Olympia ones are often eaten on the half shell
Nationality whose name often precedes chard, steak & fondue
The "pearl" type of this is served as a vegetable or pickled & used as a condiment
Bread is eaten so widely it's often called the "staff of" this
"Crevette" is the French word for this shellfish
Kentucky burgoo is a thick one of these made with meat & vegetables
You should hard-boil these breakfast items before adding them to your chiffonade dressing
Hard sauce is made by beating together sugar, this spread, & a flavoring such as brandy
Of chocolate, cheese or chili peppers, the one you're most likely to find in bishop's bread
A boule-de-neige is a dessert named for & resembling one of these spheres