Category: N

A steak that is elongated and slender in shape, commonly known as a porterhouse steak with the fillet and typically the bone removed. This term is utilized in the West, but not in New York.  

The authentic version of clam chowder, constituting a thick soup prepared with clams, milk or cream, potatoes, and onions.  

A dessert comprising milk and eggs, mixed with whipped cream, candied fruits, and often combined with pureed chestnuts, raisins, and maraschino essence. Crafted with finesse and artistry, behold an opulent confection that embodies extravagance and indulgence. This exquisite creation, born from the marriage of chestnuts, luscious egg yolks, velvety cream, and occasionally adorned with crystallized…

The lower extremity of either an ox or calf, a term employed in traditional recipes for the production of calf’s foot jelly or soup.  

A type of ice cream made in a brick shape, featuring a layered composition of numerous flavors, with the most commonly used being vanilla, chocolate, and strawberry.  

A desiccated white bean of the legume family, frequently utilized in the preparation of bean soup or baked dishes in combination with pork, ham, or bacon, and assorted seasonings such as brown sugar or molasses, onions, green peppers, and tomatoes, ultimately served as a primary course. Navy beans, as their name suggests, are a type…

A prodigious citrus fruit, exhibiting a deep and vivid golden hue, extensively farmed in California. Typically, this fruit is seedless and can be easily divided into tidy segments. The opposite end of the fruit’s stem is distinguished by a protuberance that resembles a navel, hence the name.  

A heated pot or stew consisting of lamb or mutton and vegetables, widely regarded as a national culinary specialty of France.  

A dish literally referred to as “fried rice,” typically comprising ingredients such as chicken, shrimp, onions, and an extensive assortment of seasonings such as chilies, coriander, cumin, and similar spices, all cooked together over low heat.  

A type of tangerine that serves as the fundamental constituent in the production of Van der Hum liqueur. This fruit is also spelled as “naartye.”