Rosto refers to one of the popular dishes from Gibraltar that is made from local pasta, like a macaroni cooked with tomato sauce, along with beef or pork, carrots, mushrooms and some other vegetables. Before serving, Rosto is topped with a cheese (grating cheese is a must like "queso de bola") in grated form.

English: Lifted / Deutsch: Gelüftet / Español: Revelado / Português: Revelado / Français: Soulevé / Italiano: Rialzato /

Releve is the French word for "Appetizers" similar to entree, however there is a difference between the two (2) wherein Releves are more voluminous, are usually braised, poeled, poached or roasted, while the entrees, consisting of smaller pieces, are chiefly sauted, poached, or grilled. Releve, in the menus of old fashioned dinners a la Francaise is said to be generally twice, if not thrice as numerous as the entree. Releve is also the French for water ice.

Rava Idli is a south Indian vegetarian dish, a variation of the traditional Idli which is made of steamed rice flour. Rava Idli is made from its basic ingredients, such as Rava or Sooji (Semolina), curd, grated carrot, ghee, green coriander, mustard, green chili, Chana gram, soda and salt. Rava Idli is steamed and is served mostly during breakfast in South India with coriander chutney or coconut chutney. To make Rava Idli, more tasting, pieces of Cashew nuts are also sometimes added

Remojón refers to a Spanish orange and codfish salad. It is a light and refreshing salad made with slices of salt cod are tossed with onions, olive oil, oranges, and some greens. The salad is then drizzled with a mixture of olive oil and wine vinegar. Remojón salad is a perfect dish for hot summer time A salad of cod, black olives, oranges, spring onions and tomatoes in a vinaigrette marinade. One of the specialities of the Lecrin Valley

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Roscos Navideños are an exclusive Andalusian specialty that is relished in homes across southern Spain during the Christmas season. However, it is very hard to find a recipe for this traditional Christmas treat. Roscos Navideños is made with flour, olive oil, white wine, orange juice, aguardiente, cinnamon and the most important of all with Matalauva or anis seeds. Roscos are round anisette fritters and in Spain the "Roscos" are traditionally flavored with anis. The flavors of Cinnamon and Anis are to me the flavors of Christmas in Europe. Here in German where Cinnamon is called Zimt, they even have cinnamon-flavored chocolates, anis-flavored cookies, different kinds of cookies for that matter. For every changing season, they have a special scent and flavor. This is one of the things I enjoyed while living in Germany. But I also miss our coconut-flavored desserts and Turon with Langka (fried bananas wrapped with jackfruit).

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Rabo de Toro refers to a Spanish stew made from oxtail which are stewed or braised with vegetables and red wine. Oxtail stew or Rabo de Toro is one of the specialty dish from Cordona, Spain. It is also one of the best Spanish dishes that uses oxtail meat, specifically the oxtail.

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