The reddish brown, dried version of a poblano chile. Generally mild but can pack a punch.
A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.
Tiny flour-and-egg noodles or dumplings.
A lemon-flavored South American herb.
An Italian classic of cold, thinly sliced, roasted veal (vitello) with a sauce of pureed tuna (tonno), anchovy, capers, lemon and olive oil.