Category: L

This type of cranberry is notably sweet in flavor and is a popular ingredient in a variety of culinary applications such as Swedish pancake sauces, jellies, and jams.  

A species of fish commonly found along the West Coast is often referred to as “long cod” despite being unrelated to true cod. This variety boasts greenish scales and flesh, and generally weighs in at approximately twelve pounds. When available for purchase, this fish may be acquired either in its entirety or as individual steaks…

This unique type of bread is a yeast-raised cake that is crafted using a blend of rye flour, ale, milk, and molasses. The bread is further enhanced with the addition of orange peel and fennel seed, contributing to its distinctive flavor profile.  

This particular fruit is a hybrid, combining the juicy and firm texture of a lime with the distinct and flavorful taste of a kumquat.  

Despite its notably strong and emphatic odor, Limburger cheese is actually a rather mild yet full-bodied variety. Its texture is semi-soft and boasts a smooth, creamy-yellow consistency. However, it is recommended that this cheese be reserved for individuals who have a proven affinity for it, as the odor can be quite off-putting and disagreeable to…

This particular variety of cheese is of a softer texture, with a smooth and creamy white consistency. Its outermost layer is a delicate and edible golden crust that bears a striking resemblance to the famous French cheese, Camembert. This cheese boasts a robust and intense flavor profile that is both potent and pungent. For optimal…

A substance utilized to increase the density and viscosity of liquid-based preparations. This can include ingredients such as egg yolks, cream, or roux, which is a mixture of butter and flour that has been cooked together. A liaison is a thickening agent, commonly made by blending cornstarch and milk, that is utilized to thicken pureed…

Thinly-sliced portions of ham or round steak, which have been rolled around a stuffing composed of mushrooms and herbs, and then fried. This dish is typically served in either broth or red wine. The name of this dish literally translates to “birds without heads.”  

Slices of beef or veal, or alternatively, round cuts of the same meats, that have been slow-cooked in a mixture of tomato sauce and stock, and are typically served with either rice or hominy.  

A savory stew that includes a diverse range of meats and other elements, and features sweetbreads as a notable component. In the past, this dish was commonly prepared on Thursdays, since livestock were typically slaughtered on this day, ensuring that the sweetbreads were exceptionally fresh.