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Radicchio
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A member of the chicory family with red and white leaves. The different varieties range from mild to extremely bitter. The round Verona variety are the most common in the US. Radicchio is used most often in salads, but is quite suitable to cooked preparations. |
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Radishes
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These little vegetables can pack a peppery punch when you use them to add texture and flavour to salads. |
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Ratatouille
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A vegetable stew consisting of onions, eggplant, sweet peppers, zucchini, and tomatoes flavored with garlic, herbs, and olive oil. Traditionally simmered until all of the vegetables are quite soft and the flavor has blended into one, ratatouille takes on the appearance of marmalade. Newer versions reduce the cooking time, allowing the vegetables to retain some of their original identity. |
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Rémoulade
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A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs. |
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Rigatoni
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Large pasta tubes with ridged sides. |
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Risotto
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Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required. |
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Rocket
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An assertive salad green with peppery, somewhat bitter overtones. |
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Royal Blue Potatoes
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Gone are the days when the biggest decision for a shopper was whether to buy washed or brushed potatoes; wander into a produce market in Western Australia nowadays and there’s a fantastic amount of choice. |
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