| Background | Food |
|---|
| This Russian 19th century cooking contest winner took the name of a Count | |
| An early-20th-century cheesy pasta dish that a Roman chef invented for his wife; it caught on with the tourists | |
| Ben & Jerry's created this homage to the Grateful Dead | |
| A drink fit for Charles Grey, 2nd Earl Grey, Viscount Howick, and British Prime Minister (1830–1834) | |
| The 'Florentine Nightingale', an operatic soprano, had this poultry dish named for her in San Francisco | |
| This candy bar introduced in Chicago (1920), named for a young man who frequented the company store and was often commandeered to do odd jobs by calling his name | |
| The developer of the first paper-wrapped penny candy, in New York, 1896, named his confection after his daughter's nickname | |
| The pastry named for the French patron saint of bakers, confectioners, and pastry chefs, the Bishop of Amiens in the 6th century | |
| This much disputed offering developed in Naples in 1889 was clad in the colors of the Italian flag in honor of the queen | |
| Chef Auguste Escoffier heard an opera singer in performance in London in 1892 or 1893 and created this dessert for her | |
| Supposedly a serendipitous mistake, this dessert was made by sisters running a hotel in France | |
| This dish honors the man successful in convincing the French public that potatoes were edible, not poisonous | |
| A famous Russian ballerina inspired this billowy dessert | |
| A British general, victorious in battle, was honored with a dukedom and this famous dish | |
| An intense sauce named for the birthplace of the French king Henry IV | |
| | Background | Food |
|---|
| A mother sauce named for a busy man, the maître d'Hotel to Louis XIV who was a financier and ambassador in his spare time | |
| A notable French composer had his name on this dish of soft-boiled eggs, croustades, duchesse potatoes, truffles, mushrooms, and a Madeira sauce | |
| A Tijuana restaurateur created this salad and named it for himself | |
| Created at the insistence of a Delmonico regular, this seafood dish was taken off the menu after a drunken altercation -- only to come back with a new name | |
| French chef Adolphe Dugléré created this dish for the 19th-century courtesan/actress Anna Deslions, a regular customer | |
| The French ambassador to England, also a notable writer of the day, had his chef name this cut of steak and beef dish for him in 1822 | |
| A French monk, turned physician, turned famed writer and satirist, was honored in this toothy dish by Delmonico's chef Charles Ranhofer | |
| The New Orleans restaurant Antoine's created this dish in honor of one of America's wealthiest families in 1899 | |
| Either named for the deceased child of a U.S. President -- or the most famous baseball player of the day | |
| A French monk living in North Africa at the beginning of the 20th century had a hand in discovering this citrus | |
| The owner of the Hollywood Brown Derby restaurant invented this dish as a late night snack in 1936–1937 | |
| In 1951, a regular customer and friend of New Orleans restaurant Brennan's owner Owen Brennan got this dish named for him | |
| A favorite of Louis XV of France had this cauliflower soup named after her | |
| The bane of school lunches, this steak was championed by an early U.S. health food advocate who advised his patients to eat it three times a day | |
| Carbonated beverage (club soda, 7Up, or Sprite), grenadine, and a maraschino cherry took on the name of this child star in the 1930s | |
| Clarified butter and egg yolks | |
| Hunter-style sauce: tomato, mushrooms, onions | |
| Much disputed brunch dish: poached eggs, English muffins, Hollandiase, Canadian bacon or other protein | |
| Fruit-based sauce (red currants or cowberries, port or wine, mustard, pepper, orange, ginger and vinegar) named for Ernst August of Hanover, 3rd Duke of Cumberland | |
| The mushroom-based sauce or garnish attributed to François Pierre La Varenne was probably named for his employer, the Marquis d'Uxelles | |
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