chopped liver

/ˈt͡ʃɒpt ˌlɪvə/

/ˈt͡ʃɑpt ˌlɪvɚ/

Michael Quinion
Sol Steinmetz
The New York Times Company
The New York Times Magazine

Calque of Yiddish געהאַקטע לעבער (gehakte leber), from געהאַקטע (gehakte, “chopped”) (compare the verb האַקן (hakn, “to chop”)) + לעבער (leber, “liver”).
According to the Hungarian-American lexicographer and linguist Sol Steinmetz (1930–2010), sense 2 (“person or object not worthy of being noticed”) may be from the fact that chopped liver is served as an appetizer or side dish rather than as a main dish.

calque

געהאַקטע לעבער

The French say they are chopped liver experts. But you will decide whether Mrs. Weinberg, her mother, her mother's mother and her mother's mother's mother knew the secret of real chopped liver—long before the French did.

1967, The National Jewish Monthly, Washington, D.C.: B’nai B’rith, →OCLC, page 50:

The traditional meal is a fine example of how to get the most from a chicken: the chicken, which is also the main course, produces the liver and the soup as well as the chicken fat which is essential to the flavor of the matzoh balls, the chopped liver and the grated radish.

1974, Molly Finn, Jeri Laber, Cooking for Carefree Weekends, New York, N.Y.: Simon & Schuster, →ISBN, page 81:

Despite the widespread performance and increasing popularity of the contemporary American bar mitzvah, exceedingly little serious secular study has been devoted to this uniquely tenacious ritual. Perhaps this lack of scholarly attention reflects the negative stereotypes of glitz and chopped liver center pieces, or the sense that this is, after all, a religious event "best left" to rabbis and Jewish educators.

1995, Judith Davis, “The Bar Mitzvah Balabusta: Mother’s Role in the Family’s Rite of Passage”, in Maurie Sacks, editor, Active Voices: Women in Jewish Culture, Urbana, Chicago, Ill.: University of Illinois Press, →ISBN, part IV (Ritual Voices), page 125:

I'm leaning against a General Electric fridge of such purring, juddering, aerodynamic aspect that were I to unsuck the rubber-flanged door and climb inside, settle myself comfortably in amongst the bowls of chopped liver, the packets of frankfurters, the crinkly heads of lettuce, it might well lift off for the Forbidden Planet.

2000 June 19, Will Self, How the Dead Live, London: Bloomsbury Publishing, →ISBN, page 68:

We had a run on chopped liver that morning, which was one of our biggest sellers. It was delicious, yes—more on that later—but people responded to the Yiddish saying that Uncle Murray had put in English next to the chopped liver platter listing on the menu, as he did with most of the entrées: Gehakteh leber iz besser vi gehakteh truris: Chopped liver is better than miserable troubles.

2015 January, Delia Rosen, chapter 2, in Fry Me a Liver, mass market edition, New York, N.Y.: Kensington Books, Kensington Publishing, →ISBN, pages 21–22:

A Jewish pâté-like food, usually spread on bread, made by mincing beef or chicken liver and onions which have been broiled or fried in schmaltz (“chicken fat”) together with hard-boiled eggs.


estragon

en-noun

estragon (countable and uncountable, plural estragons)

Borrowed from French estragon (“tarragon”). Doublet of tarragon.


microbrewery

A small commercial brewery, often one serving a single pub at which it is physically located; in the United States, often used to indicate a brewery that produces fewer than 15,000 barrels of beer annually.


brainfood

brainfood (countable and uncountable, plural brainfoods)

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Any food consumed for the purpose of energizing the brain or promoting intellectual thought.


anelli

From Italian anelli (literally “rings”).

(cooking) Small, thin rings of pasta, mainly used in soup or salads.


ruote

Unadapted borrowing from Italian ruote (“wheels”). Doublet of rotor and rota.

ubor

A type of pasta in the shape of a spoked wheel.


meatless

From Middle English meteles, from Old English metelēas (“foodless”), equivalent to meat + -less.

A meatless day or a beerless or tealess day does not suggest moderation so much as immoderation.

1916, The Saturday Review of Politics, Literature, Science and Art:

Are we to understand from paragraph 1 (c) that [the residents of Malta] are entirely meatless? or have they cattle they can kill, and if so how many?

1942, Winston S. Churchill, The Hinge of Fate, vol. 4 of The Second World War (Boston: Houghton Mifflin, 1950), p. 300. [Memo from Prime Minister Churchill to General Ismay dated April 3, 1942]


Scotch egg

Various theories; see Wikipedia. Perhaps associated with the verb scotch in some sense.

An English savoury snack consisting of a hard-boiled egg wrapped in sausage meat and breadcrumbs.


Marsala

en-noun

Marsala (countable and uncountable, plural Marsalas)

From Sicilian Marsala, from an Arabic name, probably مَرْسَى عَلِيّ (marsā ʕaliyy, “Ali's harbor”), or possibly مَرْسَى اللّٰه (marsā llāh, “God's harbor”). In any case, the first element is مَرْسَى (marsā, “harbor”).


piki

A paper-thin, dry, rolled bread made by the Hopi with nixtamalized blue corn meal.


schiacciata

(cooking) A type of crisp and chewy Italian bread, originating from Tuscany.


diffuser

(cooking) A cooking item that can be placed above a stove heating element or burner to separate the cooking utensil from the heat source.


storm in a teacup

storm in a teacup (plural storms in teacups)

tempest in a teapot
tempest in a teapot#English


cholent

cholent (countable and uncountable, plural cholents)

From Yiddish טשאָלנט (tsholnt), of unknown origin, but may be from an Old French reflex of Latin calēns.

As Mr. Schonfeld climbed the stairs, he was carrying a steaming 18-quart pot containing the traditional Sabbath stew known as chulent.

2007 March 18, Jennifer Bleyer, “‘City of Refuge’”, in New York Times:

Food was prepared with a far defter hand; I had matzo ball soup and boiled beef with horseradish, which sounds terrible but was excellent; Eliza ordered cholent, a thick bean stew, topped with a slice of meat loaf — our Jewish-mom-like server basically forced her.

2014 January 30, Seth Kugel, “Wintertime Bargains in Budapest”, in The New York Times:

A meat stew traditionally served on the Sabbath by Jews.


challah

challah (countable and uncountable, plural challahs or challos or challot or challoth)

challahs (plural)
challos (plural)
challot (plural)
challoth (plural)

From Hebrew חַלָּה (ḥallá, “loaf”), influenced by Yiddish חלה (khale).

[…]it is a time-honored custom that when women bake challah-loaves for Sabbath and Yom Tov use, they specifically prepare a dough large enough to be obligated in challah, so they can fulfill the mitzvah of separating challah[…].

2006, The Mishnah, seder Zeraim, tractate Challah, Personal-Size edition, Mesorah Publications, page 54, commentary on 1:7:

(countable) A traditional bread eaten by Ashkenazi Jews, usually braided for the Sabbath and round for a yom tov.


mud pie

LL-Q1860 (eng)-Flame, not lame-mud pie.wav

A mass of mud shaped into the form of a pie, especially by children.


food coma

LL-Q1860 (eng)-Flame, not lame-food coma.wav

(informal, humorous) A state of lethargy and sleepiness that comes on shortly after eating a large or heavy meal.

飯氣攻心 /饭气攻心

state of lethargy after eating a large meal


French bread

French bread (usually uncountable, plural French breads)

From French + bread. From being the stereotypical type of bread associated with France.

(informal) Synonym of baguette: a long thin loaf of bread with a thick crust and often having large bubbles of air inside, popular in and associated with France.


chiltepin

From Nahuatl; the first element is chilli (“pepper”), the second is tecpin (“flea”).

A wild chile pepper variety, Capsicum annuum var. glabriusculum, found in Mexico and the southwestern US.


wholetail

a 5oz rump steak and golden deep-fried wholetails of scampi, served with tartare sauce


vol-au-vent

vol-au-vent (plural vol-au-vent or vol-au-vents or vols-au-vent)

vol-au-vent (plural)
vol-au-vents (plural)
vols-au-vent (plural)

Unadapted borrowing from French vol-au-vent (“windblown”, literally “flight in the wind”).

ubor

Ray Carling: Some nicely chilled Blue Nun and some vol-au-vents? This is Manc the Knife, is it?...
Chris Skelton: What's a vol-au-vent?...
Ray: It's a puff pastry shell filled with a savory meat mixture...
Chris: You mean a pie, then?

2007 March 13, Ashley Pharoah, Life on Mars, Season 2, Episode 4:

A few offered to come for me, but they’re all up to their eyes in flans and vols-au-vent and God knows what else, so I told them I’d made my own arrangements.

2009, Ruth Hamilton, The Reading Room, Macmillan, →ISBN, page 342:

Classic bistro fare—including quiche Lorraine and vols-au-vent—make for a light lunch comme il faut.

2016, Cancún & the Riviera Maya with Cozumel & the Best of the Yucatán, 4th edition, Fodor’s Travel, →ISBN, page 147:

Predictably, the result was an immediate surge of panic as the embassy’s guests discarded their vols-au-vent and sought to put as much distance as they could between the outbreak of ‘fire’ and themselves.

2016, James Swallow, Nomad, Zaffre Publishing, →ISBN, page 237:

Want to get heads rotating at your next dinner party or drinks get-together? Try tabling the morsel, “has there ever been a worse time to be a middle-aged white man in the world of work?” and watch the vol-au-vents fly.

2018 January 9, Martin Daubney, “Pale, male and stale: is being a white man now bad for your career?”, in The Telegraph:

A small circular piece of puff pastry with a hole for various fillings, such as mushrooms, prawns, fruit, cheese, etc.


griskin

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Considered by some dictionaries to derive from grice + -kin. Compare Irish gríscín.

A lean cut of meat from the loin of a pig.

(rare) The bones, particularly the spine, of a pig.


knock back

en-verb

knock back (third-person singular simple present knocks back, present participle knocking back, simple past and past participle knocked back)

knocks back (present singular third-person)
knocking back (participle present)
knocked back (participle past)
knocked back (past)

(transitive, baking) To press or knead (dough) so as to remove air bubbles.


croque-monsieur

French croque-monsieur, from croquer (“to crunch”) + monsieur (“mister”)

A hot grilled ham and cheese sandwich, originating from France.


croque-madame

From French croque-madame, from croquer (“to crunch”) + madame (“missus”).

A croque-monsieur with a fried egg on top.


caramel apple

A dessert or snack made by dipping an apple in liquid heated caramel and often sprinkling with nuts etc., then allowing the caramel to cool and harden.


tuile

From French tuile (“tile”). Doublet of tile and tuille.

Finally, there was a grilled rib of beef in an herb and pistachio crust that sat on […] a cylindrical garnish of layered sweet potato and red pepper purée, pearls of glazed garlic and a thin Parmesan tuile.

2009 January 28, Elaine Sciolino, “With Cowbells and Oxtails, Culinary Olympics Begin”, in New York Times:

Precise herbed-lamb packets amid art nouveau swirls of asparagus noodles, a lacy tuile that adds a peekaboo seductivity to potato gnocchi — [Anthony] Martin’s presentations are bold and beautiful, yet his flavor pairings are almost maddeningly subtle, driving overanalytical foodies to despair.

2011 January 13, Phil Vettel, “Chef of the Year: Anthomy Martin”, in Chicago Tribune, 164th year, number 13, section 5, page 4:

A type of thin, papery cookie, often bent into fancy shapes


yaupon

en-noun

yaupon (countable and uncountable, plural yaupons)

From a Catawba word, most likely yap, yop, yą (“tree”), with the second element being either a diminutive suffix or pą (“leaf”) (resulting in the compound yąpą); alternatively, perhaps directly from a longer form of the word for leaf, 'yap'hâ.

Yaupon is evergreen like the American holly and the familiar hollies of Christmas decorations, but the leaves of yaupon are small and smooth-edged rather than prickly. Easy to chew and blandly tasty, they would not stand out in a tossed salad.

2002, Connie C. Barlow, The Ghosts of Evolution: Nonsensical Fruit, Missing Partners, and Other Ecological Anachronisms:

The yaupon holly, Ilex vomitoria, an evergreen holly shrub with white flowers and red or yellow berries, found in the south-eastern United States.


tap water

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We have only tap water to drink.


retarder

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(baking) A refrigerator used to slow down proofing of yeast when making dough.


drive-through

Coordinate term: drive-in (adj)

I switched banks so that I could use a drive-through branch near my home.

Of an establishment, providing service to occupants of automobiles while they are in their still-running vehicle, especially when the vehicle does not park in a parking space and the goods received are not consumed until the vehicle vacates the lane.


go bad

en-verb

go bad (third-person singular simple present goes bad, present participle going bad, simple past went bad, past participle gone bad)

goes bad (present singular third-person)
going bad (participle present)
went bad (past)
gone bad (participle past)

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(of a person or entity) to cease to be reputable and instead become delinquent, criminal, immoral, corrupt or poorly behaved.


French stick

So what makes a brill baguette? For Mr Paluel-Marmont and Mr de Rovira, a star French stick can usually be identified merely by its appearance. "Its regular overall form stems from careful manufacture; its harmonious volume is the sign of a dough kneaded slowly," they write.

2004 April 22, Jon Henley, “Guides show Parisians where their best bread is buttered”, in The Guardian, →ISSN:

‘It's true that there are more of us here than you can shake a French stick at,’ says one humorous adolescent, sitting outside a pavement cafe and doing his best to maintain an insouciant expression despite the gusts of English wind.

2008 March 23, Elizabeth Day, “The great French love affair with la vie anglaise”, in The Observer, →ISSN:

(UK) A baguette, a long thin loaf of bread.


secondary fermentation

en-noun

secondary fermentation (countable and uncountable, plural secondary fermentations)

Malolactic fermentation
malolactic fermentation#English

Any fermentation that takes place after the conversion of sugar to alcohol in beers and wine


devilment

devilment (usually uncountable, plural devilments)

From devil + -ment (suffix forming nouns indicating the actions or results of what is denoted by the words it is attached to).

suffix

He lived so long, and in his worldly matters prospered so much, there was so little sign of devilment in the accomplishment of his wishes, and the increase of his prosperity, that Simon, at the end of six years, began to doubt whether he had made any such bargain at all, as that which we have described at the commencement of this history.

1840, M. A. Titmarsh [pseudonym; William Makepeace Thackeray], “The Painter’s Bargain”, in The Paris Sketch Book, volume I, London: John Macrone, […], →OCLC, page 132:

It was just so with my Joe—always full of his devilment, and up to every kind of mischief, but he was just as unselfish and kind as he could be—and laws bless me, to think I went and whipped him for taking that cream, never once recollecting that I throwed it out myself because it was sour, and I never to see him again in this world, never, never, never, poor abused boy!

1876, Mark Twain [pseudonym; Samuel Langhorne Clemens], chapter XV, in The Adventures of Tom Sawyer, Hartford, Conn.: The American Publishing Company, →OCLC, pages 129–130:

The stupid fellow hurriedly kissed the portrait, whipped out his knife, quick as lightning removed the miniatures, and substituted two photographs. Closing the case he deposited it carefully on a shelf containing a lot of girls' books and nicknacks. In a moment he was out of the room. Now what did all that mean? Some devilment, I'll be bound, for there was a wicked expression on the scoundrel's face all the while.

1894, Horace [Finn] Tucker, “Malduke Sets His Trap”, in The New Arcadia: An Australian Story, London, Melbourne, Vic.: George Robertson and Company, →OCLC, page 147:

(uncountable) Devilish action or conduct; wickedness; (more generally) troublemaking behaviour; mischief; (countable) an instance of this.

deabrukeria

devilish action or conduct; an instance of this — see also wickedness


fattoush

From North Levantine Arabic فَتُّوش (fattūš).

A salad, from the Levant, made from toasted pitta bread with cucumber, tomato, mint etc.


makhani

(cooking) Cooked Punjabi-style in a rich sauce containing butter, tomatoes and cream.


makhani

I can't say that all the Indian dals and makhanis I enjoy are eupeptic, but they dance a tarantella on the tongue that lifts my soul.

2012, Arthur Plotnik, Better Than Great:

(cooking) A Punjabi dish cooked in a rich sauce containing butter, tomatoes and cream.


panzanella

a summer bread salad including sliced bread and fresh tomatoes, flavored with basil, olive oil and vinegar


shochu

en-noun

shochu (countable and uncountable, plural shochus)

From Japanese 焼酎 (shōchū しょうちゅう), from Mandarin 燒酒 (compare Mandarin shāojiǔ 烧酒, Korean soju 소주), from 燒 ("burn", "flammable") + 酒 ("alcohol"). Doublet of shaojiu and soju.

Lightly flavored shochus, like the barley-based Iichiko, are good mixed with soda water made on the premises with fresh lemon or in a cocktail like the Natsushima […]

2022, Steve Reddicliffe, The New York Times Essential Book of Cocktails (Second Edition) (page 582)

A Japanese alcoholic beverage, most commonly distilled from barley, sweet potato or rice. Typically it is 25% alcohol by volume, making it weaker than whisky, but stronger than wine and sake.


dixie

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From Hindi देगची (degcī, “a kettle, a metallic cooking pot”), from Classical Persian دیگچه (degča, “a pot, small cauldron”), from دیگ (deg, “pot”) + ـچه (-ča).

der

four men generally like to mess together, and one cooking pot among them takes the place of a mess-tin or "dixie"

1903, Minutes of Evidence Taken Before the Royal Commission on the War in South Africa, H.M. Stationery Office:

Then from the communication trenches came dixies or iron pots, filled with steaming tea, which had two wooden stakes through their handles, and were carried by two men.

And what those ‘dixies’ of hot tea signified no one knows who wasn't there to wait for them.

1928, Siegfried Sassoon, Memoirs of a Fox-Hunting Man, Penguin 2013, page 261:

Army rum is potent stuff, especially when the supplies of tea and water have run out, and one drinks it neat out of a dixie.

1929, Frederic Manning, The Middle Parts of Fortune, Vintage 2014, page 39:

(military) A large iron pot, used in the army.


robata

From Japanese 炉端 (robata, literally “side of irori”), from 炉 (ro, “irori”) + はた (hata, “side”).

bor

Flames periodically shoot upwards from the robata grill in the open kitchen.

2023 September 23, John Thornill, “Let's break the Silicon Valley monopoly”, in FT Weekend, Life & Arts, page 3:

A charcoal grill used to prepare Japanese food for customers seated around the cooking area.


McKenzie

A large Bordeaux wine bottle with the capacity of about 5 liters, equivalent to 6⅔ standard bottles.


ajon

But how can I give up my malwa or ajon where drinkers must sit close together round a beer pot, often sharing the same drinking straws, thus exchanging salivary fluids?

2007 December 12, Austin Ejiet, “Exactly what does Ebola want in our backyard?”, in Kampala Monitor, archived from the original on 2009-02-13:

A type of beer brewed from finger millet in northern and eastern Uganda.


tom yam

en-noun

tom yam (usually uncountable, plural tom yams)

From Thai ต้มยำ (dtôm-yam, literally “boil mixture”).

bor

A Thai soup flavoured with fish sauce, lemongrass, lime juice, and chillies.

冬蔭 /冬荫

a Thai soup flavoured with fish sauce, lemongrass, lime juice, and chillies


stingo

Shall I set a cup of old stingo at your elbow?

1715, Joseph Addison, The Drummer, or The Haunted House:

The elevated cavaliers sent […]for two tubs of merry stingo.

1822, [Walter Scott], Peveril of the Peak. […], volume (please specify |volume=I to IV), Edinburgh: […] Archibald Constable and Co.; London: Hurst, Robinson, and Co., →OCLC:

For my outside I never need fear me / While warm with real stingo within.


malfatti

No need to explain where the lamb went or to shape your malfatti to look like hens' eggs.

2009 January 11, Amanda Hesser, “1971: Mrs. Sebastiani’s Malfatti”, in New York Times:

A type of hand-rolled dumpling, or gnocchi


manti

The immediate source is Turkish mantı or Ottoman Turkish مانطی (mantı). Before that, the origin is obscure. The word was widespread in Central Asia by the 13th century. Possibly from Middle Chinese 饅頭 (muɑn dəu), which would make it a doublet of mandu, manju, and mantou.

And they kept one of the national dishes, manti (pasta stuffed with ground beef served in garlic-yogurt sauce, $11.50), as well as lahmacun, sort of a Turkish pizza ($3), and arnavut cigeri (fried calf's liver and potatoes, $5.75), a hot appetizer.

1998 November 13, Ted Shen, “Restaurant Tours: Metin Kurtulus serves Turkey”, in Chicago Reader:

Crowding the table were miniature, hand-formed lamb dumplings called manti; flaky pastries, called boreks, filled with wild greens; and an elaborate paste of chicken, wheat and pistachios called keskek.

2007 December 5, Melissa Clark, “When It Looks at You, It’s Done”, in New York Times:

A type of dumpling served in Turkish, Armenian and Central Asian cuisine


spirali

(cooking) Pasta in the form of twisted tubes.


three-decker

Alternative form of triple-decker (“type of sandwich”)

Alternative form of triple-decker (“type of bus”)

Alternative form of triple-decker (“type of apartment building”)

Alternative form of triple-decker (“type of headline”)

(nautical, historical) A sailing warship that had guns on each of three decks.

Anything with three layers or levels.
(historical) An old-fashioned pulpit.

Anything with three layers or levels.
An old-fashioned pulpit.


Colby

en-proper noun

Colby (countable and uncountable, plural Colbys)

From either the Old Norse personal name Koli or kol (“charcoal”) + býr (“settlement”).

A village and civil parish in Eden district, Cumbria, England (OS grid ref NY6620).

A village and civil parish in North Norfolk district, Norfolk, England (OS grid ref TG2231).

An unincorporated community in Sandusky County, Ohio, United States.

A city in Clark County and Marathon County, Wisconsin, United States.


cereal bar

A snack composed of some form of breakfast cereal that has been compressed into a bar shape and is held together with some form of edible adhesive.


knickerbocker glory

en-noun

knickerbocker glory (plural knickerbocker glories)

A genericized form of Knickerbocker Glory, attested from the 1930s.

Knickerbocker Glory An English sundae, imported from the United States, that has become known as the ultimate example of the sundae-makers' art.

1996, Caroline Liddell, Frozen Desserts: The Definitive Guide, Glossary, 29:

They ate in the zoo restaurant and when Dudley had a tantrum because his knickerbocker glory wasn't big enough, Uncle Vernon bought him another one and Harry was allowed to finish the first.

1997, J. K. Rowling, Harry Potter and the Philosopher's Stone, Chapter Two:

(UK) An elaborately-layered ice cream sundae served in a tall glass.


rouille

rouille (countable and uncountable, plural rouilles)

Borrowed from French rouille (“rouille (sauce); rust”); the sauce is so named because its colour resembles that of rust.

bor

Serve with grated Parmesan cheese and a rouille sauce [...].

1958, Alice B[abette] Toklas, “Soups”, in Aromas and Flavors of Past and Present, New York, N.Y.: Harper & Brothers, →OCLC; republished New York, N.Y.: The Lyons Press, 1996, →ISBN, page 5:

ROUILLE SAUCE / Strongly flavored, served with fish soups or bouillabaisse.

1975, Irma S[tarkloff] Rombauer, Marion Rombauer Becker, “Savory Sauces and Salad Dressings”, in Joy of Cooking, 1st Scribner edition, New York, N.Y.: Scribner, published 1995, →ISBN, page 366, column 1:

Rouille: Garlic, Saffron, and Pepper Mayonnaise [...] After you have added a few drops of oil, add saffron and a pinch of cayenne. Gradually whisk in remaining oil in a slow, thin stream until sauce is thickened to a mayonnaise consistency. Taste the rouille and add additional cayenne, if desired.

2003, Michael A. Kornfield, “Sauces”, in Table for Two in Paris: Cookbook & Music CD, White Plains, N.Y.: Peter Pauper Press, →ISBN, page 36:

In the Northwest one finds fritters coated with not-too-finely ground hazelnuts, with crab on the inside; in that case called crab cakes, spiked with chopped scallion and bell or hot red pepper, served with rouilles of mustard and racy mayonnaise.

2003, John Weston, “Or a Snake when He Asks for Fish”, in Dining at the Lineman’s Shack, Tucson, Ariz.: University of Arizona Press, →ISBN, page 41:

Chicken bouillabaisse with Rouille [...] I'm taking some liberties by calling this recipe a bouillabaisse. The classic recipe, of course, is a venerable fish stew that originated in Marseille. It's flavored with saffron and garnished with a rouille sauce. [...] To serve, divide the bouillabaisse among 4 soup plates and top with the Rouille.

2010 April, Sara Moulton, “Plenty of Poultry”, in Sara Moulton’s Everyday Family Dinners, New York, N.Y.: Simon & Schuster, →ISBN, page 174:

(cooking) A type of sauce from Provence, France, often served with fish dishes, consisting of egg yolk and olive oil with breadcrumbs, chili peppers, garlic, and saffron.


Madeira cake

en-noun

Madeira cake (countable and uncountable, plural Madeira cakes)

A simple cake, rather like a pound cake, with added lemon zest but no fruit; traditionally eaten with a glass of Madeira wine.


Black Forest gâteau

Black Forest gâteau (countable and uncountable, plural Black Forest gâteaux or Black Forest gâteaus)

Black Forest gâteaux (plural)
Black Forest gâteaus (plural)

Various theories have been proposed:
* Named after the Kirschwasser flavouring that originated in the Black Forest region of southwestern Germany.
* The black chocolate rasps topping resembles a black forst, like the Black Forest.
* A potential predecessor of this cake named Schwarzwaldtorte could have been originated in Switzerland and not in the Black Forest region.
* Inspired by the traditional costume of the women of the Black Forest region, with a characteristic hat with big, red pom-poms on top, called Bollenhut.

For quotations using this term, see Citations:Black Forest gâteau.

A type of gâteau consisting of a rich chocolate sponge cake topped with cream and cherries.

swartwoudkoek

type of gâteau originating in the Black Forest region of Germany

黑森林蛋糕

haak¹ sam¹ lam⁴ daan⁶ gou¹, hak¹ sam¹ lam⁴ daan⁶ gou¹


Black Forest gateau

Black Forest gateau (countable and uncountable, plural Black Forest gateaux or Black Forest gateaus)

Black Forest gateaux (plural)
Black Forest gateaus (plural)

Black Forest gâteau
Black Forest gâteau#English

Alternative spelling of Black Forest gâteau


spurtle

From Scots spurtle, spurtill (“potstick, spatula”), of uncertain origin. Perhaps an alteration of Middle English spatyl, spatule, from Old French espatule (“spatula”). If so, then doublet of spattle and spatula.

unc

uncertain

One day they built a fire in the yard and made a black kettle of apple butter so big that when they stood over it and stirred the apple mash with spurtles, the scene put Ada in mind of the witches in Macbeth working at their brew.

1997, Charles Frazier, Cold Mountain, London: Hodder and Stoughton, page 311:

Either of two Scottish kitchen implements made of wood: a flat one for turning oatcakes, or a stick for stirring porridge.


fuet

en-noun

fuet (countable and uncountable, plural fuets)

Borrowed from Catalan fuet, from French fouet.

A type of thin salami from Catalonia made from pork.


pollard

From poll (“head, scalp”) + -ard. The coin sense derives from the original penny's uncrowned obverse bust, as opposed to the laurel-wreathed form appearing on the rosary. The verb derives from the noun.

The enclosure was indeed little beyond that of a good-sized paddock – its boundaries were visible on every side – but swelling uplands, covered with massy foliage sloped down to its wild irregular turf soil – soil poor for pasturage, but pleasant to the eye; with dell and dingle, bosks of fantastic pollards – dotted oaks of vast growth – here and there a weird hollow thorn-tree – patches of fern and gorse.

1857, Pisistratus Caxton [pseudonym; Edward Bulwer-Lytton], chapter I, in What will He Do with It? (Collection of British Authors; CCCCVII), Tauchnitz edition, volume I, Leipzig: Bernhard Tauchnitz, →OCLC, book II, page 140:

Only a little pollard hedge kept us from their blood-shot eyes.

1869, Richard Doddridge Blackmore, “Chapter 65”, in Lorna Doone:

Nothing was to be seen save flat meadows, cows feeding unconcernedly for the most part, and silvery pollard willows motionless in the warm sunlight.

1898, H.G. Wells, The War of the Worlds, London: William Heinemann, page 98:

And at this place there was a long, straight causeway, with two long rows of pollard willows, one upon either hand.

1903, Howard Pyle, The Story of King Arthur and His Knights, Part III, Chapter Third, page 116

(often attributive) A pruned tree; the wood of such trees.

Squalius cephalus
Squalius cephalus#Translingual

Leuciscus cephalus
Leuciscus cephalus#Translingual

(obsolete, rare) A European chub (Squalius cephalus, syn. Leuciscus cephalus), a kind of fish.

(now Australia) A fine grade of bran including some flour. The fine cell layer between bran layers and endosperm, used for animal feed.

(numismatics, historical) A 13th-century European coin minted as a debased counterfeit of the sterling silver penny of Edward I of England, at first legally accepted as a halfpenny and then outlawed.


pollard

en-verb

pollard (third-person singular simple present pollards, present participle pollarding, simple past and past participle pollarded)

pollards (present singular third-person)
pollarding (participle present)
pollarded (participle past)
pollarded (past)

I didn't know one could pollard elms. I thought one only pollarded willows.

1910, Edward Morgan Forster, chapter 11, in Howards End:

As well as coppicing, other trees were pollarded, or lopped about 6 ft up the trunk so that the resulting growth was beyond the reach of grazing animals. Pollarding lengthens the life of trees, and the frequently made estimate '1,000 years old' could well be true of some sturdy old trunks.

1980, AA Book of British Villages, Drive Publications Ltd, page 118:

Cutting back to the same position annually is usually referred to as pollarding; cutting nearly to the ground is usually called stooling. Both are good methods of controlling height and maintaining vigor on plants that would normally grow to a large size.

2011, Edward F. Gilman, An Illustrated Guide to Pruning, 3rd edition, Clifton Park, N.Y.: Delmar, Cengage Learning, →ISBN, page 411:

I walked up the path, passing under a heavily pollarded oak.

2019, Ian McEwan, Machines Like Me, Jonathan Cape, page 287:

(horticulture) To prune a tree heavily, cutting branches back to the trunk, so that it produces dense new growth.


piping bag

A cloth bag shaped like a cone with a small hole at the tapered end, used with a metal (or similar) nozzle for squeezing out decorative icing and other pastes in cooking.


kizami

LL-Q1860 (eng)-Flame, not lame-kizami.wav

A shredded form of nori used in Japanese dishes.


scrag

Perhaps related to Norwegian skragg (a lean person), dialectal Swedish skragge (old and torn thing), Danish skrog (hull, carcass); perhaps related to shrink.

The butcher and the porkman painted up only the leanest scrags of meat; the baker, the coarsest of meagre loaves.

2007, Charles Dickens, A Tale of Two Cities, Penguin, →ISBN, page 34:

(archaic) The lean end of a neck of mutton; the scrag end.


kaymak

Borrowed from Turkish kaymak (“cream”), from Ottoman Turkish قایماق.

A creamy dairy product, similar to clotted cream, made in the Balkans, Turkey, the Middle East, Central Asia, Iran, Afghanistan, and India. It is made from the milk of water buffalos in the East or of cows in the West.


steak knife

A table knife with a sharp, narrow, and often serrated blade designed for cutting tougher foods such as cooked meats.


space cake

From the informal term space out, and cake.

(slang) Cake as an edible infused with THC / psychoactive extraction of cannabis, usually in the form of cannabutter.


fruit loops

en-adj

fruit loops (comparative more fruit loops, superlative most fruit loops)

more fruit loops (comparative)
most fruit loops (superlative)

Based on Froot Loops, a brand of breakfast cereal

You must really be fruit loops to think for one second I would go traipsing through the woods looking for Bigfoot with you and your whackjob boyfriend.

(derogatory, slang) Crazy; deranged; fruity


gigot

Borrowed from French gigot (“leg (of lamb)”), from gigue (“(colloquial) a long leg; haunch of some animals, especially venison”) + -ot (diminutive suffix). Gigue is derived from giguer (“to dance; to jump”), further etymology unknown.

refn

From the collection of the Cooper Hewitt, Smithsonian Design Museum, New York City, New York, USA.

Then is the hoſtie ſlaine and flayde, and part on gridorne put, / The liuer and lights they comely ſéeth and euery little gut. / The gigots and the other fleſh in péeces they did ſpit, / Which roſt, tipling the pleaſaunt wine they downe to table ſit.

1581, Homer, “The Seconde Booke”, in A[rthur] H[all], transl., Ten Books of Homers Iliades, Translated out of French, London: Imprinted by [Henry Bynneman? for] Ralphe Nevvberie, →OCLC, page 31:

Guard, Treaſon, treaſon, treaſon. / Boatſ[wain]. Cut the ſlaevs to giggets.

c. 1619–1622, John Fletcher, Philip Massinger, “The Double Marriage. A Tragedy.”, in Fifty Comedies and Tragedies. […], [part 2], London: […] J[ohn] Macock [and H. Hills], for John Martyn, Henry Herringman, and Richard Marriot, published 1679, →OCLC, Act III, scene i, page 104, column 2:

Next them all ſorts of Roſt-meates, of which the greateſt first, as Chine of Beeffe or Surloine, the Gigget or Legges of Mutton, Gooſſe, Swan, Veale, Pig, Capon, and ſuch like.

1623, G[ervase] M[arkham], “Of the Outward and Actiue Knowledge of the Hous-wife; and of Her Skill in Cookerie; as Sallets of All Sorts, with Flesh, Fish, Sauces, Pastrie, Banqueting-stuffe, and Ordering of Great Feasts: Also Distillations, Perfumes, Conceited Secrets, and Preseruing Wine of All Sorts”, in Covntrey Contentments, or The English Husvvife. […], London: Printed by I. B. for R. Iackson, […], →OCLC, page 120:

[A] Countryman came to intreat the Honour of him to go take a Repaſt at his House; Timur Sultan accepting of the Invitation, the Peaſant in order to treat him the better killed a fat Sheep, and at his Departure made him a Present of a good Gigot which was left.

1730, Abu’l Ghâzi Bahâder [i.e., Abu al-Ghazi Bahadur], “Of Hadsim Chan, and the Other Descendants of Akattai Chan”, in A General History of the Turks, Moguls, and Tatars, Vulgarly Called Tartars. Together with a Description of the Countries They Inhabit. In Two Volumes. […], volume I, London: Printed for J. and J. Knapton [et al.], →OCLC, page 287:

You muſt have Hind-Quarters very large, and cut Jigget Faſhion, that is a Piece of Loin with it; […]

1732, Charles Carter, “For Legs of Mutton Ham Fashion”, in The Compleat City and Country Cook: Or, Accomplish’d Housewife. […], London: Printed for A. Bettesworth and C. Hitch; and C. Davis […] T. Green […]; and S. Austen […], →OCLC, page 32:

A jiggot of mutton is the leg with part of the loin; provide ſuch a one as has been killed two or three days at leaſt, thump it well, and bind it with packthread; […]

1759, William Verral, “Jigot de mouton aux onions Espaniols. Jiggot of Mutton with Spanish Onions.”, in A Complete System of Cookery. […], London: Printed for the author, and sold by him; as also by Edward Verral bookseller, […]; and by John Rivington […], page 47:

Among the dainties which he [Henry VIII of England] relished, were giggots of mutton or venison, stopped with cloves; […]

1821, [Elizabeth] Benger, Memoirs of the Life of Anne Boleyn, Queen of Henry VIII. [...] In Two Volumes, 2nd edition, volume I, London: Longman, Hurst, Rees, Orme, and Brown, […], →OCLC, footnote, page 220:

The jigot […] is the handsomest and most valuable part of the carcass, and on that account fetches the highest price. It is either a roasting or a boiling piece. Of Black-faced mutton it makes a fine roast, and the piece of fat in it called the Pope's eye, is considered a delicate morceau by epicures. A jigot of Leicester, Cheviot, or Southdown mutton makes a beautiful "boiled leg of mutton," which is prized the more the fatter it is, as this part of the carcass is never overloaded with fat.

1844, Henry Stephens, “Of Driving and Slaughtering Sheep”, in The Book of the Farm, […], volume II, Edinburgh, London: William Blackwood and Sons, →OCLC, paragraph 1396, page 98:

On the table the only viands were barons of beef, jiggets of mutton, legs of pork, and such other ponderous masses of butcher's stuff, which no one can look at without discomfort, when the first edge has been taken off the appetite.

1860, J[ohn] Cordy Jeaffreson, “The Doctor as a Bon-vivant”, in A Book about Doctors. … In Two Volumes, volume I, London: Hurst and Blackett, publishers, successors to Henry Colburn, […], →OCLC, page 187:

Wide gigots [of lambs] are desirable from the point of view of conformation so that this measurement has both a qualitative and quantitative significance. The heavy-weight lambs are wider in the gigots than the light-weights of the same breed group.

1944 August, D. E. Walker, C. P. McMeekan, “Canterbury Lamb”, in D. Cairns, editor, The New Zealand Journal of Science and Technology, volume 26, section A (Agricultural Section), number 2, Wellington: [Council of Scientific and Industrial Research.] E. V. Paul, government printer, →ISSN, →OCLC, part II (Comparative Measurements of Canterbury Lamb), page 62:

In search of a single measurement to predict the loin eye area, the width of the gigots and the circumference of the thigh were used along with the circumference of the forearms, the carcass length, the depth at heart, the width at the shoulder, the width at the hips, and the width of the pin bones.

1965 February, Ray Stevens George, Effects of Varying Percentages of Fat in Lamb Carcasses on Slaughter, Storage, Cutting, and Cooking Losses (unpublished M.S. dissertation), Ithaca, N.Y.: Cornell University, →OCLC, page 13:


rice cake

A food item made from puffed rice congealed in a wafer, usually circular and palm-sized.

A sticky, dense food item made from rice flour, popular in parts of East Asia.


tea shop

LL-Q1860 (eng)-Flame, not lame-tea shop.wav

A cafe where tea is served with light (usually sweet) foods.


soffritto

en-noun

soffritto (countable and uncountable, plural soffrittos)

/səˈfɹiːtəʊ/

/səʊˈfɹiːtəʊ/

Borrowed from Italian soffritto (literally “gently fried”). Doublet of sofrito.

bor

Coordinate term: sofrito

Most European cultures use a patiently chopped, heated and stirred vegetable mixture, such as a mirepoix or soffritto, always including members of the onion family, and Pollan explores the chemistry of these, as well as their adaptive value.

2013 May 22, Paul Levy, “Cooked: A Natural History of Transformation by Michael Pollan – review”, in The Guardian:

(cooking) A fried mixture of chopped onions, carrots and celery, used as the beginning point of a dish, especially in Italian cuisine; may also contain garlic, shallot, and leek.


hydromel

en-noun

hydromel (countable and uncountable, plural hydromels)

Borrowed from Latin hydromel, hydromeli, from hydro- (from Ancient Greek ὕδωρ (húdōr, “water”)) + mel (“honey”).

Mead, especially one of low alcohol content.


toastie maker

Once you've tried a toastie from a toastie maker, you'll never want to eat regular sandwiches again.

(British) An electrical appliance used to toast sandwiches.


pumpernickel

pumpernickel (countable and uncountable, plural pumpernickels)

From Westphalian German Pumpernickel, from Pumper (“fart”) (or a related form, such as pumpern) and Nickel (“rascal”) (from the male name Nikolaus (“Nicholas”)), possibly originating as an insult for a person or for the bread itself by outsiders. A false folk etymology claims that this comes from the phrase pain pour Nicole ("bread for Nicole"), referring to Napoleon disliking the taste so much that he thought it was fit for his horse Nicole.

There was a cut-crystal pitcher full of water, a basket of fruit, and a big loaf of pumpernickel for them to eat.

2016, Colson Whitehead, The Underground Railroad, Fleet (2017), page 309:


tightener

From tighten + -er. Referring to a meal, suggests the tightening of one's belt around the expanding waistline.

184?, Henry Mayhew, London Labour and the London Poor
One proposed going to Hungerford-market to do a feed on decayed shrimps or other offal laying about the market; another proposed going to Covent-garden to do a 'tightener' of rotten oranges, to which I was humorously invited; […]

Now a belt like this is a great saving to a man inasmuch as he can save many a meal by wearing it; all you have to do if you want to save a meal is to buckle in a hole or two tighter, and you will feel as if you have had a tightener and will not miss your dinner for that day.

1876, William Green, Charles Hindley, The Life and Adventures of a Cheap Jack, page 55:

(UK, slang, archaic) A large meal; a feast or blowout.


Armagnac

A party prominent in French politics and warfare during the Hundred Years' War.


beanery

LL-Q1860 (eng)-Flame, not lame-beanery.wav

Do not make the excuse that you cannot get the right foods at the beaneries. The beaneries are going to serve just what the customers demand and when enough of you fellows get to demanding vitalized foods you are going to get them.

1924 July, Locomotive Engineers Journal, volume 58, page 541:

I had nothing to lose but the chains, and I hoped to find down the county roads Ma in her beanery and Pap over his barbecue pit, both still serving slow food from the same place they did thirty years ago. Where-you-from-buddy restaurants.

1982, William Least Heat-Moon [pseudonym; William Trogdon], Blue Highways, →ISBN, page 16:

(informal) An inexpensive restaurant or cafe; a bistro.


teppanyaki

teppanyaki (countable and uncountable, plural teppanyakis)

LL-Q1860 (eng)-Flame, not lame-teppanyaki.wav

From Japanese, 鉄板焼き (teppan'yaki), from 鉄板 (teppan, “iron plate”) + 焼き (yaki, “frying; roasting; broiling”).

A Japanese style of cooking in which thin slices of meat, or fish, seafood, vegetables and noodles are quickly fried on a hotplate.


ristretto

ristretto (countable and uncountable, plural ristrettos or ristretti)

Borrowed from Italian ristretto (“concentrated”). Doublet of restrict.

With eight pre-set beverage buttons all your favorite hot drinks are just one push away: cappuccino, latte, one or two cups of ristretto, espresso, large cups of crema coffee, even hot chocolate and tea.

2005 October/November, “IMPRESSA Z5”, in Fine Cooking, number 74, Newtown, Conn.: The Taunton Press, Inc., →ISSN, page 83:

An espresso drink made with less hot water than normal.


premix

premix (countable and uncountable, plural premixes)

Within months, the first range of UDL^([United Distillers Limited]) premixes hit the shelves and the rest, as they say, is history. For over 40 years, Aussies have been sipping UDLs, and they're now as much a part of the Australian tradition as backyard cricket and throwin' a prawn on the barbie.

2006 September 26, Spot, “What does UDL stand for?”, in aus.tv (Usenet):

Around 2001 or 2002 I did a marketing assignment for Uni and chose a premix alcoholic beverage as my product. I got over 95% for the assignment, but it came back with rather a lot of red pen that pointed out how unethical it was to target underage females in this way, particularly as I provided research material that showed these premixes were a gateway to high lifelong use of alcohol.

2008 April 29, DM, “Health Minister blames Coalition policies for teenage binge drinking”, in aus.politics (Usenet):

The premixes are a nice starter before a night out. I go the 2.1 standard drinks per can as there is more buzz less fizz.

2008 April 29, Typhoid, “New tax on alcopops”, in aus.tv (Usenet):

(Australia, informal) A manufactured beverage consisting of alcohol and soft drink, milk or other non-alcoholic drinks; an alcopop.

alcopop

manufactured mixed beverage containing alcohol and soft drink


ardi gasna

From Basque ardi (“ewe”) + gasna (“milk”).

A medium-soft aromatic sheep's milk cheese from the Basque region of France. The rind is edible, of an orange or terra cotta color and often colored or seasoned with the controllee Espelette peppers of the region.


candy bar

He got another candy bar out of the refrigerator and ripped the wrapper and threw it on the floor. He was sick of candy bars, his mouth full of sugary slop.

1984, Daniel Curzon, The World Can Break Your Heart, page 229:

(US) A kind of candy in the shape of a bar, often made of chocolate.


praline

praline (countable and uncountable, plural pralines)

A typical praline is roundish, about three inches in diameter and a half-inch thick. The taste is faintly regressive, reminiscent of the pleasure to be found in a peanut butter and jelly sandwich when one is ravenously hungry.

1992 March 15, Frances Frank Marcus, “A Sweet Pleasure From New Orleans: The Praline”, in The New York Times, →ISSN:

And so it is with praline, that crunchy, sweet, nut brittle that marries so irresistibly with chocolate.

2017 March 26, Nigel Slater, “Nigel Slater’s chocolate and praline recipes”, in The Guardian:

A confection made from almonds and other nuts, caramelized sugar, and sometimes milk or cream.


gelee

From the French gelée. Doublet of jelly.

Any gelled suspension made for culinary purposes.

želé

any gelled suspension made for culinary purposes


bubble tea

bubble tea (countable and uncountable, plural bubble teas)

LL-Q1860 (eng)-Flame, not lame-bubble tea.wav

Phono-semantic match for boba tea (see that entry for more), ultimately from Cantonese 波霸 (bo1 baa3, “busty woman; tapioca pearl(s)”). The match is from the tapioca pearls' supposed resemblance to bubbles.

der

Sweetened tea with milk and tapioca pearls, often including fruit juice, syrup and other ingredients.


boba tea

en-noun

boba tea (countable and uncountable, plural boba teas)

LL-Q1860 (eng)-Flame, not lame-boba tea.wav

It happened when beverage aficionados learned that tapioca, the starch used to make the sweet, round, chewy black bubbles — or pearls — that are the featured topping in the popular boba tea drink, was in short supply.

2021 April 16, Kellen Browning, “Another Unlikely Pandemic Shortage: Boba Tea”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC:

A nearby bus depot is a hub for commuters and tempts them to linger with a boba tea shop, a gyro stand and an outdoor cinema.

2023 April 7, Kate Conger, Shawn Hubler, “Stabbing of Cash App Creator Raises Alarm, and Claims of ‘Lawless’ San Francisco”, in The New York Times, →ISSN:


tapioca starch

tapioca starch (countable and uncountable, plural tapioca starches)

A very fine powder derived from the cassava root, used in cooking.

bột năng

a very fine powder derived from the cassava root, used in cooking


black cardamom

An Asiatic plant of species Amomum subulatum, whose pods are used as a spice in Indian cuisine.


chipolata

/ˌt͡ʃɪpəˈlɑːtə/

From French chipolata, from Italian cipollata (“onion confit”), itself from cipolla (“onion”).

A type of sausage from Europe, typically of seasoned coarsely ground pork.


clavelin

A bottle of wine containing 62 centiliters of fluid, traditionally used for vin jaune.


Marie Jeanne

A bottle of wine (usually Bordeaux) containing 2.25 liters of fluid, three times the volume of a standard bottle.


Rehoboam

After Rehoboam, Judean king, the name of which in Biblical Hebrew was רְחַבְעָם (Rəḥaḇʿām)

A bottle of Champagne or Burgundy wine containing 4.5 liters of fluid, six times the volume of a standard bottle.


Rehoboam

And Rehoboam the son of Solomon reigned in Judah. Rehoboam was forty and one years old when he began to reign, and he reigned seventeen* years in Jerusalem, the city which the LORD did choose out of all the tribes of Israel, to put his name there. And his mother's name was Naamah an Ammonitess.

King of Israel after Solomon, whose folly split the kingdom in two; the father of Abijah (biblical character)

A male given name from Hebrew of biblical origin, in rare use.


vin jaune

vin jaune (countable and uncountable, plural vins jaunes)

French vin (“wine”) and jaune (“yellow”).

An unusual white wine made in the Jura region of France from late harvest Savagnin grapes, a local white variety.

the size of bottle in which vin jaune is usually sold


tregnum

(rare) A bottle of wine in the port wine trade containing 2.25 liters of fluid, three times the volume of a standard bottle.


tappit hen

Borrowed and modified from Scots tappit-hen.


port wine

port wine (countable and uncountable, plural port wines)

A type of fortified wine traditionally made in Portugal.


diced

en-adj

diced (comparative more diced, superlative most diced)

more diced (comparative)
most diced (superlative)

Now add the diced ham to the mixture, then stir in the chopped celery.

The onions are diced, whereas the carrots are sliced on the bias.

(cooking, food) Cut up into small pieces, especially cubes, typically about ¼″ to ½″ square (about 6 to 13 mm square).


sauced

sauced (comparative more sauced, superlative most sauced)

more sauced (comparative)
most sauced (superlative)

LL-Q1860 (eng)-I learned some phrases-sauced.wav

Coordinate term: saucy

a sauced fish


Salmanazar

A bottle of champagne or Burgundy wine containing 9 liters of fluid, twelve times the volume of a standard bottle.


enrobed

enrobed (comparative more enrobed, superlative most enrobed)

more enrobed (comparative)
most enrobed (superlative)

In 2007, said Mortet, the tannins are more enrobed; grape sugars were lower (he told me he chaptalized his wines between a half and a full degree) but the skins were dark and ripe and could support more extraction.

1997, Stephen Tanzer, Stephen Tanzer's international wine cellar, page 40:

The wine seemed too tannic at the beginning, but now the tannins are more enrobed.

2001, International Wine Cellar - Issues 94-105, page 5:

This starts with the village Vosne-Romanée, which incorporates such climates as Bossières, just below the village, and the well-known Clos de Réas; the wine forms a perfect Vosne snapshot of silken fruit, truffle, forest, and enrobed tannins.

(wine) Made less astringent by combination with other flavors so as to produce a smoother, more rounded mouthfeel.


Margherita

From Italian Margherita, supposedly named after Margherita of Savoy (1851–1926); see margherita pizza. Doublet of Margaret (and various forms, q.v.), margarita, margarite, and marguerite.

doublet

margherita pizza
margherita pizza#English

Synonym of margherita pizza (“A pizza made with tomato, mozzarella cheese, and basil.”)


high-test

LL-Q1860 (eng)-Flame, not lame-high-test.wav

(humorous, by extension) Of coffee: not decaffeinated.


horchata

en-noun

horchata (countable and uncountable, plural horchatas)

/(h)ɔːɹˈt͡ʃɑːtə/

Borrowed from Spanish horchata, ultimately from Vulgar Latin *hordeata (“(drink, food) made of barley”), from hordeum (“barley”), either via Catalan/Valencian orxata (possibly via a Mozarabic source), or via Italian orzata.
Also cognate to English and French orgeat (“almond syrup”) and Surinamese Dutch orgeade.

der

Manufacturers from the villages surrounding the capital of the region came each day to the city of Valencia with carts pulled by donkeys to sell fresh horchata, tiger nuts and barley water.

2011, Miguel-Angel Galindo, Domingo Ribeiro, Women’s Entrepreneurship and Economics: New Perspectives, Practices, and Policies, Springer Science & Business Media, →ISBN, page 66:

A sweet beverage variously made with rice, chufa or morro seeds (or, historically, barley), water, sugar, and cinnamon, and sometimes with milk.


muenster

en-noun

muenster (countable and uncountable, plural muensters)


Balthazar

/ˈbælθəˌzɔɹ/

From Middle English Balthasar, from Latin Baltassar, from Ancient Greek Βαλτασαρ (Baltasar), from Hebrew בֵּלְשַׁאצַּר (bēlšaṣṣar), attested in the Tanakh and the Old Testament (Daniel 5:1), from Akkadian 𒂗𒈗𒋀 (bēl-šarra-uṣṣur, literally “May Bel protect the king”). Doublet of Belshazzar.

der

בֵּלְשַׁאצַּר

Hebrew בֵּלְשַׁאצַּר (bēlšaṣṣar)


latté

en-noun

latté (countable and uncountable, plural lattés)

(hyperforeign) Nonstandard spelling of latte.


arroz

Etymology tree
Proto-Iranian *wrinǰišder.
Ancient Greek ὄρυζα (óruza)bor.
Arabic رُزّ (ruzz)
Arabic *رَوْز (*rawz)
Andalusian Arabic روزder.
Spanish arrozbor.
English arroz
Borrowed from Spanish arroz, from Andalusian Arabic روز, from Arabic *رَوْز (*rawz), from رُزّ (ruzz), borrowed from Ancient Greek ὄρυζα (óruza), from Proto-Iranian *wrinǰiš. Doublet of rice.

etymon

Reliable, traditional bar-restaurant for dishes of the sierra including […] arrozes (rice dishes).


flaky pastry

en-noun

flaky pastry (countable and uncountable, plural flaky pastries)

(baking, cooking) A form of pastry in which the fat (shortening) is rolled into the dough to produce a flaky texture.


barbecue sauce

barbecue sauce (countable and uncountable, plural barbecue sauces)

A fruity, tangy, usually brown sauce, typically consisting of a vinegar or tomato base with spices and sweeteners, used as a basting sauce, marinade, or condiment, especially for barbecued meat.


kurabiye

'What a kurabiye, what a biscuit! Ha? Aren't you?' Gertjie freezes. Delican does the same, and they stay poised like this, reared like animals.

1992, Antony Sher, The indoor boy, page 68:

[…] they tend to be given as gifts as well[,] hence one is usually eating someone else's kurabiyes and not one's own. The word itself is Arabic, as is the basic recipe though it has passed into the kitchen of Turks, Greeks, Armenians and Jews.

1997, Esin Eden, Nicholas Stavroulakis, Salonika: A Family Cookbook, page 212:

(rare) A cookie, particularly a sweet cookie (originally Middle Eastern, now also Turkish, Greek and Albanian), often made with almonds or hazelnuts.

kurabie

used of the Greek and Albanian versions of the cookie


animal feed

animal feed (countable and uncountable, plural animal feeds)

Material, of an animal or most often vegetable origin, prepared (especially industrially) as feed for domestic or farm animals.

飼料 /饲料

material prepared as feed for domestic or farm animals


egg wash

egg wash (countable and uncountable, plural egg washes)

(cooking) Egg (yolk and/or white) mixed with a little milk; brushed on pastry before baking to give a glazed appearance.


rock candy

rock candy (usually uncountable, plural rock candies)

(US) A form of confectionery made by crystallizing sugar around a string.

kandiscukor

a form of confectionery made by crystallizing sugar around a string


whale oil

whale oil (countable and uncountable, plural whale oils)

LL-Q1860 (eng)-Flame, not lame-whale oil.wav

Any of various oils and fats extracted from the blubber of whales and used in the manufacture of soap and lubricants (formerly as an illuminating oil).


rathskeller

From German Rathskeller, obsolete spelling of Ratskeller. In English the obsolete spelling has often been retained to avoid the association with rodents.

A bar or restaurant in a basement, especially one that serves beer.


fika

fika (usually uncountable, plural fikas)

Fika can be done anytime, anywhere, and with anyone.

2015, Anna Brones, Johanna Kindvall, Fika: The Art of the Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats, page 3:

Fika is casual by nature, so there's no need to get fancy.

2016, Melissa Bahen, Scandinavian Gatherings: From Afternoon Fika to Midsummer Feast: 70 Simple Recipes & Crafts for Everyday Celebrations, page 65:

Today, fika is a necessary component to work-life balance.

2018, Lynda Balslev, The Little Book of Fika: The Uplifting Daily Ritual of the Swedish Coffee Break, page 7:

The Swedish practice of taking a break from daily activities or meeting with people to enjoy pastries and drinks, typically coffee.


Barbaresco

Barbaresco (countable and uncountable, plural Barbarescos)

/ˌbɑɹbəˈɹɛskoʊ/

/ˌbɑɹbɑˈɹɛskoʊ/

From Italian barbaresco, after the town where it is produced.

A strong red wine made in Piedmont from Nebbiolo grapes.


Barolo

Barolo (usually uncountable, plural Barolos)

From Italian barolo, named after Barolo, in whose area it is produced. Possible Celtic origin.

A full-bodied Piedmontese red wine made from Nebbiolo grapes.


mesclun

mesclun (countable and uncountable, plural mescluns)

A mixture of small, young leaves as a salad


Henny

Maybe it's the Henny that has gotten in me / Whatever's got into me, I don't mind

2009, “Must Be the Ganja”, in Relapse, performed by Eminem:

And we don't really need Netflix, I'mma give you something to watch / After we done, bill a spliff and cotch / Pour me a glass of the Henny on the rocks

2016 February 14, Joseph Adenuga, Darren Dixon, Tariq Devega (lyrics and music), “Ladies Hit Squad” (track 6), in Konnichiwa, performed by Skepta ft. D Double E and ASAP Nast, Boy Better Know:

Look, I need a hard hitter, I need a deep stroke / I need a Henny drink, I need a weed smoker

2020, “WAP”, performed by Cardi B ft. Megan Thee Stallion:

(slang) Hennessy, a French brand of cognac.


iced tea

iced tea (countable and uncountable, plural iced teas)

→ Japanese: アイスティー

LL-Q1860 (eng)-Flame, not lame-iced tea.wav

(Canada, Philippines) Sweetened iced tea, flavoured with lemon.


red-eye

red-eye (countable and uncountable, plural red-eyes)

The noun is derived from red + eye; sense 2.3 (“strong but poor-quality whiskey”) and sense 3 (“overnight airplane flight”) are probably so named because they may cause people to develop bloodshot eyes.
The verb is derived from the noun.

(countable) Types of beverages or sauces.

(Canada, regional) A drink consisting of beer with tomato juice.


blancmange

blancmange (countable and uncountable, plural blancmanges)

From Middle English blancmanger, blomanger, from Old French blanc mangier (“white food”). The pudding evolved from the chicken dish.

Chaucer's Cook made blancmange with the best of them, according to the Prologue to the Tales. There were two versions of this popular dish in Chaucer's day, one made with fish and the other with capon or chicken.

2011, Annette Hope, Londoners' Larder: English Cuisine from Chaucer to the Present, →ISBN:

(historical) A dish, eaten in the Middle Ages, generally consisting of chicken (or sometimes capon or fish), milk or almond milk, rice, and sugar.


lemon meringue pie

lemon meringue pie (countable and uncountable, plural lemon meringue pies)

On the plate was a tall, glistening slice of lemon meringue pie, vivid yellow and fluffy white.

2022, Rachel Linden, The Magic of Lemon Drop Pie, Berkley, →ISBN, page 325:

A pie made of meringue, pastry and lemon curd.


trebbiano

trebbiano (countable and uncountable, plural trebbianos)

/tɹɛbiˈɑːnəʊ/

A variety of dry white wine made from this grape.


barbera

barbera (countable and uncountable, plural barberas)

This barbera grape, one of the predominant varieties in Italy's northwest Piemonte region, is grown in the town of Alba.

2003 May 9, Laura Levy Shatkin, “Wine and Dine”, in Chicago Reader:

(Your barbera will do nicely.)

2007 May 30, Florence Fabricant, “An Earthy Mushroom Pasta Sauce With Piquant Cheese for an Earthy, Truffly Wine”, in New York Times:

An Italian grape variety grown for use in red wine, or a wine made from such grapes.


pinot

pinot (countable and uncountable, plural pinots)

Borrowed from French pinot, a type of vine, from earlier pineau.

“Grant, today you're going to crush the pinot grapes in the fermenters outside.” I clapped my hands together, excited to be really making wine and said, “Okay… show me what I have to do.”

2012, Grant Achatz, Nick Kokonas, Life, on the Line, Penguin, →ISBN:

Any of several grape varieties grown in Europe and North America.


pressure cooker

pressure cooker (plural pressure cookers)

(cooking) A sealed cooking vessel that allows cooking in greater than atmospheric pressure and at a temperature above the boiling point of water.


yarrum

Here's Pannum and Lap, and good Poplars of Yarrum, / To fill up the Crib, and to comfort the Quarron.

1652, Richard Brome, A Joviall Crew: or, the Merry Beggars, play, first performed 1641:


spring roll

Calque of Chinese 春捲 /春卷 (chūnjuǎn, literally “vernal/spring-time spool”), equivalent to spring + roll.


chimichanga

/t͡ʃɪmiˈt͡ʃæŋɡə/

LL-Q1860 (eng)-Flame, not lame-chimichanga.wav

From Mexican Spanish chimichanga (“trinket, thingamajig”), but the original sense is disputed and obscure. See chimichanga.


kibbeh

From Arabic كِبَّة (kibba, “ball”) and كُبَّة (kubba, “ball”).

A form of dumpling, from the Levant, made of spiced lamb and bulgur wheat.


egg roll

LL-Q1860 (eng)-Flame, not lame-egg roll.wav

From egg + roll, modelled after spring roll. The use of egg in the name is probably because the words for spring and egg sound the same in Cantonese, while egg rolls usually contain no egg.

An African snack resembling a Scotch egg.


pruno

From prune + -o. Originally (by 1940s) referring to fermented prune juice, later applied to any fermented fruit juice.

(US, prison slang) An improvised alcoholic drink made by fermenting whatever ingredients are available.


pudina

A form of mint, Mentha arvensis, found in parts of India and Pakistan and used in tea and cooking.


saketini

A cocktail resembling a martini but made with saké


Melchior

From Latin Melchior, from Hebrew מלכיאור (“king of light”), from מלך (“king”) + אור (“light”).

A very large wine bottle (named after the King) with the capacity of about 18 liters, equivalent to 24 standard bottles.


radiatori

Unadapted borrowing from Italian radiatori (“radiators”). Doublet of radiator.

ubor

A type of pasta in the shape of a radiator.


rolled oats

Oat groats that have been rolled into flat flakes under heavy rollers.


Primat

A very large champagne bottle with the capacity of about 27 liters, equivalent to 36 standard bottles.


melon ball scooper

en-noun

melon ball scooper (plural melon ball scoopers)

A kind of scooper or spoon with small hemispherical head which is useful for scooping round pieces of melon, watermelon, etc.


orange pekoe

orange pekoe (countable and uncountable, plural orange pekoes)

A high-quality grade of black tea from India and Sri Lanka.


arak

arak (usually uncountable, plural araks)

They use perfume freely, paint their eyes with kohl, and are constantly polishing their teeth with twigs of green arak-wood.

1958-1994, Hamilton Gibb & CF Beckingham, in The Travels of Ibn Battutah, Folio Society 2012, p. 51

Salvadora persica
Salvadora persica#Translingual


tramezzino

A usually triangular sandwich constructed from two slices of soft crustless white bread, popular in Italy.


ajvar

Borrowed from Serbo-Croatian àjvār (“ajvar, caviar”). Doublet of caviar.

bor+

A relish made principally out of red bell peppers, sometimes with eggplant, garlic and chili pepper, predominantly popular in the Western Balkans.


winter-feed

Food given to livestock during the winter.


PB&J

Initialism of peanut butter and jelly or peanut butter and jam, a sandwich made using these ingredients.


cracknel

From Middle English crakenelle, craknel, krakenelle, apparently an alteration of Middle French craquelin.

(in the plural) Crackling (fried pork fat).


Irish moss

en-noun

Irish moss (countable and uncountable, plural Irish mosses)

(seaweed): From its frequency on the Irish coast.

1865, Henry David Thoreau, Cape Cod, Chapter I. "The Shipwreck", page 13.
At Jerusalem village the inhabitants were collecting in haste, before a thunder-shower now approaching, the Irish moss which they had spread to dry.

Chondrus crispus
Chondrus crispus#Translingual

A species of edible seaweed, Chondrus crispus.


tiffin

tiffin (countable and uncountable, plural tiffins)

Chinese Pidgin English: tiffin

→ Macanese: tifim, tifinâ

Apparently from English tiffing, present participle of tiff (“to take a small drink, to sip”) (slang).

[…] I bought a pine-apple at the same time, which I gave to Sambo. Let's have it for tiffin; very cool and nice this hot weather.

1847 January – 1848 July, William Makepeace Thackeray, “The Green Silk Purse”, in Vanity Fair […], London: Bradbury and Evans […], published 1848, →OCLC, page 31:

That garden belongs to Manockjee Metta; that day many of us met and had tiffin and supper. At tiffin there were ten of us.

1845, A Detailed Report of the Proceedings on the Trial of the Eighteen Parsee Prisoners for Murder, before the Supreme Court, Bombay, on Wednesday, July 17, 1844. Also, an Appendix, Containing the Examinations, Depositions, and Confessions of the Prisoners after Trial. With a Petition to the Queen in Council, from the Native and European Inhabitants, on Behalf of the Prisoners, London: Samuel Clarke, 13 Pall Mall East, →OCLC, page 42:

"Bring sahib coffee at six in the morning; breakfast at nine; tiffin at one." / "What's that last one, Moro?" / "We had tiffin at Suez, and it means luncheon," interposed Morris. / "I didn't hear the word; but it is all right, and tiffin it is after this time. Come; are you going down-stairs, fellows?"

1895, Oliver Optic [pseudonym; William Taylor Adams], Across India, or, Live Boys in the Far East (All-over-the-World Library; 3rd ser.), Boston, Mass.: Lee and Shepard, Publishers, 10 Milk Street, →OCLC:

Had tiffin at 11.30 a.m. 1½ rations of rice with fried fish. Added frying oil and soup powder. Excellent, both in quantity and quality, but stomach is a bit troublesome. Can't wonder at it really!

2004, Harry Berry, My Darling Wife, or, How I Passed the Time of Day Between 18th April 1940 and 5th November 1945: Being the Unexpurgated Letters, Diaries and Other Scribblings of an Ordinary Soldier, Hertford: Authors OnLine Ltd., →ISBN, page 288:

Tiffin is an old colonial term. Often thought of as a snack taken with afternoon tea, tiffin is actually a light lunch eaten at midday. Indian colonial writings make numerous references to tiffin. […] Tiffin was not always the lightest of meals. In a 1904 account, Eliza Ruhamah Scidmore, an American travel writer and photographer, described the overindulgent culinary order of the day in colonial Calcutta: "The solid two-o'clock tiffin, following the heavy ten-o'clock breakfast, is so soon succeeded by the four-o'clock tea and the eight-o'clock dinner, that it is a surprise that any one survives the constant feasting which fills Anglo-Indian life."

2008, Sarah Murray, Moveable Feasts: From Ancient Rome to the 21st Century, the Incredible Journeys of the Food We Eat, New York, N.Y.: Picador, →ISBN, pages 88–89:

Tiffin work started with Raghunath Medge's father, who worked first of all at Bombay Churchgate station. When the British Raj was in power, then there was work at Churchgate. The people who worked at Girni had tiffin delivered to them. […] People went out early in the morning and tiffin was delivered later.

2013, Sara Roncaglia, Feeding the City: Work and Food Culture of the Mumbai Dabbawalas, Cambridge: Open Book Publishers, →DOI, →ISBN, page 22:

(British, India) A (light) midday meal or snack; luncheon.

A cake-like confection composed of crushed biscuits, sugar, syrup, raisins, cherries and cocoa powder, often covered with a layer of melted chocolate.


tiffin

en-verb

tiffin (third-person singular simple present tiffins, present participle tiffining, simple past and past participle tiffined)

tiffins (present singular third-person)
tiffining (participle present)
tiffined (participle past)
tiffined (past)

Do you know that he tiffins with her three times a week, and every night, after leaving here, he finishes the evening in her society, sitting in the veranda and smoking cigarettes till all hours.

1884, B[ithia] M[ary] Croker, Pretty Miss Neville. A Novel. (Harper's Franklin Square Library; no. 363), New York, N.Y.: Harper & Bros., →OCLC, page 328:

Pack had been tiffining by himself to the right of the arch, and had heard everything.

1888, Rudyard Kipling, “The Bisara of Pooree”, in Plain Tales from the Hills, Calcutta: Thacker, Spink and Co.; London: W. Thacker & Co., →OCLC, page 223:

Slept, tiffined, and read in heat of the day. At 4 p.m. hunted again, and finished the evening with a jolly good dinner.

1899, Henry Keppel, A Sailor's Life under Four Sovereigns, volume I, London: Macmillan and Co.; New York, N.Y.: Macmillan Co., →OCLC, page 336:

And so I lay at Arashiyama which is near Kyoto, in a yellow straw tea-house overlooking the beautiful river of which I have written, my mouth full of fried mountain trout and my soul soaking in a great calm. […] The lady of the tea-house insisted upon screening us off from the other pleasure-parties who were tiffining in the same verandah, and we were left alone with the trout.

1988, Rudyard Kipling, “1889: Letter Six”, in Hugh Cortazzi, George Webb, editors, Kipling's Japan: Collected Writings, London, Atlantic Highlands, N.J.: The Athlone Press, →ISBN, page 98:

From the diary it would appear that the main activities were shooting, walking, and alternating meals on each other's boat. "We dined with them. They tiffined with us." "Tiffined with them. They dined with us."

2011, Elizabeth Clinch, Nicholas Clinch, Through a Land of Extremes: The Littledales of Central Asia (Legends and Lore Series), Seattle, Wash.: The Mountaineers Books, →ISBN, page 73:

(British, India, intransitive) To eat a (light) midday meal or snack.


planktivore

/ˈplæŋktɪˌvɔɹ/

/ˈplæŋktɪˌvɔː/

non-rhotic, without the horse–hoarse merger

(biology) An animal feeding primarily on plankton, such as a blue whale.


grass jelly

LL-Q1860 (eng)-Flame, not lame-grass jelly.wav

A jellylike dessert found in China, Taiwan and Southeast Asia, made by boiling grass or leaves of a plant in the mint family (Platostoma palustre) with potassium carbonate, and then cooling the liquid to a jelly-like consistency.


Oaxaca

/wɑːˈhɑː.kɑː/

Borrowed from Spanish Oaxaca, from Classical Nahuatl Huāxyacac, from Huāxacatzin (“name of a hill”), from huāxin (huaje) (Leucaena leucocephala) + yacatl (“nose”) + -tzin (“honorific suffix”).


sausage meat

en-noun

sausage meat (countable and uncountable, plural sausage meats)

Ground, spiced meat that can be stuffed in a sausage or used as a sausage patty.

香腸肉餡 /香肠肉馅

ground spiced meat that can be stuffed in a sausage


raksi

ne-l

रक्सी [raksī]

A traditional distilled alcoholic beverage in Nepal and Tibet, usually homemade from kodo millet or rice.


crabstick

LL-Q1860 (eng)-Flame, not lame-crabstick.wav

[O]ne of them who appeared to have the most spirit had a knotted crab-stick in his hand, and insisted that the Irishman should not leave the company, till he had first given satisfaction for the insult he had committed on them all.

1792, Thomas Holcroft, Anna St. Ives, vol. VI, letter 106:

(now rare) A cudgel, originally made of the wood of a crabapple tree, hence any similar club.

(obsolete) A crabby, ill-tempered person.


crabstick

A processed food, made of surimi to somewhat resemble the legs of a crab.


Sichuan pepper

en-noun

Sichuan pepper (usually uncountable, plural Sichuan peppers)

(countable, uncountable) The outer pod of the tiny fruit of a number of species in the genus Zanthoxylum widely grown and consumed in Asia as a spice. Not closely related to black pepper or to chilli peppers.


Szechuan pepper

Szechuan pepper (countable and uncountable, plural Szechuan peppers)

Some people in Asia during pre-Columbian times also made use of the seeds of the plants Zanthoxylum simulans and Eanthoxylum bungeanum, now known as Szechuan pepper. Szechuan peppercorns evoke a tingling, numbing sensation produced by its active ingredient, alpha-sanshool. Like black pepper, Szechuan pepper is chemically and experientially distinct from chili pepper.

2015, David J. Linden, Touch: The Science of the Sense that Makes us Human, Penguin Random House, →ISBN, →OCLC, pages 232–233:


domaine

From French domaine (“zone, estate”). Doublet of domain.

Put [...] a gun to my head to name the domaine, I would blurt out la Romanée-Conti, for the spicy cassis and black cherry alone.

2016, Ian McEwan, Nutshell, Vintage, page 52:

(wine) A vineyard or wine estate, especially in France.


tokay

The tokay gecko, a spotted lizard native to Asia and some Pacific islands.


Gouda

Gouda (usually uncountable, plural Goudas)

A yellow Dutch cheese made from cows' milk.


nippitatum

Suddenly she wheels around on Boyles. ‘You, flattop – 'ow 'bout a snootful o' nippitatum, eh? Eh?’

1982, TC Boyle, Water Music, Penguin, published 2006, page 283:

(now rare) Strong beer or ale (or occasionally some other alcoholic drink).


five-spice powder

five-spice powder (usually uncountable, plural five-spice powders)

A ground mixture of five varieties of spice used in Chinese, East Asian and Southeast Asian cuisine. One common mixture contains star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds.


panada

panada (countable and uncountable, plural panadas)

From Spanish panada, Italian panata (“panada”).

(cooking) A dish made by boiling bread in water and combining the pulp with milk, stock, butter or sometimes egg yolks.


Irish cream

Irish cream (usually uncountable, plural Irish creams)

A pale-colored liqueur made from whiskey, cream and coffee.


hot whiskey

A drink consisting of a shot of whiskey, boiling water, brown sugar, and a slice of lemon with cloves.

uisce beatha te

a drink consisting of a shot of whiskey, boiling water, brown sugar, and a slice of lemon with cloves


chalupa

/t͡ʃəˈluːpə/

LL-Q1860 (eng)-Flame, not lame-chalupa.wav

Borrowed from Mexican Spanish chalupa. Doublet of shallop and sloop.

The Tex-Mex–style chalupas I'm most familiar with are built on flat, crisp-fried corn tortillas.

2018, Dotty Griffith, The Ultimate Tortilla Press Cookbook, page 116:

(see title)

2021 May 6, Lyda Jones Burnette, “Shrimp Chalupas”, in Country Living Magazine:

The tortillas for the chalupas are cooked in pork lard on a charcoal-fired comal, and they get doused with salsa, shredded pork, and onions.

2021 December 6, Hannah Albertine, Nikko Duren, Carlo Mantuano, “NYC’s Best New Dishes Of 2021”, in The Infatuation:

A specialty food of south-central Mexico, consisting of a bowl-shaped fried tortilla stuffed with chopped meat, lettuce, cheese, etc.


red yeast rice

A variety of rice that is fermented with the mold Monascus purpureus until it turns red; used in whole and powdered form as a food coloring, food ingredient, and medicine in China and other Asian nations.


honey dipper

A turned kitchen tool used to transfer honey.


serrano

From Spanish serrano (“mountainous”), because it originated in the sierras (“mountains”) of the Mexican states of Puebla and Hidalgo.

Capsicum annuum
Capsicum annuum#Translingual

Ellipsis of serrano pepper, a chili pepper, a cultivar of Capsicum annuum which originated in the mountainous regions of the Mexican states of Puebla and Hidalgo and is used in cooking.


huckabuck

LL-Q1860 (eng)-Flame, not lame-huckabuck.wav

A frozen dessert popular in Louisiana, consisting of a frozen sweet drink usually served in a paper cup.


fortified wine

fortified wine (countable and uncountable, plural fortified wines)

A wine to which additional ethanol (an alcohol) has been added, the most common additive being brandy (a spirit distilled from wine).


comfort food

comfort food (countable and uncountable, plural comfort foods)

LL-Q1860 (eng)-Flame, not lame-comfort food.wav

From comfort + food. First use appears c. 1962 in the Independent (Pasadena, California).

After the relationship ended, she overindulged on comfort food every night.

In his recently published "The Thin Book by a Formerly Fat Psychiatrist," Dr. [Theodore Isaac] Rubin applauds "comfort foods" for dieters. He states that it is important for dieters to have a comforting food on hand that can be quickly prepared – "fat people are most receptive to comfort." At the top of his list of comfort foods is tea. He recommends it to dieters because it's calorie-free, can be drunk hot or cold and gives a little lift …

1966 March 25, Betty Boxold, “Betty’s Column”, in A. A. Smyser, editor, Honolulu Star-Bulletin, home edition, volume 55, number 145, Honolulu, Hi.: Porter Dickinson, →ISSN, →OCLC, page C-2, column 1:

[C]omfort food’s power may lie primarily in the associations it calls to mind. People who have positive family relationships are more likely to reach for reminders of those relationships in times of sadness—and often, those reminders come in the form of something edible.

2015 April 4, Cari Romm, “Why Comfort Food Comforts: A New Study Looks at the Intersection of Taste, Nostalgia, and Loneliness”, in Jeffrey Goldberg, editor, The Atlantic, Washington, D.C.: The Atlantic Monthly Group, →ISSN, →OCLC, archived from the original on 2021-06-07:

Food, often high in carbohydrates or sugar, consumed to feel comfort or alleviate stress rather than to receive nutrition.

troosteten

food consumed to feel comfort or alleviate stress


jentacular

Learned borrowing from Latin iēntāculum (“breakfast (particularly taken right after getting up)”) + English -ar (suffix meaning ‘of, near, or pertaining to’ forming adjectives). Iēntāculum is derived from ientō (a variant of ieientō (“to have breakfast”), ultimately from Proto-Indo-European *h₁yaǵ- (“to sacrifice; to worship”)) + -culum (diminutive suffix).

der

I took a post-jentacular walk to settle my stomach.

[T]he conſumption of Tea and Coffee; a faſhionable vice, vvhich tends only to ſquandring avvay money, and miſpending the morning; ſince (as you once ingeniouſly expreſs'd it) nothing more can be expected from thoſe Jentacular Confabulations.

1726, [Nicholas Amhurst], “Appendix. A Letter to the Reverend Dr. [Richard] Newton, Principal of Hart-Hall; Occasion’d by His Book Entitled, University Education, &c.”, in Terræ-filius: Or, The Secret History of the University of Oxford; in Several Essays. […], London: […] R. Francklin, […], →OCLC, page 330:

To valetudinarians and others the following method of making coffee for breakfast is earnestly recommended, as a most wholesome and pleasant jentacular beverage, first ordered by an able physician.

1810, “For Improving Coffee”, in The New Family Receipt-Book, Containing Seven Hundred Truly Valuable Receipts in Various Branches of Domestic Economy; […], London: […] Squire and Warwick, […], for John Murray, […], →OCLC, page 85:

Do you ever by chance do such a saluberrimous thing[…], as to walk into town before breakfast? If you ever do, I should be most glad to see you either here or at Nº 6 Lower Belgrave St South, Eaton Square, at your choice. Here there be jentacular comforts in great abundance— […]

late 1840s, Donald J. Lange, quoting George Darley, “The Life of George Darley: The Eighteen Forties”, in The Life and Poetry of George Darley, Newcastle upon Tyne, Tyne and Wear: Cambridge Scholars Publishing, published 2020, →ISBN, page 125:

On Ickerson's part, with the help of "a few post-jentacular inhalations," as he in his colossal manner was pleased to phrase it, "from that fragrant weed which so propitiates clearness of thought, and tends to promote equanimity in action."

1860 May, George Cupples, “Loch-Na-Diomhair—The Lake of the Secret. A Highland Flight.”, in David Masson, editor, Macmillan’s Magazine, volume II, number 7, London: Macmillan and Co. […], →OCLC, section I (How We Set Out for It—Ickerson and I), page 22, column 1:

Nature is nature; ignore her if you will; so Grey, like a sensible man, went to work, con amore, at his jentacular meal.

1861 October, “From Oxford to St. George’s”, in Baily’s Monthly Magazine of Sports and Pastimes, volume II, number 8, London: Baily Brothers, […], →OCLC, chapter IX, page 20:

Point out instances of want of simplicity and of directness in the following. Express the meaning simply and directly. […] The advent of the butler with a brace of footmen announced the arrival of the urn and the various jentacular appurtenances.

1912, William Murison, “Perspicuity”, in English Composition: Part I: Uses of Words, Figures of Speech, Sentence and Paragraph Construction, Punctuation, Cambridge, Cambridgeshire: University Press, →OCLC, page 62:

The Gentleman loved to hold that crackling rectangle [a newspaper] in front of his face (folded, of course, into courteous fourths), loved the slant of the jentacular sun, the slightly acrid odor of the newsprint, the snappy headlines: […]

2003, Michael Griffith, “Kidnapped (A Romance)”, in Bibliophilia: A Novella and Stories, New York, N.Y.: Arcade Publishing, →ISBN, page 163:

Dressed in an asphodel green bombagette frock, loosefitting and lightweight to accomplish a jentacular ease, […]

2009, William Penn, chapter VIII, in Love in the Time of Flowers, [Bloomington, Ind.]: Trafford Publishing, published 12 July 2012, →ISBN, book VIII, section 6, page 506:

(formal, chiefly archaic) Of or pertaining to breakfast; specifically, one taken early in the morning or immediately upon getting up.


semla

From Swedish semla, ultimately from Latin simila (“finest quality wheat flour”), through Old Swedish. Doublet of semola and semel; compare semolina.

A pastry with a cream and almond paste filling, traditionally eaten on Shrove Tuesday in Sweden, Finland and Estonia.


chicken soup

en-noun

chicken soup (countable and uncountable, plural chicken soups)

LL-Q1860 (eng)-Flame, not lame-chicken soup.wav

The figurative sense comes from the fact that a folk remedy for colds is serving such soup.

He should have guessed that her great-great-grandmother's secret chicken soup recipe was a can from the store.

Any soup made with either pieces of chicken or chicken broth as its main ingredient.

Duct tape is the chicken soup of plumbing.

(figuratively) A cure for a wide variety of illnesses or other problems.


zaatar

From Arabic زَعْتَر (zaʕtar), صَعْتَر (ṣaʕtar, “wild thyme; condiment made from this herb”), probably from Classical Syriac ܨܬܪܐ (ṣāṯrā), related to Hebrew צַתְרָה (ṣátrā).

cog

Hebrew צַתְרָה (ṣátrā)

Origanum syriacum
Origanum syriacum#Translingual

A particular herb, similar in flavor to thyme or oregano, used in Middle Eastern cuisine (Origanum syriacum).

A Middle Eastern seasoning, having this herb or a mixture of herbs as the main ingredient, with sumac (or other tart-flavored equivalent) and sesame seeds.


macedoine

From French Macédoine (“Macedonia”). Doublet of Macedonia.

A mixture of diced vegetables or fruit served as a salad.


nondairy

Coordinate term: lactose-free (but not necessarily dairy-free)

Near-synonym: milkless

Plus, today there is a wide array of nondairy yogurt options, from coconut milk to oat milk–based, and more.

2020, Shawn Stevenson, Eat Smarter: Use the Power of Food to Reboot Your Metabolism, Upgrade Your Brain, and Transform Your Life, Little, Brown Spark, published 2021, →ISBN:


rotolo

From Italian rotolo (“roll; rottol”). As a roll, from Late Latin rotulus (“little wheel”), from Latin rota (“wheel, rolling thing”) + -ulus (“-ule”, forming diminutives). As a unit of weight, from Arabic رُطْل (ruṭl), variant of classical رِطْل (riṭl), ultimately from Ancient Greek λίτρα (lítra).


saba

Gar, a long, skinny fish, was cooked and served in thick grape syrup, like saba, the Italian grape must.

2007 January 3, Florence Fabricant, “In Rustic Greek Dishes, a Fresh Approach to Ancient Flavors”, in New York Times:

(cooking) A sweet grape syrup made from grape must


sirene

From Bulgarian сирене (sirene), from Proto-Slavic *syřenьje (“curdling”), from Proto-Indo-European *súHros, whence also English sour, German sauer.

[…] then the potato pieces were layered on top and the mess was doused with olive oil and spices and cooked for an hour. Vlado made a tomato salad, also, with sirene cheese.

My curiosity was now satisfied: nothing, other than potatoes, bread, garlic and sirene cheese.

2008, Martin Miller-Yianni, Simple Treasures in Bulgaria, page 209:

A strudel-like banitsa (pastry) is eaten, which is an interlayering of sirene cheese with phyllo pastry—though it may also contain leeks or spinach […]

2011, Ken Albala, Food Cultures of the World Encyclopedia, page 66:

(uncommon) A slightly crumbly brined cheese made of cow, sheep, or goatmilk, similar to feta; popular in the Balkan Peninsula.


tartare

en-noun

tartare (countable and uncountable, plural tartares)


bazin

An unleavened bread in the cuisine of Libya prepared with barley, water and salt


French dressing

French dressing (usually uncountable, plural French dressings)

Italian dressing

vinegar, oil, herbs and spices; a vinaigrette

CREAM CHEESE AND CUCUMBER SANDWICH: On thin slices of lightly buttered brown bread spread cream cheese; over same sprinkle chopped cucumbers that have been mixed with a little French dressing. Cover with another slice of lightly buttered brown bread.

1909, Eva Greene Fuller, The Up-To-Date Sandwich Book: 400 Ways to Make a Sandwich, page 118:

A mixture of vinegar, oil and other herbs or flavourings (vinaigrette).

ranskalainen salaattikastike

(US) A salad dressing that is a uniform viscous sauce with a tangy sweet flavor. It is generally made from vegetable oil, vinegar, ketchup (or tomato puree), water, paprika, other spices, and sweeteners.

(Canada) A salad dressing that is a uniform viscous sauce with a tangy sweet flavour. It is generally made from vegetable oil, vinegar, mustard, honey, water, and spices.


decoct

en-verb

decoct (third-person singular simple present decocts, present participle decocting, simple past and past participle decocted)

decocts (present singular third-person)
decocting (participle present)
decocted (participle past)
decocted (past)

From Latin decoquō (“I boil down”), from de- + coquō (“I cook”).

Her ambition had hitherto been confined to being the best of wives,—so she scolded the servants—opened no book but her book of receipts—made soup without meat—decocted cowslips, parsneps, currants, and gooseberries, which, if not good wine, were very tolerable vinegar

1831, L[etitia] E[lizabeth] L[andon], chapter IV, in Romance and Reality. […], volume II, London: Henry Colburn and Richard Bentley, […], →OCLC, page 54:

(cooking) To reduce, or concentrate by boiling down.


palmier

Borrowed from French palmier, ellipsis of feuille de palmier (“palm tree leaf”), the original name of this pastry.

Glass cases are filled with a pastel field of pink sweet buns, glossy guava-oozing pastries and their vanilla custard cousins, crispy, heart-shaped orejas (elephant ears, or, at French bakeries, palmiers), and conchas (shells).

2007 January 30, Lily Koppel, “In a Bakery Window, Shades of Miss Havisham”, in New York Times:

A type of puff pastry biscuit made in the shape of a palm leaf and rolled in sugar.


sofrito

en-noun

sofrito (countable and uncountable, plural sofritos)

Borrowed from Spanish sofrito. Doublet of soffritto.

Coordinate term: soffritto

"Should I do it?" Jimmy asked again, finishing off his beer and using a piece of bread to sop up the sofrito.

1996, Mary Doria Russell, The Sparrow, Ballentine Books, published 2008, page 18:

(cooking) A sautéed mixture of chopped onions, garlic, and tomato and/or (chili) peppers, and sometimes carrots, celery, and/or herbs, used as the beginning point of a dish, especially in Hispanic or Portuguese cuisine.


locavore

From loca(l) + -vore. Coined by Jen Maiser, Jessica Prentice, Sage Van Wing, and DeDe Sampson, co-founders of the “Locavores” web site in 2005.

So I do think that there is a wonderful opportunity for us to find a carbon-neutral energy source where it is not only a beneficial model environmentally but we are sort of becoming forest and energy locavores, if you will, and so that is what we are trying to establish through this idea of a community wood energy program where we would be using, you know, town forests to actually supply town energy needs so that people can actually see the costs and the impacts of where their energy is coming from.

2007 March 12, U.S. Government Printing Office, quoting James Daley, 2007 Farm Bill Opportunities for Vermont and the Northeast: Hearing before the Committee on Agriculture, Nutrition, and Forestry, United States Senate, One Hundred Tenth Congress, First Session, →ISBN, Statement of James Daley, Campaign Director, Northern Forest Alliance, Stowe, Vermont, page 33:

They are a locavore’s (someone who eats food produced within 100 miles of he lives) paradise.

2007, Brenda Berstler, Home Plate: The Culinary Road Trip of Cooperstown: A Guidebook for the Discerning Visitor, Savor New York, →ISBN, page 243:

Become a Locavore
Try to eat foods grown close to your home, which helps to reduce greenhouse gas emissions from transport as well as supporting your neighbors. […]

2007, Leslie Garrett, The Virtuous Consumer: Your Essential Shopping Guide for a Better, Kinder, Healthier World (and one our kids will thank us for!), New World Library, →ISBN, page 54:

Its mottled green skin conceals a creamy yellow pulp that tastes of banana and mango; locavore-minded chefs alchemize it into ice cream, beer, bread and tasting-menu fodder — that is, when it’s not simply eaten raw with a spoon.

2023 September 29, Molly Fitzpatrick, “He’s the Pawpaw King of Brooklyn. (What’s a Pawpaw?)”, in The New York Times, →ISSN:

(cooking, neologism) One who tries to eat only locally grown foods.


barbacoa

Borrowed from Spanish barbacoa (whence also barbecue), from Taíno barbakoa (“framework of sticks”), the raised wooden structure the natives used to either sleep on or cure meat. Originally “meal of roasted meat or fish”.

At first Andablo tried to make barbacoa with cow heads, but something about American beef didn't taste right. "

2004 January 16, Mike Sula, “The Cooking Life”, in Chicago Reader:

Meat slow-cooked over an open fire, characteristic of Latin American cuisine.


homebrew

en-verb

homebrew (third-person singular simple present homebrews, present participle homebrewing, simple past and past participle homebrewed)

homebrews (present singular third-person)
homebrewing (participle present)
homebrewed (participle past)
homebrewed (past)

(gaming) To jailbreak a video game console, specifically made by Nintendo, to run unofficial programs.


pilsener

en-noun

pilsener (countable and uncountable, plural pilseners)


lambic

First attested as allambique; probably (via Belgian Dutch lambiek) from French alambic (“alembic”). Doublet of alembic and ambix.

Wooden casks serve a special role in the maturation of lambic by allowing a little oxygen to slowly contact the beer.

1990, Jean Guinard, Lambic, Brewers Publications, →ISBN:

A mid-strength traditional Belgian/Flemish sour beer of spontaneous fermentation.


Shui Xian

From Chinese, meaning water nymph or narcissus.

A popular, high grade Chinese oolong tea from the Wuyi Mountains


breakfast of champions

breakfast of champions (plural breakfasts of champions)

LL-Q1860 (eng)-Vealhurl-breakfast of champions.wav

Originally an advertising slogan for Wheaties breakfast cereal. Used ironically in Kurt Vonnegut's 1973 novel Breakfast of Champions to refer to a martini.

Aspirins and beer for breakfast; the breakfast of champions.

1995, Bill Granger, The New York Yanquis, Arcade Publishing, page 245:

In one hand he held a slice of cold pizza and in the other a Sprite—his version of the breakfast of champions.

2004, J. F. Freedman, Fallen Idols, Warner Books, page 372:

When the coffee was ready, Leighton filled his mug to within two-and-a-half inches of the rim, then grabbed a bottle of Wild Turkey from the cabinet above the refrigerator and filled the mug the rest of the way. "The breakfast of champions," he thought to himself ...

2004, Brad Thor, State of the Union, Simon and Schuster, page 9:

(informal, ironic) Beer, junk food, or other foods implied to be unhealthy.


bakemeat

LL-Q1860 (eng)-Flame, not lame-bakemeat.wav

From Middle English bake mete, baken mete; equivalent to bake + meat.

And in the vppermoſt baſket there was of all maner of †bake-meats foꝛ Pharaoh,and the birds did eat them out of the baſket vpon my head.

1611, The Holy Bible, […] (King James Version), London: […] Robert Barker, […], →OCLC, Gen 40:17:

(obsolete) Any baked product (such as a pie)


blister blight

(phytopathology) An infection of tea plants, caused by the fungus Exobasidium vexans, characterized by blister-like lesions on the leaves.


strog

"I'm keen for a bit of Beef Strog before I do anything , though.”

2004, Robert Newton, Saturday Morning Mozart and Burnt Toast, Macmillan, →ISBN, page 142:

She shook her head. 'No, it's all done. The nice thing about beef strog is it's good and quick. I just put the rice on five minutes ago, so your timing's perfect.' He tugged his forelock. 'Just obeying orders, ma'am.'

2014, Caroline Anderson, The Baby From Nowhere, Harlequin, →ISBN:

"I'll take the strog." He picked up a fork, ate a bite of stroganoff straight out of the pot, and chewed contemplatively.

2018, Rebecca Moesta, A Christmas to Remember: Based on a Hallmark Channel original movie, Simon and Schuster, →ISBN:

Most people think that Beef Stroganoff is as Russian as blinis and beluga, but the dish's name might just as well have been picked out of a Cossack's furry hat. […] In the restaurant trade, fillet 'tails' were freely available from butchers, particularly around the time that Strog was the dish of the day.

2020, Lindsey Bareham, Simon Hopkinson, The Prawn Cocktail Years, Penguin UK, →ISBN:

I'd make beef stroganoff for dinner. Yes, beef stroganoff. Prior to each and every single home game. As far as strog-statistics go, I'm now sitting at about 160 stroganoffs.

2021, Mel Hoffman, Full Credit to the Boys: A cliché-free tale of marrying into Footy, Affirm Press, →ISBN:


ESB

extra special bitter
w:extra special bitter

(beer) Initialism of extra special bitter.


pelmeni

pelmeni pl (normally plural, singular pelmen)

Borrowed from Russian пельме́ни (pelʹméni, singular пельме́нь (pelʹménʹ)), which in turn is borrowed from Permic (Komi/Udmurt) пельнянь (peľňaň).

bor

singular <i class="Cyrl mention" lang="ru">пельме́нь</i> (pelʹménʹ)

The dish most closely associated with Siberia is pelmeni, meat-filled dumplings. In Siberia, pelmeni are traditionally filled with horse meat and are served with vinegar.

2000, Sydney Schultze, Culture and Customs of Russia, page 66:

My favorite dish was a wonderful broth with pelmeni, Siberian dumplings filled with seasoned chopped meat.

2005, Adam Hochschild, Half The Way Home: A Memoir Of Father And Son, page 59:

"This is pelmeni — Siberian dumplings," he said, "And you better get used to it, because you're going to be eating a lot of it while you're here."

2006, Jim Moore, Going the Distance: A Story of Faith in Action, page 52:


rocher

(cooking) A quenelle (in the sense of food moulded into an elliptical shape) made using one spoon rather than two.


asado

en-noun

asado (countable and uncountable, plural asados)

Borrowed from Spanish asado (“grilled”), from Latin assātus (“roasted”), past participle of Latin assō (“to roast, broil”), from assus (“roasted”) + -ō, ultimately from Proto-Indo-European *h₂eHs-. Partially borrowed from Tagalog asado from the same origin.

On the weekends, the park is full of visitors who come to hike the trails, swim at the base of the waterfalls and enjoy the scenery while grilling up some asado and playing volleyball.

2012, Romy Natalia Goldberg, edited by Nicole Arriaga, Paraguay (Other Places Travel Guides), Other Places Publishing, →ISBN, page 156:

King Chef (2F Main Mall, 0932 323 1871) serves healthy food and authentic Cantonese cuisine in a fine dining setup. For Father's Day, treat the whole family to its dim sum platters! It has a roasted platter which includes soyed chicken, roast duck, barbecued pork asado, fried five-spice roll, and soyed cucumber with century egg. Another option is the steamed dim sum platter, where you can devour a spread of hakaw, pork & shrimp siomai, Japanese siomai, beancurd roll, and Taosi spareribs.

2022 June 18, “Go on a Binondo food trip this Father's Day at Lucky Chinatown”, in Manila Bulletin, Manila: Manila Bulletin Publishing Corporation, →ISSN, →OCLC, archived from the original on 2022-06-22:

Among their flagship products is siaopao, a delicious and popular steam bun snack that is stuffed with a variety of ingredients, including seasoned asado chicken or pork and hard-boiled egg.

2023 April 6, Andrew Coppolino, “Filipino Restaurant Month celebrates cuisine and culture in local community”, in CBC News, archived from the original on 2023-04-24:

Grilling is a feature of almost every culinary culture, and it's all reflected in L.A.'s interlocking communities. Filipino skewers. Japanese yakitori. Middle Eastern kebab. Argentine and Chilean asados. Thai satays. And of course, Korean barbecue. All contribute to the great cacophony of how we cook with fire in Los Angeles.

2023 June 22, Daniel Hernandez, “The best way to grill in Los Angeles”, in Los Angeles Times, Los Angeles, Calif.: Los Angeles Times Communications, →ISSN, →OCLC, archived from the original on 2023-09-21:

Any of various dishes made from grilled or barbecued meat originating in Latin American and Philippine cuisine.


taglierini

taglierini (usually uncountable, plural taglierinis)

Unadapted borrowing from Italian taglierini, tagliarini, from tagliare (“to cut”).

unadapted borrowing

A kind of egg pasta with a ribbon shape, like tagliatelle but thinner.