Search

A bivalve mollusk, which is eaten raw or cooked. The Oyster's size, shape, texture and flavor will vary according to the area in which it is found.

A small green citrus fruit providing juice or peels that are added to food dishes to provide a tart taste as an ingredient.

A root vegetable that is typically referred to by either of two names, white Salsify or black Salsify.

A pan used for roasting foods in a conventional gas or electric oven. A roasting pan should be large enough to place a metal roasting rack in the bottom, heavy enough to be used on the stovetop burner for making gravy and sauces from the drippings, and well made of thick metal with sturdy handles for maintaining a good grip on the pan to easily control it when filled with the foods being cooked.

A small, deep colored berry which has a tender texture, a sweet delicate taste and a pleasant aroma....

(Scientific Name: Boletus edulis) A rich meaty flavored mushroom that has a large, round cap, pale yellowish brown to dark reddish brown in color, that grows 2 to 12 inches in width and may reach several pounds in weight.

The mushroom is just one of a very large, diverse group of organisms called fungi. It is similar to a plant but lacks chlorophyll, so it cannot produce its own food through photosynthesis.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

A thin, boneless cut of meat which is very tender and generally considered to be small in size. Cutlets typically refer to cuts of meat from poultry, lamb, veal, or pork, however, the term may also refer to a thin and flat crouquette consisting of chopped meat or fish and formed into the shape of a cutlet.