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A hard dry sausage of Italian origin that is prepared by combining meat from the most marbled part of pork necks and shoulders with seasonings such as cayenne, black or chile peppers.

Fresh tomatoes cooked for several hours and then strained. The strained tomatoes are then cooked longer to reduce them to a thick concentrate.

A pan-fried or broiled, flour tortilla, which is filled with cheese and a combination of ingredients that may include meat, beans, salsa, black olives, peppers, tomatoes, lettuce, or other vegetables.

A type of sausage that is made with processes and ingredients typical of those used to make Poland's "kielbasa" (sausage).

A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.

A traditional Italian pork sausage made throughout Italy but most notably northern Italy, that is considered to be a mild homemade or country sausage.

Often referred to as "grey" in France, this berry is very similar to the traditional black peppercorn or "poivre noir" that is common throughout the world.

Generally considered to be a flavoring or condiment that is used for enhancing the taste of other foods.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

An Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.

An ocean fish that commonly jumps out of the water and glides airborne over the surface for a distance of 10 to 20 feet.

Pronounced san-jaw-vay-zeh. A grape varietal, used in the production of red wines, originating in the Tuscany region of Italy.

The edible leaf or paddle of the prickly pear cactus. Nopal is the Mexican word for cactus and the leaf growing on the stem is referred to as Nopales.

(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color.

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.

An American cheese produced from cow's milk that may be skimmed or whole. It has smooth texture and a very mild flavor.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

The generic name given to any of the numerous varieties of plants that have fragrant leaves and stems used to season foods.

The process of injecting fat into the interior of meat, generally by using a larding instrument to accomplish the task.

A variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes.