Hello and welcome back to our Alphabet Food guide, where we show you how fluent we are in the etymological prowess of your favorite alphabet. It’s all food related, of course. The letter we have chosen today is ‘E.’ So today we’ll be seeing a lot of fruits, vegetables, snacks, dishes, desserts, as well as beverages that start with E.

Some foods that start with ‘E’ are eggplant, edamame, eggs, Emmental, eel, elk, endive, escargot, Eggo waffles, Eccles cakes, espresso, and eggnog. But these foods are not even half of the list I have compiled for you.

The neat list has fruits, vegetables, dishes, desserts, and beverages that start with E. So if you are thinking of preparing an alphabetical dinner, then I have a specially curated menu for you. Now, let’s skip the small talk and get to the business.

Fruits and Vegetables That Start With E

Let’s start with the fruits and vegetables that start with E. There are some obvious ones and some surprising ones in there. Let’s go!

1. Eggplant

Let’s start the list with a familiar fruit/ vegetable that starts with E. Eggplant, known to many as a vegetable, is, in fact, a fruit. This “fruit” comes in oblong, oval, or sphere shapes, and you can find either deep purple shades or faded white ones. It is also called aubergine or brinjal in many parts of the plant.

Eggplant has soft flesh and a bitter Taste when raw. When cooked, the flesh becomes softer and emulates a sweet and earthy flavor. Eggplant is widely loved because of its taste and its versatility. You can add it to an array of dishes.

It is also very healthy and nutrient-rich. They have a load of vitamins, minerals, fiber, and antioxidants. They are a great source of vitamins C and K, potassium, niacin, and magnesium. All these micronutrients are imperative for your good health. Do give the E-plant a try!

2. Elderberries

Ever heard about elderberries? These Delicious and healthy berries have been around for a long time and have more than 30 types. The elder tree has found its way into history for its medicinal and health benefits. The father of medicine, Hippocrates himself, called the elder tree his “medicine chest.”

It is referred to as the “most healing plant” by a lot of people. The elder tree’s berries and flowers are rich sources of vitamins and antioxidants. They are known to improve heart health, boost immunity, stress, flu, fever, headaches, and even some skin conditions.

Even though they are berries, you can’t and shouldn’t eat elderberries raw. This is because they have cyanide and lectin, both toxic chemicals. You can cook the berries and make jams, jellies, and pies from them. Cooked elderberries have a very similar taste to blackberries. So, pick some elderberries and start jamming!

3. Early Girl Tomatoes

Early girl tomatoes, the unusual name, isn’t it? Well, Early Girl tomatoes are a variety of hybrid tomatoes that grow early in the season. Hence, the name. These sweet tomatoes have a bright red color and a globe shape when they are completely ripe. A grown-up tomato is the size of a tennis ball.

Early Girl tomatoes are known for their perseverance. What I mean is they grow even in low watering conditions and produce fruit until they are killed by some external factor. You can even grow them in containers. Early Girl tomatoes are the picture-perfect classic tomatoes.

These tomatoes are soft, juicy, and sweet; you can use them in curries, sandwiches, salads, salsas, or dips. The list is endless. These tomatoes are also healthy. They are rich in vitamins C and K, potassium, folates, and antioxidants. I am convinced to eat these from my head-to-ma-toes.

4. Early Gold Mango

Another one with ‘Early’ in its name, the Early Gold mango, is a mango type with a gold exterior that ripeness early in the season. I think the name gives it away. Still, it’s my duty to address it. The Early Gold mango originates in Florida.

The tough gold skin envelops a dark yellow, sweet, and juicy flesh. Other than that, it also has a floral and fruity aroma. You can eat it as it is or add it to desserts, smoothies, or ice creams. Besides being absolutely delicious, the Early Gold mango is also healthy.

It is rich in vitamins A, E, C, and K. It also houses micronutrients like potassium, manganese, niacin, and magnesium. Being a mango, it is also high in antioxidants that help support the immune system. Grab the earliest of the Early Gold mangoes!

5. Eastern Hawthorn Fruit

Eastern Hawthorn fruit is a small fruit that grows on small shrubs. They are known for their tangy taste and multiple health benefits. Only the berries of the plant are planted. The fruits, also called mayhem, have a bright color and look like tiny pomegranates.

The fruits have a tart, tangy, and acidic taste with a faint sweetness, but they are juicy. The fruit is eaten fresh and raw or dried. Many people also use it to make jams and jellies. Other than their tangy goodness, hawthorn fruit also has a lot of health benefits.

It is a known remedy to boost one’s digestive health. It also improves one’s heart health and helps regulate blood pressure. Hawthorn fruit is also loaded with polyphenol antioxidants. It contains vitamins, fiber, sodium, and potassium. The hawthorn fruit is also known to have anti-inflammatory properties.

6. Emblic

Emblics is just the fancy name for Indian gooseberries. Well, good for us that this food starts with E. In the Indian subcontinent, emblics are called Amla and are known to have colossal health benefits. The berry has a light green appearance with stripes drawn (by nature) over it vertically.

Emblics are a huge and irreplaceable part of the Indian Ayurvedic medicine system and are known for their immunomodulatory, anti-inflammatory, antiulcer, hepatoprotective, and anticancer properties. Emblics are like a treasure chest of antioxidants and vitamin C. One emblic has 20 times more vitamin C than an orange.

They are also high in fiber and aid digestion. But if you plan to eat an emblic raw, I would advise against it. The reason is they have a bitter and sour taste. Instead, you can eat emblic packed with sugar. It has a balance of sweet and sour tastes. You can also use emblic to make jams, veggie dishes, and chutneys.

7. Edamame

Edamame is a popular Asian food item and is nothing but immature soybeans in the pod. Edamame is quite popular in Eastern Asian cuisine. It cannot be eaten raw. Instead, it is boiled and seasoned before serving. The beans are served in the pod.

Many people eat edamame as a snack, while others add it to salads and other dishes like stews and stir-fries. The beans have a buttery texture with a nutty taste. The taste is comparable to that of peas. Edamame is also a low carb high-protein food. It is also a good source of vitamin K and iron. So go much on that!

8. Endive

You can call endive the small yellow cousin of the leafy lettuce. This leafy vegetable has its roots in Belgian (literally and figuratively). Endives are used extensively in French cuisine. The leaves have curly ends and mildly bitter taste and a crunchy texture.

Like lettuce, endives can be served raw in salads and sandwiches or cooked and served in dishes, dips, and sauces. Endives are healthy too. They are a rich source of vitamins A, C, and K. They also contain potassium, calcium, and folate.

9. Edible Flowers

Edible flowers are flowers that are edible (simple!). The flowers can be domesticated or wild. Some edible flowers are honeysuckle, rose, hibiscus, cornflower, and dahlia. There’s no definite taste of flowers; each has a unique flavor.

Some are used to decorate cakes and desserts, while others are used to make a refreshing tea. One example of this is hibiscus. It has a citrusy taste. The butterfly pea flower is also a great edible flower to make a delicious tea. They also have plenty of health benefits. Some are rich in antioxidants as well as vitamins and minerals.

10. Escarole

Escarole is also a member of the endive-lettuce family. It looks very similar to lettuce and tastes bitter, comparable to dandelion greens. The inner leaves are sweeter than the outer ones and are crunchy. When cooked, escarole becomes soft and sweet.

Escarole is a leafy vegetable traditionally used in Italian wedding soup. Escarole is also low in fat but has a high fiber content. It is also full of vitamins and minerals including vitamins A, C, and K, and minerals like folate, copper, and zinc. Let’s rock and esca-role!

11. Egg Fruit

Egg fruit, also known as canistel or yellow sapote, is a tropical fruit. You can find egg fruit trees in the Caribbean, Mexico, and Central America. Curious about the name? Well, the fruit has a bright yellow appearance, and its taste and texture resemble the yolk of a hard-boiled egg.

As I said, the fruit has a bright yellow appearance as well as a bright yellow flesh. It has a rich taste that you can describe as a baked sweet potato but milder and more delicate. Its sweet taste is loved and people use it to make jams, marmalades, and desserts. Some people even add it to their egg nogs.

The egg fruit isn’t a stranger to the healthy side. It is rich in vitamins and minerals and is a good dose of antioxidants. It has a good deal of vitamin A that aids your immune system, vision, and growth.

12. Etrog

Etrog is one of the great “Four Founding Fathers” of all the citrus fruit in the world. The other three are pomelo, mandarin, and papedas. Etrog looks like a big bumpy lemon but actually is different from it. Etrog is also called yellow citron, with its scientific name Citrus medica.

Unlike lemon, the etrog isn’t that fleshy. It has a thick peel and mainly contains the pit. It is mainly grown in the Mediterranean and Central and Latin America. Etrog holds a special place in the Jewish holiday Sukkot. Other than that, people use etrog to make juices, jams, and marmalades. Their rinds are also candied and eaten.

This citrus fruit also is full of nutrients. Being a citrus fruit, it is obviously rich in B6 and C. They are also rich in antioxidants and fiber. Thus, they aid in digestion and boost immunity.

13. Elephant Apple

Elephant apple, otherwise known as Dillenia Indica or Chaltas, is a fruit native to many countries in Sout-East Asia, including Thailand, India, Nepal, and Sri Lanka. It is called the Elephant apple because it is widely popular and loved by elephants.

They are large and have a light green appearance. These apples have a hint of both sweet and tart tastes. People like to pickle them or add them to curries, juices, jams, and jellies. They also house a good amount of antioxidants, vitamins C and B, amino acids, potassium, and protein in their flesh.

14. Emperor Grapes

Emperor grapes have a grand name and are grown in South Australia and New South Wales. These delicious grapes are a red variety of grapes and have a beautiful deep purple color. These grapes are seeded, have a thick membrane, and have sweet and juicy flesh. Many people relate their taste to cherries.

They are a great grape variety for making red and white wine. These grapes are full of vitamins C and K. They are high in fiber and antioxidants. Thus, they are delicious and healthy!

15. Empire Apples

Empire apples are hybrid apples developed at Cornell University. It is the child of Red Delicious and McIntosh apples. It has a delicious sweet and tart flavor with a crisp and juicy texture. A good quality these apples hold is that they don’t bruise easily. They have a bright red appearance with creamy white flesh.

You can eat them as a snack or add them to salads. You can also use them to make jams and desserts like tarts, pies, pastries, and strudels. These apples are also low in calories but high in fiber and vitamins A and C.

16. Emu Apple

Emu apple, a fruit indigenous to Australia, is in fact not an apple but a type of berry. The berries have a purplish red hue and have speckles over them with a big stony pit. They are grown on shrubs and also go by the name Dog’s balls, Turkey bush, and Dysentery bush.

Emu apple is known to cause hallucinations. The fruit is eaten once it ripens completely and falls from the tree. It has strong acidic flavors resembling plums, making it a great choice for making jams. They are also a great source of vitamin C and have a high count of antioxidants.

17. Entawak

Entawak, also known by the names mentawa, bintawa, and Papuan, is an ultra-tropical fruit that grows in the peninsular region of Malaysia and in Sumatra and Borneo. It is said to be a cousin of jackfruit. Its exterior is spiky with a brown-yellowish hue. The flesh is a contrast bright orange and is juicy and aromatic.

Its taste is often compared to pumpkin and persimmons. The best part? Its flesh, as well as its seeds, are edible. The flesh is eaten as it is or added to desserts. The seeds when roasted and salted make for a great snack. Entawak is high in fiber and antioxidants and also stores a good amount of vitamins and minerals.

18. Emu Berry Fruit

Emu berry fruit is not the same as emu apple but does share similarities. It is also a fruit restrictively native to Australia. These berries are very small and have a reddish hue along with a sweet taste. They grow on a bush that looks a bit weed-like, also called a Turkey bush or Dysentery bush.

Emu berry, due to its sweet taste, makes a great addition to salads or desserts. It is also used to make wines. It is also rich in antioxidants and fiber, along with vitamin C. It also has a good amount of sodium.

19. Enterprise Apple

Enterprise Apple, a modern-day apple variety, is a delicious apple that is highly disease resistant. It was produced by crossing Mcintosh, Golden Delicious, and Rome Beauty apple varieties. The result was a red and firm apple with a pleasantly tart flavor.

Enterprise apples are great for all purposes but shine in the baking. Their tart tastes pleasantly with spices and sugar, and thus they make great fillings for pies, tarts, and pastries. They are also rich in fiber and antioxidants. They are also rich in vitamins A and C. They have anti-inflammatory properties, aid digestion, and boost immunity.

Snacks, Condiments, And Spices

Now that we’re done with fruits and vegetables, it’s only natural to move on to snacks, condiments, and spices that start with your favorite alphabet, E.

20. Eggs

Egg is perhaps the first food that comes to mind when talking about foods that with E. It is a much-loved food around the world and is known for its versatility and uses in multiple cuisines and cooking methods. This poultry product is a star. It also has a wide variety; chicken, goose, quail, and much more.

They are added to drinks, scrambles, fried, poached, boiled, or added to cakes, pancakes, quiches, pasta, noodles, ramen, etc. I can just go on and on, and the list won’t end. They are a great source of protein and are high in vitamin and mineral scales.

21. Emmental

You might’ve heard about this. Emmental is a kind of cheese made from cow’s milk. Also known as Emmentaler or Emmenthal, this cheese is a medium-hard one with a yellow appearance. It is named after the Emmental region in Switzerland, where it is produced; thus, it is a type of Swiss or Alpine cheese.

It has a sweet, delicate, yet nutty flavor. The cheese also has “eyes” and melts beautifully and thus is great for sandwiches, pizzas, fondue, and even pasta. Emmental also makes a great addition to charcuterie boards. Cheese also has a high protein content and a lot of health benefits.

It boosts immunity and is known to have anti-inflammatory properties. It also helps reduce muscle and joint pain. The bacteria present in Emmental cheese also have various health benefits in the long term. If you haven’t tried this cheese, then you must.

22. Earth Nut

Earthhnut is not a single fruit or nut but a term thrown around for a number of things. Earthhnut is a term used for plants (that are unrelated, by the way) that grow under the ground and produce food in the form of a nut, fruit, or root. It is used as a word to refer to peanuts/groundnuts, truffles, and many roots and tubers.

23. Edam

Edam is also a cow cheese and is very pretty. It has its roots in the Netherlands and is named after the town it was first made in; Edam. This Dutch cheese is made with either cow’s or goat’s milk and has a creamy texture. Traditionally a yellow cheese, its rind is covered in red paraffin wax, making it look very pretty.

This cheese doesn’t spoil easily and, like wine, tastes betters as it ages. The cheese has a mild, salty, and nutty flavor, but the flavor sharpens as this cheese ages. This cheese complements fruit flavors and is often served with pears, apples, apricots, peaches, melons, and cherries. It is also a great topping for bread and crackers.

24. English Walnut

English walnuts, or just walnuts, are grown on walnut trees and are just little treasure troves of health. The walnut, stored in a hard shell, is hilariously shaped like a brain. Hilarious because walnuts are known as brain foods. Walnuts are great for your heart and brain health.

They have a ton of antioxidants and fiber and are low in carbs. They also have the sought-after omega-3 fatty acids. They also find great uses in the culinary world besides their health benefits. They are used as a topping in salads, cakes, parfaits, and protein bowls. They are also a great snack when you have the munchies!

25. Estragon

Estragon, known to us common folk as tarragon, is a herb that finds many uses in the culinary as well as the medical world. Talking about the former one, estragon leaves are one of the finest herbs used in French cuisine. Its flavor is very similar to anise or licorice.

Estragon complements meats like chicken and fish beautifully. Thus it is used in many chicken dishes like chicken pasta, roasted chicken, and grilled fish. It is also used to make tarragon vinegar, a much-loved dressing, and marinade.

26. Escargot

If you don’t know what escargot is, then let me just tell you. Chances are slim that it will become your favorite snack. Escargot is the name of cooked land snails. No, it’s not a spelling error; I said right, it’s snails. Even though it may not sound very appetizing to you, it is considered a delicacy in French cuisine.

As to how it’s made, the snails are placed on their shells and seasoned with garlic and herb paste. Then, they are baked in the oven and served once cooked. They are served as an appetizer. So, now you know escargot, and you can decide whether to try it or steer clear of it when you see it on an eatery’s menu.

27. Egg Noodles

Egg noodles are simply made with wheat flour and eggs. They originated in China but are now enjoyed all over the world. They are different from regular pasta noodles as it contains just flour and water. The eggs and flour are mixed together until it has a clay texture, then kneaded, rolled thin, and cut into noodles.

The noodles are slightly healthier than your regular noodles as they’re low in calories and retain the health benefits of the egg. They are cooked normally, boiled until they’re thoroughly cooked. Then, you can add them to sautéed veggies and stir-fries or use them to make chow mien or in Pho.

28. Empanadas

Empanadas are a delicious Latin American-Spanish dish. It is a kind of turnover stuffed pastry filled with a delicious meaty veggie filling. It is a much-loved dish in Spain, Portugal, Argentina, and Mexico. It is also a simple snack to make. Round flat pastry dough is filled with a beef and veggie filling.

It is then turned over, sealed, and baked or deeply fried. The pastry becomes flaky and delicious. The filling is not a fixed affair. You can use whatever you feel like; chicken, pork, veggies, cheese, corn, potatoes, or all of them. You can even make sweet empanadas with fruits, cream cheese, sugar, and spices.

29. English Muffins

The English muffin is different from the regular sweet muffin we all love. It is a small, round, flat bread resembling a bun. Also, the English muffin isn’t sweet and has only a bread-y flavor. It is made with a mixture of flour, butter, eggs, and milk with yeast as the leavening.

It is a great breakfast companion as it goes great with butter, jams, jellies, and eggs. The muffin has a crunch when you bite them but has a softer middle. You can serve it however you want. As it gets ready so easily, it is also referred to as ‘quick bread.’

30. Evaporated Milk

Evaporated milk is made by “evaporating” milk (I have got to stop stating the obvious). It is different from condensed milk, which has about 45% of sugar in it. Evaporated milk doesn’t contain sugar in it. It is made by evaporating about 60% water present in the milk.

This gives us the concentrated milk we’re looking for. What do we do with it? Well, it is the perfect consistency for adding to mashed potatoes, Béchamel sauce, or creamy desserts. As it is unsweetened, you can use it to replace milk in any recipe that calls for a thick consistency. Lovely, ain’t it!

31. Extra-Virgin Olive Oil

If you’re a fan of Italian cuisine, I am sure you must have heard about extra-virgin olive oil. It is considered to be the healthiest of fats. A favorite Italian and Mediterranean cuisine, it shines as a finishing oil, a garnish.

It is the least processed as pure, cold-processed oil retains its goodness and rich taste. Despite that, it is seldom used for traditional oil purposes like frying. Instead, it is used in salad dressings or drizzled over meats before baking. It is also used to toast bread or make delicious confits, like the wildly popular garlic confit.

It is rich in healthy fats known to improve your heart health. It also has a good amount of antioxidants. It protects against many health issues like inflammation, heart disease, cancer, and diabetes.

32. Elbow Macaroni

Fan of the good ol’ mac and cheese? Well, then you’re no stranger to the next food that starts with E. It’s elbow macaroni, a curved tube-like pasta. It looks like semi-circles of tubes. You can use elbow macaroni in a number of things like pasta, casseroles, the famous minestrone soup, and of course the classic mac and cheese.

Elbow macaroni is called Gomiti or Chifferi in Italian and can be smooth or rigged. It is derived from the Italian word maccheroni, which is just the type of pasta made with durum wheat semolina flour.

33. Elk Jerky

Elk is a type of venison and is said to be the cleanest and healthiest of the red meats. Jerky is cured meat that is cut thinly and then salted and dried. Elk jerky thus becomes a great snack as it is low in fat. The meat has a good chew and a great balance of sweet and savory flavors.

You can clearly taste the black pepper, but it doesn’t overwhelm the jerky’s taste. The meat for the jerky usually comes from the front quarter. As the meat can be oddly shaped, it can be sliced and cured to make the delicious elk jerky. It tastes great with sauces like Worcestershire sauce, soy sauce, and ketchup.

Side Dishes Beginning With E

Moving on to another course, it’s time to see some of the side dishes that start with E. There are only three, and two of them start with ‘egg.’ Let’s keep reading anyway.

34. Egg Salad

The egg salad is a creamy and delicious salad that doubles as a sandwich filling. Also, it can be your quick meal as preparing this salad is not exactly rocket science. The main ingredient, as you might’ve guessed, is the egg. The eggs that go in the salad are hard-boiled ones.

The eggs are peeled and cut into smaller pieces. Then, they are dressed in mustard, mayonnaise, and herbs. To accentuate the taste of the salad, you can add vegetables and dill pickles and garnish it with some chives. This salad is great for a quick and easy bite.

35. Eggs Benedict

Eggs Benedict is a famous way to serve eggs and is named after its creator. This delicious arrangement is a coming together of different tastes and textures. The result is a perfect breakfast dish. To make Eggs Benedict, you need to make poached eggs first.

The poached eggs are served atop a toasted English muffin. Before gently placing your poached eggs, layer some bacon on the muffin. To complete your dish, you must top the eggs with Hollandaise sauce. The soft bun, the crispy bacon, the drippy egg, and the creamy sauce are the perfect companions and make it taste great!

36. Erbazzone

Erbazzone is a delicious, savory, and cheesy summer pie. This pie originated in Emilia and has a light and delicious crust. It is made using puff pastry, eggs, onions, pancetta, any green leafy vegetable, and a lot of Parmesan.

Also known as Scarpazzone, the dish traditionally used silverbeet leaves but modern versions also use chard or spinach. The pasty sheets are filled with veggies and cheese filling and then baked to perfection. You can make this delicious pie at home and enjoy its goodness!

Dishes That Start With E

Snacks and side dishes are done! Now it’s time for the main course. Let’s see some of the main dishes you can spell with E. These include both vegetarians as well as meat-loaded ones. I am sure you’ll love them. So, let’s see what the hype is about!

37. Egg Drop Soup

The first on our list of main dishes is egg drop soup. The main ingredient of this soup, if the name didn’t give it away, is the egg. It is a traditional Chinese soup that is made by cooking eggs in chicken broth along with some vegetables and seasonings. It is actually very delicious and simple to make.

The eggs are separately whisked in a bowl and then slowly poured into piping hot broth. This cooks the eggs almost instantly and creates ribbons. Then, it is seasoned with white and black pepper, and green onions and corn are added to give the soup a richer taste. You can also add tofu if you want.

38. Egg Foo Young

Another Chinese dish with an egg at its heart and ‘E’ at its beginning, Egg Foo Young, is a delicious omelet dish. This dish is also popular in Indonesian cuisine and cross-over cuisines like Chinese-British and Chinese-American. The omelet is made by mixing eggs with various vegetables, then topping with gravy.

Some of the veggies you can use to make egg foo young are bean sprouts, carrots, green onions, mushrooms, and, if you want, water chestnut. If you want it to be protein-heavy, you can also add meat, like chicken, ham, or beef, to it. This dish tastes best when served atop rice.

39. Eggplant Parmesan

Fan of the traditional lasagna? Well, then, you are sure to like eggplant Parmesan. Eggplant Parmesan is the same as lasagna, except instead of lasagna sheets, you use sliced eggplant. Then, you continue the same drill as lasagna. You layer the eggplant slices with tomato sauce, basil, and lots of cheese.

The delicious cheese pull comes from mozzarella and as it’s called eggplant Parmesan, you need to load on the Parmesan. The thing is, the eggplant, once baked, becomes soggy. To get a better texture, sometimes the eggplant is breaded and then fried. This makes the bites crunchy and delicious.

Eggplant Parmesan is obviously healthier than regular lasagna as it has eggplant. To make it even healthier, you can serve a good serving of Eggplant Parmesan with cooked green veggies. This will give you both the dose of nutrients and a delicious taste. Balance!

40. Egg Rolls

Egg rolls are delicious appetizers that are easy to make. They belong to Asian cuisine and are now popular all around the world.

The process of making an egg roll is fairly easy. You make a filling of your choice with veggies, meat, or both. The most common filling is made with pork and vegetables. Then, you fill these in egg wrappers.

Once the wrappers are sealed and the filling is secured, these rolls are deep-fried to perfection. The egg wrappers fry beautifully and give the filling a good, crispy exterior. These rolls are served with sauces that complement their taste. The best sauce to serve your egg rolls with is sweet chili sauce.

41. Entrecote 

Don’t get confused if you ever hear the dish name “Entrecote” in a French restaurant. The French word entrecote refers to the boneless meat cut from under the rib area. This is a premium meat cut that is similar to rib-eye steak. However, entrecote is thinner than rib-eye steak.

Due to this difference, entrecote takes lesser time to cook. The best way to cook this steak is in the pan with butter, garlic, and herbs. Once cooked to your liking, you can serve it with a bed of veggies and a generous pour of béarnaise sauce. This tender cut tastes absolutely delicious anyway.

42. Etouffee

Etouffee is a popular dish in the U.S.A. and belongs to Cajun and Creole cuisine. It is similar to gumbo but does share its differences. Etouffee, usually made with shrimp or crawfish, is made with stock, roux, and Creole Holy Trinity; onions, celery, and bell peppers. It is seasoned with spices and hot sauce.

Etouffee has thick, gravy-like consistency as opposed to gumbo, which has a more soupy consistency. The dish has savory and spicy flavors along with the umami flavor of the shrimp. The dish tastes perfect with rice as the rich seeps through the rice and tastes amazing!

43. Eel

If you are a seafood lover, then you must’ve tried eel. Eels have a delicate flavor with a soft but firm texture that is often enhanced by cooking them with various spices, seasonings, and sauces. It is also a typically oily fish and is rich in omega-3 fatty acids. It isn’t also particularly fussy to cook eels.

They only have one bone that runs down the middle. Once you remove it, you have not much to worry about. You might also have to skin the eel, as many recipes call for. Once the prep’s done, you can fry, roast, or grill it and serve it with greens and salads of your choice. A popular way to serve eels in England is by making jellied eels.

44. Easter Pie

Easter pie is a delicious, savory pie that, according to Italian tradition, is made on Easter. But it is so flavorful; there’s no reason you shouldn’t make it all year round. The pie is made by layering different ingredients, and depending on the region; there can be about 33 layers.

The pie crust is made with your generic pie dough. The filling includes ham, prosciutto, salami, eggs, and cheese like mozzarella, ricotta, and Parmesan. Many people also add many vegetables to the mix. Once baked, the pie has a beautiful golden crust and delicious and cheesy filling. This pie makes you crave Easter all year.

45. Escallop

Escallop, also spelled as escalope, is a thin slice of boneless meat that is breaded, fried, and then served with a sauce. Usually, the meat used to make escallop is veal, a special cut from the leg. If you don’t want to use veal, you can also use chicken or fish.

The meat, once thinned, is coated with breadcrumbs and shallow fried. Then, a sauce, usually mushroom or cheese, is poured over it. If you want to make a meal out of it, you can serve your escallop with potatoes, stir-fried vegetables, and rice.

46. Ecrevisse

Ecrevisse is the French word for crayfish. Crayfish look like lobsters and are shellfish found in freshwater. It goes by many names; crawfish, crawdads, crawdaddies, crawdads, freshwater lobsters, mountain lobsters, rock lobsters, mudbugs, bay bugs, and yabbies.

These fish are delicious and versatile. You can boil them or saute them and serve them in pasta, salads, and soups. People also like to cook them in butter, garlic, and herbs and then eat them. They have a mild, sweet taste, and their taste is comparable to lobsters and shrimp.

47. Elk