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A typical type of Chowder that is made with a greater abundance of solid ingredients than liquid ingredients.

A pork salami of Italian origin that is prepared by mixing meat from the legs of pork, the shoulders, or the throat and blending in seasonings such as pepper, galic and herbs.

A thin sausage, usually about six inches in length, traditionally made of smoked meats combined with seasonings, including meats such as all beef, beef and pork, turkey and beef, or chicken and beef.

Similar to a bean soup, the Lentil Soup is made from whole or split lentils in a savory but soupy sauce.

A cooking sauce common in India that is generally a mild flavored curry sauce seasoned with a variety of other ingredients.

Common in Moroccan cooking, Charmoula is a paste, sauce, rub, or marinade used for seasoning meat, fish, poultry, and grilled vegetables.

A German festival bread that is popular during the Christmas season not only in Germany, but in many other parts of the world as well, especially other European countries and parts of the United States.

Similar to ginger in appearance and a member of the ginger plant family, this root is used primarily as an Asian or Indian food seasoning.

With an appearance similar to traditional celery but much smaller, this plant is most often used for a variety of Asian recipes.

A Greek food consisting of lamb that is cooked and served in a bread wrap, such as pita bread. A leg of lamb is most often cooked to be used as the main ingredient for the Gyro.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.

An aromatic leaf from the evergreen bay laurel tree used for seasoning foods. The tree from which the Bay Leaves are harvested is native to Mediterranean regions, but grown in the U.

Much like other varieties of cream-based soups, Cream of Mushroom is a thick soup that is commonly used as an ingredient for recipes.

A type of condiment considered to be a pickled relish that is most often served as a dipping sauce, a sandwich spread, or a topping for various grilled and roasted meats, such as hamburgers, wieners, sausages, brats, and other similar foods.

An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

Aioli,

An Italian dish that consists of thinly pounded meat, which has been floured, seasoned and then briefly sautéed.

A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.

A classic Italian sauce that is made with tuna and anchovies that are puréed with egg yolks, lemon juice, olive and tuna oil, and seasonings.

A traditional Greek dish of rolled grape or cabbage leaves that have been stuffed with a variety of ingredients including chopped meat (beef or lamb), rice, pine nuts, onions, and seasonings.