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Culinary Glossary


A-B | C-D | E-J | K-M | N-R | S-Z

N

nage
method of preparing and serving fish and
shellfish in an herbed broth

nantua
a sauce made from crayfish, butter, and cream

napoleon
dessert of crispy pastry layered with custard cream

niçoise

in the style of Nice, France; salad niçoise often includes olives, anchovies, tuna, onions, hard-cooked eggs and tomatoes

noisette
small round piece of tender meat from the rib or loin

nori
thin sheets of dried seaweed

O

orecchiette
small, ear-shaped pasta

orzo
a tiny pasta shaped like flattened rice

osso bucco

meat or fish cooked with olive oil, stock, white wine, onions, tomatoes, garlic, and more

oxtail

commonly veal or beef tail, cooked for a long time

P


pad thai
rice noodles with shrimp, tofu, peanuts, sprouts, chiles, garlic and eggs

paella
seasoned dish of rice, meats, shellfish and vegetables

paillard
thin slice of meat that is quickly grilled or sautéed

pancetta
flavorful, cured Italian bacon

panko
coarse Japanese bread crumbs

panzanella

an Italian bread, tomato, onion and seasoning salad

pappadams
a very thin Indian bread made from bean flour

pappardelle
wide noodles with wavy sides

pecorino
an Italian sheep’s-milk cheese, often aged and hard like parmesan

P.E.I.
Prince Edward Island

pepperoncini
thin red chiles, often pickled

Pernod
French yellow liqueur with the flavor of licorice

persillade
mixture of parsley and garlic

pesto

blend of basil, garlic, olive oil, pine nuts and parmesan

phyllo
super thin layers of pastry dough

piatti

Italian for “plate” or “dish”

picatta
veal or chicken cooked in lemon, parsley and pan drippings

pico de gallo

relish of peppers, cucumbers, onions, jicama and seasonings

pistou
French version of Italian pesto

P

plantain
mild banana relative excellent for cooking

poblano
a dark green chile

polenta
cornmeal mush that can be cut and fried in patties

poivre, au poivre

French word for “pepper”

pomme
French for “apple”

pommes frites
french fries

pot au feu
French preparation of meat and
vegetables cooked slowly in water

pozole
hearty meat and vegetable soup

prawns
generally, any large shrimp

prosciutto
seasoned, salt-cured, air-dried ham often sliced paper thin

puttanesca
spicy sauce made from tomatoes, onions, black olives, capers, garlic and oregano cooked in olive oil

Q

quenelles
poached dumplings

quince
fruit like a cross between a pear and an apple

R

rabe, rape
broccoli rabe: bitter leafy greens
related to cabbage and turnips

radicchio
an Italian red-leafed salad green

ragoût
a thick, flavorful meat or fish stew

ratatouille

French mix of eggplant, tomatoes, onions, peppers, and seasonings

Reblochon
raw, creamy, French cow’s milk cheese

reduction

a liquid boiled until thickened and intensified

rémoulade

chilled sauce of mayonnaise, mustard, gherkins, capers, anchovies and herbs

risotto

creamy and flavorful rice dish made by cooking rice in stock and other ingredients

rissolée
food fried until crisp

rissolet (potatoes)
small potato balls browned in butter until crisp

rocket
arugula

roe
fish eggs

romesco
sauce made with tomatoes, red bell peppers, onion, garlic, almonds and olive oil

Roquefort

a French blue cheese

rösti
foods crisped and browned

rouille

reddish hot sauce made of chiles, garlic, olive oil, and bread crumbs

roulade
a thin slice of meat or fish rolled around filling

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