Food Dictionary

A Russian dish made with slices of beef sautéed with onions and mushrooms in a sour-cream sauce, usually served with rice or noddles.

A bittersweet, clear Italian liqueur made from Marasca cherries and its crushed pits, which gives it an almond-like flavor.

Tail of ox, beef, or veal. It's very bony but flavorful. It requires long, slow braising and is often used for soups or stews.

The milky liquid produced by squeezing fresh coconut meat through a cheesecloth. Also made by combining coconut meat with water and then straining through a cheese cloth. It's used in making desserts, in soups, and general cooking.