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Showing: rabbit - range chicken

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rabbit

BY: The Food Lover's Companion

The domesticated members of the rabbit family (a rodent relation) have fine-textured flesh that is almost totally white meat. They're plumper and less strongly flavored than their wild counterparts. A mature rabbit averages between 3 and 5 pounds, much smaller than its relative the hare (which usually weighs in at between 6 and 12 pounds). Fresh and frozen rabbit is available dressed either whole or cut into pieces. The best will be young and weigh between 2 and 2 1/2 pounds, and should ha...

rack of lamb

BY: The Food Lover's Companion

A portion of the rib section of a lamb, usually containing eight ribs. A rack of lamb can be cut into chops or served in one piece-either as a rack or formed into a CROWN ROAST. See also LAMB.

raclette

BY: The Food Lover's Companion

1. A cow's-milk cheese from Switzerland that's similar to GRUYÈRE in both texture (semifirm and dotted with small holes) and flavor (mellow and nutty). It can be found in specialty cheese stores and many supermarkets. 2. A dish by the same name consisting of a chunk of raclette cheese that is exposed to heat (traditionally an open fire) and scraped off as it melts. (Electric raclette machines are also available.) The word raclette comes from racler, French for "to scrape." It's served as a...

radiatore

BY: The Food Lover's Companion

Italian for "little radiators" referring culinarily to short, chunky PASTA shapes (about 1 inch long and 1/2 inch in diameter) that resemble tiny radiators with rippled edges.

radicchio

BY: The Food Lover's Companion

This red-leafed Italian CHICORY is most often used as a salad green. There are several varieties of radicchio, but the two most widely available in the United States are Verona and Treviso. The radicchio di Verona has burgundy-red leaves with white ribs. It grows in a small, loose head similar to BUTTERHEAD LETTUCE. The leaves of radicchio di Treviso are narrow and pointed and form tighter, more tapered heads. They also have white ribs but can range in color from pink to dark red. Other ra...

radish

BY: The Food Lover's Companion

From the Latin radix, meaning "root," the radish is in fact the root of a plant in the mustard family. Its skin can vary in color from white to red to purple to black (and many shades in between). In shape and size, the radish can be round, oval or elongated and can run the gamut from globes 1/2 inch in diameter to carrotlike giants (such as the DAIKON) 1 1/2 feet in length. The most common variety found in American markets is the globular or oval-shaped red-skinned radish, which ranges in...

ragoût

BY: The Food Lover's Companion

A derivative of the French verb ragoûter, meaning "to stimulate the appetite," ragoût is a thick, rich, well-seasoned stew of meat, poultry or fish that can be made with or without vegetables.

ragu

BY: The Food Lover's Companion

A staple of northern Italy's Bologna, ragu is a meat sauce that is typically served with pasta. Though different than the French RAGOÛT, both are derived from the verb ragoûter, which means "to stimulate the appetite." Ragu usually contains ground beef, tomatoes, onions, celery, carrots, white wine and seasonings.

ragu Bolognese

BY: The Food Lover's Companion

see BOLOGNESE

rainbow runner

BY: The Food Lover's Companion

see JACK

rainbow trout

BY: The Food Lover's Companion

see TROUT

raisin

BY: The Food Lover's Companion

In the most basic terms, a raisin is simply a dried grape. About half of the world's raisin supply comes from California. The most common grapes used for raisins are THOMPSON SEEDLESS, ZANTE and MUSCAT. Grapes are either sun-dried or dehydrated mechanically. Both dark and golden seedless raisins can be made from Thompson seedless grapes. The difference is that the dark raisins are sun-dried for several weeks, thereby producing their shriveled appearance and dark color. Golden raisins have ...

raita

BY: The Food Lover's Companion

YOGURT salads popular in India, raitas are a combination of thick, whole-milk yogurt and various chopped vegetables like cucumbers, eggplant, potatoes or spinach, or fruits such as bananas or tomatoes. These salads are variously seasoned with black mustard seeds, GARAM MASALA and herbs such as chervil, coriander, cumin, dill, mint, parsley or tarragon. Raitas are designed to be a cooling counterbalance for many spicy Indian dishes.

rakkyo; rakyo

BY: The Food Lover's Companion

A type of Japanese shallot, which is usually uncooked and pickled in light vinegar. Most often used as a garnish with grilled fish and meat. Rakkyo can be found in Asianmarkets.

ramekin

BY: The Food Lover's Companion

1. An individual baking dish (3 to 4 inches in diameter) that resembles a miniature soufflé dish. Ramekins are usually made of porcelain or earthenware and can be used for both sweet and savory dishes-either baked or chilled. 2. A tiny baked pastry filled with a creamy cheese custard.

ramen

BY: The Food Lover's Companion

1. Asian instant-style deep-fried noodles that are usually sold in cellophane packages, sometimes with bits of dehydrated vegetables and broth mix. 2. A Japanese dish of noodles, small pieces of meat and vegetables and broth.

Ramos gin fizz; Ramos fizz

BY: The Food Lover's Companion

see GIN FIZZ

ramp

BY: The Food Lover's Companion

This wild onion grows from Canada to the Carolinas and resembles a SCALLION with broad leaves. Also known as wild leek, ramp has an assertive, garlicky-onion flavor. It can be found--usually only in specialty produce markets--from March to June. Choose those that are firm with bright-colored greenery. Wrap tightly in a plastic bag and refrigerate for up to a week. Trim the root ends just before using. Though the flavor of a ramp is slightly stronger than the scallion, LEEK or ONION, it can ...

ranchero sauce

BY: The Food Lover's Companion

A picant tomato-based sauce that includes onions, green chiles such as SERRANO or JALAPEÑO CHILES and seasonings. This Mexican SALSA is most often associated with the dish, HUEVOS RANCHEROS.

range chicken

BY: The Food Lover's Companion

see CHICKEN

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