Food Folly
Across
- 3. Home of prosciutto and parmesan.
- 5. Molluscs for Muscadet.
- 6. Canapé topper and perfect match with Champagne.
- 9. To intensify flavour through evaporation.
- 13. Flaky dessert, sometimes flavoured with rosewater and cardamom.
- 14. Brain, kidneys, spleen and pancreas are examples.
- 15. Long, white mushroom you might find on ramen.
- 17. Cold Andalusian soup.
- 22. Italian omelet.
- 24. Indian flatbread.
- 25. Concentrated stock of fish or mushrooms, used to add flavour.
- 27. Southern US dish “suffered” by Sylvester.
- 29. Dry-cured Moscato d’Asti mate.
- 30. Truffle-flavoured dish a classic with Barolo.
- 32. Smoothly ground meat mixed with breadcrumbs and seasonings.
- 34. Full-bodied mushroom of Buddha’s Delight.
- 36. Alsatian Riesling goes with this “garnished” French classic.
- 37. Hot chilli pepper paste.
- 40. Cruciferous superfood.
- 44. Rich white-bean stew of Languedoc.
- 45. Citral oil–containing herb.
- 48. Classic trio of aromatic veggies.
- 55. Mediterranean sauce made with garlic and olive oil.
- 56. French toast, in French.
- 57. Prawn, in Brittany.
- 58. An Indian brick oven, or the simulated colouring of food cooked in it.
- 60. Raw fish “cooked” in lime juice.
- 64. Nigiri, hosomaki and futomaki are types.
- 65. A fully mature cremino.
- 67. Scallop shell–shaped spongecake?
- 68. Potent English blue.
- 69. Rich, classic pairing with Sauternes. (2 wds)
- 72. Snacky green soybeans.
- 75. Low-alcohol cooking sake.
- 76. Cubes of pork fat used for flavour.
- 78. Thick, French, appetite-stimulating stew.
- 80. Classic osso bucco garnish.
- 82. Hungarian stew made with paprika.
- 84. Key ingredient in dal and hummus.
- 85. Honeyed brew.
- 88. Plié pie of Australia? Dégagé dessert of New Zealand?
- 89. Cantonese meal of small, tasty dishes. (2 wds)
- 91. Provençal paste involving olives.
- 92. Flower stigma and pricey spice.
- 93. Light and airy baked egg dish.
- 94. Hotel-born salad involving apples and walnuts.
- 95. Dough of spanakopita.
- 99. Pancake fried up at Hanukkah.
- 100. Middle Eastern dish made with ground meat and bulgur.
- 101. Caffeine-free infusion such as rooibos.
- 102. South American supergrain.
Down
- 1. Often grated from citrus.
- 2. Deep-fried seafood or vegetable commonly found in a bento.
- 4. Chestnut, in Marseille.
- 7. Pigmy citrus with edible rind.
- 8. Oven-bound pigeon?
- 10. Types include shinshu, sendai and hatcho.
- 11. Red-tinged Valencian rice dish.
- 12. Ancient grain twice the size of modern wheat.
- 13. Sauce characterized by vinegar, tarragon and egg yolks.
- 16. Place where cows are massaged with sake.
- 18. Baby biscuit thickener.
- 19. Sliced raw fish, in Kyoto.
- 20. Scraped Swiss cheese.
- 21. Use sparingly with sushi?
- 23. Hallmark gin flavour.
- 26. Baloney’s Italian progenitor.
- 28. Sweet-spicy Chinese sauce.
- 31. Moroccan stew, or the vessel that cooks it.
- 33. Refers to a dish served with spinach and mornay.
- 35. Creamy risotto rice.
- 37. Fried catfish accompaniment.
- 38. Restaurant’s broiler.
- 39. Shallot-based condiment served with oysters.
- 41. Ethereal, eggy Italian dessert.
- 42. Beluga is a type.
- 43. Beans, in Monterrey.
- 46. Better suited for frying when higher.
- 47. Sushi wrapping.
- 49. Pricey pesto ingredient. (2 wds)
- 50. Fermented Korean staple.
- 51. Small German dumplings, sometimes flavoured with nutmeg.
- 52. Salad, in Siena.
- 53. Set menu, in Saint-Tropez. (2 wds)
- 54. Lobster liver.
- 59. “Rusty” French sauce and bouillabaisse garnish.
- 61. Soup, in Sorrento.
- 62. Key ingredient in chutneys and Worcestershire sauce.
- 63. Oval-shaped, stock-poached dumpling.
- 66. Water bath, in Paris. (2 wds)
- 70. Stracciatella and tartufo are types.
- 71. Buckwheat noodle in Hiroshima?
- 73. Dried beans, peas and lentils are examples.
- 74. The cheese of Don Quixote.
- 77. Salad sort featuring green beans, tuna and eggs.
- 79. Sweetened bean of anko.
- 81. “Mariner’s” sauce of Naples.
- 83. To the tooth, in Tuscany.
- 86. Sweet orange tuber.
- 87. Cured salmon in Stockholm?
- 90. Chocolate named after its fungal lookalike.
- 93. Sherbet variant that doesn’t contain milk.
- 94. Asian cooking vessel said to improve with age.
- 96. Sausage in Munich.
- 97. “Big root” Asian radish.
- 98. Lamb’s lettuce; edible green.