Are you struggling to name more than five foods that start with “F”?
You’ve come to the right place. After much research, we managed to compile this extensive list of “F” foods.
Our favorites from this list are Feta, French Fries, and Fish and Chips. Which ones do you enjoy?
Table of Contents
- Fava Beans
- Forelle Pear
- French Fries
- Fuyu Persimmon
- Fricandeau of Aveyron
- Fourme d’Ambert
- Fettuccine Alfredo
- French Onion Soup
- Fish and Chips
- French Toast
- Frito Pie
- Funnel Cake
- Fruit Salad
- Fugu Sashimi
Feta is an aged white cheese of Greek origin made with sheep’s milk or a combination of sheep and goat’s milk. It is a soft cheese with no holes or skin. The curd formed into large blocks is aged in brine to give Feta its characteristic flavor. Its flavor ranges from mild to sharp and is generally a good balance of tangy and salty. You can use Feta in Greek salad, sandwiches, and omelets.
Fava beans, also called broad beans and faba beans, are broad green legumes which come in pods. These beans have a mildly sweet and earthy flavor which is enjoyed by people around the world.
Preparing these beans involves removing them from the pods, then steaming or boiling them. In some cuisines, they remove the skin, but you can also eat them whole. When fried and spiced, Fava beans make a delicious snack.
Fennel is a pleasant-smelling herb which is native to the Mediterranean. All parts of the Fennel plant including the bulb, leaves, flowers, and fruits are edible. The bulb is crisp and a great addition to dishes when raw, sautéed, braised, or grilled.
The dried fruits have an anise-like flavor while the flowers have concentrated Fennel flavor. The leaves are generally either garnish, a salad green, or seasoning.
Falafel is a traditional Middle Eastern fritter made with chickpeas, fava beans, or both and deep fried. It is either a sphere or patty with a golden brown to brown crispy exterior. The traditional way to eat Falafel is as a wrap with Pita bread or a Levantine flat bread called Taboon. Falafel balls are usually a part of salads and wraps but you can also eat them as a snack.
Focaccia is a classic Italian recipe for oven-baked bread. Often called “pizza bianca”, it is similar to pizza in various ways. The flatbread has a texture similar to pizza dough with a crispy crust and a tender, airy inside. Focaccia recipes vary by the ingredients added to the dimples on top such as rosemary, garlic, and olives to name a few. Focaccia is great as a side dish or sandwich bread.
Frittata is an Italian dish that consists of a slow-cooked omelet with meats, vegetables, and cheese. It is fluffier than an omelet since the eggs are beaten vigorously for a soft, airy texture. You can prepare a Frittata on the stovetop but traditional recipes call for baking.
There are many variations of the Frittata that can be enjoyed for breakfast, lunch, or dinner. You can also make it for breakfast with leftovers such as roast vegetables.
Fritter is the broad term for a class of fried foods that consist of small pieces of meat, seafood, dough, fruits, or vegetables. The portion is battered or breaded and then deep fried. They can also contain ground up ingredients such as the Middle Eastern Falafel.
There are many varieties of Fritters in cuisines around the world such as the French beignets, the Indian pakora, and the Indonesia tahu goreng (fried pieces of tofu).
Figs are a unique and eye-catching fruit from the Mulberry family. They are native to the Mediterranean and Western Asia where they have been cultivated since ancient times. The fruit has a green to deep purple exterior with a pink to red flesh. Figs are super sweet, syrupy, and have a honey-like sweetness with floral notes. They are delicious whether raw, cooked, or dried.
Fenugreek is a herb native to the Mediterranean, Western Asia, and Southern Europe. It is from the same family as soy and is similar to clover. The leaves of the Fenugreek plant act as a herb in culinary usage while the seeds are a spice. The Fenugreek seeds are common in Indian cuisine, either whole or ground and used to flavor curries, pickles, and lentil and vegetable dishes.
Fillet refers to a boneless cut of meat or fish. It is a prime ingredient and used in many cuisines. There are many types of fillets and recipes often call for specific cuts. Depending on the type of meat, fillet can refer to different parts of the animal. For beef, fillet refers to the beef tenderloin, while it refers to breast meat for chicken. For fish, a fillet refers to meat obtained through slicing parallel to its spine.
Flaxseeds are the seeds of the Flax plant. Many believe them to be a superfood due to their nutrient-rich nature. They offer a host of health benefits such as reducing the risk of cancer and cardiovascular diseases. They are also rich in plant proteins, Omega-3 Fatty Acids, and fiber which promote overall well-being. You can use Flaxseed in salads, cereal, stir-fry, and meat dishes for their nutty flavor and crunchy texture.
Flounder is a firm-fleshed white fish that is super versatile but easy to prepare. It has a flaky texture which shines in any dish. You can substitute Tilapia, Cod, and Mackerel with Flounder since it has similar mild-tasting flesh.
The two main recommended preparations for this fish are:
- Lightly bread and fry it for Fish and Chips.
- Prepare it with butter and your favorite sauce to prevent a dry fillet.
Forelle pears are a small variety of pears that are only a little larger than the sweet Seckel pears. Their greenish yellow skin that has ample blushing lends them an attractive appearance. The flesh of Forelle pears is dense, crisp, and juicy. They taste sweet and tangy with mild notes of cinnamon.
Forelle pears are rare and only available for a short duration in fall. They are best suited for eating fresh with aged cheese.
Fruitcake, also called fruit bread, is a cake that contains dried or candied fruit, spices, and nuts. Often, the cake may also be soaked in spirits such as Brandy, Whisky, or Bourbon. Fruitcakes are generally served on Christmas and weddings. They are popular in many cuisines with different variations.
Since Fruitcakes are so rich, many prefer to eat them on their own without any frosting. They are also great with tea and coffee.
Frumenty, also called frumentee, fromity, furmity, or fermenty, is a dish from the medieval cuisine of Western Europe. It is a thick porridge that consists of cracked wheat boiled using milk or broth. The simple recipe was a staple for the common folk while luxurious recipes added ingredients such as eggs, currants, almonds, and saffron. Another variation of Frumenty was with meats such as venison and porpoise.
French Fries, also called chips, finger chips, French-fried potatoes, and fries, are thinly cut and deep-fried potatoes of either French and Belgian origin. They are a popular side dish around the world but many enjoy them as a snack. The most common way to eat French fries is seasoned with salt and dipped in ketchup. When served as chili cheese fries or poutine, they make for a full meal.
Fuyu Persimmons are an Asian variety of sweet persimmons. They are very popular since they lack seeds, astringency, and tannic acid. The skin and flesh of the fruits is an orange color similar to ripe pumpkins. When ripe, Fuyu persimmons have a complex flavor like a combination of dates, pear, and brown sugar.
They pair well with a variety of sweet and savory ingredients such as mozzarella, cranberries, bacon, and balsamic vinegar.
Fricassee is a traditional French stew that consists of meat browned in butter and a rich, creamy sauce flavored with meat stock. Common flavors of Fricassee are chicken, rabbit, and veal but you can make it with any meat. This is a family-style meal that is a good option for gatherings or small celebrations.
There are many side dishes that go great with the creamy Fricassee. You can serve it with mashed potatoes, rice, or pasta.
Fricandeau of Aveyron
The Fricandeau of Aveyron is a specialty from Southern France and is similar to another recipe called Caillette. People often confuse the Fricandeau of Aveyron with another dish called Veal Fricandeau but they are different.
The Fricandeau is pork pâté wrapped in a pork strainer and baked in the oven. It has a unique taste and texture due to the unusual cooking process. Fricandeau is available fresh and vacuum sealed.
Frikandel is a savory snack that originated in the Netherlands, Belgium, and north of France. The traditional recipe consists of a hot dog made with ground veal and spices such as nutmeg, mace, salt, and pepper. The modern Frikandel is a chewy, skinless, deep-fried sausage-shaped food made with ground meat of choice.
The serving methods for the Frikandel vary by cuisine but popular toppings include raw onions with mayonnaise and curry ketchup served as dip.
Fourme d’Ambert is one of France’s ancient cheeses and is a semi-hard blue cheese made from [pasteurized cow’s milk in Auvergne, France. Often referred to as the cousin of another classic French blue cheese Roquefort, it is much more mellow in flavor.
The Fourme d’Ambert has a velvety texture and a subtle blue cheese flavor that builds over time while you eat it. It goes well with figs, pears, and sweet wine.
Fettuccine Alfredo, traditionally called Fettuccine al Burro, is an Italian pasta recipe that consists of a creamy sauce made through emulsification. The dish is very popular around the world and many use milk or heavy cream for the sauce.
Although, the traditional recipe is super simple and only consists of fettuccine pasta, butter, Parmesan cheese, and seasonings. When the cheese melts, the liquids emulsify resulting in the creamy sauce that coats the pasta.
Flan, also called Crème caramel and caramel custard, is a custard with a thin caramel sauce. For the preparation of Flan, caramel sauce is poured into the mold before adding the custard base. You can prepare it on the stovetop in a bain-marie or in a water bath in the oven.
When served, the layer of caramel is on top so the Flan is upside down when removed. Flan is a delicious custard with flavors of toasted sugar, milk, and vanilla.
Fudge is a type of soft candy that consists of sugar, butter, milk, and flavorings. When the mixture reaches 240 °F, it acquires a smooth consistency when whipped. A good fudge is smooth and firm with an appealing color.
You can prepare fudge with a variety of flavors. Fudge often includes nuts, dried or candied fruits, and candy on top or within for added flavor.
Fajitas is a Tex-Mex dish that consists of meat and vegetables cut into strips served on corn or wheat flour tortillas. The dish consists of either chicken or beef skirt steak, onions, and bell peppers. There are vegetarian Fajitas as well which can include black beans, avocado, onions, mushrooms, and bell peppers.
The common condiments that accompany Fajitas are sour cream, cheese, guacamole, and certain types of salsa.
French Onion Soup
Onions and cheese are a classic combination of flavors and the French Onion Soup is a great example why. The soup consists of onions and meat stock slow cooked till the onions caramelize and the soup acquires its rich, savory flavor. Common additions are milk, eggs, and flour for desired thickness and texture.
There are many ways to serve French Onion Soup such as with or without a gratin. When gratinéed, it consists of croutons or a piece of bread covered with cheese on top.
Fish and Chips
Fish and Chips is one of my favorite snacks. This popular dish consists of crispy, fried fish and French fries with a dip of choice. It originated in Britain as a fusion of various dishes from immigrant cuisines. To this day, Fish and chips is considered a traditional British meal, commonly available at various restaurants.
French Toast consists of slices of bread soaked in a mixture of beaten eggs, milk, and seasonings then pan-fried. The dish has many names such as Eggy bread, Gypsy toast, Bombay toast, and Poor Knights (of Windsor).
The dish may be either sweet or savory. For sweet French toast, the mixture contains beaten eggs, milk, sugar, cinnamon, and vanilla. While for savory preparations, the mixture includes eggs, milk, salt, and pepper.
Frito Pie is a traditional dish from Midwestern and Southwestern cuisine from America. The dish mainly consists of cheese, chili, and Frito corn chips. Although other ingredients such as salsa, jalapeños, beans, and sour cream are common additions.
Many prepare Frito Pie in a casserole dish but street vendors serve it in the Fritos bag with toppings. The name and ingredients used for the dish vary by region.
Funnel Cake is a popular dessert from North America, commonly served at amusement parks, fairs, and carnivals. Unlike what the name suggests, Funnel Cake is similar to a doughnut prepared in an unusual way.
It consists of a light pancake-like batter piped in a circular pattern and fried in hot oil until golden brown. The resulting mass is topped with powdered sugar, jam, hot fudge, cinnamon, or fresh fruit.
Many use the term ‘fondue’ to refer to a wide variety of dishes such as chocolate fondue and beef fondue. Although traditionally, Fondue refers to a Swiss dish that consists of melted cheese served in a large pot (called a fondue pot) and kept warm. The dish is eaten by dipping pieces of toasted bread with long forks. The Fondue consists of various cheeses, seasoning, and wine.
Nothing tastes better than a bowl of cool fruit salad on a hot summer day. You can make a fruit salad with various fruits, syrups, and toppings as an appetizer, side dish, or dessert. There are many varieties of fruit salad that vary in sweetness such as the less sweet Waldorf salad and the super sweet Ambrosia salad.
Fruit salads are super versatile and you can make them simple or complex according to your preference.
Feijoa, also called Pineapple Guava and Gustaveen, is a South American fruit similar in shape to an egg. The fruit looks like an egg-shaped lime with its bright green textured skin. The fruit has a distinct aroma with sweet and citrus notes. The flesh is dense like that of a pear and tastes like a combination of pineapple, quince, and banana. Although generally eaten fresh, they pair well with papaya, duck, and ginger in dishes.
Fugu, considered one of the deadliest foods in the world, is a Japanese delicacy. The Fugu chefs undergo rigorous training for years to prepare the fish in a way that it is safe to eat. Many people in Japan experience Fugu poisoning which sometimes ends in death.
The sashimi made from Fugu has a chewy and crunchy texture. The pale grey flesh is cut into a petal shape and arranged like a chrysanthemum.