A French term for the chopped, cooked and bound components used as stuffings.
A root vegetable with oyster-flavored flesh.
Sliced veal done up Roman style, paired with sage and prosciutto then sautéed in butter and braised in white wine.
A condiment made of chiles, brown sugar, salt and other ingredients.
Like a firm, slightly salty mozzarella.
Egg- and breadcrumb-battered, fried meat cutlet.
Very coarse flour used to make pizza and bread. Also refers to rounded parts of wheat used to make a pudding of the same name.
The largest member of the herring family.
The front leg of beef, pork, veal or lamb. Often a very tough cut of mean, the shank requires slow-cooking methods like braising.
Bold and meaty, these are called "black mushrooms" on Chinese menus.
Filled Chinese dumplings that look like tiny, just-opening flower buds.
Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Potatoes, garlic, lemon juice, olive oil, vinegar, parsley and possibly breadcrumbs or nuts, blended into a sauce or dip.
Thin, beige wheat noodles.