lobster sauce
61Norwegian cuisine — Part of a series on Norwegians Culture Arc …
62Cuisine of Norway — Norwegian cuisine is in its traditional form largely based on the raw materials readily available in a country dominated by mountains, wilderness and the sea. Hence, it differs in many respects from its continental counterparts with a stronger… …
63Ron Siegel — is an American chef working in San Francisco. He is currently Chef of the Dining Room at the Ritz Carlton Hotel, taking over for Chef Sylvain Portay in 2004. Siegel is perhaps best known for his 1999 appearance on Iron Chef, becoming the first… …
64Tomalley — and roe of gejang ready to eat Tomalley (from the Carib word tumale, meaning a sauce of lobster liver)[1] or lobster paste is the soft, green substance found in the body cavity …
65American cuisine — For other uses, see American cuisine (disambiguation). See also: Global cuisines …
66List of soups — A list of different types of soup/stew.Meat and vegetable soups and stewsLarge chunks of meat or vegetables left in the liquid* Ajiaco A chicken soup from Colombia * Avgolemono A Greek chicken soup with lemon and egg * Bajajou A soup of Slovakian …
67Anchovy — This article is about a fish. For the town in Jamaica, see Anchovy, Jamaica. Anchovies Scientific classification Kingdom: Animalia …
68Cuisine of Canada — Canadian cuisine varies widely from region to region. Generally, the traditional cuisine of English Canada is closely related to British and American cuisine, while the traditional cuisine of French Canada has evolved from French cuisine and the… …
69Puerto Rican cuisine — Cocina Criolla can be traced back to African, Amerindian and Spanish inhabitants of the island …
70Cuisine of Gower — The cuisine of Gower, a peninsula in south Wales, is based on ingredients grown, raised or collected on or around the peninsula. The cuisine is based on fresh ingredients with recipes based around a fish or meat dish. The peninsula was virtually… …
