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Apaki refers to a food from Crete, Greece which is a smoked lean pork, usually from the tenderloin marinated in pure wine vinegar for three (3) days which is served on its own or added as an ingredient to other cooked dishes.

This Cretan delicacy exists since the Byzantine times.

Askolymbri refers to the crunchy roots of the common golden thistle (Scolymus hispanicus, or Spanish oyster thistle). In Crete, Greece, Askolymbri leaves and roots is steamed and made into a salad. It can also be braised with meat. Picked Askolymbri is also sometimes available and can be served as a side dish or meze with Raki, the local strong, alcoholic beverage of Crete.

Askolymbri is one of the rare specialty/delicacy of Crete.

Askolymbriis also known as Askolimbous or Skolimbi.

English: Malabar spinach / Deutsch: Malabarspinat / Español: Espinaca Malabar / Português: Espinafre Malabar / Français: Épinard Malabar / Italiano: Spinacio Malabar /

Alugbati (Basella alba L. Family Basellaceae) refers to a leafy green vegetables from the Philippines.Its leaves are prepared in the Philiipines as salad and for other food preparation as nutritive vegetable.
Alugbati is called by other names: Alugbati (Bisaya); Alugbati, libato, grana (Tagalog); Ilaibakir (Ilokano); Arogbati (Bicol); Dundula, , Grana, Dundul, Malabor, nightshade, vine spinach and Malabar Spinach (English)
Alugbati is also found in other Asian countries and in Africa.It can be used as a substitute for spinach and lettuce and other leafy vegetable used in the Philiipines, like the swamp cabbage (Kangkong ) and leaves of sweet potato (Talbos ng Kamote)

Akevitt is an alocoholic beverage produce in Norway. Akevitt literally means Aqua Vitae, latin term which means "Water of Life". Akevitt is distilled from a fermented potato or grain mash and flavored with caraway seeds.

Linie Aquavit is one product which made Norway famous. Linie Aquavit is shipped in oak containers to produce mellow flavor to Australia and back across the Equator (the "Line") , hence its name.

Abattis de Volaille is the French term referring to "Poultry Giblets", the internal and edible organs of poultry or game fowl which includes the gizzard, liver, heart and neck.

Abattis de Volaille refers to giblets of "any" Poultry or game fowl, such as the duck, poulet, capon, coq, goose, pheasant, poissin, turkey, etc.

Volaille is pronounced "voh-lie".

Agneau en Fricassée à la Poulette refers to a French dish made of minced or ground lamb that is served in a border of rice with Poulette sauce.

Poulette sauce or Sauce Poulette refers to a rich white sauce with buttered onions, mushrooms and white wine.

  1. Amandine
  2. Affriter
  3. Affriander
  4. Araignée de Mer / Araignee de Mer