"for particular places, sometimes because of a specific association with that place like Boston baked beans or ""bistecca alla fiorentina"". Sometimes not: ""poached eggs Florentine"" ends up meaning essentially ""with spinach"". Some are named for particular individuals, perhaps to honor them including Brillat-Savarin cheese named for the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin, or perhaps because the dish was first prepared for them such as Chaliapin steak made by the order of the Russian opera singer Feodor Chaliapin in 1934 in Japan, or perhaps they named it for themselves because they invented the dish, or perhaps because"
"Frumenty Frumenty (sometimes ""frumentee"", ""furmity"", ""fromity"", or ""fermenty"") was a popular dish in Western European medieval cuisine. It is a pottage, a thick boiled grain dish - hence its name, which derives from the Latin word ""frumentum"", ""grain"". It was usually made with cracked wheat boiled with either milk or broth. As such, it was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or occasionally porpoise (considered a ""fish"" and therefore appropriate for Lent). It was also frequently used as a"
"multi-cereal, 14 cereals, whole-wheat), al dente cooked pastas. Edible blossoms and flowers: carnations, chamomille, chives, dandelion, day lilies, eucalyptus, fruit trees' blossoms, herbs' blossoms, hibiscus, honeysuckle, impatiens, lilac, nasturiums, pansies, passion flower (passifloræ), rosees, sunflowers, tulips, violets. Fruits with all discarded pits and/or larger seeds: All are healthy and can be offered i.e. all apple varieties, banana, all berries varieties, all citrus varieties, grapes, kiwi, mango, melons, nectarine, papaya, peach, all pear varieties, plum, starfruit. Vegetables: All are healthy and can be offered including squashes and their freshly harvested and/or oven-roasted seeds. i.e. beet, broccoli, cauliflower, carrots, cucumber, all cabbage"
"Festival of Vesta. The Fornacalia was the ""Festival of Ovens"". Lateranus was a deity of brick ovens. Because of the importance of landowning in the formation of the Roman cultural elite, Romans idealized farming and took a great deal of pride in serving produce. Leafy greens and herbs were eaten as salads with vinegar dressings. Cooked vegetables such as beets, leeks, and gourds were prepared with sauces as first courses or served with bread as a simple meal. The Romans had over 20 kind of vegetables and greens. Cured olives were available in wide variety even to those on a"
"depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common ""pascal celery"" or celeriac), with the traditional ratio being 2:1:1, two parts onion, one part carrot, and one part celery. Mirepoix is the flavour base for a wide variety of Western dishes: stocks, soups, stews and sauces. Similar flavour bases include the Italian ""soffritto"", the Spanish ""sofrito"", ""refogado/sufrito"" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German ""suppengrün"" (leeks, carrots and celeriac), the Polish ""włoszczyzna"" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity"
"eaten raw. The flowers are also frequently stuffed and cooked (Greek language: ""Kolokythoanthoi"", Turkish language: ""Kabak çiçeği dolması""). Such dishes belong to a family of stuffed vegetable dishes, dolma, in the cuisine of the former Ottoman Empire. The stuffing frequently includes a soft cheese, such as ricotta. In the Campania and Latium regions of Italy and in some parts of Catalonia (Spain) they are frequently made into fritters. Its use is extensive in Mexican cuisine, especially in Central Mexico, where it is used for soups and as a filling for quesadillas. Squash blossom Squash blossoms (called courgette flowers in Great"
"dishes, including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and stocks. is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped coriander (also called cilantro, in Portuguese) in the mixture. Parsley is a key ingredient in several Middle Eastern salads such as Lebanese ""tabbouleh""; it is also often mixed in with the chickpeas and/or fava beans while making falafel (that gives the inside of the falafel its green color). Parsley Parsley or garden parsley (Petroselinum crispum) is a species of flowering"
"Jambalaya Jambalaya ( , ) is a Louisiana-origin dish of Spanish and French (especially Provençal cuisine) influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked meat such as andouille, along with some other seafood,mostly pork, chicken, crawfish, or shrimp. The vegetables are usually a soffritto-like mixture known as the ""holy trinity"" in Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chilis, and garlic are also used. After browning and sauteeing the meat and vegetables, rice, seasonings, and broth"
"million Americans dining on the festive poultry, spending an expected $1.05 billion on turkeys for Thanksgiving in 2016. Mashed potatoes with gravy, stuffing, sweet potatoes, cranberry sauce, sweet corn, various fall vegetables, squash, Brussels sprouts and pumpkin pie are commonly associated with Thanksgiving dinner. Green bean casserole was introduced in 1955 and remains a favorite. All of these are actually native to the Americas or were introduced as a new food source to the Europeans when they arrived. Turkey may be an exception. In his book ""Mayflower"", Nathaniel Philbrick suggests that the Pilgrims might already have been familiar with turkey"
"onions, garlic, cabbages, melons, and lentils. In Ancient Rome, a thick porridge was made of emmer wheat or beans, accompanied by green vegetables but little meat, and fish was not esteemed. The Romans grew broad beans, peas, onions and turnips and ate the leaves of beets rather than their roots. Vegetables play an important role in human nutrition. Most are low in fat and calories but are bulky and filling. They supply dietary fiber and are important sources of essential vitamins, minerals, and trace elements. Particularly important are the antioxidant vitamins A, C, and E. When vegetables are included in"
"Fried cauliflower Fried cauliflower, also known as zahra mekleyah (), is a Levantine vegetarian dish served cold or hot, consisting of fried cauliflower, often accompanied by tahini sauce, lettuce, parsley and tomatoes, served on pita bread or sliced bread, often grilled or toasted. Variations include curried and roasted cauliflower, bell peppers, or a garlic lemon vinaigrette. It can also be eaten as a sandwich using pita bread, sprinkled with cumin, salt, and lemon juice. A similar version called ""Menazla zahra"" made in Syria consists of fried cauliflower, garlic, ground beef, cilantro, cumin, and salt. Fried cauliflower can be prepared as"
"peppers in a dish called ""courgette farcie"" (stuffed zucchini). In Greece, zucchini is usually fried or stewed with other fruits (often green chili peppers and eggplants). It is served as an ""hors d'œuvre"" or as a main dish, especially during fasting seasons. Zucchini is also stuffed with minced meat, rice, and herbs and served with ""avgolemono"" sauce. In several parts of Greece, the flowers of the plant are stuffed with white cheese, usually feta or mizithra cheese, or with a mixture of rice, herbs, and occasionally minced meat. They are then deep-fried or baked in the oven with tomato sauce."
"Squash blossom Squash blossoms (called courgette flowers in Great Britain) are the edible flowers of ""Cucurbita"" species, particularly ""Cucurbita pepo"", the species that produces zucchini (courgette), marrow, spaghetti squash, and many other types of squash. Squash blossoms are highly perishable, and as such are rarely stocked in supermarkets. Male and female squash blossoms can be used interchangeably, but picking only male flowers (leaving some for pollination) allows the plant to also produce some fruit (squash). Squash blossoms may be stuffed, battered and fried, or made into soup. The flowers have a subtle flavor, reminiscent of young zucchinis, and can be"
"A typical vegetable dish is prepared with a base of chopped onions, carrots sautéed first in olive oil and later with tomatoes or tomato paste. The vegetables and hot water will then be added. Quite frequently a spoon of rice and lemon juice is also added. Vegetable dishes usually tend to be served with its own water (the cooking water) thus often called in colloquial Turkish ""sulu yemek"" (literally ""a dish with juice""). Minced meat can also be added to a vegetable dish but vegetable dishes that are cooked with olive oil ""(zeytinyağlılar)"" are often served cold and do not"
"Greek salad Greek salad or horiatiki salad ( ""village salad"" or ""rustic salad"" or θερινή σαλάτα ""summer salad"") is a salad in Greek cuisine. Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese (usually served as a slice on top of the other ingredients), and olives (usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil. Common additions include green bell pepper slices or caper berries (especially in the Dodecanese islands). Greek salad is often imagined as a farmer's breakfast or lunch, as its ingredients resemble those that a Greek farmer might"
"the eponymous character is named for the ""salad"" which her father has come into the sorceress' garden to steal. 'Rapunzel' is one of the German terms for corn salad. Like other formerly foraged greens, corn salad has many nutrients, including three times as much vitamin C as lettuce, beta-carotene, B, iron, and potassium. It is best if gathered before flowers appear. Valerianella locusta Valerianella locusta is a small annual plant that is eaten as a leaf vegetable. It has a characteristic nutty flavour, dark green colour, and soft texture, and is popularly served as salad greens. Common names include corn"
"with other vegetables, cooked to be served and consumed as part of a meal. In Syria and Lebanon, the young leaves are used to make a special kind of egg omelette (along with onions and flour) called "". Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto. Fennel seeds are the primary flavor component in Italian sausage."
"served with chicken, beef, eggs and/or turkey, it is complemented by the protein from those accompanying dishes. Fish is sometimes used as an accompaniment, and can provide the dish with omega-3 fatty acids, as well as protein. On the event of special occasions such as birthdays, weddings or baby showers, the dish can be presented and served made into shapes, overall a more formal presentation of the dish. As an option, fried plantain can also be placed on top, or beside the jollof rice, and then various meats are added around the rest of the dish. There are multiple regions"
"Fennel Fennel (""Foeniculum vulgare"") is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. It is a highly aromatic and flavorful herb used in cookery and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable. Fennel"
"citrons and limes, green and purple eggplants, red onions, plantains, broad beans, okra/lady finger, banana tree stems and flowers, lotus roots, green jackfruit, red pumpkins, and mushrooms are to be found in the vegetable markets or ""kacha bazaar"" or ""sabji bazaar"". Bay leaves, cumin powder,cumin, red chili powder, turmeric powder, coriander powder, garlic, onion, ginger, black pepper, chili powder, nigella , mustard and fenugreek seeds are common spices. Mustard oil and vegetable oil are the primary cooking media, although sunflower oil and peanut oil are also used. Clarified butter (ghee) is used for its aromatic flavors. ""Panch foron"" is a"
"and blogger Arose N Daghetto called the mofongo a type of ""fufú paella"" and branded it as ""the big daddy of fufús."""""" The vegetable or fufú sauce in the Anglo-Caribbean is not fried first. Plantain is not used as much, as it is used in so many dishes. Fufu is usually part of, or added to, a soupy sauce or on the side with a soupy dish. In Antigua, fufu is served as part of the national dish but is called fungi/fungee and is made using cornmeal and okra. Similarly, in Barbados it serves as part of the national dish"
"contain meat. Spinach, leek, string bean and artichoke with olive oil are among the most widespread dishes in Turkey. Dolma is the name used for stuffed vegetables. Like the vegetables cooked with olive oil as described above dolma with olive oil does not contain meat. Many vegetables are stuffed, most typically green peppers (""biber dolması""), eggplants, tomatoes, or zucchini/courgettes (""kabak dolması""), vine leaves (""yaprak dolması""). If vine leaves are used, they are first pickled in brine. However, dolma is not limited to these common types; many other vegetables and fruits are stuffed with a meat or rice mixture. For example,"
"Caponata Caponata (Sicilian: ""capunata"") is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce. Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins. There is a Palermo version that adds octopus, while an aristocratic Sicilian recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp. However, these last examples are exceptions to the general rule of a"
"vegetables consisted mainly of poultry, ostrich and beef products. Fruity deserts included fruits such as lemon, lime quinces, nectarines, mulberry, cherries, plums, apricot, grapes, pomegranates, watermelon, pears, apple, and melon. Meanwhile, the drinks involved syrups and jams. Fruit pastels, lemon, rose, jasmine, ginger and fennel. In Autumn, meals included cabbage, cauliflower, carrots, celery, gourd, wheat, barley, millet, turnips, parsnips, onions, acorns, peanuts, pulses, and olive oil. Drinks incorporated aromatic herbs and flower distillations of essential oils. Seasonal food 'Seasonal produce ' refers to the times of year when the harvest or the flavour of a given type food is at"
"""capponata"". Caponata Caponata (Sicilian: ""capunata"") is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce. Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins. There is a Palermo version that adds octopus, while an aristocratic Sicilian recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp. However, these last examples are exceptions to the general rule of"
"avocados, and squashes of all kinds (such as zucchini and pumpkins) are all botanically fruit, yet cooked as vegetables. This has led to legal dispute in the United States. In 1887, U.S. tariff laws that imposed a duty on vegetables, but not on fruit, caused the tomato's status to become a matter of legal importance. The U.S. Supreme Court settled this controversy on May 10, 1893, by declaring that the tomato is a vegetable, based on the popular definition that classifies vegetables by use—they are generally served with dinner and not dessert (""Nix v. Hedden"" (149 U.S. 304)). The holding"
"typically served with seafood, fish soup, and croutons, in a dish called ""merluça amb alhòli"". In the Occitan Valleys of Italy it is served with potatoes boiled with salt and bay laurel. In Provence, ""aioli"" or, more formally, ""le grand aïoli"", ""aioli garni"", or ""aïoli monstre"" is a dish consisting of various boiled vegetables (usually carrots, potatoes, artichokes, and green beans), poached fish (normally soaked salt cod), snails, canned tuna, other seafood, and boiled eggs, all served with ""aioli"". This dish is often served during the festivities on the feast days of the patron saint of Provençal villages and towns."
"a fritter. Non-vegan versions may contain eggs, beef, mozzarella or other types of cheese. Another very popular example of a fried cauliflower dish is ""gobi manchurian"", an Indian-Chinese creation of crispy, battered deep-fried cauliflower with a spicy tomato sauce. ""Gobi"", sometimes spelled ""gobhi,"" is Hindi for ""cauliflower."" Fried cauliflower Fried cauliflower, also known as zahra mekleyah (), is a Levantine vegetarian dish served cold or hot, consisting of fried cauliflower, often accompanied by tahini sauce, lettuce, parsley and tomatoes, served on pita bread or sliced bread, often grilled or toasted. Variations include curried and roasted cauliflower, bell peppers, or a"
"Valerianella locusta Valerianella locusta is a small annual plant that is eaten as a leaf vegetable. It has a characteristic nutty flavour, dark green colour, and soft texture, and is popularly served as salad greens. Common names include corn salad, common cornsalad, lamb's lettuce, mâche (), fetticus, feldsalat, nut lettuce, field salad, and rapunzel. In restaurants that feature French cooking, it may be called doucette or raiponce, as an alternative to mâche, by which it is best known. In German-speaking Switzerland it is known as Nüsslisalat or Nüssler, terms that have been borrowed by the area's many English-speakers. It is"
"(bilberry) beans, cabbage, carrots, cress, lettuce, onions, peas, potatoes, tomatoes, turnips lavender, marigold, marjoram, mugwort, parsley, sage, sorrel, thyme cardamom, coffee, pepper, tea flax, hemp, wine-grapes, hops, madder, woad; ""see also #Fruit and nut trees (above), #Grains (below)"" anemone, asphodel, belladonna, buttercup, camellia, celandine, clematis, cornflower, daffodil, daisy, eglantine, forget-me-not, gladden, hemlock, hyacinth, iris, lily, lobelia, mallow, marigold, mimosa, nasturtium, nenuphar, pansy, pimpernel, poppy, primrose, rockrose, rose, saffron, snapdragon, stonecrop, sunflower, water-lily grass, reeds, rushes, sedge barley, oats, rye, wheat bindweed, boxwood, brambles, broom, butterbur, clover, fireweed, goatleaf, gorse, heather, ivy, nettles, sloe, thistles, thorn-bush, wood-parsley bracken, ferns, moss, seaweed,"
"include gilt-head bream (fr: ""dorade""); turbot ((fr: ""turbot""); monkfish (fr: ""lotte"" or ""baudroie""); mullet (fr: ""mulet cabot""); or European hake (fr: ""merlan""). It usually also includes shellfish and other seafood such as sea urchins (fr: ""oursins""), mussels (fr: ""moules""); velvet crabs (fr: ""étrilles""); spider crab (fr: ""araignées de mer"") or octopus. More expensive versions may add langoustine (Norway lobster), though this was not part of the traditional dish made by Marseille fishermen. Vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille,"
"Greek cuisine Greek cuisine (, ""Elliniki kouzina"") is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine (white and red), and meat (including lamb, poultry, veal, beef, rabbit and pork). Other important ingredients include olives, pasta (especially hyllopites, a kind of pasta similar to tagliatelle), cheese, lemon juice, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry. It is strongly influenced by Ottoman cuisine and thus, especially cuisine of anatolian Greeks shares foods such as baklava, tzatziki,"
"food in America. Tabbouleh Tabbouleh ( ""tabūla""; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures. The Levantine Arabic ""tabbūle"" is derived from the Arabic word ""tābil"", meaning ""seasoning"" or more literally ""dip"". Use of the word in English first appeared in"