Found 81 results.
Technique of wrapping food in pastry
French dish of seasoned meat pâté baked in crust
French haute cuisine dessert with savarin, jam, and apricot
French dessert with cake slices, apple, and vanilla syrup
pâté and meat spread popular in northern and eastern Europe
Pâte de fruit made with citron; specialty of Bayonne
French culinary dish
Jamaican pickled fish pâté
French pastry dough with rich, crumbly texture
Patéfr
mixture of cooked ground meat and fat minced into a spreadable paste
Fouéefr
French dish with bread, rilettes, paté, and mushrooms
filet steak with pâté and duxelles in puff pastry
French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients
French dish of morels in cream sauce over bread
French soup prepared with bread
Flatkakais
food
Rúgbrauðis
Icelandic bread
Icelandic Bread
type of sweet tart
work of visual art, literature, theatre, music, or architecture that imitates the style or character of the work of one or more other artists
French Flemish dish
French sauce of velouté with herbs
Vietnamese bread or roll or sandwich
French pastry dessert
New Zealand term for tray-baked layered dessert
Belgian cake with almond sponge and thick pastry cream
Swedish savory "cake" made of bread and fillings
baked dish
French tart of poached pears on frangipane
Mazurekpl
traditional Polish cake
Various baked products made of dough
commune in Vaucluse, France
French dish of duck or goose liver
Internal organs and entrails of a butchered animal
condiment spread made from liver, cereals, and spices
French culinary dish
French culinary dish
Dry, crisp, thinly sliced toast
Dry, flat baked good, usually savory
Apertiffr
Alcoholic drink normally served before or after a meal
Species of plover, hunted for food in 19th century
Spanish paté of pork liver
light pastry dough
Pastry dough with many light, crisp layers
Beignetfr
pastry
Melktertaf
Tibetan fried dumpling
Banonfr
French cheese
any fat that is solid at room temperature and used to make crumbly pastry and other food products
semi-solid white fat product obtained by rendering the fatty tissue of the pig
savory meat pie from North Carolina
Dutch biscuit
baked dessert dish, a filled pastry base with an open top not covered with pastry
baked dessert dish, a filled pastry base with an open top not covered with pastry
English confection with shortcrust, jam, frangipane, and almonds
French pastry
Baked pastry filled with meat or vegetables
Vermicellesfr-ch
Swiss dessert of chestnut paste
pastry with a filling on a single piece of dough which has been folded over and sealed
Small French cucumber pickle
Technique of finely dividing ingredients into uniform pieces
meat mixture created by grinding, sieving or pureeing
prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork
is an appetizer served on a wooden board that features a selection of foods, such as cured meats, cheeses, fruits and crackers
Cuisine of post-colonial regions with a mixture of ingredients and techniques
Cuisine of Bayonne, a city in southwestern France
traditional cuisine of Quebec
American corn dish with thick consistency
types of cheese
French cheese
Rural restaurant in the American midwest
viennoiserie à pâte levée et assez aérée contenant du beurre et des œufs
Smooth, sweet quince paste
dry chemical leavening agent
Cold dish of meat from the head of an animal preserved in aspic
base used for a tart, quiche or pie
base used for a tart, quiche or pie
French technique of poaching or boiling dough before baking