Emeril puts bacon, leeks & chunks of potatoes in his Fall River version of this New England soup
This type of bouillon used to poach fish sounds like something a judge would serve
Also called comino, it's used in seed form or ground into powder to flavor a myriad of dishes
After a good feed, it's time to settle down with a cup of arbuckle, or this
If you know what kind of wagon it was served in, you'll know this old west word for food, chow, grub
From genus prosopis, this western wood that started a cooking craze gives off a tangy smoke
The bone-in type of this steak with a double anatomical name is also called a cowboy steak
Trail cooks couldn't carry eggs & milk, so they used starter to make this type of biscuit called a "hot rock"
You can use rigatoni or shell pasta, but traditionally for kasha varnishkes, it's this "neckwear" type
According to the "Joy of Cooking", of roasting, poaching or paring, the best way to remove a pepper's skin