Gallimaufry
If the word “gallimaufry” hasn’t made your mouth water yet, it might be because you don’t know its origins. In sixteenth-century Middle French, cooks made a stew called galimafree. It must have been a dish with an enormous variety of ingredients, because English speakers came to use the word to describe any kind of jumbled mixture.
If gallimaufry doesn’t suit your taste, you could also reach for one of its synonyms: hash (a mix of chopped meat and potatoes), hotchpotch (a stew or grand medley), or potpourri (yet another kind of meat-and-vegetable mishmash).
Pixar’s animated film Ratatouille takes its name from a dish: ratatouille, a Provençal vegetable stew, typically made with eggplant, tomatoes, zucchini, onions, and bell peppers, seasoned with herbs or garlic, and served either hot or cold.