Category: D

A diminutive fish characterized by its spiny fins and smooth scales, typically found inhabiting the Atlantic coastal waters. Possessing a slender body, its flesh is either oily or fatty, and is renowned for its delicate taste. This species is also referred to as blenny, butterfish, or gunnel.  

A herb that possesses a rough texture and a bitter taste, which is ideal for usage as a seasoning in stews and soups. This herb belongs to the vast family of docks, which also encompasses tangy sorrel and tangy-sweet rhubarb.  

A delicate and spongy candy, which presents itself in a light hue of white or pastel, predominantly constituted of sugar and whipped egg whites.  

Tiny pasta shapes known as ditali, akin to the aforementioned pasta description, typically utilized as an ingredient in soups.  

A type of pasta that features cylindrical tubes measuring approximately a quarter inch in diameter and half an inch in length.  

A decadent sauce that boasts a creamy texture and is made with a mixture of heavy cream, succulent lobster meat, and earthy truffles. This exquisite sauce pairs perfectly with seafood, be it fish or shellfish.  

A dessert comprising multiple tiers of sponge cake fingers, immersed in either Cognac or sherry, with a filling of fruit preserves wedged between each layer. The entirety is then drenched with a generous amount of alcohol, compressed under weight, refrigerated thoroughly, and finally garnished with a dollop of whipped cream before serving.  

The practice of immersing entire or sliced cucumbers in cool water for an entire night and subsequently subjecting them to a scalding mixture of vinegar, salt, and water is a well-known technique for pickling. To heighten the flavor, a small stem of dill is placed in each container before it is tightly sealed.  

A somewhat subtle-tasting, tawny-hued condiment of French origin produced in Dijon, consisting of vinegar, spices, and frequently, white wine.