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Key: "S:" = Show Synset (semantic) relations, "W:" = Show Word (lexical) relations

Display options for sense: (gloss) "an example sentence"

Noun

S: (n) special (a special offering (usually temporary and at a reduced price) that is featured in advertising) "they are having a special on pork chops"
S: (n) special (a dish or meal given prominence in e.g. a restaurant)

direct hypernym / inherited hypernym / sister term

S: (n) dish (a particular item of prepared food) "she prepared a special dish for dinner"

S: (n) piece de resistance (the most important dish of a meal)
S: (n) adobo (a dish of marinated vegetables and meat or fish; served with rice)
S: (n) side dish, side order, entremets (a dish that is served with, but is subordinate to, a main course)
S: (n) special (a dish or meal given prominence in e.g. a restaurant)
S: (n) casserole (food cooked and served in a casserole)
S: (n) soup (liquid food especially of meat or fish or vegetable stock often containing pieces of solid food)
S: (n) stew (food prepared by stewing especially meat or fish with vegetables)
S: (n) paella (saffron-flavored dish made of rice with shellfish and chicken)
S: (n) viand (a choice or delicious dish)
S: (n) mousse (a light creamy dish made from fish or meat and set with gelatin)
S: (n) pudding (any of various soft thick unsweetened baked dishes) "corn pudding"
S: (n) custard (sweetened mixture of milk and eggs baked or boiled or frozen)
S: (n) turnover (a dish made by folding a piece of pastry over a filling)
S: (n) timbale (individual serving of minced e.g. meat or fish in a rich creamy sauce baked in a small pastry mold or timbale shell)
S: (n) fish stick, fish finger (a long fillet of fish breaded and fried)
S: (n) buffalo wing (crisp spicy chicken wings)
S: (n) barbecued wing (chicken wings cooked in barbecue sauce)
S: (n) barbecue, barbeque (meat that has been barbecued or grilled in a highly seasoned sauce)
S: (n) biryani, biriani (an Indian dish made with highly seasoned rice and meat or fish or vegetables)
S: (n) escalope de veau Orloff (lightly sauteed veal cutlets spread with a Soubise sauce and liver paste then sprinkled with grated Parmesan and baked briefly)
S: (n) saute (a dish of sauteed food)
S: (n) patty, cake (small flat mass of chopped food)
S: (n) veal parmesan, veal parmigiana (sauteed veal cutlet in a breadcrumb-and-cheese coating served with tomato sauce)
S: (n) veal cordon bleu (thin slices of veal stuffed with cheese and ham and then sauteed)
S: (n) sandwich plate (a serving consisting of a sandwich or sandwiches with garnishes)
S: (n) snack food (food for light meals or for eating between meals)
S: (n) salad (food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens)
S: (n) curry ((East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice)
S: (n) applesauce, apple sauce (puree of stewed apples usually sweetened and spiced)
S: (n) boiled egg, coddled egg (egg cooked briefly in the shell in gently boiling water)
S: (n) poached egg, dropped egg (egg cooked in gently boiling water)
S: (n) scrambled eggs (eggs beaten and cooked to a soft firm consistency while stirring)
S: (n) deviled egg, stuffed egg (halved hard-cooked egg with the yolk mashed with mayonnaise and seasonings and returned to the white)
S: (n) shirred egg, baked egg, egg en cocotte (egg cooked individually in cream or butter in a small ramekin)
S: (n) omelet, omelette (beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly)
S: (n) souffle (light fluffy dish of egg yolks and stiffly beaten egg whites mixed with e.g. cheese or fish or fruit)
S: (n) fried egg (eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides)
S: (n) coq au vin (chicken and onions and mushrooms braised in red wine and seasonings)
S: (n) chicken provencale (chicken cooked in a sauce made with tomatoes, garlic, and olive oil)
S: (n) chicken and rice (rice and chicken cooked together with or without other ingredients and variously seasoned)
S: (n) moo goo gai pan (a Cantonese dish of chicken and sauteed vegetables)
S: (n) bacon and eggs (eggs (fried or scrambled) served with bacon)
S: (n) barbecued spareribs, spareribs (baked or roasted with a spicy sauce)
S: (n) beef Bourguignonne, boeuf Bourguignonne (beef and mushrooms and onions stewed in red wine and seasonings)
S: (n) beef Wellington, filet de boeuf en croute (rare-roasted beef tenderloin coated with mushroom paste in puff pastry)
S: (n) bitok (a Russian dish made with patties of ground meat (mixed with onions and bread and milk) and served with a sauce of sour cream)
S: (n) boiled dinner, New England boiled dinner (corned beef simmered with onions and cabbage and usually other vegetables)
S: (n) Boston baked beans (dried navy beans baked slowly with molasses and salt pork)
S: (n) bubble and squeak (leftover cabbage fried with cooked potatoes and sometimes meat)
S: (n) pasta (a dish that contains pasta as its main ingredient)
S: (n) carbonnade flamande, Belgian beef stew (beef stewed in beer seasoned with garlic and served with boiled potatoes)
S: (n) chicken Marengo (braised chicken with onions and mushrooms in a wine and tomato sauce)
S: (n) chicken cordon bleu (thin slices of chicken stuffed with cheese and ham and then sauteed)
S: (n) Maryland chicken (chicken fried than oven-baked and served with milk gravy)
S: (n) chicken paprika, chicken paprikash (chicken simmered in broth with onions and paprika then mixed with sour cream)
S: (n) Tetrazzini (a pasta dish with cream sauce and mushrooms)
S: (n) chicken Kiev (pounded chicken cutlets rolled around butter (that has been seasoned with herbs) and then covered with crumbs and fried)
S: (n) chili, chili con carne (ground beef and chili peppers or chili powder often with tomatoes and kidney beans)
S: (n) chop suey (meat or fish stir-fried with vegetables (e.g., celery, onions, peppers or bean sprouts) seasoned with ginger and garlic and soy sauce; served with rice; created in the United States and frequently served in Chinese restaurants there)
S: (n) chow mein (chop suey served with fried noodles)
S: (n) coquille (seafood served in a scallop shell)
S: (n) coquilles Saint-Jacques (scallops in white wine sauce served in scallop shells)
S: (n) croquette (minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried)
S: (n) cottage pie (a dish of minced meat topped with mashed potatoes)
S: (n) rissole (minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat)
S: (n) dolmas, stuffed grape leaves (well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock)
S: (n) egg roll, spring roll (minced vegetables and meat wrapped in a pancake and fried)
S: (n) eggs Benedict (toasted English muffin topped with ham and a poached egg (or an oyster) and hollandaise sauce)
S: (n) enchilada (tortilla with meat filling baked in tomato sauce seasoned with chili)
S: (n) falafel, felafel (small croquette of mashed chick peas or fava beans seasoned with sesame seeds)
S: (n) fish and chips (fried fish and french-fried potatoes)
S: (n) fondue, fondu (hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped)
S: (n) fondue, fondu (cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces)
S: (n) French toast (bread slice dipped in egg and milk and fried; topped with sugar or fruit or syrup)
S: (n) fried rice, Chinese fried rice (boiled rice mixed with scallions and minced pork or shrimp and quickly scrambled with eggs)
S: (n) frittata (Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top)
S: (n) frog legs (hind legs of frogs used as food; resemble chicken and cooked as chicken)
S: (n) galantine (boned poultry stuffed then cooked and covered with aspic; served cold)
S: (n) gefilte fish, fish ball (well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stock)
S: (n) haggis (made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach)
S: (n) ham and eggs (eggs (scrambled or fried) served with ham)
S: (n) hash (chopped meat mixed with potatoes and browned)
S: (n) jambalaya (spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery)
S: (n) kabob, kebab, shish kebab (cubes of meat marinated and cooked on a skewer usually with vegetables)
S: (n) kedgeree (a dish of rice and hard-boiled eggs and cooked flaked fish)
S: (n) seafood Newburg (seafood in Newburg sauce served on toast or rice)
S: (n) lobster thermidor (diced lobster mixed with Mornay sauce placed back in the shell and sprinkled with grated cheese and browned)
S: (n) lutefisk, lutfisk (dried cod soaked in a lye solution before boiling to give it a gelatinous consistency)
S: (n) macedoine (mixed diced fruits or vegetables; hot or cold)
S: (n) meatball (ground meat formed into a ball and fried or simmered in broth)
S: (n) meat loaf, meatloaf (a baked loaf of ground meat)
S: (n) moussaka (casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs)
S: (n) osso buco (sliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables)
S: (n) pheasant under glass (a dish of roast pheasant served in a manner characteristic of expensive restaurants)
S: (n) pilaf, pilaff, pilau, pilaw (rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish and sometimes tomatoes)
S: (n) pizza, pizza pie (Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese)
S: (n) poi (Hawaiian dish of taro root pounded to a paste and often allowed to ferment)
S: (n) pork and beans (dried beans cooked with pork and tomato sauce)
S: (n) porridge (soft food made by boiling oatmeal or other meal or legumes in water or milk until thick)
S: (n) potpie (deep-dish meat and vegetable pie or a meat stew with dumplings)
S: (n) rijsttaffel, rijstaffel, rijstafel (dish originating in Indonesia; a wide variety of foods and sauces are served with rice)
S: (n) risotto, Italian rice (rice cooked with broth and sprinkled with grated cheese)
S: (n) roulade (a dish consisting of a slice of meat that is rolled around a filling and cooked)
S: (n) Salisbury steak (ground beef patty usually with a sauce)
S: (n) sauerbraten (pot roast marinated several days in seasoned vinegar before cooking; usually served with potato dumplings)
S: (n) sauerkraut (shredded cabbage fermented in brine)
S: (n) scallopine, scallopini (sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour)
S: (n) scampi (large shrimp sauteed in oil or butter and garlic)
S: (n) Scotch egg (hard-cooked egg encased in sausage meat then breaded and deep-fried)
S: (n) Scotch woodcock (creamy scrambled eggs on toast spread with anchovy paste)
S: (n) scrapple (scraps of meat (usually pork) boiled with cornmeal and shaped into loaves for slicing and frying)
S: (n) spaghetti and meatballs (spaghetti with meatballs in a tomato sauce)
S: (n) Spanish rice (spicy rice with tomatoes and onions and green peppers)
S: (n) steak tartare, tartar steak, cannibal mound (ground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw)
S: (n) pepper steak (strips of steak sauteed with green peppers and onions)
S: (n) steak au poivre, peppered steak, pepper steak (steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce)
S: (n) beef Stroganoff (sauteed strips of beef and mushrooms in sour cream sauce served with noodles)
S: (n) stuffed cabbage (parboiled head of cabbage scooped out and filled with a hash of chopped e.g. beef or ham and baked; served with tomato or cheese sauce)
S: (n) kishke, stuffed derma ((Judaism) roasted fowl intestines with a seasoned filling of matzo meal and suet)
S: (n) stuffed peppers (parboiled green peppers stuffed usually with rice and meat and baked briefly)
S: (n) stuffed tomato, hot stuffed tomato (tomato cases filled with various mixtures and baked briefly)
S: (n) stuffed tomato, cold stuffed tomato (tomato cases filled with various salad mixtures and served cold)
S: (n) succotash (fresh corn and lima beans with butter or cream)
S: (n) sukiyaki (thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce)
S: (n) sashimi (very thinly sliced raw fish)
S: (n) sushi (rice (with raw fish) wrapped in seaweed)
S: (n) Swiss steak (steak braised in tomato and onion mixture)
S: (n) tamal, tamale (dough stuffed with a meat mixture and sometimes wrapped in corn husks and steamed)
S: (n) tamale pie (a meat mixture covered with cornbread topping that resembles a Mexican dish)
S: (n) tempura (vegetables and seafood dipped in batter and deep-fried)
S: (n) teriyaki (beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled)
S: (n) terrine (a pate or fancy meatloaf baked in an earthenware casserole)
S: (n) Welsh rarebit, Welsh rabbit, rarebit (cheese melted with ale or beer served over toast)
S: (n) schnitzel, Wiener schnitzel (deep-fried breaded veal cutlets)
S: (n) taco (a tortilla rolled cupped around a filling)
S: (n) burrito (a flour tortilla folded around a filling)
S: (n) tostada (a flat tortilla with various fillings piled on it)
S: (n) refried beans, frijoles refritos (dried beans cooked and mashed and then fried in lard with various seasonings)
S: (n) couscous (a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew)
S: (n) ramekin, ramequin (a cheese dish made with egg and bread crumbs that is baked and served in individual fireproof dishes)
S: (n) mold, mould (a dish or dessert that is formed in or on a mold) "a lobster mold"; "a gelatin dessert made in a mold"

S: (n) special (a television production that features a particular person or work or topic) "the last of a series of BBC specials on Iran is being shown tonight"

Adjective

S: (adj) particular, peculiar, special (unique or specific to a person or thing or category) "the particular demands of the job"; "has a particular preference for Chinese art"; "a peculiar bond of sympathy between them"; "an expression peculiar to Canadians"; "rights peculiar to the rich"; "the special features of a computer"; "my own special chair"
S: (adj) special (for a special service or occasion) "a special correspondent"; "a special adviser to the committee"; "had to get special permission for the event"
S: (adj) especial, exceptional, particular, special (surpassing what is common or usual or expected) "he paid especial attention to her"; "exceptional kindness"; "a matter of particular and unusual importance"; "a special occasion"; "a special reason to confide in her"; "what's so special about the year 2000?"
S: (adj) special (adapted to or reserved for a particular purpose) "a special kind of paint"; "a special medication for arthritis"
S: (adj) limited, special (having a specific function or scope) "a special (or specific) role in the mission"
S: (adj) particular, special (first and most important) "his special interest is music"; "she gets special (or particular) satisfaction from her volunteer work"
S: (adj) extra, special (added to a regular schedule) "a special holiday flight"; "put on special buses for the big game"