Food from Around the World with chef Jessie Posts - TopicsExpress

SUGAR Any of a class of sweet-tasting carbohydrates, formed
SUGAR Any of a class of sweet-tasting carbohydrates, formed naturally in the leaves of numerous plants, but concentrated mainly in their roots, stem...

SUET PASTRY A traditional British pastry, made by mixing shredded
SUET PASTRY A traditional British pastry, made by mixing shredded suet with flour and water. This differs from other pastries, particularly short pa...

SALAMI A charcuterie product of Italian origin, which take the
SALAMI A charcuterie product of Italian origin, which take the form of a sausage usually made of finely minced (ground) pork, or a mixture of meats, ...

SAINTE-MENEHOULD Describing dishes in which the main ingredient is
SAINTE-MENEHOULD Describing dishes in which the main ingredient is cooked, cooled, coated with breadcrumbs and grilled (broiled) then served with must...

KREPLACH. Also known as lereplech. Jewish filled pasta or
KREPLACH. Also known as lereplech. Jewish filled pasta or dumptings with minced (ground) meat or chicken stafkling. Similar to tiny ravioli keeplac...

KNUCKLE OF VEAL A LA PROVENCALE. Cut about 800 g ( l ¾ lb) veal
KNUCKLE OF VEAL A LA PROVENCALE. Cut about 800 g ( l ¾ lb) veal knuckle (shank) into slices 4 cm ( l l/2 in) thick and season with salt and pepper....

PASTRY A mixture of flour and liquid, usually enriched with fat,
PASTRY A mixture of flour and liquid, usually enriched with fat, forming a light dough. Pastry is used for savoury and sweet recipes, to partly or co...