Cooking Terms

(Scientific Name: Craterellus fallax) A tender and somewhat fragile funnel or horn-shaped mushroom more commonly known as, “Horn of Plenty” (Craterellus cornucopioides).

Grown in the Himalayan mountain region, the Monukka Raisins have a sligthtly larger size than the traditional dark raisin made from dried green grapes.

A medium to large size variety of apple, which is a cross between a Golden Delicious, Cox's Orange Pippin, and the Duchess of Oldenburg.

A type of thick soup that is a specialty of the Tuscany region of Italy. Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

A type festival bread that traditionally is served on Russian Easter. The white flour yeast dough is most often enriched with eggs, milk, and butter.

A type of bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be “pulled apart” into individual servings.

A reference to Middle Eastern pickled vegetables. A derivative of the Persian word “torsh,” meaning “sour,” the most common vegetable made into torshi is the turnip, although any vegetable can be used.

A type of Jewish pastry, or cookie, in which the dough is cooked by boiling it in a syrup flavored with honey.

A term that refers to the rendered fat of chickens that is strained and used in a variety of Jewish dishes in much the same way that butter is used.

A type of soup in which the herb sorrel is the primary flavoring. The soup is a specialty of Jewish cooking and is prepared with water or broth, egg yolks, salt, and sorrel.

A type of Jewish cookie most often made with a delicious cream cheese dough; however, the dough is also prepared with nondairy ingredients so that the cookie can be consumed during or after a meal of meat and still be kosher.

A type of Jewish dish that can be served as a dessert when prepared with sweet ingredients or can be served as a side dish or entrée when prepared with savory ingredients.

A type of dumpling-like noodle dish in which the dumplings are filled with various ingredients, such as ground meats or cheese.

A Yiddish term that means “cheese.” When a Jewish dish has “kaes” attached to its’ name, it is an indictor that cheese is one of the ingredients of the dish.

A Jewish specialty dish that is basically a type of stuffed cabbage roll. Various mixtures of savory ingredients are placed onto large cabbage leaves, which are then rolled and cooked, either by baking or simmering on the stovetop.

A type of Jewish pastry or cookie that is filled with a wide range fillings (usually sweet), such as apricots, dates, prunes, poppy seeds, or a mixture of poppy seeds and honey.

A type of confection prepared with sugar, corn syrup, peanuts, and butter that has the flavor of buttery, caramelized sugar surrounding a flat layer of peanuts.

A term that refers to a small piece or portion of a sweet food, such as candied fruits or nuts, small candies, or petit fours.

A type of sweet treat, or sweetmeat (a small piece of something sweet), popular among the Jewish populations of Middle Eastern and Balkan countries.

A Yiddish term that means, “homemade food.”

A Yiddish term that means, “appetizers that are quite tasty.”

A Yiddish term that is defined as, “meals.” The word also refers to food products that are produced from meat or prepared with meat as an ingredient.

A dish in which the primary component is white beans that are stewed with a number of other ingredients.

A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.