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
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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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