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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.

Underground legumes that have a nutlike flavor and are high in valuable proteins. They are sold in many forms, such as shelled and unshelled, whole or halves, salted, lightly salted, or unsalted, and raw or dry roasted.

A long shaft or thin rod inserted through pieces of meat and other foods to hold several pieces together while cooking over a grill or roasting over a fire.

Yellow potatoes have skins and flesh that ranges from pale yellow to golden yellow. Their flesh has a buttery flavor and they are used for baking, boiling, roasting, and mashing.

A young pigeon approximately four weeks old, having dark, tender meat and weighing no more than one pound.

A cut of beef taken from the area that lies between the tender short loin and the tougher round. The sirloin is generally cut into steaks and roasts, with the cuts nearer the short loin being more tender than those taken closer to the round.

sate, sateh,

A slightly sweet, round nut grown on shrubs and trees in North America, Europe, and Asia. Hazelnuts are covered with a papery skin that is somewhat bitter tasting.

A term applied to food ingredients that are finely chopped for preparation to be served. It also refers to food such as corned beef hash or roast beef hash, which contains chopped meat, potatoes, vegetables such as peppers, onions, celery, or carrots, and various seasonings.

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.

A type of sausage made from a combination of onion, suet, matzo meal, and flour, which is packed into kosher beef intestines and then steam cooked and roasted.

An enclosed compartment, which may be a simple baking container such as a Dutch oven, or a self-contained unit with heating elements that are used for baking, roasting, broiling and heating.

A commercial sprayer that dispenses a very fine mist of extra-virgin olive oil to coat unheated pans to prepare them for grilling, sautéing, broiling, roasting or baking.

A variety of coffee, grown in the Middle East, that provides a very strong flavor and aroma when brewed.

A type of flavoring, coating, syrup, candy, dessert, or beverage made from the seeds of the cacao tree.

A white or pale yellow colored, mild tasting Mexican cheese, which is excellent for melting when baking or grilling.

A process in which a whole turkey is soaked in a salt and water solution for a period of time for the purpose of moistening the meat and enhancing the flavor.

A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.

Attributed to Italian food chefs, this food item is made as boneless breast of turkey basted with a variety of succulent seasonings and spices.