- A thin spicy sauce made of vinegar, red peppers, and salt, developed in America by Edmund McIlhenny at his home on Avery Island before the U.S. Civil War. McIlhenny Company is the sole supplier of Tabasco® Pepper Sauce to this day. This sauce is commonly used with Creole food, chili con carne, and eggs.
- A Lebanese salad made of softened bulghur tossed with vegetables and seasoned with lemon and mint.
- A Moroccan dish named after the cooking utensil in which it has been cooked. These stews may contain poultry, fish, meat, or vegetables and are highly spiced with sweet overtones common in North African cuisine.
- A flat ribbon pasta, narrower than tagliatelle, measuring approximately 3mm across.
- A flat ribbon pasta, narrower than fettuccine, measuring approximately 6mm across.
- A paste made from sesame seeds, used primarily in hummus and baba ganoush.
- This is the fruit pod of trees originally from Africa, now common in Asia, India, and the West Indies. The taste is bittersweet with citrus overtones. The pulp is very sticky and difficult to work with. Common forms sold are syrups and bricks of the pulp. It is used extensively in dishes of these regions as well as in candy and drinks.
- A paste made from cured black olives seasoned with olive oil, garlic, anchovies, capers, lemon, and marc or cognac. This is common in Provence, where it is served with croutons and raw vegetables to dip. This also makes a good sauce for grilled meats and strong flavored fish.
- A Greek dip made of olive oil and fish roe with the consistency similar to that of mayonnaise. American versions commonly use salmon, whitefish, or carp roe. This is served with raw vegetables and bread or croutons.
- This is a term which has several meanings. It is often used to describe the preparation of raw beef called steak tartare. Raw beef is chopped finely and served with minced onion, parsley, capers, and seasoned with anything from Worcestershire sauce to Tabasco sauce. Tartare sauce describes a mayonnaise based sauce with capers, onion, hard cooked eggs, cornichons, and herbs.
- An Alsatian pizza with a thin crust topped with fresh white cheese, onions, and bacon. This is also called an Alsatian firepie.
- A type of tart in which the pastry is baked on top of the fruit, then inverted when finished baking. Apples are traditionally used, becoming soft and caramelized during baking.
- See the description under pƒt‚s.
- An Italian dessert which gained dramatic popularity in the US. Tiramiso consists of sponge cake, soaked with an espresso syrup and layered with a sweetened mascarpone cheese and chocolate sauce.
Toad in the Hole
- An English dish consisting of pieces of meat or sausages covered with batter and baked in the oven.
- Cured ham with added color.
- Also called bean curd, this is made from processed soy beans. It comes in various degrees of firmness and is a very high source of protein.
- A large pie similar to coulibiac, filled with salmon, cabbage or spinach, eggs, and mushrooms. Other versions use meat or sausage in the filling. The crust is usually made of bread dough and sprinkled with salt before using.
- A stuffed pasta made from little rounds of dough, then twisted to form dumplings. Fillings can be made with anything and are served sauced or in a simple broth.
- This is a larger version of the tortellini.
- A thin pancake made of cornmeal or flour. They are served both soft and fried, being an integral part of Mexican and Latin American cooking.
- A slice of beef from the heart of the tenderloin, approximately an inch thick. This term is rarely used in America today, being replaced by filet of beef or filet mignon.
- Similar to pâté en croute, these are pies made in a round shape and served cold. They are generally highly seasoned and preparations are indicative to the region they are from.
- Flat noodles, wider than fettuccine, that have one flat edge and one scalloped edge.
- The stomach of beef, pork, and sheep.
- This is a tuber of unusual flavor and aroma. It is savored in Italian and French cookery, and due to its scarcity, draws a very high price. The truffle has yet to be successfully cultivated, though a fine substitute is now being grown in California. The black truffle of Perigord and the white truffle of Piedmont are highly prized for their exceptional flavors. The black truffle requires cooking to allow the flavors to be fully achieved. Conversely, the white truffle is best when shaved directly on the dish before eating. The aroma of truffles is strong enough to permeate egg shells when the two are stored together. Due to their short growing season and large demand, truffles can reach a price of up to $800 per pound. Frozen and canned forms are more accessible, but their taste never reaches that of fresh truffles.
- Crisp, paper thin cookies named for their tile-like appearance. They are often flavored with almond slices, lemon, and vanilla.
- A bright yellow spice used primarily in commercial curry powder. It is also used in sweet pickles and for various dishes requiring a yellow color. This is used as a coloring substitute for saffron.
- Dipping sauce derived from yogurt, garlic, cucumber, olive oil and lemon juice. Served with calamari.
- Traditionally served on Rosh Hashana, this sweet Jewish dish consists of various combinations of fruits, meat and vegetables. All are flavored with honey and often with cinnamon as well. The flavors of this casserole-style dish develop by cooking it at a very low temperature for a very long time.