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Food Dictionary

What is rice pilaf?
Epicurios - Definition of rice pilaf or pilau [PEE-lahf, PIH-lahf] This rice- or BULGHUR-based dish (also called pilau ) originated in the Near East and always begins by first browning the rice in butter or oil before cooking it in stock. Pilafs can be variously seasoned and usually contain other ingredients such as chopped cooked vegetables, meats, seafood or poultry. In India they're highly spiced with CURRY. Pilaf can be served as a side dish or main dish.

Chilaquiles
Epicurious Dictionary - [chee-lah-KEE-lehs] Because it was invented to use leftovers, this Mexican entree is sometimes called "poor man's dish." It consists of corn TORTILLA strips saut‚ed with other foods such as mild green CHILES, cheese, CHORIZO and shredded chicken or beef. The dish may also be layered like LASAGNA and baked.

Brunoise
Epicurious Dictionary - Brunoise [broo-NWAHZ] A mixture of vegetables that have been finely diced or shredded, then cooked slowly in butter. The brunoise is then used to flavor soups and sauces.

Cevice / Sevice
Epicurious Dictionary: Cevice / Sevice -[seh-VEE-chee, seh-VEE-cheh, seh-VEESH] An appetizer popular in Latin America consisting of raw fish marinated in citrus (usually lime) juice. The action of the acid in the lime juice "cooks" the fish, thereby firming the flesh and turning it opaque. Onions, tomatoes and green peppers are often added to the marinade. Only very fresh fish should be used for this dish. POMPANO, red SNAPPER and SOLE are the fish most often selected for seviche (which is also spelled ceviche and cebiche ).

Seitan
Epicurious Dictionary - Seitan, [SAY-tan] A protein-rich food made from wheat GLUTEN and used in many VEGETARIAN dishes. Seitan's firm texture is definitively chewy and meatlike (which is why it's also called wheat meat ), its flavor rather neutral. That mildness, however, allows seitan to be a kitchen chameleon that easily picks up the flavors of the foods with which it is cooked. Available in the refrigerator section of health-food stores and Asian markets, seitan typically comes in foil- or plastic-wrapped cakes that may be square or rectangular and that average about 1/2-inch thick. It also comes in 8-ounce plastic tubs. Check the expiration date on fresh seitan. Seitan is also sold as wheat gluten, a powdered form that can be mixed with water. The wheat gluten-water mixture, howeve

Cobb Salad
Epicurious - Dictionary - Cobb Salad: Hollywood's Brown Derby Restaurant made this salad famous. It consists of finely chopped chicken or turkey, bacon, hard-cooked eggs, tomatoes, avocado, scallions, watercress, cheddar cheese and lettuce tossed with a VINAIGRETTE dressing and topped with an ample portion of crumbled Roquefort or other blue cheese.

Coleslaw - Food Term
Coleslaw - The term is Dutch "koolsla" which is two words combined, "kool" means cabbage and "sla" means salad (abbreviated). It is traditionally a shredded salad of cabbage dressed with mayonnaise. Sometimes the salad was referred to as "cold slaw" which was simply a mispronunciation. The U.S. actually exported this dish to England and the English adopted the term "cole" which means cabbage.. thus coleslaw. Source: Oxford Food Companion, Alan Davidson.

Nicoise (Salad Nicoise)
Nicoise (Salad Nicoise) [nee-SWAHZ] A French phrase that means "as prepared in Nice," typifying the cuisine found in and around that French Riviera city. This cooking style is identified with hot and cold dishes that include the integral ingredients of tomatoes, black olives, garlic and ANCHOVIES. Salade ni‡oise contains these basic ingredients plus French green beans, onions, tuna, hard-cooked eggs and herbs.

Cafe au Lait
Epicurious - Food Dictionary Cafe au Lait [ka-fay oh-LAY]
French for "coffee with milk." It usually consists of equal portions of scalded milk and coffee.

Beignet
Epicurious - Food Dictionary - Beignet [ben-YAY] A traditional New Orleans yeast pastry that is deep-fried and served hot with a generous dusting of confectioners' sugar. The name comes from the French word for "fritter." Savory beignets, such as herb or crab, are also very popular.

Calzone
Epicurious - Dictionary - Calzone [kal-ZOH-nay, kahl-SOH-neh] Originating in Naples, calzone is a stuffed PIZZA that resembles a large turnover. It is usually made as an individual serving. The fillings can be various meats, vegetables or cheese; mozzarella is the cheese used most frequently. Calzones can be deep-fried or brushed with olive oil and baked.

Canaigre
Canaigre - (Rumex hymenosepalus). Other names include wild rhubarb, pie dock, wild pie plant is actually a spiecies for buckwheat found in the U.S. from Wyoming, Utah, Western Texas, New Mexioc, Arizona, and California. The plant was used for medicinal purposes by the native Southwestern Indians of the Maricopa, Pima, Navaho and Hopi. It was also made into a flat bread and a mush.

Carne Asada
Food Dictionary - Carne Asada is a meat dish from Mexico. The founder of the dish was Jose Inez Lorado owner and founder of the famous Tampico Club. The dish is a butterflied fillet of beef quickly seared and served with enchiladas verdes and frijoles charros. There are many other variations today.

Sauerkraut
Epicurious Dictionary - Sauerkrautm [SOW-uhr-krowt] Although sauerkraut - German for "sour cabbage" - is thought of as a German invention, Chinese laborers building the Great Wall of China over 2,000 years ago ate it as standard fare. Chinese sauerkraut, made from shredded cabbage fermented in RICE WINE, eventually found its way to Europe, where the Germans and Alsatians adopted it as a favorite. Today's sauerkraut is made by combining shredded cabbage, salt and sometimes spices, and allowing the mixture to ferment. It can be purchased in jars and cans in supermarkets. Fresh sauerkraut is sold in delicatessens and in plastic bags in a supermarket's refrigerated section. It should be rinsed before being used in casseroles, as a side dish and even on sandwiches like the famous REUBEN SAND

Absinthe
Epicurious - Dictionary: Absinthe - [AB-sinth] Reputed to be an aphrodisiac, absinthe is a potent, bitter LIQUEUR distilled from WORMWOOD and flavored with a variety of herbs. It has a distinct ANISE flavor and is 68 percent alcohol (136 PROOF). Absinthe is usually diluted with water, which changes the color of the liqueur from green to milky white. Because it's considered habit forming and hazardous to health, absinthe is prohibited in many countries and was banned in the United States in the early 1900s. The drink was reported to have aphrodisiac qualities. It became very popular in New Orleans which was later to be known as the absinthe capital of the world.

Merlot
Wine Term: Merlot, [mehr-LOH; mer-LOH] Though commonly referrred to as simply Merlot, this red-wine grape is really Merlot Noir (there's also a merlot blanc variety). Merlot is the primary grape in saint-‚milion and pomerol, and one of two primaries (the other being cabernet sauvignon) of bordeaux. Merlot acreage in the d‚partement of gironde, which encompasses most of Bordeaux, is almost twice that of Cabernet Sauvignon. However, Merlot has never been as highly regarded as Cabernet Sauvignon, which dominates in the m‚doc and graves-growing areas that produce wines traditionally viewed as Bordeaux's most important. Much of the wine world views Merlot as simply a grape to be blended with Cabernet Sauvignon or cabernet franc.

Chapanas
Food Dictionary - Chapanas, is a type of tamale wrapped in banana leaves. This tamale does not use masa dough.

Aguardiente
Food Term: Aguardiente, a type of Spanish or Mexican brandy made from sugar cane. Sometimes the term refers to any strong alcohol (Southwestern, U.S.). The wor derives from the Spanish term for Brandy 1818.

Ahole
Food Term: Ahole or aholehole: a perch-like fish, 6-10 inches long; silvery gray on top, whitish below; found near shore living in lava or coral caves (lua); 'ono; eaten raw, dried, salted, or broiled on hot coals.

Aku
Food Term: Aku, is the Hawaiian name for a specific type of Tuna, the "skipjack". It is a very important commercial fish.

Alabama Slammer
Food Term: - Alabama Slammer is a cocktail that was born at the University of Alabama. It is potent concoction of sloe gin, amaretto, Southern Comfort and orange juice.

Crappie
Epicurious - Dictionary - crappie, Found mainly in the Great Lakes and Mississippi regions, crappies are large, freshwater sunfish that are about 12 inches long and range from 1 to 2 pounds. There are both black and white crappies; the latter is also called chinquapin. Crappies have lean flesh that is particularly suited to broiling or saut‚ing. See also FISH.

Amaretto
Epicurious - Dictionary, Amaretto - [am-ah-REHT-toh] A LIQUEUR with the flavor of almonds, though it's often made with the kernels of apricot pits. The original liqueur, Amaretto di Saronno , hails from Saronno, Italy. Many American distilleries now produce their own amaretto.

Andouille Sausage
Food Dictionary: andouille sausage. [an-DOO-ee, ahn-DWEE] A spicy, heavily smoked sausage made from pork CHITTERLINGS and TRIPE. French in origin, andouille is a specialty of CAJUN COOKING. It's the traditional sausage used in specialties like JAMBALAYA and GUMBO, and makes a spicy addition to any dish that would use smoked sausage. Andouille is also especially good served cold as an HORS D'OEUVRE. See also SAUSAGE.

Betty
Epicurious Dictionary - Betty, Dating back to colonial America, betties are baked puddings made of layers of sugared and spiced fruit and buttered bread crumbs. Though many fruits can be used, the most popular is Apple Brown Betty, made with sliced apples and brown sugar.

Adzuki Beans (Vigna Angularis)
Adzuki Beans (Vigna Angularis) are a small, oval bean that is reddish-brown in color with a thin white line down the side. The bean is about 1/4 long with a nutty, sweet flavor and firm texture. This is a bush bean rather than a vine bean. The Adzuki is native to East Asia and was brought to the U.S. in the mid 19th century. When steamed with rice, the bean gives the rice slightly pink color which is quite attractive. The Adzuki is also referred to as a Adsuki, Aduki, Asuki, Azuki, Feijao, Tiensin Red, Field Pea, and Red Oriental bean.

Anasazi (Phaseolus Vulgaris) beans
Anasazi (Phaseolus Vulgaris) are a small legume related to the Kidney Bean (Phaseolus Vulgaris). These beans are about 1/2 inch long with a dappled burgundy and cream color. When cooked the color fades to form dark pink. The Anasazi has a mild flavor and firm texture. Cultivation of this bean can be traced back to the Anasazi Indians which lived in the Southwestern region of America. Anasazi are one of the few cultivated crops grown by native Americans. The bean's name comes from the cliff-dwelling Anasazi Tribes of the four corners area (where Colorado, Utah, Arizona New Mexico come together). The name comes from the Navajo word meaning ancient ones. The patterns on the beans are similar to the markings on Jersey cows.

Appaloosa (Phaseolus Vulgaris) beans
Appaloosa (Phaseolus Vulgaris) beans are related to the Kidney Bean. A hybrid of the Pinto Bean. The Appaloosa bean is an elegant, elongated bean. The front portion of the bean is ivory colored; the posterior end is a speckled purple and mocha. This bean is about 1/2 long with the speckled markings similar to Appaloosa ponies. This bean has a mild flavor and firm texture. The Appaloosa was developed in the area of Eastern Washington Northern Idaho known as the Palouse. This particular bean used in chili, or cooked and mashed (like the Pinto) with a hot sauce and served as a side dish. Use some creativity, and mash with onions, hot peppers and tomatoes

Black Turtle Beans
Black Turtle Beans (Phaseolus Vulgaris) are related to the Kidney Bean. Black Turtle Beans are also known as Black Beans. Turtle Beans are small, kidney shaped with a slight rectangular look. These beans are black, shiny and have a slight mushroom flavor. Black Beans hold their shape when cooked and absorb flavors well. Native to South America, Black Turtle Beans are an important ingredient in Brazilian and Cuban dishes.

Fermented Black Beans
Fermented Black Beans (Phaseolus Vulgaris) are important in many Asian cuisines. Black Beans are first cooked, then fermented in their cooking brine and finally salted and dried in the sun. The finished product imparts a flavorful and unique taste to many dishes. Fermented Black Beans are 1 cm in length and have a soft, firm texture

Calypso Bean
The Calypso Bean (Phaseolus Vulgaris) is a round, plump new comer. This bean is a dramatic and beautiful hybrid of the Kidney Bean (Phaseolus Vulgaris). About 3/8 inch long with a silky smooth texture. This bean is somewhat sweet, firm and flavorful. Half black and half white with one polka dot for emphasis, this novel bean looks as if the ancient Chinese Yin Yang symbol of harmony was imprinted upon it.

Chana dal
Chana dal (Pisum Sativum) are small peas which are peeled and cut in half. They were brought to India by the Greeks and are now an important staple food in South Asia.

Ancho Chile
Epicurious - Dictionary: Ancho [AHN-choh] This broad, dried CHILE is 3 to 4 inches long and a deep reddish brown; it ranges in flavor from mild to pungent. The rich, slightly fruit-flavored ancho is the sweetest of the dried chiles. In its fresh, green state, the ancho is referred to as a poblano chile.

Habanero Chile (not habenero)
Epicurious Dictionary - Habanero Chile [ah-bah-NEH-roh] This distinctively flavored, extremely hot CHILE is small and lantern-shaped. It's native to the Caribbean, the Yucatan and the north coast of South America. The habanero ranges from light green to bright orange when ripe. It's generally used for sauces in both its fresh and dried form.

Cazuelas
Food Term: Cazuelas are Mexican pots made of barro "clay". The clay acutally imparts a earthy taste into the food. They are still in use today. The downside of the pots is that they are quite fragile and break easily and they heat very slowly. The term cazuelas is also used in certain recipes such as Tacos de Cazuela y de la Plancha, the filling simmered in the cazuelas. There is also a cocktail called a Cazuela

Wild Rice
Epicurious - Dictionary: Wild Rice, Known for its luxurious nutty flavor and chewy texture, wild rice isn't really rice at all. Instead, it's a long-grain marsh grass native to the northern Great Lakes area, where it's harvested by the local Indians. There's also now commercial wild rice production in California, as well as several Midwest states. It's important to clean wild rice thoroughly before cooking it. The best method is to place the rice in a medium bowl and fill it with cold water. Give it a couple of stirs and set aside for a few minutes. Any debris will float to the surface and the water can then be poured off. Depending on the method used, wild rice can take up to an hour to cook; overcooking will produce starchy results. Admittedly, wild rice is expensive, but both pleasure

Opera Cake
Food Dictionary: L'Opera Cake, a.k.a. Opera Torte, or French Chocolate Coffee Cake is a Parisian invention, a cake made of layers of dark chocolate, coffee butter cream and almond sponge cake. The cake alleges to have been named after the Paris Op

White Chocolate
Epicurious Dictionary: White Chocolate, Not really chocolate at all, white chocolate is typically a mixture of sugar, COCOA BUTTER, milk solids, lecithin and vanilla. This product can't be officially classified as "chocolate" because there is no chocolate liquor (see CHOCOLATE) in it, which means there's also very little chocolate flavor. White chocolate must be melted very slowly over low heat to keep it from scorching and clumping.

Marjoram
Epicurious Dictionary - marjoram [MAHR-juhr-uhm] Early Greeks wove marjoram into funeral wreaths and planted it on graves to symbolize their loved ones' happiness both in life and beyond. There are many species of this ancient herb, which is a member of the mint family. The most widely available is sweet marjoram, usually simply called "marjoram." It has oval, inch-long, pale green leaves and a mild, sweet, oreganolike flavor. In fact, wild marjoram is another name for OREGANO. Marjoram is available fresh in some produce markets and supermarkets with large fresh-herb sections. More often, it is found dried in small bottles or cans. There's also a very hardy species called pot marjoram, which has a stronger, slightly bitter flavor. It's found throughout Mediterranean countries but rarely

Kudra
GourmetSleuth - Kudra A leafy green vegetable rich in vitamins A and C. Part of the diet of the Sudanese and Kenyan people of Africa.

Prime Rib History
Prime Rib Name history, explains some of the history to use of the term Prime Rib for a rib roast. Exerpt: Ranhofer's reference For example, Charles Ranhofer, the famous 19th Century chef de cuisine at Delmonico's Restaurant in Manhattan, explained the meaning of Prime Rib in his 1894 treatise, The Epicurean, at page 472. Ranhofer's illustration of the American beef cuts shows three cuts, labelled A, B and C (with C being the front-most), which are described: Six Prime ribs, A [11th and 12th ribs] first cut, B [9th and 10th ribs] second cut, C [7th and 8th ribs] third cut. Id. The 6th rib is also part of the rib section and can be used as a rib roast, but not a "Prime Rib".

Molasses
Epicurious Dictionary - Molasses, muh-LAS-sihz] During the refining of sugar cane and sugar beets, the juice squeezed from these plants is boiled to a syrupy mixture from which sugar crystals are extracted. The remaining brownish-black liquid is molasses. Light molasses comes from the first boiling of the sugar syrup and is lighter in both flavor and color. It's often used as a pancake and waffle syrup. Read more..

Chirinabe
Epicurious Dictionary - [chee-ree-NAH-beh] A Japanese one-pot dish consisting of chunks of a firm-fleshed fish (like COD or SEA BASS), TOFU and various vegetables. All ingredients are brought to the table raw along with a pot of simmering broth, which is placed on a heating element and kept simmering throughout the meal. Each diner adds their own ingredients, letting the food cook until tender before retrieving it from the communal pot. Chirinabe is served with various condiments, which usually include PONZU SAUCE. See also MIZUTAKI; NABEMONO.

Epazote
Epicurious - Food Dictionary - [eh-pah-ZOH-teh] A pungent, wild herb whose strong flavor is, like that of fresh coriander, an acquired taste. It has flat, pointed leaves and is available dried (and infrequently fresh) in Latin markets. Also called Mexican tea and wormseed , epazote is popular in many bean dishes because it's a carminative, which means it reduces gas. It's also used as a tea

Canapé
Epicurious - Dictionary, Canapé -[KAN-uh-pay, KAN-uh-pee] Small, decorative pieces of bread (toasted or untoasted) that are topped with a savory garnish such as anchovy, cheese or some type of spread. Crackers or pastry may also be used as a base. Canap‚s may be simple or elaborate, hot or cold. They're usually served as an appetizer with COCKTAILS. The word "canap‚" is French for "couch." See also HORS D'OEUVRE.

Lovage
Epicurious Dictionary - Lovage, [LUHV-ihj] The French call lovage c‚leri bƒtard , "false celery," because of its strong resemblance to that plant. Lovage has been used since Greek and Roman times for everything from a seasoning, to a curative for maladies ranging from indigestion to freckles, to a love potion. It grows up to 7 feet high and has large, dark green, celerylike leaves. The flavor of the pale stalks is that of very strong celery. The leaves, seeds and stalks can be used (in small amounts because of their potent flavor) in salads, stews and other dishes such as fowl and game. The stalks can be cooked as a vegetable. Dried lovage leaves and chopped or powdered stalks can be found in health-food stores and gourmet markets. The seeds are commonly called CELERY SEED. Lovage is al

Ponzu
Epicurious Dictionary - [PON-zoo] A Japanese sauce made with lemon juice or RICE VINEGAR, SOY SAUCE, MIRIN and/or SAKE, KOMBU (SEAWEED) and dried bonito flakes (KATSUOBUSHI). Ponzu sauce is used as a dipping sauce with dishes like SASHIMI and with one-pot dishes like CHIRINABE.

Tagine, tajine
Epicurious Dictionary - Tagine, tajine, Any of various Moroccan stews featuring meat or poultry gently simmered with vegetables, olives, preserved lemons, garlic and spices like cumin, ginger, pepper, saffron and turmeric. Tagines are often served with couscous.

Miso - Epicurious Definition
[MEE-soh] Also called bean paste, this Japanese culinary mainstay has the consistency of peanut butter and comes in a wide variety of flavors and colors. This fermented soybean paste has three basic categories - barley miso, rice miso and soybean miso - all of which are developed by injecting cooked soybeans with a mold (koji ) cultivated in either a barley, rice or soybean base.

Mirin - Epicurious Definition
[MIHR-ihn] A low-alcohol, sweet, golden wine made from glutinous rice. Essential to the Japanese cook, mirin adds sweetness and flavor to a variety of dishes, sauces and glazes. It's available in all Japanese markets and the gourmet section of some supermarkets. Mirin is also referred to simply as rice wine . See also RICE WINE; SAKE.

Mizuna - Epicurious Definition
[mih-ZOO-nuh] Hailing from Japan, this feathery, delicate salad green can be found in farmer's markets and specialty produce markets from spring through summer. It's often found in MESCLUN, a special salad-green mix. Choose mizuna by its crisp, green leaves, avoiding any wilted or browning specimens. Refrigerate in a plastic bag for up to 5 days. Wash and thoroughly dry just before using.

Mochi - Epicurious Definition
[MOH-chee, MOH-chee-koh] A sweet, short-grained, very glutinous rice with a high starch content. Mochi is commonly used to make rice cakes, for which it is pounded in large tubs until it becomes extremely sticky. It is then formed into balls or squares, which can be found in Japanese markets. Mochi is also used in confections and rice dishes. Mochiko is a rice flour made from mochi. See also

Mirin
Epicurious Dictionary - [MIHR-ihn] A low-alcohol, sweet, golden wine made from glutinous rice. Essential to the Japanese cook, mirin adds sweetness and flavor to a variety of dishes, sauces and glazes. It's available in all Japanese markets and the gourmet section of some supermarkets. Mirin is also referred to simply as rice wine . See also RICE WINE; SAKE.

Kombu
Epicurious Dictionary - [KOHM-boo] Particularly popular in Japanese cookery, kombu is one of the two basic ingredients used for DASHI (soup stock). It's a long dark brown to grayish-black SEAWEED, which, after harvesting, is sun-dried and folded into sheets. Kombu is sold in Japanese and health-food markets and when stored unopened in a dry place it will keep indefinitely. After opening, store in a cool, dry place for up to 6 months. Kombu has a natural white-powder covering that delivers considerable flavor. For that reason, the surface should be lightly wiped off, not washed. Kombu is used to flavor cooked foods as well as for SUSHI. It's sometimes pickled and used as a CONDIMENT. Kombu is also called simply kelp.

Dashi
Epicurious Dictionary - Dashi [DA-shee] Used extensively in Japanese cooking, dashi is a soup stock made with dried bonito tuna flakes (KATSUOBUSHI), KOMBU and water. Dashi-no-moto is this stock in instant form; it comes granulated, powdered and in a concentrate.

Katsuobushi; katsuo-bushi
Epicurious Dictionary - [KAH-tsuh-oh-boo-shee] Pink flakes of dried bonito (TUNA), which are used in Japanese cooking as a garnish and in some cooked preparations, principally DASHI. The tuna is boiled, smoked, then sun-dried. A special tool is used to flake the extremely hard chunks. Katsuobushi can be purchased in Asian markets and the specialty section of some large supermarkets. Depending on how fresh it is when purchased, it can be stored in a cool, dry place up to a year.

Pigeon pea
Epicurious dictionary - Pigeon pea, Native to Africa, this tiny LEGUME is also called Congo pea and no-eyed pea, toor dal . In the United States it's particularly popular in southern states where it grows in long, twisted fuzzy pods. The peas are about the size of the standard garden pea and are usually a grayish-yellow color. Pigeon peas can be eaten raw but are most often dried and split. They're available dried in many supermarkets and can often be found fresh, frozen and canned in the regions where they're grown, as well as Latin American and Indian markets. Pigeon peas are cooked like dried beans.

Asafetida; asafoetida
Epicurious Dictionary - Asafetida; asafoetida [ah-sah-FEH-teh-dah] A flavoring obtained from a giant fennellike plant that grows mainly in Iran and India. It's used in many Indian dishes and can be found in powdered or lump form in Indian markets. Asafetida has a fetid, garlicky smell and should be used in very small quantities.

Muffaletta
Epicurious Dictionary - Muffaletta, Muffuletta [muhf-fuh-LEHT-tuh] A specialty of New Orleans, this HERO-style sandwich originated in 1906 at the Central Grocery, which many think still makes the best muffuletta in Louisiana. The sandwich consists of a round loaf of crusty Italian bread, split and filled with layers of sliced PROVOLONE, Genoa SALAMI and ham topped with "olive salad," a chopped mixture of green, unstuffed olives, PIMIENTOS, celery, garlic, cocktail onions, CAPERS, oregano, parsley, olive oil, red-wine vinegar, salt and pepper. The olive salad is what sets the muffuletta apart from any other sandwich of its ilk.

Samphire
Epicurious Dictionary - Samphire, [SAM-fy-uhr] There are two edible, very similar plants known as samphire. The first is Crithmum maritimum (commonly referred to as rock samphire ), which grows along the coasts of Great Britain and northwestern Europe and is available in the United States only through costly import. What we have in the United States is the second type of samphire known as salicornia, (also called glasswort, marsh samphire, sea bean and sea pickle ). It's abundant along both the Pacific and Atlantic coasts and has spiky green leaves that are so arranged as to make the plant look somewhat like a spindly, miniature cactus, sans needles. Both the leaves and stem are crisp, aromatic and taste of a salty sea breeze. They're often pickled and can sometimes be found in jars

Zuppa Inglese
Epicurious Dictionary - Zuppa Inglese, [ZOO-puh ihn-GLAY-zay] Literally translated as "English soup," this Italian dish is, in fact, a refrigerated dessert similar to the British favorite, TRIFLE. It's made with rum-sprinkled slices of sponge cake layered with a rich custard or whipped cream (or both) and candied fruit or toasted almonds (or both).

Tamarillo
Tamarillo - Food Dictionary. Native to South America, this egg-shaped fruit is also known as a tree tomato . Although not yet widely accepted in the United States, the tamarillo is very popular in South and Central America, the Caribbean, and parts of Asia, New Zealand (from where most of the fruit in the United States is imported) and Australia. The tamarillo has a tough, bitter skin that can be various glossy shades of red, purple, amber or yellow. The tart but very flavorful golden pink flesh is purple-tinged around the seeds. Tamarillos are available from May through October in specialty produce stores and some supermarkets.

Yam
Food Dictionary - Yam: This thick, tropical-vine tuber is popular in South and Central America, the West Indies and parts of Asia and Africa. Although SWEET POTATOES and yams are similar in many ways and therefore often confused with one another, they are from different plant species. In the southern United States, sweet potatoes are often called yams and to add to the confusion, canned sweet potatoes are frequently labeled yams. True yams, however, are not widely marketed and are seldom grown in the United States. Though they can be similar in size and shape to sweet potatoes, yams contain more natural sugar and have a higher moisture content.

Soppressatta
GourmetSleuth - Soppressata, Italian Sausage

Brioche
Epicurious - Brioche [BREE-ohsh, bree-AHSH] This French creation is a light yeast bread rich with butter and eggs. The classic shape, called brioche … tˆte , has a fluted base and a jaunty topknot. It also comes in the form of small buns or a large round loaf. Special fluted brioche molds, available in metal, glass or ceramic, are necessary for the brioche … tˆte. Brioche dough is also used to enclose foods such as sausage or cheese.

tarragon
Epicurious - Food Dictionary -tarragon [TEHR-uh-gon, TEHR-uh-guhn] Narrow, pointed, dark green leaves distinguish this perennial aromatic herb known for its distinctive aniselike flavor. Tarragon is widely used in classic French cooking for a variety of dishes including chicken, fish and vegetables, as well as many sauces, the best known being BARNAISE. It's also an integral ingredient in various herbal combinations such as FINES HERBES. Tarragon is available fresh in the summer and early fall and year-round in dried and powdered forms. Care should be taken when using tarragon since its assertiveness can easily dominate other flavors. Tarragon vinegar is a popular item in gourmet markets. See also HERBS; HERB AND SPICE CHART; A FIELD GUIDE TO HERBS

Waldorf Salad
Epicurious - Dictionary, Waldorf Salad, [WAWL-dorf] Created at New York's Waldorf-Astoria Hotel in the 1890s, the original version of this salad contained only apples, celery and mayonnaise. Chopped walnuts later became an integral part of the dish. Waldorf salad is usually served on top of a bed of lettuce.

Candied Apple; Candy Apple
Epicurious - Dictionary - Candied Apple; Candy Apple An apple that's coated with a cinnamon-flavored red SUGAR SYRUP. This candy coating can either be crackly-hard or soft and gooey. A candied-apple clone is the caramel apple, which has a thick, soft caramel-flavored coating. Both versions are served on sticks for portable eating.

Bavorios
Food Term: Bavorios, ,(bavaroise) actually has two meanings. The more contemporary is a dessert called fromage bavorois, usually consists of an egg custard such as creme anglaise mixed with whipping cream and set with gelatin. The dessert first appeared in print in the early 19th century. This dessert is also referred to in English as Bavarian Cream. However, the true meaning and spelling is bavaroise, which is a beverage like a caudle. It is a hot tea with milk with additions of egg yolks and suga and even some Kirsch. The drink was to be served in special glasses and flavored in a variety of ways. One further usage of the word is bavaroise sauce with horseradish, vinegar and crayfish butter. Source: Alan Davidson, The Oxford Companian to Food

Roulade
Epicurious Dictionary - Roulade [roo-LAHD] 1. The French term for a thin slice of meat rolled around a filling such as mushrooms, bread crumbs, cheese or a mixture of vegetables and cheese or meat. The rolled package is usually secured with string or a wooden pick. A roulade is browned before being baked or braised in wine or stock. Also referred to as paupiette, bird and, in Italy, braciola . 2. The term roulade also refers to a SOUFFL-type mixture that's spread on a jelly roll pan, baked until firm but still moist, then spread with a savory or sweet filling and rolled up in jelly-roll fashion.

Food and Drink Ink
Food and Drink Ink - home site for Sharon Tyler Herbst, writer of the Food Lover's Companion as well as other culinary information books

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