A spreadable mix of eggplant, tahini, olive oil, lemon juice and garlic.
Armenian cured and spiced meat.
A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.
A basic white sauce of milk, butter and flour, invented in France during the reign of Louis XIV.
A sweet or savory fritter from New Orleans.
A thick sauce of butter, white wine and vinegar.
Butter cooked to a hazelnut (noisette) color.
Beurre blanc, but with red wine instead of white.
Moroccan pie of phyllo dough, shredded chicken, ground almonds and spices.
Small, leavened buckwheat pancakes; in Russian cuisine, served as an appetizer with sour cream, caviar or smoked fish.
A blend of wine, brown stock, marrow, shallots and herbs.
A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
Thin slices of air-dried and aged salted beef filet.