Zabaglione
A warm foam of egg yolks, sugar and sweet wine, whisked over gentle heat in a double boiler until light, served at once with fruit or biscuits.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
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Recipes
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Rillettes
Cooked meat or fish shredded or pounded, packed into pots and covered with fat. Heat, salt, moisture reduction and the fat cover work together, and the texture separates rillettes from whole-piece confit.
Hidatsa four-vegetables-mixed
Do´patsa-makihi´kĕ, or four-vegetables-mixed, combines beans, dried squash, corn meal and sunflower meal in a Hidatsa winter dish. This entry keeps a modern, untested adaptation separate from the historical account.
Cinavu (Paiwan leaf-wrapped parcel)
Cinavu is a Paiwan leaf-wrapped parcel built around millet or taro, meat and locally gathered leaves. It belongs to a food culture of harvest, hospitality and shared work, with village recipes differing in both filling and cooking time.
Nata de coco
Nata de coco is a chewy, translucent dessert gel. It is cut from a cellulose pellicle that acetic acid bacteria grow on the surface of mature coconut water, then cleaned, boiled and usually stored in syrup.