Italian for "daisies". In a culinary context this refers to narrow flat noodles with one rippled side.
Spanish for "salad".
A tropical fruit consisting of an ovoid shaped body with bumpy, diamond-patterned skin that turns golden yellow when ripe, and long, tough, sword like leaves sprouting from a single tuft on top of the body. Its flesh is juicy and sweet tart in flavor, with a hard core in the middle that is usually removed.
A grain that is a staple food in Asian cuisines. It comes in long, medium, and short grains. Long-grain rice (e.g. Basmati rice, Jasmine rice) is long and slender, and stays separate after cooking. Medium-grain rice is shorter and plumber than long-grain rice, and becomes stickier after cooking. Short-grain rice, also called pearl rice or glutinous rice, is almost round, and produces moist grains that stick together after cooking due to its higher starch content. White rice has had the husk, bran, and germ removed. It cooks faster than brown rice and is more tender. Brown rice has had only the outer husk removed. It takes longer to cook, is chewier in texture, nuttier in flavor, and more nutritious.