Across
- 1. Laurel leaf simmered in soups and stews
- 3. Tiny-leaf herb often paired with roast chicken
- 6. Sour yellow citrus used in lemonade
- 9. Red pasta topping from tomatoes and herbs
- 11. Creamy Italian rice stirred with stock
- 12. Pizza herb with strong Mediterranean aroma
- 13. Green summer squash for bread and grilling
- 14. Cut food into small even cubes
- 16. Melted cheese dip served with chips
- 17. Licorice-scented seed in Italian sausage
- 18. Sweet dark vinegar from Italy
- 21. Basil garlic cheese and nut sauce
- 23. Sweet tree sap served on pancakes
- 24. Abbreviation for quart in recipes
- 25. Red pepper powder in Hungarian goulash
- 26. Spicy root used in cookies and stir-fries
- 28. Cooking fat such as olive or canola
- 29. Leafy base for many salads
- 33. Nail-shaped spice used to stud hams
- 34. Citrusy seed from the cilantro plant
- 36. Powder used for hot chocolate drinks
- 38. Flavorful broth base for soups and sauces
- 40. Cured sausage sliced for sandwiches
- 42. Deep red root that can stain hands
- 43. Japanese style of light battered frying
- 45. Firm fish canned or seared as steaks
- 46. Abbreviation for pint in recipes
- 48. Chickpea and tahini spread from the Middle East
- 50. Fragrant pod spice in chai
- 52. Cooling herb used in mojitos and tabbouleh
- 54. Sour liquid used in pickles and dressings
- 55. Berry tasting like clove cinnamon and nutmeg
- 56. Sweet bark spice in rolls and pies
- 58. Cook directly under high top heat
- 60. Small juicy fruit like blueberry or raspberry
- 62. Layered pasta with sauce and cheese
- 64. Outer skin of cheese or citrus fruit
- 65. Cook meat or vegetables in the oven
- 67. Chopped pickled condiment for hot dogs
- 68. Abbreviation for tablespoon in recipes
- 71. Pungent bulb that can make cooks cry
- 74. Protein-rich legumes like black or pinto
- 77. Pink fish often grilled or smoked
- 79. Staple grain served with stir-fries
- 81. Cocoa-based sweet used in bars and cakes
- 82. Abbreviation for ounce in measurements
- 83. Thinly sliced Italian cured ham
- 86. Abbreviation for pound in recipes
- 91. Cook quickly in a small amount of fat
- 92. Rich dairy used in sauces and desserts
- 94. Cook bite-size pieces quickly in hot oil
- 95. Large fruit such as cantaloupe or honeydew
- 97. Small fruit eaten fresh or dried as raisins
- 99. Creamy spread made from oil and eggs
- 101. Nutty seed sprinkled on burger buns
- 102. Feathery herb used in pickles
- 103. Short form for barbecued food or sauce
- 105. Abbreviation for teaspoon in recipes
- 107. Dairy fat spread on toast or used for frying
- 111. Chunky tomato-based dip with onions and chilies
- 113. Dark leafy green used in chips and smoothies
- 114. Bell-shaped fruit with grainy flesh
- 117. Sticky sweetener made by bees
- 118. Sweetener used for desserts and drinks
- 121. Breakfast grain used in porridge and granola
- 125. Flatbread used for tacos and burritos
- 127. Spear-shaped spring vegetable
- 128. Thick cut of beef cooked to order
- 129. White florets often roasted or riced
- 131. Hot pepper used fresh dried or powdered
- 134. Fresh herb some people find soapy
- 136. Mild onion-like herb snipped over potatoes
- 137. Small quick-cooking legumes for soups
- 138. Mashed avocado dip with lime and salt
- 140. Piney herb used with lamb and potatoes
- 141. Cook just below a full boil
- 142. Tart lemony green used in soups
Down
- 2. Green citrus used in pies and drinks
- 4. Abbreviation for extra-virgin olive oil
- 5. Nutty spread for classic sandwiches
- 7. Sweet orange-fleshed tropical fruit
- 8. Green florets that resemble tiny trees
- 10. Boil sauce to thicken and intensify flavor
- 15. Spicy sausage often used on pizza
- 19. Brown the surface quickly over high heat
- 20. Strong bulb made of many cloves
- 21. Fuzzy stone fruit of summer
- 22. Baked loaf sliced for sandwiches
- 25. Boiled cornmeal served soft or fried
- 27. Bean that flavors ice cream and custards
- 30. Red salad fruit often called a vegetable
- 31. Tomato-based sauce for fries and burgers
- 32. Anise-scented herb in béarnaise sauce
- 33. Green salad cruncher and pickle base
- 34. Dairy product aged into blocks or wheels
- 35. Yellow kernels eaten on the cob
- 37. Curved yellow tropical fruit
- 39. Fiery green Japanese horseradish paste
- 41. Cured pork often served in slices
- 44. Leafy green in florentine dishes
- 45. Japanese sauce of soy sugar and mirin
- 47. Yellow root that colors many curries
- 49. Seasoned liquid used to soak and flavor food
- 51. Pungent seed ground into yellow condiment
- 53. Brown fuzzy fruit with green interior
- 57. Crunchy snacks like almonds or walnuts
- 59. Mild oregano relative in sausage seasoning
- 61. Salty liquid used to soak meats
- 63. Licorice-tasting seed for cookies and drinks
- 66. Cut vegetables into thin matchstick strips
- 69. Cucumbers preserved in brine or vinegar
- 70. Soft potato dumplings served with sauce
- 72. Grated spice for eggnog and custards
- 73. Ground grain used in bread and cakes
- 74. Cook food using dry oven heat
- 75. Cook in vigorously bubbling water
- 76. Pesto herb with sweet clove-like flavor
- 78. Large bird often roasted for holidays
- 80. Spice blend common in Indian dishes
- 84. Gourd family vegetable like butternut
- 85. Italian term for pasta cooked to the tooth
- 87. Cured pork strips cooked until crisp
- 88. Aquatic protein baked fried or grilled
- 89. Salty brown condiment for sushi and stir-fries
- 90. Loosen browned bits with liquid for sauce
- 93. Costly red threads that tint paella
- 96. Purple vegetable used in ratatouille
- 98. Abbreviation for peanut butter
- 100. Creamy fruit mashed into guacamole
- 102. Abbreviation for dozen eggs or rolls
- 103. Mini cabbage-like sprouts often roasted
- 104. Crunchy stalk used in soups and stews
- 106. Starchy tuber mashed baked or fried
- 108. Earthy herb famously used in stuffing
- 109. Grated citrus peel used for flavor
- 110. Italian noodles such as spaghetti
- 112. Warm earthy spice in chili and curry
- 114. Common black table spice in a shaker
- 115. Cultured milk eaten plain or with fruit
- 116. Yogurt cucumber and garlic dip
- 119. Cook over an open flame or hot grates
- 120. Dried grapes used in oatmeal cookies
- 122. Small shellfish often served in cocktails
- 123. Common fruit said to keep the doctor away
- 124. Orange root often eaten as sticks
- 126. Curly or flat-leaf garnish herb
- 130. Garlic mayonnaise-style sauce
- 132. Stuffed pasta pillows boiled then sauced
- 133. Spiky tropical fruit with golden flesh
- 134. Common poultry roasted grilled or fried
- 135. Citrus fruit that shares its name with a color
- 139. Shell-covered staple used scrambled or baked
- 141. Basic seasoning that enhances flavor