A noted Spanish blue cheese.
Brazilian liquor made from distilled sugar cane juice.
Large, stuffed pasta tubes baked in sauce.
Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
Small pasta shells with wavy edges.
More commonly known here as celery root.
Raw fish and/or shellfish in a citrus marinade.
An Irish favorite of mashed potatoes, green onions and butter.
"Mushroom," as they say it in France.
A wild and nutty mushroom with a trumpet-shaped head.
Prepared or served with whipped cream.
The French term for delicatessen-style items.
An old Aztec favorite - gourd-like fruit with pale green skin and bland white flesh that can be eaten cooked or raw.
French for "goat," as in cheese.