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A food product produced from poultry that is used as both an ingredient and a main dish for baked foods.

A salad prepared with shredded, finely sliced or square bits of cabbage that is most often a white cabbage.

A type of white pasta sauce that originated in Amatrice, Italy a small town located adjacent to the Gran Sasso massif, a mountain region in the middle of the country.

A Cajun food dish prepared with poultry giblets (turkey or chicken gizzard and liver), ground chicken, turkey, beef, or game, onions, green peppers, celery, fried or steamed rice, garlic, pepper, bacon fat, and Cajun seasoning.

Garlic is available as Green garlic, the early stage of growth before the cloves begin to form. Similar to a fresh green onion or leek that is not fully matured, Green garlic has a green leafed shoot attached to a very small white bulb.

A variety of potato that is excellent as a new potato but is also grown and marketed as a maincrop potato.

A traditional Italian food dish made with veal shanks dredged in flour, chopped vegetables such as onions, celery, tomatoes, and carrots, that cook together in a chicken or beef stock with seasonings such as olive oil, garlic, marjoram, pepper, thyme, and white wine.

A brown skinned, oblong potato with a white interior, which is one of the most popular potatoes. It has a rough skin with numerous eyes and can grow quite large.

They are medium sized with thin red skin and white flesh that has a crisp, waxy texture. They are good potatoes for boiling, steaming, and roasting.

They are medium sized with thin red skin and white flesh that has a crisp, waxy texture. They are good potatoes for boiling, steaming, and roasting.

One of several varieties of medium size round red or white potatoes that are suitable for boiling, as well as roasting or frying.

Very common in India and Italian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta.

A type of finger potato with a long knobby oval shape, a pinkish beige colored skin, and white flesh that is somewhat waxy in texture.

A potato variety that is a cross between the South American wild, yellow potato and the North American white resulting in a light yellow skin, a fine-grained texture and a rich buttery flavor.

An egg dish that blends the whites and yolks of eggs with milk and seasonings to be cooked in an open pan.

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.

A common Jewish dish, from France, which is made with kosher meats. Translated, the term refers to a dish garnished (garni) with sauerkraut (choucroutte).

A seasoning that contains no sodium or small amounts of sodium and replaces regular salt for anyone with health concerns when flavoring foods.

Small black seeds that provide a slightly bitter and somewhat peppery flavor when dried for use in foods.

A rich flavored soup prepared with small pieces of clam, bits of vegetables, and cooked in a stock that may be cream-based or water-based.