Diable
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| A la diable | ■■■■■■ |
A la diable: à la Diable is the French culinary term which means "in devil 's manner or style" or devilled . . . Read More | |
| Anchois a la Diable | ■■■■■■ |
Anchois a la Diable: Anchois a la Diable refers to French appetizer made from devilled anchovies. Anchovies . . . Read More | |
| Adzhika | ■■■■■ |
Adzhika refers to Georgia's spiced paste, spicy or hot pepper relish/ condiment used in cooking and preparing . . . Read More | |
| Yang Gobchang-Gui | ■■■■■ |
Yang Gobchang-Gui refers to broiled beef tripe and chitterlings. It is one of Korea's grilled foods. . . . Read More | |
| Naengchae | ■■■■■ |
Naengchae are chilled vegetables in Korean. In making Naengchae, the freshest vegetables of the season . . . Read More | |
| Remoulade | ■■■■ |
Remoulade is referring to a classic French sauce made by combining mayonnaise with mustard, capers and . . . Read More | |
| Salmis | ■■■■ |
Salmis refers to a French classic preparation of roasted game birds or poultry, with sauce made from . . . Read More | |
| Café | ■■■■ |
Café is a French term for coffee. Café can refer to coffee as a drink, or to a place where coffee is . . . Read More | |
| Revenir (Faire) | ■■■■ |
Revenir (Faire) is a French term which means to quickly color a food in hot fat or oil; to give vegetables, . . . Read More | |
| Sous Vide | ■■■■ |
Sous Vide refers to the French culinary term which means "under vacuum" is a cooking method in which . . . Read More | |