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_______ is a common ingredient throughout much of the northern portions of Eastern Europe, and this preparation utilizes this vegetable for a dish to be served either an entree(such as a roast).

What foods that are most associated with Romania?

What foods that are most associated with Hungary?

Saltwater crustacean resembling small lobsters with claws( not a type of shrimp, which is often incorrectly called).

Dumpling, typically formed into a three-sided shape using spoons.

The ________ introduced rice, citrus, spinach, eggplant, sugar, and many spices, as well as techniques for making ice ream.

Rotating oven or spit oven.

This well-known dish was once a regular on the Viennese table.

Which of the following is not and Italian cheese?

The ________ became and important and commonplace ingredient to the cuisine of southern Italy when most Italians accepted it in the nineteenth century.