A thick, seasoned stew of meat or fish, sometimes with vegetables.
Tomato and meat sauce from Bologna.
A wild onion.
A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Meat that is cooked in seasoned fat then pounded into a paste and packed into ramekins and covered with a thin layer of fat.
Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
Unleavened, griddle-cooked Indian bread.
The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
A French term for a thin roll of meat or cake around savory or sweet fillings.
A slow-cooked mix of flour and fat, used to thicken soups and sauces.