A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.
A thin slice of meat, grilled or sautéed.
Cured Italian bacon.
Coarse breadcrumbs used in Japanese cooking.
Italian egg custard.
Italian bread salad with tomatoes, basil, onion, olive oil, vinegar and sometimes other ingredients.
The term "en papilotte" is used to describe a dish that is cooked (and usually served) in a parcel of greased parchment paper that protects it from the high heat of the oven and retains aroma and flavor.
To cook partially by boiling briefly.
Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
French for dough, paste or batter.
Edible pumpkin seeds.
French for parsley, also refers to a mixture of parsley and garlic that is often sprinkled on a dish as flavoring or garnish towards the end of its preparation.
An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Pico de gallo
A Spanish condiment featuring chopped peppers, cucumbers, onions, jicama, jalapeño and seasonings.