Here you’ll find 30 Recipes that start with V, organized from “Vacherin” to “Vol-au-vent”. They include classic European dishes, baked desserts, and regional specialties useful for browsing and inspiration.
Recipes that start with V are dishes, preparations, or named foods whose primary name begins with V. A notable example is vol-au-vent, a French puff-pastry classic with centuries of culinary use.
Below you’ll find the table with name, cuisine, difficulty, preparation time (minutes), notes, and source.
Name: The canonical recipe name so you can find, recognize, and search for the dish quickly.
Cuisine: The regional or national style helps you understand flavor profiles and choose recipes that match your taste.
Difficulty: A simple Easy/Medium/Hard rating helps you pick recipes that match your cooking skill and time.
Preparation time (minutes): Estimated total minutes for prep and basic cooking so you can plan mealtimes.
Notes: Brief alternate names or serving suggestions give useful context and variation ideas for your cooking.
Source: One link or citation points to a reputable recipe or reference so you can learn method details.
Recipes that start with V
| Recipe | Cuisine | Difficulty | Prep Time (mins) |
|---|---|---|---|
| Vada | Indian | Easy | 30 |
| Vada Pav | Indian (Maharashtrian) | Easy | 20 |
| Vindaloo | Goan/Indian | Medium | 45 |
| Vichyssoise | French | Medium | 25 |
| Victoria Sponge | British | Medium | 45 |
| Viennese Schnitzel | Austrian | Medium | 30 |
| Vinaigrette | French | Easy | 5 |
| Velouté | French | Medium | 15 |
| Veal Parmigiana | Italian-American | Medium | 45 |
| Veal Milanese | Italian | Medium | 30 |
| Vitello Tonnato | Italian | Medium | 45 |
| Vasilopita | Greek | Medium | 60 |
| Vareniki | Eastern European | Medium | 60 |
| Vodka Sauce | Italian-American | Easy | 20 |
| Vodka Martini | Cocktail | Easy | 5 |
| Vodka Tonic | Cocktail | Easy | 3 |
| Vol-au-vent | French | Medium | 40 |
| Vanilla Ice Cream | Dessert | Medium | 30 |
| Vanilla Custard | Dessert | Medium | 20 |
| Vanillekipferl | Austrian/German | Medium | 40 |
| Vacherin | Swiss/French | Medium | 30 |
| Vermicelli Upma | Indian | Easy | 20 |
| Vermicelli Kheer | Indian | Easy | 30 |
| Vesper Martini | Cocktail | Easy | 5 |
| Vigorón | Nicaraguan | Easy | 25 |
| Vatrushka | Russian | Medium | 45 |
| Vincisgrassi | Italian (Marche) | Hard | 120 |
| Veal Saltimbocca | Italian | Medium | 30 |
| Vinegar Pie | American | Easy | 40 |
| Viennese Coffee | Austrian | Easy | 5 |
Descriptions
Vada
South Indian savory fried lentil doughnut (medu vada), often served with sambar and chutney; popular breakfast/street food. Source: https://en.wikipedia.org/wiki/Vada
Vada Pav
Iconic Mumbai street sandwich of a spiced potato fritter inside a soft bun, served with chutneys. Often called an Indian burger. Source: https://en.wikipedia.org/wiki/Vada_pav
Vindaloo
Tangy, spicy Goan curry with vinegar and bold spices, of Portuguese-Indian origin; commonly made with pork. Source: https://en.wikipedia.org/wiki/Vindaloo
Vichyssoise
Chilled creamy leek-and-potato soup, traditionally served cold; credited as a French-style classic. Source: https://en.wikipedia.org/wiki/Vichyssoise
Victoria Sponge
Classic British layer sponge cake filled with jam and whipped cream, named for Queen Victoria; a teatime staple. Source: https://www.bbcgoodfood.com/recipes/victoria-sponge
Viennese Schnitzel
Breaded and pan-fried veal or pork cutlet; English term for Wiener schnitzel, crisp and golden. Source: https://en.wikipedia.org/wiki/Wiener_schnitzel
Vinaigrette
Basic oil-and-vinegar dressing flavored with mustard, herbs or shallot; foundational for salads and marinades. Source: https://en.wikipedia.org/wiki/Vinaigrette
Velouté
One of the five French mother sauces: a white stock thickened with a blond roux, a base for many sauces. Source: https://en.wikipedia.org/wiki/Velout%C3%A9_sauce
Veal Parmigiana
Breaded veal cutlets baked with tomato sauce and melted cheese; an Italian-American comfort classic (variant of chicken parm). Source: https://en.wikipedia.org/wiki/Veal_parmigiana
Veal Milanese
Breaded and pan-fried veal cutlet, similar to cotoletta alla Milanese; often served with lemon. Source: https://en.wikipedia.org/wiki/Cotoletta_alla_Milanese
Vitello Tonnato
Chilled thinly sliced veal topped with a creamy tuna-caper sauce; a Piedmontese cold starter. Source: https://en.wikipedia.org/wiki/Vitello_tonnato
Vasilopita
Traditional New Year’s cake flavored with orange or vanilla, baked with a hidden coin for luck; served on New Year’s Day. Source: https://en.wikipedia.org/wiki/Vasilopita
Vareniki
Ukrainian/Russian dumplings filled with potato, cheese, or fruit; also spelled varenyky and served savory or sweet. Source: https://en.wikipedia.org/wiki/Varenyky
Vodka Sauce
Creamy tomato-based pasta sauce made with vodka and cream; classic with penne alla vodka. Source: https://en.wikipedia.org/wiki/Penne_alla_vodka
Vodka Martini
Classic martini variant featuring vodka and dry vermouth, served chilled and garnished with olive or lemon twist. Source: https://en.wikipedia.org/wiki/Vodka_martini
Vodka Tonic
Simple highball of vodka and tonic water, typically served over ice with a lime wedge; quick and refreshing. Source: https://en.wikipedia.org/wiki/Vodka_tonic
Vol-au-vent
Hollow puff-pastry case filled with savory mixtures such as creamy mushrooms, chicken or seafood; elegant starter or main. Source: https://en.wikipedia.org/wiki/Vol-au-vent
Vanilla Ice Cream
Classic churned ice cream flavored with real vanilla; a foundational dessert and common accompaniment. Source: https://en.wikipedia.org/wiki/Vanilla
Vanilla Custard
Silky stovetop or baked custard flavored with vanilla; used as dessert on its own or as a pastry base. Source: https://en.wikipedia.org/wiki/Custard
Vanillekipferl
Buttery crescent-shaped cookies flavored with vanilla and dusted with powdered sugar, a Central European holiday favorite. Source: https://en.wikipedia.org/wiki/Vanillekipferl
Vacherin
Meringue-based dessert often layered with cream or ice cream; also a name for a soft cheese—context defines the recipe. Source: https://en.wikipedia.org/wiki/Vacherin
Vermicelli Upma
South Indian breakfast of roasted vermicelli (semiya) cooked with spices, vegetables and peanuts; savory and quick. Source: https://en.wikipedia.org/wiki/Upma
Vermicelli Kheer
Sweet milk pudding made with roasted vermicelli, sugar and nuts; also called semiya payasam in South India. Source: https://en.wikipedia.org/wiki/Kheer
Vesper Martini
James Bond’s signature cocktail blending gin, vodka and Lillet; crisp, strong and shaken or stirred. Source: https://en.wikipedia.org/wiki/Vesper_(cocktail)
Vigorón
Traditional Nicaraguan street dish of boiled yuca topped with pork rinds and tangy cabbage-vinegar salad. Source: https://en.wikipedia.org/wiki/Vigor%C3%B3n
Vatrushka
Open-faced sweet pastry filled with farmer’s cheese or jam, common in Eastern European bakeries. Source: https://en.wikipedia.org/wiki/Vatrushka
Vincisgrassi
Hearty baked pasta from Marche with layers of ragù and béchamel; similar to lasagna and richly flavored. Source: https://en.wikipedia.org/wiki/Vincisgrassi
Veal Saltimbocca
Veal cutlets topped with prosciutto and sage, cooked in butter and white wine; Saltimbocca alla Romana is the classic. Source: https://en.wikipedia.org/wiki/Saltimbocca
Vinegar Pie
Old-fashioned pie using vinegar to brighten a custard-like filling; a Depression-era lemon substitute with tangy flavor. Source: https://en.wikipedia.org/wiki/Vinegar_pie
Viennese Coffee
Coffee preparation (often Wiener Melange) usually topped with whipped cream; a classic Austrian café drink. Source: https://en.wikipedia.org/wiki/Wiener_Melange