The rust-colored, smoky-flavored seed of the annatto tree.
A blend of chiles, herbs and vinegar.
Small, half-moon-shaped ravioli.
Italian sweet and sour sauce.
A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
The reddish brown, dried version of a poblano chile. Generally mild but can pack a punch.
Literally "angry" in Italian; in this case referring to a spicy tomato sauce.
An assertive salad green with peppery, somewhat bitter overtones.
Semi-firm Italian cheese made from cow's milk.
French for "assortment," as in cheeses.
French for "eggplant."