a la Diable (ah-la-dee-abla) – “Diable” is French for the devil or satan. The term means food served deviled or in the devil’s style, normally served with a really sharp and hot seasoning. a la Creole – Dishes ready with tomatoes, green peppers and onions as the principle elements. a la Carte – “Carte” was initially a French time period for a piece of paper or cardboard and later a bill Food & Cooking of fare or menu. Today the time period means based on the menu and that which is written down as obtainable on the menu. Refers to meal by which the diner selects particular person items, paying for each, somewhat than taking a whole meal at a fixed price. a la boulangere (boo-lan-jair) – Describes a easy dish of inventory, potatoes, and onions.
- Whether you’re within the mood for a deeply comforting moussaka or a mesmerizingly beautiful