Food

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Across
  1. 1. – Small shellfish often found in chowders.
  2. 3. – A green squash, popular in salads and cooked dishes.
  3. 7. – Aromatic herb, often paired with roasted meats.
  4. 9. – Pungent bulb often used to add flavor to dishes.
  5. 10. – Vegetable similar to onion, with long green leaves.
  6. 12. – A cut of meat from the chest of beef or veal.
  7. 14. – Tropical fruit with spiky skin and juicy, sweet-sour taste.
  8. 15. – Meat from a young calf, tender and light-colored.
  9. 16. Water – Sparkling water often used as a mixer in drinks.
  10. 18. – Orange root vegetable, often used in salads or stews.
  11. 19. – Cooking gently in hot water, just below boiling.
Down
  1. 2. – Tropical fruit with orange flesh and sweet taste.
  2. 4. – A small bird, often roasted or grilled.
  3. 5. – Herb with small leaves, often used in Mediterranean cooking.
  4. 6. Wine – Alcoholic drink made from fermented dark-colored grapes.
  5. 7. Trout – A freshwater fish known for its colorful scales.
  6. 8. – Green vegetable with small, dense clusters of florets.
  7. 11. – Strong coffee served in small amounts.
  8. 13. – Clear spirit often flavored with juniper berries.
  9. 17. – Cooking food by immersing it completely in hot oil.