Color of the beans you'd find in a feijoada, the national dish of Brazil
Known botanically as "citrullus lanatus", this huge fruit grows on vines as long as 15 ft.
Veal cutlets dipped in bread crumbs & cheese, then fried & covered with tomato sauce
German sausage named for the crackling sound the skin of the sausage makes when bitten into
The Atlantic variety of this popular fish is the largest of all flatfish
Often served over asparagus, this creamy sauce was 1st made in France, not in the Netherlands
Use these when an Italian recipe calls for "pomodori"
Most botanists believe the Irish potato originally came from this continent
This deli item is corned beef that's been rubbed with pepper & spices, smoked & then steamed
In the 1989 Farmer's Almanac, Edmund Muskie tells how to hypnotize one of these before cooking it