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The edible organs of a pig, frequently sliced into elongated and slim pieces, and simmered in a luscious stew.  

A celebrated Irish culinary specialty, similar to Scotland’s haggis, which comprises of a pig’s head that has been slowly boiled and oven-roasted, positioned on a sizable dish, and encompassed by boiled cabbage.  

The nut of a hickory species that exhibits a taste that is both acrid and sweet.  

A diminutive, vacant sculpture, typically shaped like a bird with an agape beak. It is embedded in the upper layer of a two-crust pie to facilitate the release of steam while also functioning as a decoration during serving.  

A regional designation for salt-cured pork, which can serve as an exceptional entrée if sliced thinly, cooked slowly to eliminate a significant amount of the salt and some of the fat, and fried until it achieves a golden and crispy texture.  

A flavorful hash, frequently concocted using chopped and cooked beef, infused with garlic and onion, and seasoned with vinegar and raisins. A culinary gem originating from Cuba, this delectable dish has achieved remarkable popularity within the United States. Embrace its authentic essence by serving it in the traditional Cuban manner, accompanied by a generous portion…

A classic recipe for a rice-based delicacy resembling a pie, incorporating both boiled rice and rice flour, and served with a dollop of butter.  

Literally interpreted as “pepper nut” or “ginger nut,” pfeffernusse is a cookie with an abundance of spices, occasionally incorporating black pepper. It is fashioned into balls, left to rest overnight, and moistened with a small quantity of fruit juice or brandy before being baked. This enhances the nut’s expansion or “pop” during baking. Pfeffernusse is…

Tiny verdant legumes, particularly those that are freshly picked and supple, usually referred to as “young peas” or “petits pois.”