Category: G

A variety of plum, considered by many to be the finest flavored of all. The fruit is round and green in color, becoming yellowish when fully ripe.

The pike is a freshwater fish found in the northern hemisphere. It resembles a trout but has a large dorsal fin. The pike’s flesh is known for its delicious taste and can be cooked in various ways, similar to trout.  

Gravlax is a traditional Scandinavian dish made by marinating raw salmon in a mixture of salt, pepper, sugar, and dill for at least 24 hours. The salmon is then sliced paper-thin on the bias and served, much like smoked salmon.  

Graves is a name given to Bordeaux wines produced in the Graves district, located west and south of Bordeaux, France. Red and white wines are made in this region, with the red wines being of better quality. The best wines come from parishes including Léognan, Martillac, Villenave d’Ornon, and Mérignac. Famous chateau names for Graves…

Young grape leaves are commonly used in Greek and Turkish cuisine. They are typically wrapped around a filling made of rice and sometimes meat, and then cooked in a flavorful sauce.  

To prepare this dish, cut a grapefruit in half and scoop out the sections with a grapefruit knife or spoon. Place the sections on a bed of lettuce leaves or watercress and drizzle French dressing on top. For variation, you can also add equal parts of avocado.  

Granita is an Italian frozen dessert that has a pleasingly hard and granular texture, similar to granite. The name “granita” itself means “granite,” which accurately describes the texture of this confection.  

Cointreau is a French liqueur that is light brown in color and has a distinct orange flavor. It is made using Cognac as a base.  

Graham flour is a type of flour that is ground from whole wheat grain, and is similar in nature to whole wheat flour. This flour derives its name from Sylvester Graham, a 19th-century minister who advocated for the use of this flour in the diet.  

Gougere is a French pastry that hails from Burgundy. It is crafted using choux pastry that is flavored with cheese and then baked in a ring shape. Gougere can be served hot as an appetizer or cold. The pastry may also feature eggs or other fillings within the center of the ring.