Flavor of the jelly or sauce that's a common accompaniment to roast lamb
Color of the beans you'd find in a feijoada, the national dish of Brazil
The name of this meat is from the Latin "venatus", hunt
The Atlantic variety of this popular fish is the largest of all flatfish
In India, ghee, which is a clarified form of this, is widely used in cooking
Use these when an Italian recipe calls for "pomodori"
Often served over asparagus, this creamy sauce was 1st made in France, not in the Netherlands
Most botanists believe the Irish potato originally came from this continent
This deli item is corned beef that's been rubbed with pepper & spices, smoked & then steamed
In the 1989 Farmer's Almanac, Edmund Muskie tells how to hypnotize one of these before cooking it