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crayfish
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chop
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cardoon
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savoury
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Also called crawfish or crawdads, these are freshwater crustaceans that look like very small lobsters. They are usually boiled and eaten by hand.
A cutting technique involving quick, heavy blows of the knife to cut food into pieces.
A popular vegetable in France, Italy and Spain, it looks like a bunch of large celery stalks and taste like an artichoke.
A British term referring to dishes that are traditionally served after dessert to cleanse the palate. Today it can also refer to small dishes served as appetizers.
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