Food terms

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