Lentils: ranging in color from
green to black to red and yellow, lentils are a staple in Indian
cuisine and a good source of protein. They're cooked in boiling
liquids, similar to dried beans, but don't take nearly as long to
soften as dried beans.
Mafalda pasta: pasta shaped like
mini lasagna noodles with ruffled edges and a flat center.
Niçoise olives: [nee-SWAHZ], a
small purplish-black olive from southern France.
Pasteurized crabmeat: found in the
refrigerated meat case, pasteurized crab is specially packaged to
retain freshness and quality.
Prosciutto: [proh-SHOO-toh], an
Italian air-dried, salt-cured ham.
Queso anejo: [KAY-soh ahn-NYEH-hoh],
a firm Mexican cheese made from either goat's or cow's milk. Also
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