg wash, or milk before baking. Shaped like a plait, it’s a staple on Sunday mornings. Zopf is a lot like challah but with butter for a richer flavor. Enjoyed for its simplicity and taste, this bread brings a touch of tradition to weekend breakfasts in many households across these regions.

Zrazy

Zrazy, a meat roulade dish cherished in Poland, western Belarus, and Lithuania, has a rich history dating back to the Polish–Lithuanian Commonwealth era. Typically prepared with beef, though pork or game meats are sometimes used, each variation holds its unique charm. Interestingly, zrazy is known to improve in flavor when enjoyed the next day, making meal planning a smart move. This hearty dish has stood the test of time, delighting many with its savory flavors.

Zu and Tonic

The Zu and Tonic drink recipe elevates the classic Gin and Tonic by mixing Zubrowka Bison Grass vodka with premium tonic water, served over ice in a Collins glass garnished with a lime twist and a blade of grass. This refreshing concoction offers a delightful blend of flavors that take your taste buds on a flavorful journey. Perfect for those looking to enjoy a crisp and invigorating beverage with a touch of novelty.

Zu Iced Tea

The Zu Iced Tea co*cktail is a mix of Zubrowka Bison Grass vodka, white rum, gin, tequila, triple sec, sour mix, and cola, served over ice in a Collins glass. To whip it up, just shake the vodka, rum, gin, tequila, triple sec, and sour mix with ice, then strain it into a glass filled with ice and top it off with Pepsi or Coca-Cola. Finish it with a lemon wedge and a touch of grass for that extra flair. Enjoy this refreshing and easy-to-make drink that’s perfect for chilling out with friends or unwinding after a long day.

Zucchini

Zucchini, also known as courgette or baby marrow, is a summer squash plant with fruits harvested when young and tender. It’s similar to marrow but distinct. Zucchini has a mild, slightly sweet taste that easily absorbs flavors when cooked. This quality makes it a popular low-carb pasta alternative known as zoodles. Zucchini complements various sauces, enhancing the dish’s taste.

Zucchini Bread

I’m sure we all know about banana bread, but have you heard of zucchini bread? Here’s why you’ll love it: The batter is quick to mix (less than 5 minutes), extra moist, and full of flavor. Sneaking in some veggies, it’s a great way to add nutrition. You can easily double the recipe and customize it with chocolate chips, nuts, or blueberries. It’s perfect for making muffins or heartier zucchini muffins. This quick bread freezes well and is beginner-friendly, perfect for young bakers to join in. Using zucchini in baking is a smart move during the summer abundance. It adds moisture without a veggie taste, making it a versatile ingredient for cakes and cookies. So, find yourself a zucchini bread recipe and give it a go today!

Zucchini Fritters

Zucchini Fritters have been a long-standing family favorite, making regular appearances in our meals. Once our zucchinis are ripe, a batch of sizzling fritters is a great way to use them up before they start to soften. With a crispy edge and tender middle, they’re just right. Versatile enough for breakfast instead of hash browns, a lunchtime treat, or a snack for any time of day.

Zucchini Fritters with Yogurt Dill Sauce

These days, zucchini fritters just aren’t right without a serving of yogurt dill sauce. Mix together yogurt, sour cream, dill, vinegar, water, lemon zest, and a pinch of salt and pepper in a small bowl. This combo creates a zesty and creamy dressing that’s perfect to dip your zucchini fritters in. Once whisked, set it aside to let the flavors meld.

Zucchini Parmesan Crisps

Preheat your oven to 450°F and grease a baking sheet. Cut the zucchini into thin rounds. Mix zucchini with oil in a bowl. In a separate dish, combine Parmesan, bread crumbs, and your choice of seasonings. Dip each zucchini round in the Parmesan mix, coating both sides evenly. Press the coating on to stick. Lay them out on the baking sheet. Bake until browned and crispy, usually 25-30 minutes. Once done, use a spatula to remove and serve right away. Enjoy your tasty zucchini rounds!

Zucchini Stir-Fry

Looking for a quick, healthy dinner fix that’s ready in just 25 minutes? Try zucchini stir fry! This versatile recipe can handle any protein you throw in, but I like chicken. It’s all about sliced zucchini stir-fried in a tasty garlic ginger soy sauce with onions and red pepper flakes. Simple, delicious, and perfect for making the most of any fresh produce you have.

Zucchini Tomato Gratin

Zucchini and tomato gratin is a tasty dish with layers of veggies topped with a cheesy herb topping, baked to perfection. It’s simple to put together and a great summer side dish, especially for grilling out. It’s a fun way to jazz up your veggies when you have guests over. This dish is bursting with flavor and easy to make. It’s perfect for using up leftover zucchini or tomatoes, and you can mix in yellow squash, eggplant, or bell peppers.

Zuccotto

Zuccotto is a delightful Italian dessert hailing from Florence. This chilled delight is crafted with layers of Italian sponge cake soaked in ruby red Alchermes liqueur, stuffed with a mix of ricotta, whipped cream, candied fruit, and chocolate. Traditionally shaped like a pumpkin, Zuccotto can be frozen and then thawed before serving, making it a versatile and impressive sweet treat.

Zulu Warrior

The Zulu Warrior drink recipe features melon liqueur, strawberry liqueur, lemon juice, melon, and berries. Simply blend these ingredients in a food processor or blender, then pour the mix into a rocks glass over crushed ice. For the finishing touch, garnish with a strawberry and melon slice. This refreshing concoction is perfect in summer!

Zuppa Toscana

Zuppa Toscana, known as ‘Tuscan soup,’ has many varieties, but in the USA it gained fame at Olive Garden. It’s their top soup, featuring Italian sausage, kale, bacon, and potatoes in a hearty mix. The name breaks down to ‘soup’ (zuppa) and ‘Tuscan’ (Toscana). Traditionally, it includes kale, potatoes, onion, and garlic, usually served with a sprinkle of cheese on top. It’s a flavorful dish that has become a favorite for many, offering a comforting blend of ingredients that make it a go-to choice for those looking for a satisfying and tasty meal.

Zürcher Geschnetzeltes

Zürcher Geschnetzeltes, a Swiss dish from Zürich, originated in a 1947 cookbook. This recipe features veal strips, white wine, cream, and demiglace, sometimes with mushrooms and veal kidney, and seasoned with salt, pepper, paprika, and lemon juice. This dish, also known as Zürich-style veal, has become a classic with its roots in the region. While potato rösti is a popular side, it can also be enjoyed with rice, mashed potatoes, or tagliatelle pasta.

Zwetschge

The prune plum, a variety of plum tree, produces fruit known for its oval shape and distinct taste. Popular in Central Europe, these plums, called Zwetschgen, are different from regular plums. They are available frozen year-round in Switzerland and fresh during the Swiss Zwetschgen season from August to October. Zwetschgen are versatile in cooking, complementing dishes from stews to desserts, especially when paired with cinnamon. To make a Zwetschgen tart, use frozen fruit straight from the freezer to maintain their shape and juiciness, avoiding a soggy end result.

Zwieback

Zwieback, a rusk variation, is enjoyed across several European countries like Germany, France, and Italy. This sweet, crispy bread is made with eggs and baked twice for extra crunch. It’s thinly sliced and mildly sweet with a touch of whole milk flavor. The baking process results in a toast that’s both crispy and easily digestible. Zwieback finds its way to teething babies’ mouths and serves as the go-to first solid food for those with stomach troubles. The name itself, derived from German, simply means “twice-baked,” perfectly capturing its preparation method.

Zwiebelkuchen

Zwiebelkuchen is a savory German dish that’s like an onion pie. It’s made of onions, bacon, and cream on a buttery, yeasted crust. The pie is round, deep-dish, and seasoned with salt, pepper, and caraway seeds, and it has a rich, earthy taste. Originally made with sour milk and bread dough, it now comes in different shapes and flavors, like leeks and cottage cheese. It’s a popular dish during the grape harvest season, best enjoyed with young wines. You can find it in many German restaurants or make it at home.

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