Search

A two inch fruit, originated in the Middle East, resembling a crabapple, which is eaten fresh picked or made into jellies.

A type of fish related to the salmon that is found in bodies of fresh water in North America. The flesh has a mild flavor, but it has a high fat content.

The feet and ankles of the pig, also called "pigs feet." Because they are made up of mostly tendons and bones, they must be cooked very slowly for a long period of time because the meat is tough and stringy.

A sweet and spicy Italian sausage made from fresh pork and seasoned with basil, fennel, garlic, and white wine.

A classic French sauce made from mayonnaise, mustard, capers, chopped gherkins, anchovies, and fresh herbs.

A cold, uncooked soup that originated in southern Spain. It is prepared with puréed fresh vegetables, such as tomatoes, cucumbers, bell peppers, celery, and onions, that are combined with garlic, breadcrumbs, olive oil, vinegar, and lemon juice.

1. Cucumbers that have been preserved in vinegar brine, along with pickling spices, such as fresh dill.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A shiny, smooth leaf herb with leaves, stem, roots, and seeds that are all used for flavoring. Native to Iran, Afghanistan and southern Europe, Lovage is now grown in many different countries.

A simple salad dressing prepared with good wine vinegar, oil, salt, pepper, and fresh green herbs, also referred to as a vinaigrette.

A chile pepper that is often available as a green or red fresh pepper and also commonly purchased as a ground pepper to be used as a spice for seasoning.

Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.

A traditional Middle Eastern ingredient made from the sugar in the juice extracted from fresh pomegranates.

A flat, light green to all white in color, this dried bean has a kidney shape and provides a mild flavor with a soft texture.

An herb, which is a perennial plant with long stemmed pinnate leaves that are almost round in shape with serrated edges.

The layer of fat that extends the length of a hog's back. It is available fresh, unsalted, not cured, and not smoked, for use as cracklings (fried or roasted pork fat or skin used as snacks) and for the production of lard.

Translated as "spring style" in Italian, pasta primavera, linguini primavera and other similar dishes use seasonal or fresh vegetables in a raw or blanched form as one of the main ingredients to garnish the prepared dish.

A type of fish that is characterized by a smooth, snakelike body. They are found in fresh water rivers and lakes in Europe and North America, but migrate to the southwestern Atlantic for spawning.

A variety of tuna that is very important in Japanese cooking. It is rarely eaten fresh and is usually dried into cubes.

baba ghanouj, baba ghanoush, condiments, Middle Eastern foods, eggplant recipes,