The rib section of a lamb, usually containing eight ribs per side. It's usually roasted and can be served in one piece (as a rack) or in single chops.
Also called rapini, this is a leafy green vegetable with clusters of broccoli like buds among its leaves. It has a strong, somewhat bitter flavor, and is popular in Italian cooking.
A French culinary art, it refers to products, particularly (but not limited to) pork specialties such as pates, rillettes, galantines, crepinettes, etc. which are made and sold in a delicatessen-style shop, also called a charcuterie.
French term referring to "stock".