On menus, the word that usually follows "clams on the half..."
"Potage" is a fancy name for this type of dish, especially a thick one
Despite its name, this sauce served with plum pudding isn't "difficult" to make
Introduced in 1930, it was "America's 1st Biscuit Mix", but now it's used for all kinds of baking
The oil of these spice buds stuck in hams is a source of artificial vanilla flavoring
Traditionally, clam sauce is made in either of these 2 "colors"
By definition, fish cooked "en papillote" is wrapped in this
These chewy Nabisco cookies come in apple, strawberry, raspberry & fig varieties
It's the most widely cultivated variety of pear in the U.S. -- you can quote us on that
Emmentaler cheese originated in the Emmen Valley in this country