The name of this Mexican dish made with chiles & cheese translates to "stuffed peppers"
The Belgian type of this battercake is served for breakfast or for dessert
Tahini, a thick paste used in Middle Eastern cooking, is made from these ground seeds
Dishes flavored or garnished with these rare costly fungi are referred to as "a la Perigourdine"
From the Italian word for rice, it's a rice dish cooked with broth & often grated cheese
The Sevruga type of this fishy treat is made of small, grayish eggs
In France this sausage is called "fromage de tete"
The Devonshire type of this is clotted, and can be served with berries
In Europe, some cook & eat the shoots of this beer-flavoring vine
The cheese steak sandwich is thought to have originated in this city in the 1930s