piquant scent
1Ricotta — (pronounced IPA |/riˈkɔtːa/ in Italian) is an Italian sheep milk whey cheese [cite book |title=Steven Jenkins Cheese Primer |last=Jenkins |first=Steven |year=1996 |publisher=Workman Publishing Company |location=New York |isbn=0 89480 762 5 |pages …
2Saffron — For other uses, see Saffron (disambiguation). Saffron crocus …
3Lithuanian cuisine — Cepelinai (zeppelins), a potato based dumpling dish characteristic of Lithuanian cuisine Lithuanian cuisine features the products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and… …
4Parc national des Glaciers — Pour les articles homonymes, voir Parc national de Glacier (homonymie). Parc national des Glaciers Le col Rogers dans le parc national des Glaciers …
5hot — hotly, adv. hotness, n. /hot/, adj., hotter, hottest, adv., v., hotted, hotting, n. adj. 1. having or giving off heat; having a high temperature: a hot fire; hot coffee. 2. having or causing a sensation of great bodily heat; attended with or… …
6relish — relishable, adj. relishingly, adv. /rel ish/, n. 1. liking or enjoyment of the taste of something. 2. pleasurable appreciation of anything; liking: He has no relish for obscene jokes. 3. Cookery. a. something savory or appetizing added to a meal …
7George Copeland — (April 3, 1882 – June 16, 1971)[1] was an American classical pianist known primarily for his championship of the French composer Claude Debussy in the early 20th century and his interpretations of modern Spanish piano works. George Copeland ca.… …
