Stephen Darori’s Autumn arugula salad with caramelized squash + pomegranate ginger vinaigrette


Okay, so I get it.

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I

It’s October, the leaves are getting crunchy and people are losing their heads over everything pumpkin related. You could say that I’m deep in the throes of my own obsession, and I just might be but the real question I have is why isn’t everyone going berserk over pomegranates?!

They are the real jewel of fall… pun totally intended.


Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I

I get super excited every autumn for the reappearance of pomegranates that do not cost $6 a pop at my local grocery store. Now, we are still talking like $2.50 per fruit, but that’s pennies compared to what they go for in the spring and summer. Sometimes I can’t even find a container of the arils.

Not only am I a complete maniac over their gorgeous color, I just absolutely LOVE to use them as a snack, in yogurt, in chicken dishes and of course, in salads. Since I’m a bit fanatical over that little thing called texture, their juicy pop does me in. Flipping out over it. I also think they are totally refreshing. I have been known to sit on the couch with an actual pomegranate in a bowl and pick out the arils one by one.

I’ve also been known to create a giant mess. (Worth it.)

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I

I’m living in a world where the leaves appeared to have changed colors over night. This past weekend we planned on taking a nice little fall drive (because we are 85 years old) but it just seemed so… green. Instead we sat around and ate our weight in homemade chicken cheesesteaks, played on pinterest until our eyes hurt, watched so much TV that I don’t even know what real life is anymore and cuddled on the couch, which translates to laying on our own sides of the sectional since we desperately like our own space. I also put a major dent in a container of Trader Joe’s pumpkin ice cream, and for someone who has been eating pumpkin ice cream for 20 years or so, I actually think their version is the best one. Good old Joe. I’ve got a spoon in it now.

But then yesterday, I wake up and boom – the trees are suddenly red and orange and fifty shades of yellow. Can’t it be the weekend forever?

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I

Oh well. Salad time.

This salad is practically a big, fat copout – it’s quite similar to my autumn panzanella from a few years ago, but a few quick changes make it diverse enough for me. You can really throw it together in less than 20 minutes or so, but it definitely constitutes and entire meal. The squash just MAKES it.  I love roasting them in the skin so they can be little handheld snacks. For this particular acorn squash, I caramelized it in some coconut oil and a little brown sugar. I don’t know why but those two things make thing a complete flavor explosion, if I can be so cliché. Plus, they look like adorable little crowns or something with their pretty scalloped edges. So cute.

Says the person who now calls her food cute.

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I

Some other little bits to give it an autumn kick include the toasted spiced pecans. You can swap those out for almonds or walnuts or hazelnuts or no nuts – whatever floats your boat. I threw them in with the arils for the extra crunch crunch crunch. A salad is one of the few dishes that I don’t find nuts to completely DESTROY. Like brownies or cookies. Can you really trust someone who loves nuts in their brownies?

I kid I kid.

The final step in this healthy fall mess is the pomegranate ginger dressing – pom juice with some freshly grated ginger and garlic and lots of vinegar and oil. Vinegar is also what makes a salad for me and many times I’ll use my fave pomegranate balsamic to bring everything together. Since I’m all about a salad with as few green vegetable things as possible… this one does me in.

I like to eat seasons.

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I



Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette




2 tablespoons coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
1/4 teaspoon salt
1/4 teaspoon pepped
2 teaspoons brown sugar
1/2 cup whole pecans, chopped
1/4 teaspoon pumpkin pie spice
6 cups baby arugula
1 avocado, sliced
1 pomegranate, arils removed
1 seedless cucumber, sliced

pomegranate ginger vinaigrette
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 teaspoon freshly grated ginger
1 garlic clove, freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil


Heat a large skillet over medium heat and add coconut oil. Cover the squash slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side. If desired, you can add the brown sugar to help the squash caramelize. Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.

Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Cover in the pomegranate dressing.

pomegranate ginger vinaigrette
Combine pome juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette I 

And color!

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115 responses to “autumn arugula salad with caramelized squash + pomegranate ginger vinaigrette.”

  1. #

    Simone — OCTOBER 16, 2013 @ 8:36 AM

    I made this last night – with leftover acorn squash I had from doing stuffed acorn squash. Oh my goodness. This was so good. I didn’t actually make my own pomegranate dressing, we bought this delicious kind, but it was so incredible.


  2. #

    CathyKarr05 — OCTOBER 16, 2013 @ 1:19 PM

    just as Jack implied I’m impressed that any one can make $5759 in 1 month on the computer. learn the facts here now Exit35com


    • BRITT — OCTOBER 18TH, 2013 @ 2:42 PM

      ..send info on making $5759 in 1 month on computor….thanks


      • Bernice Pattow — JANUARY 12TH, 2014 @ 2:15 PM

        Please send details. Thank you!

  3. #

    katie @ ohshineon — OCTOBER 16, 2013 @ 2:38 PM

    i’m so glad you shared this stuff. totally mind-blowin-knock-yer-socks-off-hit-me-over-the-head-with-a-hammer good.


  4. #

    Heather — OCTOBER 16, 2013 @ 4:49 PM

    This. Was. Delicious. I love fall even more than I knew. Thanks for sharing!


  5. #

    Jaclyn — OCTOBER 16, 2013 @ 6:10 PM

    These photos are freakin gorgeous!!


  6. #

    Holly — OCTOBER 16, 2013 @ 7:45 PM

    I got stuff to make this and I have a crazy question, is the squash skin edible?


  7. #

    Amber — OCTOBER 17, 2013 @ 8:24 PM

    I made this for dinner tonight & omg this is amazing. I didn’t need to use the brown sugar on the squash & it was sooooo good! I will def be making this again, maybe even for thanksgiving!


  8. #

    Kerry — OCTOBER 18, 2013 @ 1:04 AM

    So I’m new to the whole pomegranate scene and I need a little help! Do I just eat the whole aril? Isn’t that a seed in the middle?! (Bought one, brought it home and dissected like the directions showed, now I have arils in the fridge awaiting further instructions!)


    • Jessica — OCTOBER 18TH, 2013 @ 7:00 AM

      i personally do eat the whole aril – i don’t mind at all. some people spit out the inside seed though. i think it’s just preference!


  9. #

    Ruta — OCTOBER 20, 2013 @ 1:52 PM

    What a grgeous salad. I love the idea of carmelized squash.


  10. #

    Rebekah — NOVEMBER 1, 2013 @ 10:45 AM

    I am NOT a fan of pomegranate arils but I do love the juice. This salad looks so good, I will probably just swap out the arils for dried cranberries and make the rest as is. Yum. Also, I now need to try Trader Joe’s pumpkin ice cream- thanks!


  11. #

    Alexandra @ Made to Glow — NOVEMBER 1, 2013 @ 6:50 PM

    This looks beautiful and delicious! I love all of those ingredients. What a fabulous combination. I’ve included this in my round-up of favorite recipe pins on my “Friday Favorites” post. Thanks!


  12. #

    Martin — NOVEMBER 2, 2013 @ 9:06 AM

    The richness of this photo has stayed with me for days!
    I am making this tonight 🙂


  13. #

    Cordelia — NOVEMBER 3, 2013 @ 7:07 PM

    This is on the menu this week for sure! Looks amazing! And quite simple to make… Thanks for posting this!!!!


  14. #

    Ellen — NOVEMBER 6, 2013 @ 2:04 PM

    Never thought all these leftover foods I had in the fridge would make a perfect salad like this! Glad google gave me this link when I googled for all those ingredients combined. Wooowww, truly amazing 🙂 Thanks for the recipe (and the pretty pics!!)


  15. #

    a quiet life — NOVEMBER 8, 2013 @ 1:07 PM

    love this, making for dinner tonight, was surprised you didn’t roast the squash, can’t wait to make your version~


  16. #

    Maddie — NOVEMBER 9, 2013 @ 4:06 PM

    So student life confessions… I love pomegranates but the price is definitely a deterrent (I live in Chicago). I heard a rumor that Aldi carries pomegranates on the cheap (not sure if you have one where you live) and when I went I bought some for 69 cents-79 cents and they are pretty fantastic re: taste and color.

    Also… tip for shelling! I cut my pomegranates into quarters and use the curved back of a spoon to hit the skin side of the pomegranate segments. It loosens up the arils and make its a lot easier and faster!


    • Kelly W — NOVEMBER 27TH, 2013 @ 12:38 PM

      Another tip…fill your bowl of arils with water and the white stuff will float for easy picking out.


  17. #

    Stacy — NOVEMBER 14, 2013 @ 2:34 PM

    I made this salad last weekend. Amazing! Delicious! (and it really DID seem like I was eating fall, hehe!)
    Thanks for this recipe, it’s definitely a keeper.


  18. #

    Natalie — NOVEMBER 16, 2013 @ 3:09 PM

    Hi there,

    I would love to make this salad for Thanksgiving, the only problem is that it has to serve 15-20 people. It seems like this recipe is designed as a meal and since my salad will only be as a side, by how much do you think I should increase the ingredients?

    Thank you!


    • Jessica — NOVEMBER 21ST, 2013 @ 2:45 PM

      Hi Natalie! I would probably triple the recipe. I think that will be good.


  19. #

    Claire — NOVEMBER 30, 2013 @ 11:53 AM

    Wow, that’s one beautiful salad! You’ve inspired me to rekindle an interest with the pomogranit. But more, 85 years?! Really.? Now I’m really impressed ! You’re an inspiration, I love your photos and your blog,




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Fay Drus Danish Herish



  • 12 herring fillets
  • 1 cup sugar
  • 3 TBS oil
  • 1 cup apple, diced
  • 1 cup onion, diced
  • 1 cup pickles, diced
  • 2/3 cup vinegar
  • 1 tsp French mustard
  • 1 cup tomato purée


  • 1

    Cut herrings into bite size pieces.

  • 2

    Mix all ingredients together and pour over herrings.

  • 3

    Leave for a few days before serving.

List of culinary vegetables


Leafy and salad vegetables

Garden Cress

Iceberg lettuce field in Northern Santa Barbara County

Spinach in flower

Miner’s lettuce


Flowers and flower buds

Main article: Edible flowers

Globe artichokes being cooked

Podded vegetables (Legumes)

See also: Types of beans

Diversity in dry common beans

Varieties of soybeans are used for many purposes.

Bulb and stem vegetables

Garlic bulbs and individual cloves, one peeled

Root and tuberous vegetables

Carrots come in a wide variety of shapes and sizes, and also vary in color, including orange, white and purple.

Potatoes are one of the most used staple foods.

Sea vegetables

Caulerpa is a genus of edible seaweed.

French cooking terms


French cooking terms

Here is the definitive list of common French culinary terms — a useful partner to cookbooks, or watching your favourite cookery show. If we have missed any let us know.


The allumette measures approximately ⅛ in/2 mm by ⅛ in/2 mm by 2½ in/6 cm inches. It’s also the starting point for the brunoise.


A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. Used for custards and terrines.


Batonnet translates to “little stick”. The batonnet measures approximately ¼in/5 mm by ¼in/½ mm x 2½-3 inches or about 8cm. It is also the starting point for the small dice.


A creamy pudding made with cream and eggs, then set using gelatin.


Small dollops of dough that are fried — very much like fritters.

Beurre Manié

Butter and flour mixed together in equal parts and used to thicken stews, soups, and casseroles.

Beurre Noisette

Browned butter.


A smooth, creamy soup made from a base of shellfish stock.


To place fruit or vegetables in boiling water so the skin can be removed more easily.


A stew made from meat that has not been browned or fried. Usually refers to stews made of lamb, chicken or veal.


Small puff pastry cases with a savoury filling, usually served as an Hors d’Oeuvre.


A broth or stock, usually a meat, some vegetables and a bouquet garni boiled in water.

Bouquet Garni

A mixture of fresh herbs tied together with string and used to flavour stews, soups etc. It refers to a mix of parsley, bay leaf, thyme (and sometimes celery stalk). The bouquet is removed before serving.


To burn a food to caramelize the sugar on a foods surface.


Vegetables cut into very small diced pieces, based on a julienne cut, but just turned 90° and diced.


An appetizer consisting of a small bread or biscuit base covered with a flavoured topping such asPâté.


Browned breadcrumbs.


A French term describing a dish that is first cooked and then chilled for service.


Rolling up herbs, or leafy greens like spinach and cutting them into very fine shreds.


To remove the backbone from a rack of ribs.


Choux Pastry, or Pâte à Choux, is a light pastry dough made from butter, water, flour, and eggs. Instead of a raising agent its high moisture content creates steam during cooking to puff the pastry. Amongst others, choux pastry is used make profiteroles, croquembouches, and éclairs.


A dessert consisting of fruit stewed in a sugar syrup, originates from the 17th century.


A French term for rough chopping ingredients — usually referring to tomatoes.


A richly flavoured, clear soup. To achieve this, egg whites are added and the soup is simmered to allow the inpurities to be skimmed off.


A thick sauce usually made from one main ingredient, such as raspberry coulis.

Court Bouillon

Flavoured liquid used for cooking fish.


Very thin pancakes.


A mixture of potato with ground cooked meat, fish or poultry formed into balls, patties or other shapes and coated with a breading before frying.


Bread piece dipped in butter and baked until it is crisp.


Crust. Sometimes refers to a pastry crust, sometimes to toasted or fried bread.


Small cubes of fried, or recooked bread used as a garnish in salads and soups.


A small cylindrical mold used for the creation of baked desserts.


To deglaze, or loosen the browned juices and fats from the bottom of a frying pan or saucepan by adding liquid, then bringing to a boil and stirring. The liquid is usually water, wine or stock.


To extract juices from meat, fish or vegetables, usually by salting them, then soaking or washing. It is usually done to remove a strong taste.


To skim off the skin that accumulates at the top of a stock or sauce.


Finely chopped raw mushrooms, used as a stuffing. Sometimes combined with chopped ham or scallops.

En croute

Wrapped in pastry and then baked in an oven.


Sirloin steak.


The term used to refer to something served before the main course but is used now to refer to the actual main course.


A dessert or sweet – but does not include pastries.


A thin, boneless slice of meat.



Flamber or Flambé

To set an alcohol — usually brandy — on fire.


Something that is iced, or set on or in a bed of ice.


A stew made from poultry, meat or rabbit that has a white sauce.

Glace de Viande

Reduced brown stock used to add color and flavour to sauces.

Gratiner or Au Gratin

To sprinkle the surface of a cooked food with breadcrumbs and butter, and sometimes cheese and left brown under heat. The finished food is referred to as au gratin as in au gratin potatoes.

Hors d’Oeuvre

The first course or appetiser.


Vegetables cut into batons — similar to julienne but thicker.


A standard Julienne cut is 4mm x 4mm x 5cm, or ⅛ x ⅛ x 2 inches. ⅛th of an inch is approx. 3mm, but these sizes do vary.

Jus or Jus de Viande

A French word loosely translated into “juice”, but has a more specific meaning than the translation. In French cookery it is primarily a sauce made by diluting the pan juices of a roast with liquid then boiling it in the roasting pan until all of the sediment has absorbed into the stock. Also used to describe thickened or clear brown stock, especially veal. The juices squeezed from raw vegetables or fruits are also referred to as “jus.”

Jus Lié

Thickened gravy.


Ingredients used for thickening sauces, soups or other liquids.


A salad of small pieces of mixed vegetables or fruit.


French word for a covered earthenware container for soup. The soup is both cooked and served in it. Not to be confused with the product Marmite!


A mixture of braising vegetables, usually celery, carrots and onions.


A cake tin that is wider at the base than at the top and only about 2cm or 1inch in depth.


To coat, mask or cover with something.


The word literally means ” hazelnuts “, but can also refer to something being nut brown in colour. For example, beurre noisette is butter browned over heat until it becomes a nut brown color. It can also refer to boneless rack of lamb that is rolled, tied and cut into rounds.

Nouvelle Cuisine

A term that refers to the style of cooking that features lighter dishes with lighter sauces and very fresh ingredients.


A very thick mixture usually made from a combination of flour, butter, and milk that is used as a base for dishes such as soufflés and fish cakes.


A wrapping of parchment paper around fish or meat used for cooking. The paper is used to retain moisture.


Refers to potatoes molded into balls with a melon scoop, and fried or roasted.


A basic mixture or paste – often refers to uncooked dough, or pastry.


A paste made of liver, pork or game.


Vegetables cut into thin slices.


A sweet or pastry, it also refers to a cake shop.


To insert fat, such as bacon into meat or poultry.


A French term describing dishes in which the food is stuffed, folded, or placed in layers. Common preparations of this type are omelets, gratins, or stuffed chicken breast.


A young chicken.


Quenelle is a minced fish or meat mixture that is formed into small shapes and then poached. It also refers to the shape that the minced mixture is made into.


A stew


Reheated food.


Flour mixed with water or egg white and used to seal pans when cooking food slowly. Often used when cooking a ragoût.


To quickly fry meats or vegetables in hot fat to warm them through.


Melted butter to which flour has been added – used as a thickener for sauces or soups.


A garlic and oil emulsion used as flavouring.


A deep frying pan with a lid – used for recipes that require fast frying then slow cooking.


A Pâté or similar mixture of minced ingredients is baked or steamed in a loaf shaped container.


A dish cooked in a mold that is higher than it is wide and has sloping sides.


A type of sauce made from butter, flour, cream and stock.


A large pastry case made of puff pastry that is usually used as a container for creamed dishes, such as creamed chicken.


Glossary of Cooking Terms

Unfamiliar with popular ingredients, terms and techniques? Take a look at our comprehensive A-Z guide to cooking.

Adobo sauceA dark-red Mexican sauce made from ground chiles, herbs, and vinegar. Chipotle peppers are packed in cans of adobo sauce.

Al denteItalian for “to the tooth.” It describes pasta that is cooked until it offers a slight resistance when bitten into, rather than cooked until soft.

Almond pasteA creamy mixture made of ground, blanched almonds and sugar that’s often used as a filling in pastries, cakes, and confections. For best baking results, use an almond paste without syrup or liquid glucose.

Anchovy pasteA mixture of ground anchovies, vinegar, and seasonings. Anchovy paste is available in tubes in the canned fish or gourmet section of the supermarket.

Artificial sweetenersA category of sugar substitutes that have no nutritional value. Because they have unique attributes, they should not be substituted for other sweeteners unless a recipe calls for them specifically.

ArugulaA brightly-colored salad green with a slightly bitter, peppery mustard flavor. It is also called rocket and resembles radish leaves.

BakeTo cook food, covered or uncovered, using the direct, dry heat of an oven. The term is usually used to describe the cooking of cakes, other desserts, casseroles, and breads.

Baking ammoniaA compound also known as hartshorn powder that was once used as a leavening agent. It’s most often used in Scandinavian baking and is available at pharmacies and through mail order. Cream of tartar is an acceptable substitute, although cookies made with it are less crisp than those made with baking ammonia. If you use baking ammonia for baking, use caution when opening the oven door because irritating ammonia-like fumes may be produced.

Baking powderA combination of dry acid, baking soda, and starch that has the ability to release carbon dioxide in two stages: when liquid ingredients are added and when the mixture is heated.

Baking sodaA chemical leavening agent that creates carbon dioxide and is used in conjunction with acidic ingredients, such as buttermilk, sour cream, brown sugar, or fruit juices, to create the bubbles that make the product rise.

Balsamic vinegarSyrupy and slightly sweet, this dark-brown vinegar is made from the juice of the white Trebbiano grape. It gets its body, color, and sweetness from being aged in wooden barrels.

Basmati riceAn aromatic, long grain brown or white rice from India and California. Basmati rice is nutty and fluffy. Use as you would regular long grain rice.

BasteTo moisten foods during cooking or grilling with fats or seasoned liquids to add flavor and prevent drying. In general, recipes in this cookbook do not call for basting meat and poultry with pan juices or drippings. That’s because basting tools, such as brushes and bulb basters, could be sources of bacteria if contaminated when dipped into uncooked or undercooked meat and poultry juices, then allowed to sit at room temperature and used later for basting.

BatterAn uncooked, wet mixture that can be spooned or poured, as with cakes, pancakes, and muffins. Batters usually contain flour, eggs, and milk as their base. Some thin batters are used to coat foods before deep frying.

Bean sauce, bean pastePopular in Asian cooking, both products are made from fermented soybeans and have a salty bean flavor. Japanese bean paste is called miso.

Bean threads

Enlarge ImageBean threads

Thin, almost transparent noodles made from mung bean flour. They also are called bean noodles or cellophane noodles.

BeatTo make a mixture smooth by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer.


Enlarge ImageBias-slice

To slice a food crosswise at a 45-degree angle.

BlackenedA popular Cajun cooking method in which seasoned fish or other foods are cooked over high heat in a super-heated heavy skillet until charred, resulting in a crisp, spicy crust. At home, this is best done outdoors because of the large amount of smoke produced.

BlanchTo partially cook fruits, vegetables, or nuts in boiling water or steam to intensify and set color and flavor. This is an important step in preparing fruits and vegetables for freezing. Blanching also helps loosen skins from tomatoes, peaches, and almonds.

BlendTo combine two or more ingredients by hand, or with an electric mixer orblender, until smooth and uniform in texture, flavor, and color.

BoilTo cook food in liquid at a temperature that causes bubbles to form in the liquid and rise in a steady pattern, breaking at the surface. A rolling boil occurs when liquid is boiling so vigorously that the bubbles can’t be stirred down.

BouillonA bouillon cube is a compressed cube of dehydrated beef, chicken, fish, or vegetable stock. Bouillon granules are small particles of the same substance, but they dissolve faster. Both can be reconstituted in hot liquid to substitute for stock or broth.

Bouquet garniA bundle of fresh herbs usually thyme, parsley, and bay leaf used to add flavor to soups, stews, stocks, and poaching liquids. They are often tied inside two pieces of leek leaf or in a piece of cheesecloth.

BraiseTo cook food slowly in a small amount of liquid in a tightly covered pan on the range top or in the oven. Braising is recommended for less-tender cuts of meat.

BreadingA coating of crumbs, sometimes seasoned, on meat, fish, poultry, and vegetables. Breading is often made with soft or dry bread crumbs.

BrieA soft, creamy cheese with an edible white rind. Brie from France is considered to be the best in the world.

BrineHeavily salted water used to pickle or cure vegetables, meats, fish, and seafood.

BroilTo cook food a measured distance below direct, dry heat. When broiling, position the broiler pan and its rack so that the surface of the food (not the rack) is the specified distance from the heat source. Use a ruler to measure this distance.

BrothThe strained clear liquid in which meat, poultry, or fish has been simmered with vegetables and herbs. It is similar to stock and can be used interchangeably with it. Reconstituted bouillon can also be used when broth is specified.

BrownTo cook a food in a skillet, broiler, or oven to add flavor and aroma and develop a rich, desirable color on the outside and moistness on the inside.

ButterFor rich flavor, butter is usually the fat of choice. For baking, butter is recommended rather than margarine for consistent results. Salted and unsalted butter can be used interchangeably in recipes; however, if you use unsalted butter, you may want to increase the amount of salt in a recipe.

ButterflyTo split food, such as shrimp or pork chops, through the middle without completely separating the halves. Opened flat, the split halves resemble a butterfly.

CandiedA food, usually a fruit, nut, or citrus peel, that has been cooked or dipped in sugar syrup.


Enlarge ImageCapers

The buds of a spiny shrub that grows from Spain to China. Found next to the olives in the the supermarket, capers have an assertive flavor that can best be described as the marriage of citrus and olive, plus an added tang that comes from the salt and vinegar of their packaging brine. While the smaller buds bring more flavor than the larger buds, both can be used interchangeably in recipes.

CarveTo cut or slice cooked meat, poultry, fish, or game into serving-size pieces.

CheeseclothA thin 100-percent-cotton cloth with either a fine or coarse weave. Cheesecloth is used in cooking to bundle up herbs, strain liquids, and wrap rolled meats. Look for it among cooking supplies in supermarkets and specialty cookware shops.


Enlarge ImageChiffonade

In cooking, this French word, meaning “made of rags,” refers to thin strips of fresh herbs or lettuce.

Chili oilA fiery oil, flavored with chile peppers, that’s used as a seasoning.

Chili pasteA condiment, available in mild or hot versions, that’s made from chile peppers, vinegar, and seasonings.

ChillTo cool food to below room temperature in the refrigerator or over ice. When recipes call for chilling foods, it should be done in the refrigerator.

ChocolateIn general, six types of chocolate are available at the supermarket:

Milk chocolate is at least 10-percent pure chocolate with added cocoa butter, sugar, and milk solids.

Semisweet and bittersweet chocolate can be used interchangeably. They contain at least 35-percent pure chocolate with added cocoa butter and sugar.

Sweet chocolate is dark chocolate that contains at least 15-percent pure chocolate with extra cocoa butter and sugar.

Unsweetened chocolate is used for baking and cooking rather than snacking. This ingredient contains pure chocolate and cocoa butter with no sugar added.

Unsweetened cocoa powder is pure chocolate with most of the cocoa butter removed. Dutch-process or European-style cocoa powder has been treated to neutralize acids, making it mellower in flavor.

White chocolate, which has a mild flavor, contains cocoa butter, sugar, and milk solids. Products such as white baking bars, white baking pieces, white candy coating, and white confectionery bars are sometimes confused with white chocolate. While they are often used interchangeably in recipes, they are not truly white chocolate because they do not contain cocoa butter.


Enlarge ImageChop

To cut foods with a knife, cleaver, or food processor into smaller pieces.

Chorizo (chuh-REE-zoh)A spicy pork sausage used in Mexican and Spanish cuisine. Spanish chorizo is made with smoked pork, and Mexican chorizo is made with fresh pork.

ChutneyA condiment often used in Indian cuisine that’s made of chopped fruit (mango is a classic), vegetables, and spices enlivened by hot peppers, fresh ginger, or vinegar.

Clarified butterSometimes called drawn butter, clarified butter is best known as a dipping sauce for seafood. It is butter that has had the milk solids removed. Because clarified butter can be heated to high temperatures without burning, it’s also used for quickly browning meats. To clarify butter, melt the butter over low heat in a heavy saucepan without stirring. Skim off foam, if necessary. You will see a clear, oily layer on top of a milky layer. Slowly pour the clear liquid into a dish, leaving the milky layer in the pan. The clear liquid is the clarified butter; discard the milky liquid. Store clarified butter in the refrigerator up to 1 month.

CoatTo evenly cover food with crumbs, flour, or a batter. Often done to meat, fish, and poultry before cooking.

Coconut milkA product made from water and coconut pulp that’s often used in Southeast Asian and Indian cooking. Coconut milk is not the clear liquid in the center of the coconut, nor should it be confused with cream of coconut, a sweetened coconut concoction often used to make mixed drinks such as piña coladas.

Cooking oilLiquids at room temperature made from vegetables, nuts, or seeds. Common types for general cooking include corn, soybean, canola, sunflower, safflower, peanut, and olive. For baking, cooking oils cannot be used interchangeably with solid fats because they do not hold air when beaten.

Couscous (KOOS-koos)A granular pasta popular in North Africa that’s made from semolina. Look for it in the rice and pasta section of supermarkets.

Crème fraîcheA dairy product made from whipping cream and a bacterial culture, which causes the whipping cream to thicken and develop a sharp, tangy flavor. If you can’t find crème fraîche in your supermarket, you can make a substitute by combining 1/2 cup whipping cream (do not use ultra-pasteurized cream) and 1/2 cup dairy sour cream. Cover the mixture and let it stand at room temperature for two to five hours or until it thickens. Cover and refrigerate for up to one week.

CrimpTo pinch or press pastry or dough together using your fingers, a fork, or another utensil. Usually done for a piecrust edge.

Crisp-tenderA term that describes the state of vegetables that have been cooked until just tender but still somewhat crunchy. At this stage, a fork can be inserted with a little pressure.

CrumbsFine particles of food that have been broken off a larger piece. Crumbs are often used as a coating, thickener, or binder, or as a crust in desserts. Recipes usually specify either soft or fine dry bread crumbs, which generally are not interchangeable.


Enlarge ImageCrush

To smash food into smaller pieces, generally using hands, a mortar and pestle, or a rolling pin. Crushing dried herbs releases their flavor and aroma.

Curry pasteA blend of herbs, spices, and fiery chiles that’s often used in Indian and Thai cooking. Look for curry paste in Asian markets. Curry pastes are available in many varieties and are sometimes classified by color (green, red, or yellow), by heat (mild or hot), or by a particular style of curry (such as Panang or Masaman).

Deep-fryTo cook food by completely covering with hot fat. Deep-frying is usually done at 375 degrees.

Demi-glace (DEHM-ee-glahs)A thick, intense meat-flavor gel that’s often used as a foundation for soups and sauces. Demi-glace is available in gourmet shops or through mail-order catalogs.

DipTo immerse food for a short time in a liquid or dry mixture to coat, cool, or moisten it.

Direct GrillingMethod of quickly cooking food by placing it on a grill rack directly over the heat source. A charcoal grill is often left uncovered, while a gas grill is generally covered.

DissolveTo stir a solid food and a liquid food together to form a mixture in which none of the solid remains. In some cases, heat may be needed in order for the solid to dissolve.

Double boilerA two-pan arrangement where one pan nests partway inside the other. The lower pot holds simmering water that gently cooks heat-sensitive food in the upper pot.

DrawnA term referring to a whole fish, with or without scales, that has had its internal organs removed. The term “drawn butter” refers to clarified butter.

DredgeTo coat a food, either before or after cooking, with a dry ingredient, such as flour, cornmeal, or sugar.

DressedFish or game that has had guts (viscera) removed. In the case of fish, gills are removed, the cavity is cleaned, and the head and fins remain intact. The scales may or may not be removed.

Drip panA metal or disposable foil pan placed under food to catch drippings when grilling. A drip pan can also be made from heavy-duty foil.

DrizzleTo randomly pour a liquid, such as powdered sugar icing, in a thin stream over food.

DustTo lightly coat or sprinkle a food with a dry ingredient, such as flour or powdered sugar, either before or after cooking.

Egg roll skinsPastry wrappers used to encase a savory filling and make egg rolls. Look for these products in the produce aisle of the supermarket or at Asian markets. Egg roll skins are similar to, but larger than, wonton skins.

Egg whites, driedPasteurized dried egg whites can be used where egg whites are needed; follow package directions for reconstituting them. Unlike raw egg whites, which must be thoroughly cooked before serving to kill harmful bacteria, pasteurized dried egg whites can be used in recipes that do not call for egg whites to be thoroughly cooked. Keep in mind that meringue powder may not be substituted, as it has added sugar and starch. Find dried egg whites in powdered form in the baking aisle of many supermarkets and through mail-order sources.

EggsKeep in mind that you should avoid eating foods that contain raw eggs. Eggs should be cooked until both the yolk and white are firm; scrambled eggs should not be runny. Cook casseroles and other dishes that contain eggs until they register 160 degrees F on a food thermometer. If you have a recipe that calls for the eggs to be raw or undercooked (such as Caesar salads and homemade ice cream), use shell eggs that are clearly labeled as having been pasteurized to destroy salmonella; these are available at some retailers. Or use a widely available pasteurized egg product. If you have a recipe that calls for egg whites to be raw or undercooked, use pasteurized dried egg whites or pasteurized refrigerated liquid egg whites.

For cake recipes, allow eggs to stand at room temperature for 30 minutes before using. If the cake recipe calls for separated eggs, separate them immediately after removing them from the refrigerator and use them within 30 minutes. For all other recipes, use eggs straight from the refrigerator.

Extracts, oilsProducts based on the aromatic essential oils of plant materials that are distilled by various means. In extracts, the highly concentrated oils are usually suspended in alcohol to make them easier to combine with other foods in cooking and baking. Almond, anise, lemon, mint, orange, peppermint, and vanilla are some commonly available extracts.

Some undiluted oils are also available, usually at pharmacies. These include oil of anise, oil of cinnamon, oil of cloves, oil of peppermint, and oil of wintergreen. Do not try to substitute oils for ground spices in recipes. Oils are so concentrated that they’re measured in drops, not teaspoons. Oil of cinnamon, for example, is 50 times stronger than ground cinnamon. You can, however, substitute 1 or 2 drops of an oil for 1/2 teaspoon extract in frosting or candy recipes.

Fats, oilsSee specific ingredients, such as butter, margarine, shortening, lard, or cooking oil.

Fava beanA tan, flat bean that looks like a large lima bean. It is available dried, canned, and, occasionally, fresh.

FilletA piece of meat or fish that has no bones. As a verb, fillet refers to the process of cutting meat or fish into fillets.

Fish SauceA pungent brown sauce made by fermenting fish, usually anchovies, in brine. It’s often used in Southeast Asian cooking.

FlakeTo gently break food into small, flat pieces.

FlavoringAn imitation extract made of chemical compounds. Unlike an extract or oil, a flavoring often does not contain any of the original food it resembles. Some common imitation flavorings available are banana, black walnut, brandy, cherry, chocolate, coconut, maple, pineapple, raspberry, rum, strawberry, and vanilla.

FlourA milled food that can be made from many cereals, roots, and seeds, although wheat is the most popular. Store flour in an airtight container in a cool, dry place. All-purpose flour may be stored for up to 8 months. Bread flour, cake flour, gluten flour, whole wheat flour, and other whole grain flours may be stored up to 5 months. For longer storage, refrigerate or freeze the flour in a moisture- and vaporproof container. Bring chilled flour to room temperature before using in baking. Here are the types of flour most commonly used in cooking:

All-purpose flour: This flour is made from a blend of soft and hard wheat flours and, as its name implies, can be used for many purposes, including baking, thickening, and coating. All-purpose flour usually is sold presifted and is available bleached or unbleached. Bleached flour has been made chemically whiter in appearance. Some cooks prefer the bleached flour to make their cakes and bread as white as possible, while other cooks prefer their flour to be processed as little as necessary. Both bleached and unbleached flour are suitable for home baking and can be used interchangeably.

Bread flour: This flour contains more gluten than all-purpose flour, making it ideal for baking breads, which rely on gluten for structure and height. If you use a bread machine, use bread flour instead of all-purpose flour for best results. Or use all-purpose flour and add 1 or 2 tablespoons of gluten flour (available in supermarkets or health food stores).

Cake flour: Made from a soft wheat, cake flour produces a tender, delicate crumb because the gluten is less elastic. It’s too delicate for general baking, but to use it for cakes, sift it before measuring and use 1 cup plus 2 tablespoons of cake flour for every 1 cup all-purpose flour specified.

Gluten flour: Because whole-grain flours are low in gluten, some whole-grain bread recipes often call for a little gluten flour to help the finished loaf attain the proper texture. Sometimes called wheat gluten, gluten flour is made by removing most of the starch from high-protein, hard-wheat flour. If you can’t find gluten flour at a supermarket, look for it at a health food store.

Pastry flour: A soft wheat blend with less starch than cake flour. It is used for making pastry.

Self-rising flour: An all-purpose flour with salt and a leavener, such as baking powder, added. It is generally not used for making yeast products.

Specialty flours: Specialty flours, such as whole wheat, graham, rye, oat, buckwheat, and soy, generally are combined with all-purpose flour in baking recipes because none has sufficient gluten to provide the right amount of elasticity on its own.

Flour (verb)To coat or dust a food or utensil with flour. Food may be floured before cooking to add texture and improve browning. Baking utensils sometimes are floured to prevent sticking.

FluteTo make a decorative impression in food, usually a piecrust.

FoldA method of gently mixing ingredients without decreasing their volume. To fold, use a rubber spatula to cut down vertically through the mixture from the back of the bowl. Move the spatula across the bottom of the bowl, and bring it back up the other side, carrying some of the mixture from the bottom up over the surface. Repeat these steps, rotating the bowl one-fourth of a turn each time you complete the process.

Food coloringLiquid, paste, or powdered edible dyes used to tint foods.

FrenchTo cut meat away from the end of a rib or chop to expose the bone, as with a lamb rib roast.

FrostTo apply a cooked or uncooked topping, which is soft enough to spread but stiff enough to hold its shape, to cakes, cupcakes, or cookies.

FryTo cook food in a hot cooking oil or fat, usually until a crisp brown crust forms. To panfry is to cook food, which may have a very light breading or coating, in a skillet in a small amount of hot fat or oil. To deep-fat fry (or French fry) is to cook a food until it is crisp in enough hot fat or oil to cover the food. To shallow fry is to cook a food, usually breaded or coated with batter, in about an inch of hot fat or oil. To oven fry is to cook food in a hot oven, using a small amount of fat to produce a healthier product.


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The strongly scented, pungent bulb of a plant related to an onion. A garlic clove is one of the several small segments that make up a garlic bulb. Elephant garlic is larger, milder, and more closely related to the leek. Store firm, fresh, plump garlic bulbs in a cool, dry, dark place; leave bulbs whole because individual cloves dry out quickly. Convenient substitutes are available; for each clove called for in a recipe use either 1/8 teaspoon garlic powder or 1/2 teaspoon bottled minced garlic.

GarnishTo add visual appeal to a finished dish.

GelatinA dry ingredient made from natural animal protein that can thicken or set a liquid. Gelatin is available in unflavored and flavored forms. When using, make sure the gelatin powder is completely dissolved.

To dissolve one envelope of unflavored gelatin: Place gelatin in a small saucepan and stir in at least 1/4 cup water, broth, or fruit juice. Let it stand 5 minutes to soften, then stir it over low heat until the gelatin is dissolved.

Do not mix gelatin with figs, fresh pineapple (canned pineapple is not a problem), fresh ginger, guava, kiwifruit, and papaya, as these foods contain an enzyme that prevents gelatin from setting up.

Some recipes call for gelatin at various stages of gelling. “Partially set” means the mixture looks like unbeaten egg whites. At this point, solid ingredients may be added. “Almost firm” describes gelatin that is sticky to the touch. It can be layered at this stage. “Firm” gelatin holds a cut edge and is ready to be served.

GibletsThe edible internal organs of poultry, including the liver, heart, and gizzard. (Although sometimes packaged with the giblets, the neck is not part of the giblets.) Giblets are sometimes used to make gravy.


Enlarge ImageGinger

The root of a semitropical plant that adds a spicy-sweet flavor to recipes (also called gingerroot). Ginger should be peeled before using. To peel, cut off one end of the root and use a vegetable peeler to remove the brown outer layer in strips. To grate ginger, use the fine holes of a grater. To mince ginger, slice peeled ginger with the grain (lengthwise) into thin sticks. Stack the sticks in a bundle and cut them finely. Ginger stays fresh two or three weeks in the refrigerator when wrapped loosely in a paper towel. For longer storage, place unpeeled ginger in a freezer bag and store in freezer. Ginger will keep indefinitely when frozen, and you can grate or slice the ginger while it’s frozen. In a pinch, ground ginger can be used for grated fresh ginger. For 1 teaspoon grated fresh ginger, use 1/4 teaspoon ground ginger.

Ginger, crystallized

Enlarge ImageCrystallized ginger

A confection made from pieces of ginger (gingerroot) cooked in a sugar syrup, then coated with sugar. Also known as candied ginger. Store in a cool, dry, dark place.

Glacé (gla-SAY)The French term for “glazed” or “frozen.” In the United States, it describes a candied food.


Enlarge ImageGrate

To rub food, such as hard cheeses, vegetables, or whole nutmeg or ginger, across a grating surface to make very fine pieces. A food processor also may be used.


Enlarge ImageGrease

To coat a utensil, such as a baking pan or skillet, with a thin layer of fat or oil. A pastry brush works well to grease pans. Also refers to fat released from meat and poultry during cooking.

GrindTo mechanically cut a food into smaller pieces, usually with a food grinder or a food processor.

GumboThe word gumbo is from an African word meaning “okra.” This creole stew contains okra, tomatoes, and onions as well as various meats or shellfish such as shrimp, chicken, or sausage. It is thickened with a roux.

Half-and-halfA mixture of equal parts cream and milk. It has about 12 percent milk fat and cannot be whipped.

Haricot vertFrench for “green string bean”, these beans are particularly thin and tender.

Heavy creamAlso called heavy whipping cream. Heavy cream contains at least 46 perecent milk fat and is the richest cream available. It can be whipped to twice its volume.

Hoisin SauceA sauce, popular in Asian cooking, that brings a multitude of sweet and spicy flavors to a dish: fermented soybeans, molasses, vinegar, mustard, sesame seeds, garlic, and chiles. Look for hoisin sauce alongside the soy sauce in most supermarkets or in Asian markets.

HominyDried white or yellow corn kernels that have been soaked in lime or lye to remove the hull and germ. It is available canned or dried. Ground hominy is used to make grits.

HoneyA sweet, sticky sweetener that’s produced by bees from floral nectar. Honey is now available in more than 300 varieties in the United States. Its flavor depends on the flowers from which the honey is derived; most honey is made from clover, but other sources include lavender, thyme, orange blossom, apple, cherry, buckwheat, and tupelo. Generally, the lighter the color, the milder the flavor. Store honey at room temperature in a dark place. If it crystallizes (becomes solid), reliquefy it by warming the honey jar slightly in the microwave oven or in a pan of very hot tap water. If the honey smells or tastes strange, toss it out.

Note that honey should not be given to children who are younger than one year old because it can contain trace amounts of botulism spores. These spores could trigger a potentially fatal reaction in children with undeveloped immune systems.

Hors d’oeuvre (or-DERV)French term for small, hot or cold portions of savory food served as an appetizer.

IceTo drizzle or spread baked goods with a thin frosting.

Indirect grillingMethod of slowly cooking food in a covered grill over a spot where there are no coals. Usually the food is placed on the rack over a drip pan, with coals arranged around the pan.

Jelly rollDessert made by spreading a filling on a sponge cake and rolling it up into a log shape. When other foods are shaped “jelly-roll-style,” it refers to rolling them into a log shape with fillings inside.

JuiceThe natural liquid extracted from fruits, vegetables, meats, and poultry. Also refers to the process of extracting juice from foods.

KneadTo work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic. This is an essential step in developing the gluten in many yeast breads.

Kosher saltA coarse salt with no additives that many cooks prefer for its light, flaky texture and clean taste. It also has a lower sodium content than regular salt. Find it next to salt in the supermarket.

LardA product made from pork fat that is sometimes used for baking. It’s especially noted for producing light, flaky piecrusts. Today, shortening is commonly used instead of lard.

LeaveningsIngredients that are essential in helping batter and dough expand or rise during baking. If omitted, the baked products will be heavy and tough. See specific ingredients, such as yeast, baking powder, and baking soda, for more information.


Enlarge ImageLemongrass

A highly aromatic, lemon-flavored herb often used in Asian cooking. To use, trim the fibrous ends and slice what remains into 3- to 4-inch sections. Cut each section in half lengthwise, exposing the layers. Rinse pieces under cold water to remove any grit and slice the lemongrass thinly. In a pinch, substitute 1/2 teaspoon finely shredded lemon peel for 1 tablespoon lemongrass.


Enlarge ImageMarble

To gently swirl one food into another. Marbling is usually done with light and dark batters for cakes or cookies.

MargarineA product generally made from vegetable oil that was developed in the late 1800s as a substitute for butter. When baking, be sure to use a stick margarine that contains at least 80 percent fat. Check the nutritional information. It should have 100 calories per tablespoon.

MarinadeA seasoned liquid in which meat, poultry, fish, shellfish, or vegetables are soaked to flavor and sometimes tenderize them. Most marinades contain an acid, such as wine or vinegar.

MarinateTo soak food in a marinade. When marinating foods, do not use a metal container, as it can react with acidic ingredients to give foods an off flavor. Always marinate foods in the refrigerator, never on the kitchen counter. To reduce cleanup, use a plastic bag set in a bowl or dish to hold the food you are marinating. Discard leftover marinade that has come in contact with raw meat. Or if it’s to be used on cooked meat, bring leftover marinade to a rolling boil before using to destroy any bacteria that may be present.

MarsalaA fortified wine that can be either dry or sweet. Sweet Marsala is used both for drinking and cooking. Dry Marsala makes a nice pre-dinner drink.

MashTo press or beat a food to remove lumps and make a smooth mixture. This can be done with a fork, potato masher, food mill, food ricer, or electric mixer.

MeasureTo determine the quantity or size of a food or utensil.

MeltTo heat a solid food, such as chocolate, margarine, or butter, over very low heat until it becomes liquid or semi-liquid.

Milk and milk productsVarieties include:

Buttermilk: Buttermilk is a low-fat or fat-free milk to which a bacterial culture has been added. It has a mildly acidic taste. Sour milk, made from milk and lemon juice or vinegar, can be substituted in baking recipes.

Evaporated milk: Made from whole milk, canned evaporated milk has had about half of its water removed; it lends a creamy richness to many recipes, including pumpkin pie. Measure it straight from the can for recipes calling for evaporated milk; to use it in place of fresh milk, dilute it as directed on the can (usually with an equal amount of water) to make the quantity called for in the recipe. Evaporated milk is also available in low-fat and fat-free versions. Evaporated milk is not interchangeable with sweetened condensed milk.

Fat-free half-and-half: Made mostly from skim milk, with carrageenan for body, this product can bring a creamy flavor to recipes without added fat. Experiment using it in cornstarch or flour-thickened soup, sauce, and gravy recipes that call for regular half-and-half.

Light cream and half-and-half: Light cream contains 18 to 30 percent milk fat. Half-and-half is a mixture of milk and cream. They’re interchangeable in most recipes; however, neither contains enough fat to be whipped.

Nonfat dry milk powder: When reconstituted, this milk product can be used in cooking.

Sour cream and yogurt: Sour cream is traditionally made from light cream with a bacterial culture added, while yogurt is made from milk with a bacterial culture added. Both are available in low-fat and fat-free varieties.

Sweetened condensed milk: This product is made with whole milk that has had water removed and sugar added. It is also available in low-fat and fat-free versions. Sweetened condensed milk is not interchangeable with evaporated milk or fresh milk.

Whipping cream: It contains at least 30 percent milk fat and can be beaten into whipped cream.

Whole, low-fat or light, reduced-fat, and fat-free milk: Because these milk types differ only in the amount of fat they contain and in the richness of flavor they lend to foods, they may be used interchangeably in cooking. Recipes in this cookbook were tested using reduced-fat (2 percent) milk.

MinceTo chop food into very fine pieces, as with minced garlic.

MixTo stir or beat two or more foods together until they are thoroughly combined. May be done with an electric mixer, a rotary beater, or by hand with a wooden spoon.

MoistenTo add enough liquid to a dry ingredient or mixture to make it damp but not runny.

Mortar and pestleA set that includes a bowl-shape vessel (the mortar) to hold ingredients to be crushed by a club-shape utensil (the pestle).

MullTo slowly heat a beverage, such as cider, with spices and sugar.

Mushrooms, driedDried mushrooms swell into tender, flavorful morsels. Simply cover them in warm water and soak them for about 30 minutes. Rinse well and squeeze out the moisture. Remove and discard tough stems. Cook them in recipes as you would fresh mushrooms. Popular choices include oyster, wood ear, and shiitake.

Mushrooms, freshA plant in the fungus family, mushrooms come in many colors and shapes, with flavors ranging from mild and nutty to meaty, woodsy, and wild.

Nonstick cooking sprayThis convenient product reduces the mess associated with greasing pans; it can also help cut down on fat in cooking. Use the spray only on unheated baking pans or skillets because it can burn or smoke if sprayed onto a hot surface. For safety, hold pans over a sink or garbage can when spraying to avoid making the floor or counter slippery.

NutsDried seeds or fruits with edible kernels surrounded by a hard shell or rind. Nuts are available in many forms, such as chopped, slivered, and halved. Use the form called for in the recipe. In most recipes, the nuts are selected for their particular flavor and appearance; however, in general, walnuts may be substituted for pecans, and almonds for hazelnuts, and vice versa.

When grinding nuts, take extra care not to overgrind them, or you may end up with a nut butter. If you’re using a blender or processor to grind them, add 1 tablespoon of the sugar or flour from the recipe for each cup of nuts to help absorb some of the oil. Use a quick start-and-stop motion for better control over the fineness. For best results, grind the nuts in small batches and be sure to let the nuts cool after toasting and before grinding.

ParbroilTo boil a food, such as vegetables, until it is partially cooked

Parchment paperA grease- and heat-resistant paper used to line baking pans, to wrap foods in packets for baking, or to make disposable pastry bags.

PareTo cut off the skin or outer covering of a fruit or vegetable, using a small knife or a vegetable peeler.

ParsnipA white root vegetable that resembles a carrot. Parsnips have a mild, sweet flaor and can be cooked like potatoes.

PectinA natural substance found in some fruits that makes fruit-and-sugar mixtures used in jelly- or jam-making set up. Commercial pectin is also available.

PeelThe skin or outer covering of a vegetable or fruit (also called the rind). Peel also refers to the process of removing this covering.

PestoTraditionally an uncooked sauce made from crushed garlic, basil, and nuts blended with Parmesan cheese and olive oil. Today’s pestos may call on other herbs or greens and may be homemade or purchased. Tomato pesto is also available. Pesto adds a heady freshness to many recipes.

Phyllo dough (FEE-loh)Prominent in Greek, Turkish, and Near Eastern dishes, phyllo consists of tissue-thin sheets of dough that, when layered and baked, results in a delicate, flaky pastry. The word phyllo (sometimes spelled filo) is Greek for “leaf.” Although phyllo can be made at home, a frozen commercial product is available and much handier to use. Allow frozen phyllo dough to thaw while it is still wrapped; once unwrapped, sheets of phyllo dough quickly dry out and become unusable. To preserve sheets of phyllo, keep the stack covered with plastic wrap while you prepare your recipe. Rewrap any remaining sheets and return them to the freezer.

PinchA small amount of a dry ingredient (the amount that can be pinched between a finger and the thumb).

Pine nut

Enlarge ImagePine nuts

A high-fat nut that comes from certain varieties of pine trees. Their flavor ranges from mild and sweet to pungent. They go rancid quickly; store in the refrigerator or freezer. In a pinch, substitute chopped almonds or, in cream sauces, walnuts.

PipeTo force a semisoft food, such as whipped cream or frosting, through a pastry bag to decorate food.

PitTo remove the seed from fruit.

PlumpTo allow a food, such as raisins, to soak in a liquid, which generally increases its volume.

PoachTo cook a food by partially or completely submerging it in a simmering liquid.

PoundTo strike a food with a heavy utensil to crush it. Or, in the case of meat or poultry, to break up connective tissue in order to tenderize or flatten it.

PrecookTo partially or completely cook a food before using it in a recipe.

PreheatTo heat an oven or a utensil to a specific temperature before using it.

ProcessTo preserve food at home by canning, or to prepare food in a food processor.

ProofTo allow a yeast dough to rise before baking. Also a term that indicates the amount of alcohol in a distilled liquor.

ProsciuttoHam that has been seasoned, salt-cured, and air-dried (not smoked). Pressing the meat gives it a firm, dense texture. Parma ham from Italy is considered to be the best.

ProvoloneA southern Italian cheese made from cow’s milk. Provolone is firm and creamy with a mild, smoky flavor. Because it melts so well, it is an excellent cooking cheese.

Puff pastryA butter-rich, multilayered pastry. When baked, the butter produces steam between the layers, causing the dough to puff up into many flaky layers. Because warm, softened puff pastry dough becomes sticky and unmanageable, roll out one sheet of dough at a time, keeping what you’re not using wrapped tightly in plastic wrap in the refrigerator.

PureeTo process or mash a food until it is as smooth as possible. This can be done using a blender, food processor, sieve, or food mill; also refers to the resulting mixture.

ReconstituteTo bring a concentrated or condensed food, such as frozen fruit juice, to its original strength by adding water.

ReduceTo decrease the volume of a liquid by boiling it rapidly to cause evaporation. As the liquid evaporates, it thickens and intensifies in flavor. The resulting richly flavored liquid, called a reduction, can be used as a sauce or as the base of a sauce. When reducing liquids, use the pan size specified in the recipe, as the surface area of the pan affects how quickly the liquid will evaporate.

RiceTo force food that has been cooked through a perforated utensil known as a ricer, giving the food a somewhat ricelike shape.

Rice noodles, rice sticks

Enlarge ImageRice noodles

Thin noodles, popular in Asian cooking, that are made from finely ground rice and water. When fried, they puff into light, crisp strands. They can also be soaked to use in stir-fries and soups. Thicker varieties are called rice sticks. Find in Asian markets; substitute vermicelli or capellini for thin rice noodles, linguine or fettuccine for thicker rice sticks.

Rice papers

Enlarge ImageRice papers

These round, flat, edible papers, made from the pith of a rice-paper plant, are used for wrapping spring rolls.

Rice vinegarA mild-flavored vinegar made from fermented rice. Rice vinegar is interchangeable with rice wine vinegar, which is made from fermented rice wine. Seasoned rice vinegar, with added sugar and salt, can be used in recipes calling for rice vinegar, though you may wish to adjust the seasonings. If you can’t find rice vinegar, substitute white vinegar or white wine vinegar.

RindThe skin or outer coating, usually rather thick, of a food.

Roast, roastingA large piece of meat or poultry that’s usually cooked by roasting. Roasting refers to a dry-heat cooking method used to cook foods, uncovered, in an oven. Tender pieces of meat work best for roasting.

Roll, roll outTo form a food into a shape. Dough, for instance, can be rolled into ropes or balls. The phrase “roll out” refers to mechanically flattening a food, usually a dough or pastry, with a rolling pin.

Roux (roo)A French term that refers to a mixture of flour and a fat cooked to a golden- or rich-brown color and used for a thickening in sauces, soups, and gumbos.

SalsaA sauce usually made from finely chopped tomatoes, onions, chiles, and cilantro. It is often used in Mexican and Southwestern cuisine.

SauteFrom the French word sauter, meaning “to jump.” Sauteed food is cooked and stirred in a small amount of fat over fairly high heat in an open, shallow pan. Food cut into uniform size sautes the best.

ScaldTo heat a liquid, often milk, to a temperature just below the boiling point, when tiny bubbles just begin to appear around the edge of the liquid.

ScoreTo cut narrow slits, often in a diamond pattern, through the outer surface of a food to decorate it, tenderize it, help it absorb flavor, or allow fat to drain as it cooks.

Sea saltThis variety of salt is derived from the evaporation of sea water. Some cooks prefer it over table salt for its clean, salty flavor.

SearTo brown a food, usually meat, quickly on all sides using high heat. This helps seal in the juices and may be done in the oven, under a broiler, or on top of the range.


Enlarge ImageSection

To separate and remove the membrane of segments of citrus fruits. To section oranges, use a paring knife to remove the peel and white rind. Working over a bowl to catch the juice, cut between one orange section and the membrane, slicing to the center of the fruit. Turn the knife and slide it up the other side of the section along the membrane, cutting outward. Repeat with remaining sections.

SherryA fortified wine that ranges from dry to sweet, and light to dark. Sherry can be enjoyed as a predinner or after-dinner drink, and it is also used in cooking.

ShorteningA vegetable oil that has been processed into solid form. Shortening commonly is used for baking or frying. Plain and butter-flavor types can be used interchangeably. Store in a cool, dry place. Once opened, use within 6 months. Discard if it has an odor or appears discolored.

Shred, finely shred

Enlarge ImageShred

To push food across a shredding surface to make long, narrow strips. Finely shred means to make long thin strips. A food processor also may be used. Lettuce and cabbage may be shredded by thinly slicing them.

Shrimp pasteA pungent seasoning made from dried, salted shrimp that’s been pounded into a paste. Shrimp paste gives Southeast Asian dishes an authentic, rich flavor. The salty shrimp taste mellows during cooking. In a pinch, substitute anchovy paste, though it’s not as boldly flavored.

ShuckTo remove the shells from seafood, such as oysters and clams, or the husks from corn.


Enlarge ImageSieve

To separate liquids from solids, usually using a sieve.

SiftTo put one or more dry ingredients, especially flour or powdered sugar, through a sifter or sieve to remove lumps and incorporate air.

SimmerTo cook food in a liquid that is kept just below the boiling point; a liquid is simmering when a few bubbles form slowly and burst just before reaching the surface.

SkewerA long, narrow metal or wooden stick that can be inserted through pieces of meat or vegetables for grilling. If using bamboo or wooden skewers, soak them in cold water for 30 minutes before you thread them to prevent burning.

SkimTo remove a substance, such as fat or foam, from the surface of a liquid.


Enlarge ImageSlice

A flat, usually thin, piece of food cut from a larger piece. Also the process of cutting flat, thin pieces


Enlarge ImageSnip

To cut food, often fresh herbs or dried fruit, with kitchen shears or scissors into very small, uniform pieces using short, quick strokes.

Soba noodles

Enlarge ImageSoba noodles

Made from wheat and buckwheat flours, soba noodles are a favorite Japanese fast food. In a pinch, substitute a narrow whole wheat ribbon pasta, such as linguine.

Somen noodlesMade from wheat flour, these dried Japanese noodles are very fine and most often white. In a pinch, substitute angel hair pasta.

SoymilkMade of the liquid pressed from ground soybeans, soymilk can be a good substitute for cow’s milk for people who do not consume dairy products. Plain, unfortified soymilk offers high-quality proteins and B vitamins. Substituting soymilk for regular milk is possible in some cases, though the flavor may be affected. Experiment to see what is acceptable to you.

Springform panA round pan with high sides and a removable bottom. The bottom is removed by releasing a spring that holds the sides tight around it. This makes it easy to remove food from the pan.

SteamTo cook a food in the vapor given off by boiling water.

SteepTo allow a food, such as tea, to stand in water that is just below the boiling point in order to extract flavor or color.

StewTo cook food in liquid for a long time until tender, usually in a covered pot. The term also refers to a mixture prepared this way.

StirTo mix ingredients with a spoon or other utensil to combine them, to prevent ingredients from sticking during cooking, or to cool them after cooking.

Stir-fryA method of quickly cooking small pieces of food in a little hot oil in a wok or skillet over medium-high heat while stirring constantly.

StockThe strained clear liquid in which meat, poultry, or fish has been simmered with vegetables or herbs. It is similar to broth but is richer and more concentrated. Stock and broth can be used interchangeably; reconstituted bouillon can also be substituted for stock.

SugarA sweetener that’s primarily made from sugar beets or sugarcane. Sugar comes in a variety of forms:

Brown sugar: A mix of granulated sugar and molasses. Dark brown sugar has more molasses, and hence, more molasses flavor than light brown sugar (also known as golden brown sugar). Unless otherwise specified, recipes in this cookbook were tested using light brown sugar. In general, either can be used in recipes that call for brown sugar, unless one or the other is specified.

Tip: To help keep brown sugar soft, store it in a heavy plastic bag or a rustproof, airtight container and seal well. If it becomes hard, you can resoften it by emptying the hardened sugar into a rustproof container and placing a piece of soft bread in the container; the sugar will absorb the moisture and soften in a day or two. After the sugar has softened, remove the bread and keep the container tightly closed.

Coarse sugar: Often used for decorating baked goods, coarse sugar (sometimes called pearl sugar) has much larger grains than regular granulated sugar; look for it where cake-decorating supplies are sold.

Granulated sugar: This white, granular, crystalline sugar is what to use when a recipe calls for sugar without specifying a particular type. White sugar is most commonly available in a fine granulation, though superfine (also called ultrafine or castor sugar), a finer grind, is also available. Because superfine sugar dissolves readily, it’s ideal for frostings, meringues, and drinks.

Powdered sugar: Also known as confectioner’s sugar, this is granulated sugar that has been milled to a fine powder, then mixed with cornstarch to prevent lumping. Sift powdered sugar before using.

Raw sugar: In the United States, true raw sugar is not sold to consumers. Products labeled and sold as raw sugar, such as Demerara sugar and turbinado sugar, have been refined in some way. Cleaned through a steaming process, turbinado sugar is a coarse sugar with a subtle molasses flavor. It is available in many health food stores.

Vanilla sugar: Infused with flavor from a dried vanilla bean, vanilla sugar tastes great stirred into coffee drinks and sprinkled over baked goods. To make vanilla sugar, fill a 1-quart jar with 4 cups sugar. Cut a vanilla bean in half lengthwise and insert both halves into sugar. Secure lid and store in a cool, dry place for several weeks before using. It will keep indefinitely.

ThickenersFood substances used to give a thicker consistency to sauces, gravies, puddings, and soups. Common thickeners include:

Flour and cornstarch: All-purpose flour and cornstarch are starches commonly used to thicken saucy mixtures. Cornstarch produces a more translucent mixture than flour and has twice the thickening power. Before adding one to a hot mixture, stir cold water into a small amount. You can also combine either flour or cornstarch with cold water in a screw-top jar and shake until thoroughly blended. It is critical that the starch-water mixture be free of lumps to prevent lumps in your sauce or gravy.

Quick-cooking tapioca: This is a good choice for foods that are going to be frozen because, unlike flour- and cornstarch-thickened mixtures, frozen tapioca mixtures retain their thickness when reheated.

Tip: When using tapioca as a thickener for crockery cooking and freezer-bound foods, you can avoid its characteristic lumpy texture by grinding the tapioca with a mortar and pestle before adding to the recipe.

ToastThe process of browning, crisping, or drying a food by exposing it to heat. Toasting coconut, nuts, and seeds helps develop their flavor. Also the process of exposing bread to heat so it becomes browner, crisper, and drier.

Tomatoes, dried

Enlarge ImageDried tomatoes

Sometimes referred to as sun-dried tomatoes, these shriveled-looking tomato pieces boast an intense flavor and chewy texture. They’re available packed in olive oil or dry. Follow recipe directions for rehydrating dry tomatoes. If no directions are given, cover with boiling water, let stand about 10 minutes or until pliable, then drain well and pat dry. Snip pieces with scissors if necessary. Generally, dry and oil-packed tomatoes can be used interchangeably, though the dry tomatoes will need to be rehydrated, and the oil-packed will need to be drained and rinsed.


Enlarge ImageTortilla

A small, thin, flat bread, popular in Mexican cooking, that is made from corn or wheat flour and usually is wrapped around a filling. To warm and soften flour tortillas, wrap a stack of 8 to 10 in foil and heat in a 350 degree F oven for 10 minutes.

TossTo mix ingredients lightly by lifting and dropping them using two utensils.

VermouthWhite wine that has been fortified and flavored with herbs and spices. Dry vermouth is white and is used as a before-dinner drink or in nonsweet drinks, such as a martini. Sweet vermouth is reddish brown and can be drunk straight or used in sweet mixed drinks. Vermouth often is used as a cooking ingredient.

VinegarA sour liquid that is a byproduct of fermentation. Through fermentation the alcohol from grapes, grains, apples, and other sources is changed to acetic acid to create vinegar.

WeepingWhen liquid separates out of a solid food, such as jellies, custards, and meringues.

WhipTo beat a food lightly and rapidly using a wire whisk, rotary beater, or electric mixer in order to incorporate air into the mixture and increase its volume.

Wonton, wonton wrappers

Enlarge ImageWonton wrappers

Stuffed savory Asian pastries. The wrappers, paper-thin skins used to make wontons, can be found in the produce aisle or in Asian markets. Wonton wrappers are similar to, but smaller than, egg roll skins.

YeastA tiny, single-celled organism that feeds on the sugar in dough, creating carbon dioxide gas that makes dough rise. Three common forms of yeast are:

Active dry yeast: This is the most popular form; these tiny, dehydrated granules are mixed with flour or dissolved in warm water before they’re used.

Bread-machine yeast: This highly active yeast was developed especially for use in doughs processed in bread machines.

Quick-rising active dry yeast (sometimes called fast-rising or instant yeast): This is a more active strain of yeast than active dry yeast, and it substantially cuts down on the time it takes for dough to rise. This yeast is usually mixed with the dry ingredients before the warm liquids are added. The recipes in this book were tested using active dry yeast.

ZestThe colored outer portion of citrus fruit peel. It is rich in fruit oils and often used as a seasoning. To remove the zest, scrape a grater or fruit zester across the peel; avoid the white membrane beneath the peel because it is bitter.

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CurdleTo cause semisolid pieces of coagulated protein to develop in a dairy product. This can occur when foods such as milk or sour cream are heated to too high a temperature or are combined with an acidic food, such as lemon juice or tomatoes.

Flavored oilsCommercially prepared oils flavored with herbs, spices, or other ingredients, including avocado, walnut, sesame, hazelnut, and almond. In addition to using them in recipes when called for, try brushing them over grilled vegetables or bread, or experiment with them in your favorite vinaigrette recipe.

GlutenAn elastic protein present in flour, especially wheat flour, that provides most of the structure of baked products.

Pan-broilTo cook a food, especially meat, in a skillet without added fat, removing any fat as it accumulates.

SorbetFrench for “sherbet.” Sorbets are made from water, sugar, and fruit juice or puree, then churned when freezing. They are different from sherbets in that they don’t contain milk.

TahiniA flavoring agent, often used in Middle Eastern cooking, that’s made from ground sesame seeds. Look for tahini in specialty food shops or Asian markets.

TamariA dark, thin sauce made from soybeans. Tamari is a slightly thicker, mellower cousin of soy sauce and is used to flavor Asian dishes. In a pinch, substitute soy sauce.

Tamarind pasteA thick, tart, brown Asian flavoring that comes from the fruit of a tamarind tree.

VanillaA liquid extract made from the seed of an orchid. Imitation vanilla, an artificial flavoring, makes an inexpensive substitute for vanilla. They can be used interchangeably in our recipes.

WasabiA Japanese horseradish condiment with a distinctive, pale lime-green color and a head-clearing heat (at least if used in significant amounts). Wasabi is available as a paste in a tube or as a fine powder in a small tin or bottle. It’s often used to flavor fish.

Stephen Darori’s Baked Zucchini Chips


Baked Zucchini Chips

1 large zucchini
2 tbsp. olive oil
Kosher salt

Preheat oven to 225 degrees. Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.
Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.
Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.
Bake for 2+ hours until they start to brown and aren’t soggy and are crisp.
Let cool before removing and serving.
Keep in an airtight container for no more than 3 days.

Hymie Baker’s Alikreukel on the Braai.


These giant sea snails, which are also known as large periwinkles and “olly crock”, are very much a part of the South African seafood tradition. They are tough, though tasty, and best served minced with a creamy sauce. They are found mainly in rocky areas along the coast from the Cape Peninsula to KwaZulu-Natal up to six metres below the surface of the sea.Cleaning Alikreukel.
1. Wash alikreukel well under running water to remove grit and sand. Discard specimens where the “trapdoor” is open or missing.
2. Place in a saucepan and cover with salted water. Bring to the boil and simmer for 20 minutes.
3. Alikrukel Preparation Remove with tongs from the water. Shake the shell hard and the flesh should drop out. The flesh will remain attached to its “trapdoor”, a circular disc which is rough white on one side and smooth brown on the other. Use a skewer or knife to separate this from the meat. Detach the soft dark-coloured vicera and discard.
4. With a knife split the remaining meat and scrape away any residue intestine. Wash thoroughly once more to remove the last traces of sand and grit.

Alikreukel On The Braai.
Allow the coals to die down to a medium heat. Place the grid at a point where the heat is too hot to hold your hand for more than a second and arrange well-rinsed alikreukels on it with the “trapdoor” facing upward. Allow to stew in their own juices for about 20 minutes, until the flesh can be pulled out of the shell and the “trapdoor” removed. Lift the flesh from the shells. Cut away the vicera and discard it. Slice the flesh and serve with Lemon garlic butter.