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An Italian term for a food spread, typically made with Italian black olives that are pureed and mixed with olive oil and black pepper.

The meat from frog's legs is white and slightly sweet and is the only edible part of a frog. The flavor is best when fresh, but frozen frog's legs can be used.

A type of open-faced egg sandwich created in the Western U.S. It consists of a mixture of green peppers, onions and ham combined with scrambled eggs served on fresh or toasted bread.

A utensil used for drying and preserving foods by removing most of the natural moisture contained in the food, thus reducing the potential problems with spoilage that occur with fresh foods.

A sweet pepper that has been heated, sautéed in a pan or commercially roasted, for use as an ingredient for a food dish.

A type of chile pepper that is about 5 inches in length, is green or red in color, and has a mild to medium-hot flavor.

The edible leaf or paddle of the prickly pear cactus and other varieties of cactus. It is prepared by removing the thorns and eyes, after which it is served fresh, canned, cooked, steamed, or pickled.

Types of food that have been dried to remove most of their natural moisture in order to preserve the food, thus reducing the potential problems which can occur as fresh foods mold or become fermented.

Used as a spice, a green peppercorn is an under ripe peppercorn berry which is available whole or preserved in a brine and packed in jars.

puree, pureed,

A medium to large round green olive grown in California, but originally from Tunisia. The olive has a fruity flavor with a slightly bitter taste.

The eggs from lumpfish, which are harvested and sold as caviar. The roe is dyed and must be salted before it can be sold as caviar.

Preserved fruit that has been stewed or cooked in a heavy, sugary syrup to be served as a dessert. Compote may include many different combinations of fruits, which can begin as fresh, canned, or dried fruits.

A very strong, but sweet type of grape vinegar originating in the Modena region of Italy. Produced from the juice of white Trebbiano grapes, Balsamic Vinegar is made from fresh pressed grape juice, referred to as "must" and therefore is not classifed as a wine vinegar.

A French dish that is made with leftover beef which is referred to as boeuf Miroton in France or beef Miroton in English vocabulary.

An Asian snack made by coating dried peas with the sharp, hot flavored condiment known as "wasabi" that is one of the most important seasonings in Japanese cooking.

An Italian term used to describe a method of making sweet wines. The term is also used to describe the actual wine that is made using the Passito Method.

A long crinkled noodle similar to ramen noodles. The differences are that saimin noodles contain eggs and are not deep-fried.

strata, breakfast strata, breakfast strata recipes, cheese strata recipes, vegetable strata recipes,...

The Italian word for red chile peppers, this is an ingredient often added to many Italian dishes for a spicy flavor.