|Artichoke ||The globe artichoke is the bud of a large plant in the thistle family with tough petal shaped leaves.
When properly cooked, break off the leaves one by one, dip in butter or sauce, and draw the base of the leaf through your teeth scraping off the pulp and discarding the rest of the leaf.
At the center, scrape off the tiny leaves and fuzz and then continue to dip the heart of the choke in sauce and eat.
The Jerusalem artichoke is not a true artichoke but a tuber resembling a ginger root. These may be used peeled or unpeeled, raw as an addition to salads, or steamed or boiled as a side dish. |
|Babka ||A Polish sweet bread made with rum, almonds,
raisins, and orange peel. |
|Bagna cauda ||An Italian appetizer dip made with olive oil,
butter, garlic, and anchovies. Usually served
with raw vegetables. |
|Basmati rice ||A long-grain, nutty flavored rice. Originally
grown in the Himalayan foothills in India. |
|Beau Monde Seasoning ||A commercial seasoning blend containing salt, dextrose, onion, celery seed and tricalcium phosphate (as marketed under the Spice Islands label) designed to enhance the flavor of most foods except sweets. |
|beignet ||New Orleans pastry, deep fried and served with
powdered sugar, like a fritter. A savory beignet
may be made with herbs. |
|Bellini ||Italian drink made with champagne and peach nectar. |
|berbere ||Ethiopian spice blend used in stews and soups. |
|besan ||Indian flour made from ground, dried chickpeas.
Used as a thickener, and in doughs and noodles.
Highly nutritious. |
|beurre blanc ||French sauce, meaning "white butter". Made with
wine, vinegar, and shallots reduced over heat,
into which butter is whisked until the sauce is
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