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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition chard A vegetable related to the beet, used for its leaves and stalks. High in iron, and vitamins A and C. chaurice A Creole and Cajun sausage. Made from pork, and normally spicy. Served on its own, or in gumbos and jambalayas. cherries jubilee A famous dessert of dark red cherries, sugar, and brandy, flamed then served over ice cream. chervil A mild, anise-flavored herb related to parsley. chess pie A favorite southern pie that has a combination of corn syrup, sugar, eggs and a small amount of flour as the filling. chestnut A large, sweet nut of the chestnut tree. Prepared in a variety of ways after removing the shell and inner skin (not just roasted over an open fire, with Jack Frost nearby.) chickpea Also called garbanzo beans, these large peas are common in Mediterranean, Indian, and Middle Eastern dishes. chicory A bitter-tasting green, related to endive. Common in Southern cooking. Roasted roots are used to make a coffee style beverage, or coffee additive. chiffonade Thin strips of vegetables(i.e. lettuce or sorrel) lightly sauteed or used raw to garnish soups. chile The spicy fruit native to Mexico. Its popularity since the 1500's now extends to Europe, Africa, and Asia as well as the western hemisphere. Many varieties, from large to small, mild to hot. Most of the "heat" is in the seeds and veins, and comes from the chemical compound capsaicin. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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