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