Basquaise
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| Ajoarriero / Ajo Arriero | ■■■■ |
Ajoarriero / Ajo Arriero: Ajoarriero also spelled Ajo Arriero refers to a Spain's mortar paste made of . . . Read More | |
| Poivron | ■■■■ |
Poivron is the French word for pepper (capsicum), sweet bell pepper, red or green. Nowadays, orange-colored . . . Read More | |
| Devil | ■■■■ |
Devil is a cooking term which means "to make food hot and/spicy with various seasonings, particularly, . . . 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 | |
| Chicken | ■■■■ |
The chicken (Gallus gallus domesticus) is a type of domesticated fowl, a subspecies of the red junglefowl . . . Read More | |
| Bubur Cha Cha | ■■■■ |
Bubur Cha Cha refers to one of Malaysia's popular dessert which is cooked with yam, sweet potatos, bananas, . . . Read More | |
| Hormigos | ■■■■ |
Hormigos refers to a Spanish filling dish that contains blood sausage, garlic sausage, and Jamón that . . . Read More | |
| A la Creole | ■■■■ |
A la Creole: a la Creole is a French cooking term a la Creole is a French cooking term for dishes prepared . . . Read More | |
| Zacusca | ■■■■ |
Zacusca refers to a very popular dish from Romania that is made of vegetables usually prepared during . . . Read More | |
| Zarzuela | ■■■■ |
- Zarzuela is a Spanish word for casserole; - Zarzuela refers to a colourful seafood stew/casserole that . . . Read More | |