"tapenade are olives and capers. The olives (most commonly black olive) and capers are chopped finely, crushed, or blended. Then olive oil is added gradually until the mixture becomes a paste. In various regions tapenade often is flavoured differently, with other ingredients such as garlic, herbs, anchovies, lemon juice, or brandy. Tapenade may be used as part of an appetizer served as a topping on crackers, crusty bread, or crudités. It may be used as a condiment, as well. Tapenade also is used in preparing fish dishes. Tapenade Tapenade (, ) is a Provençal name for a dish consisting of"
"blotches, leaves 10–35 cm long, leaflets 4–8 cm, glossy upper surface, pale dull bottom surface The inflorescence type is a panicle up to 15 centimetres long with small creamy brown flowers, Fruit usually 2 lobed but can be 1 or 3 lobed (each lobe holding a single seed), hairless, Red (rarely yellow) with a brown capsule, ripe Feb- April. The fruit of small-leaved tamarind is edible, and has a piquant flavour. It is used in sauces and preserves. Because the tree is very rare in the wild availability of fruit was a limitation for many years. However, increased planting of"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"varieties). Many fruits available in Trinidad and Tobago are commonly used in a savory and usually spicy delicacy broadly referred to as ""Chow"". The main ingredients of Chow are usually: the fruit of choice, culantro (bandhaniya), pepper (powdered, sauce or natural form), garlic and salt. Traditionally, the most popular fruits for chow have been mangoes, pommeracs, pommecytheres, cherries and plums, although fruits like pineapple have soared in popularity since the early 2000s. The fruits are basically ""seasoned"" by the rest of the base ingredients and the larger fruits are usually cut up into bite sized pieces. Trinidad and Tobago cuisine"
"Flaugnarde Flaugnarde () also known as flagnarde, flognarde or flougnarde, is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis, which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish is dusted with confectioner's sugar and can be served either warm or cold. The name is derived from the Occitan words ""fleunhe"" and ""flaunhard"", which both translate as ""soft"" or ""downy"". The dish is common in the Auvergne, Limousin and Périgord regions"
"Chiffonade ""Chiffonade"" () is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. The technique can also be applied to thin crepes or omelets to produce strips. This technique is not suited to small, narrow, or irregularly shaped herb leaves such as coriander, parsley, thyme, or rosemary. It requires a consistent, flat surface area for the knife to accomplish the ribbons. ""Chiffonade"" means little ribbons"
"frutta"". ""Mostarda di Mantova"" (also called ""mostarda di mele campanine"" or ""mostarda mantovana"") is made from small, sour green apples called ""mele Campanine"". Another noble ""mostarda"" is """", which is a speciality of the town of Vicenza (Veneto); it is characterized by a jam-like consistency and the use of quince (""mele cotogne"") as its main ingredient. Other versions include ""mostarda di Voghera"", ""mostarda siciliana"", and ""mostarda bolognese"". Mostarda Mostarda di frutta (sometime also called only mostarda) is a Northern Italian condiment made of candied fruit and a mustard-flavoured syrup. Commercially the essential oil of mustard is employed, which has the"
"of France. Flaugnarde Flaugnarde () also known as flagnarde, flognarde or flougnarde, is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis, which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish is dusted with confectioner's sugar and can be served either warm or cold. The name is derived from the Occitan words ""fleunhe"" and ""flaunhard"", which both translate as ""soft"" or ""downy"". The dish is common in the Auvergne, Limousin and"
"in French, referring to the little ribbons formed from finely cutting the leaves in this technique. Chiffonade ""Chiffonade"" () is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. The technique can also be applied to thin crepes or omelets to produce strips. This technique is not suited to small, narrow, or irregularly shaped herb leaves such as coriander, parsley, thyme, or rosemary. It requires"
"Giant granadilla The giant granadilla, barbadine (Trinidad), grenadine (Haiti), giant tumbo or badea (), ටං ටිං (), Passiflora quadrangularis, produces the largest fruit of any species within the genus ""Passiflora"". It is a perennial native to the Neotropics, having smooth, cordate, ovate or acuminate leaves; petioles bearing from 4 to 6 glands; an emetic and narcotic root; scented flowers; and a large, oblong fruit, containing numerous seeds, embedded in a subacid edible pulp. The badea is sometimes grown in greenhouses. The fruits of several other species of Passiflora are eaten. ""P. laurifolia"" is the water lemon and ""P. maliformis"" the"
"Tuna salad Tuna salad is typically a blend of two main ingredients: tuna and mayonnaise. The tuna used is usually pre-cooked, canned, and packaged in water or oil. Pickles, celery, relish, and onion are ingredients that are often added. When the spread is placed on bread, it makes a tuna salad sandwich. Tuna salad is also regularly served on top of lettuce, tomato, avocado, or crackers, or by itself. Quick homemade tuna salad is often made by omitting the eggs and only adding relish to the tuna and mayonnaise or egg mayonnaise-substitute. Eggs are omitted because they must be cooked"
"""tetul"" tamarind, ""pepe"" papaya, or just a combination of fruits and dry fruits called mixed fruit chutney served in ""biye badi"" (marriage). The chutney is also the move towards the sweeter part of the meal and acts also as a palate cleanser, similar to the practice of serving sorbet in some Western cuisines. ""Papoŗ"" (papadum), a type of wafer, thin and flaky, is often made of đal or potatoes or ""shagu"" (""sago"") and is a usual accompaniment to the chutneys. The last item before the sweets is doi (yogurt). It is generally of two varieties, either natural flavour and taste"
"tangerine with a very thin orange peel when ripe. Each fruit contains 8 to 12 seeds. There is also a variegated mutation of the regular calamondin, showing green stripes on yellow fruit. The fruits are sour and are often used for preserves or cooking. The calamondin bears a small citrus fruit that is used to flavor foods and drinks. Despite its outer appearance and its aroma, the taste of the fruit itself is quite sour, although the peel is sweet. Calamondin marmalade can be made in the same way as orange marmalade. Like other citrus fruits, the calamondin is high"
"Panzanella Panzanella or panmolle is a Tuscan chopped salad of bread and tomatoes that is popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy. The 16th-century artist and poet Bronzino sings the praises of onions with oil and vinegar served with toast and, a page later, speaks of a salad of onions, purslane, and cucumbers. This is often interpreted as a description of panzanella. The name is believed to be a portmanteau of ""pane"", Italian"
"outside in the temperate areas of Europe and the United States. Relatively rare in cultivation, the Ichang papeda is a large shrub or small tree, growing to 3-4.5 m, and produces a small, mandarin-like fruit. Leaves feature a broad petiole, and resemble the leaves of the ""yuzu"" and the Kaffir lime in appearance. The fruit has a fragrant, but rugged rind, and may be oval, spherical, or flattened in shape, ripening to yellow or orange. The fruit contains many large monoembryonic seeds and a small quantity of bitter or sour juice; some fruits lack juice entirely and are instead filled"
"fruit salad, as well as in some savory dishes, including pizza toppings, or as a grilled ring on a hamburger. Traditional dishes that use pineapple include ""hamonado"", ""afritada"", ""kaeng som pla"", and Hawaiian haystack. Crushed pineapple is used in yogurt, jam, sweets, and ice cream. The juice of the pineapple is served as a beverage, and it is also the main ingredient in cocktails such as the ""piña colada"" and in the drink ""tepache"". The 'Red Spanish' cultivar of pineapples were once extensively cultivated in the Philippines. The long leaves of the cultivar were the source of traditional piña fibers,"
"Tamarillo The tamarillo is a small tree or shrub in the flowering plant family Solanaceae (the nightshade family). It is best known as the species that bears the tamarillo, an egg-shaped edible fruit. It is also known as the tree tomato, tomate andino, tomate serrano, tomate de yuca, sachatomate, berenjena, tamamoro, and tomate de árbol in South America. They are popular globally, especially in New Zealand, Australia, and America. The tamarillo is native to the Andes of Ecuador, Colombia, Peru, Chile, and Bolivia. Today it is still cultivated in gardens and small orchards for local production, and it is one"
"from chopped fried vegetables (mostly eggplants and peppers), seasoned with celery, olives and capers, in a sweet sour sauce. Today, caponata is typically used as a side dish or appetizer, but, since the 18th century, it has sometimes been used as a main course. ""Berenjena a la vinagreta"" is a typical appetizer in Hispanosphere made from boiled eggplants in a vinaigrette. The eggplant is usually salted to remove moisture then boiled until soft and then placed into a vinaigrette with garlic and various herbs or spices. In Argentina the eggplants will rest in the vinaigrette, often containing plenty of oil,"
"Asimina triloba Asimina triloba, the papaw, pawpaw, paw paw, or paw-paw, among many regional names, is a small deciduous tree native to the eastern United States and Canada, producing a large, yellowish-green to brown fruit. It belongs to the genus ""Asimina"" in the same plant family (the Annonaceae) as the custard-apple, cherimoya, sweetsop, ylang-ylang and soursop. The pawpaw is a patch-forming (clonal) understory tree found in well-drained, deep, fertile bottom-land and hilly upland habitat, with large, simple leaves. Pawpaw fruits are the largest edible fruit indigenous to the United States (not counting gourds, which are typically considered vegetables rather than"
"""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"
"pipe for stage actors portraying Holmes, because they could balance this pipe better than other styles while delivering their lines. See, Smoking pipe (tobacco)#Calabash. Calabash A calabash, bottle gourd, or white-flowered gourd, ""Lagenaria siceraria"", also known by many other names, including long melon, New Guinea bean and Tasmania bean, is a vine grown for its fruit, which can be either harvested young to be consumed as a vegetable, or harvested mature to be dried and used as a utensil. When it is fresh, the fruit has a light green smooth skin and white flesh. Calabash fruits have a variety of"
"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"
"Marmalade Marmalade generally refers to a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from kumquats, lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or any combination of them. For many decades now, the preferred citrus fruit for marmalade production in the British Isles has been the Spanish Seville orange, ""Citrus aurantium"" var. ""aurantium"", prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. The peel imparts a bitter taste. The term ""marmalade"" is not precise, universal nor definitive,"
"oil with much more character. This cultivar is the only one to enjoy the ""appellation"" of Nyons, which it was granted in 1994. Oils of this denomination must contain at least 95% Tanche The Tanche is also popularly used to make the dish ""tapenade"". The cultivar is slow to get into production, but after that production is high. It is a self-sterile variety, so it needs a pollinators for fertilisation. The most common pollinator is the Cayon. There are today more than 230,000 Tanche olive trees, representing an annual production of around 400 tons of table olives and 200 tons"
"Tubers include cassava (""yuca""), eddoe (""malanga""), potatoes (""papas""), sweet potatoes (""batata""), taro (""yautía""), and yams (""ñame""). Vegetables include asparagus (""espárragos""), cabbage (""repollo""), cauliflower (""coliflor""), carrots (""zanahorias""), chayote (""chayote""), cucumber (""pepinillo""), eggplant (""berenjena""), lettuce (""lechuga""), onions (""cebolla""), and peppers (""ají""). Herbs include basil (""orégano""), bay leaves (""hojas de laurel""), cilantro (""cilantrillo""), culantro (""culantro""), and parsley (""perejil""). Spices include achiote (""achiote""), cinnamon (""canela""), cloves (""clavos""), garlic (""ajo""), ginger (""jengibre""), and paprika (""sazón""). Recent studies have suggested there is a lack of young farmers and that 65% of the island's agriculture force is over 55 years of age. The decrease in new farmers"
"chocolate sauce. Sundae The sundae () is an ice cream dessert. It typically consists of one or more scoops of ice cream topped with sauce or syrup, and in some cases other toppings including sprinkles, whipped cream, marshmallows, peanuts, maraschino cherries, or other fruits (e.g., bananas and pineapple in a banana split.). According to the ""Oxford English Dictionary"", the origin of the term ""sundae"" is obscure; however, it is generally accepted that the spelling ""sundae"" derives from the English word ""Sunday"". Among the many stories about the invention of the sundae, a frequent theme is that the ice cream sundae"
"tangerine, lemon, pineapple and guava. The peel is so thin, each fruit must be hand snipped from the tree to avoid tearing. The entire fruit minus the stems and seeds can be used. It is hand processed and pureed or juiced and used in various products such as calamondin cake, coulis, marmalade, and jam. The peels can be dehydrated and used as gourmet flavoring with salt and sugar. The fruit was popular with Florida cooks in cake form from the 1920s to 1950s. Floridians who have a calamondin in the yard often use the juice in a summer variation of"
"Pickled pepper A pickled pepper is a ""Capsicum"" pepper preserved by pickling, which usually involves submersion in a brine of vinegar and salted water with herbs and spices, including peppercorns, coriander, dill, and bay leaf. Common pickled peppers are the banana pepper, the Cubanelle, the bell pepper, sweet and hot cherry peppers, the Hungarian wax pepper, the Greek pepper, the serrano pepper, and the jalapeño. They are often found in supermarkets alongside pickled cucumbers. Pickled sliced jalapeños are also used frequently for topping nachos and other Mexican dishes. These peppers are a common ingredient used by sandwich shops such as"
"Succade Succade is the candied peel of any of the citrus species, especially from the citron or ""Citrus medica"" which is distinct with its extra-thick peel; in addition, the taste of the inner rind of the citron is less bitter than those of the other citrus. However, the term is also occasionally applied to the peel, root, or even entire fruit or vegetable like parsley, fennel and cucurbita which have a bitter taste and are boiled with sugar to get a special ""sweet and sour"" outcome. Fruits which are commonly candied also include dates, cherries, pineapple, ginger, and the rind"
"""Maffé"", ""Maffe"", ""sauce d'arachide"", ""tigadèguèna"" or ""tigadene""), is a peanut-based stew common to much of West Africa, and very popular in Senegal, the Gambia, Mali, Guinea and Cote d'Ivoire. Variants of the Maafe appear in the cuisine of nations throughout West Africa and Central Africa. With the huge expansion of groundnut cultivation during the colonial period, Maafe has become a popular dish across West Africa, and as far east as Cameroon. Recipes for the stew vary wildly, but groundnut stew at its core is cooked with a sauce based on groundnuts (peanuts), the West African trinity of tomatoes, onion and"
"of foods. This includes jelly with toast, or a peanut butter and jelly sandwich. Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. Marmalade is generally distinguished from jam by its fruit peel. The benchmark citrus fruit for marmalade production in Britain is the Spanish Seville orange, ""Citrus aurantium"" var. ""aurantium"", prized for its high pectin content, which gives a good set. The peel has a distinctive bitter taste which"
"red flowers, each surrounded by white and purple filaments. Requiring a minimum temperature of , in temperate zones it must be grown under glass. It has gained the Royal Horticultural Society’s Award of Garden Merit. Giant granadilla The giant granadilla, barbadine (Trinidad), grenadine (Haiti), giant tumbo or badea (), ටං ටිං (), Passiflora quadrangularis, produces the largest fruit of any species within the genus ""Passiflora"". It is a perennial native to the Neotropics, having smooth, cordate, ovate or acuminate leaves; petioles bearing from 4 to 6 glands; an emetic and narcotic root; scented flowers; and a large, oblong fruit, containing"
"include Mozzarella. A ""plain"" New Haven style pizza may also be called a ""tomato pie"". Mozzarella is considered to be a topping; a customer who wants it must ask for it. Pepe invented the ""white clam pie."" Pepe's restaurant served littleneck clams on the half shell at the bar, which he later added to the pizza. The white clam pie is crust, olive oil, oregano, grated cheese, chopped garlic, and fresh littleneck clams. What makes New Haven style pizza distinct is its thin, oblong crust, characteristic charring, chewy texture, and limited use of melting cheeses. It tends to be drier"