Category: C

This petite quahog, otherwise known as a littleneck clam, is an extraordinary delicacy when served on the half shell.    

This tropical American fruit, akin to that of an apple, bears a distinct brownish-yellow hue and can vary in size from three to twelve inches in diameter. Its juicy white pulp, possessing a delectable custard-like center, boasts a refined and delightful flavor. In certain contexts, it may also be referred to as vegetable ice cream…

A circular, leavened dough, lacking in saccharine properties, and crafted using yeast as a raising agent, can trace its origins to Gloucestershire, a county situated in the western region of England.  

A delectable, leavened pastry crafted with the tangy essence of lemon, prepared by rolling the dough out twice, slathering it with a lavish spread of butter and sugar, curling it up into a cylindrical shape, baking it to perfection, and cutting it into mouth-watering slices.  

A lengthy and slender layer of dough that has undergone the process of having cheese expertly enfolded within its folds before being subjected to baking.  

A gossamer and delicately knit white cotton fabric, designed specifically for culinary applications such as filtering fruit extracts.  

A savory custard made with steamed eggs, infused with a delectable blend of succulent chicken, briny shrimp, earthy mushrooms, nutty chestnuts, and a medley of fresh vegetables. This delicacy is prepared with great care, cooked for just a brief moment to achieve the perfect texture and served with a citrusy zest of lemon.  

A voluminous pastry, crafted from layers of light and airy puff paste.  

A swine-derived sausage, enclosed in a membranous casing, strikingly resembling, and without a doubt derived from, the Mexican or Spanish variety of sausage known as chorizo.  

The phrase “hot-cold” pertains to cooked and jellied poultry, game, or fish that is served with a cold sauce and aspic or mayonnaise. It can also be used to describe a sauce that is made with aspic and is commonly used for jellied cold dishes. A sauce used to coat cooked meat, fish, poultry galantine,…