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Interpretation Notes   -   See Interpreting Our Recipes for more detail.

Our recipes reflect Euro/American practice of relatively few dishes served as separate courses. We expect most readers will adapt ethnic recipes to this service so we portion them that way.

Measures & Conversions:   all measures are U.S. standard unless stated in metric units (rare). t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
Abbreviations:   tt=to taste, ar=as required, sml=small, med="medium", lrg=large.
Diet codes:   v=Vegetarian (strict), ov=Ovo Lacto Vegetarian (eggs and/or dairy), fv=minor seafood, mv=Can be made Vegetarian.
Chili-hot codes:   0=none, 1=very mild, 2=mild, 3=moderately spicy, 4=very spicy, 5=incindiary, +=feel free to make it even hotter. All levels are based on Southern California practice.
Bibliography

Breakfast / Brunch Appetizers & Snacks

I refuse to call them "starters" - a starter is a big greasy lump of iron with a gear on the end. They're "Appetizers" if served at the dinner table, Hors d'Oeuvres if presented on a silver platter by a young lady in a scanty French maid outfit (and Horse-overs if you can't afford the maid). If you're Russian they're Zakuska, Zakaski if you're Polish and Mezes if you're Greek. If they're served covering glasses of Spanish wine they're Tapas.

Salads Soups & Light Stews Pasta

In Italy, with a few exceptions, pasta dishes are served as a separate course interchangeable with a soup course (never both at one meal) and is sauced fairly lightly. In North America pasta is generally served as a main course and sauced more heavily, often more heavily than it should be.

Sides & Light Main Dishes

Also check the Asian sections as many Asian dishes, particularly the vegetable ones, make good side dishes within a Western menu.

Main Dishes

These dishes are the featues in Euro/American style service. Consider also dishes from the Pasta and Asian Dishes sections. While they would be served differently in their native lands they are commonly served in larger portions as main dishes in North American practice.

Asian Dishes

These are dishes that in Asia would embelish rice, flat bread or noodles. There would be a number of such dishes to be selected from according to individual preference. Our recipes generally presume Western service where we more often have just one or two, in larger quantity, and equal in importance to the rice or bread - see Western Adoption of Asian Food.

Recipes are divided into three regions. In general dishes can be freely intermingled within a region but generally not across regions.

Sandwiches Bakery
  • Barley Bread - (Finland) A substantial (and flavorful) bread.[ov]
  • Cornbread - (US Southeast) Traditional bread of the American South.[v]
  • Irish Soda Bread - (Ireland) quick and easy bread.[ov]
  • Sour Rye Bread - (Finland) Essential for any Finnish meal.[v]
Desserts Beverages Ingredients Sauces Garnishes Dressings, Condiments, & Dips Spreads Pickles & Brines
Spice Mixes, Pastes & Seasonings Stocks, Broths & Cooked Meats Stuffings
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©Andrew Grygus - agryg@clovegarden.com - Photos on this page not otherwise credited are © cg1 - Linking to and non-commercial use of this page permitted