K
kabocha squash
orange-fleshed winter squash similar to acorn squash
kale
leafy and often green member of the cabbage family of vegetables
Kobe beef
special cattle raised in Kobe, Japan, fed beer, and massaged with Sake
kombu
a long, dark seaweed which is sundried and folded
L
langostinos
spanish word for prawns
langues de chat
long, thin, light cookies
lardon
diced and fried bacon
lemongrass
long, thin, lemony leaves used to flavor dishes
lingonberry
small tart red berry member of the cranberry family
littlenecks
small, hard-shell clams often served on the half shell
lyonnaise
a sauce of stock, wine and sautéed onions
M
mâche
green leaves that can be used in salads or steamed
manchego
mellow semi-firm Spanish sheeps-milk cheese
marinière
shellfish prepared with herbs and white wine
marjoram
mild herb similar to oregano
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M
marsala
white wine used in cooking or as a dessert wine
mascarpone
very creamy, buttery, mild cheese
mesclun
a mix of small, young salad greens
meunière
method by which a food is seasoned, dusted with flour,
and sautéed in butter
mignonette
mixture of shallots, wine and
vinegar that accompany oysters
mille-feuille
puff pastry layered with filling
millet
a bland grain cooked like rice
mirepoix
onions, carrots, celery, and herbs sautéed in butter
mirin
sweet wine made from rice
mirliton
white, mild fruit good raw or cooked
miso
Japanese bean paste
mizuma
crisp, feathery salad greens
mole
rich brown sauce of cooked onions, garlic, chiles and
sometimes chocolate
morel
an edible wild mushroom with a smoky nutlike flavor
mousseline
a sauce blended with whipped cream or beaten egg whites
muesli
grain cereal with fruit and nuts
muscat
black or white sweet grape
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