R
Radicchio
[Cutting Terms] 
- 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 peppery, crunchy, and bitter -- like all members of the chicory clan -- radicchio usually has bright red leaves and a tight head. Used most often in salads, but is quite suitable to cooked preparations.
Ragoût
[Cutting Terms]
- A French term for a well seasoned stew made of meat, fish, or vegetables.
Ragu
[Cutting Terms]
- Meaty, slow-cooked tomato sauce, ideal with lasagne, raviloi, and other fresh pasta.
Rajas
[Cutting Terms]
- [Spanish] strips; usually refers to strips or ribbons of roasted or sauteed green chiles and onion.
Ramekins
[Cutting Terms]
- Individual ovenproof baking dishes made of ceramic, porcelain or glass and used in the preparation of custards and other miniature sweet or savory dishes.
Ranchero
[Cutting Terms]
- [Spanish] country-style.
Ras el Hanout
[Cutting Terms]
- This is a powdered spice mixture, used in Arabic and north African cooking, with a sweet and pungent flavor. See the definition under charmoula for a description of the ingredients and its applications.
Ratafia
[Cutting Terms]
- Flavoring made from bitter almonds; liqueur made from fruit kernels; tiny macaroon.
Ratatouille
[Cutting Terms]
- [French] a vegetable stew consisting of onions, eggplant, sweet peppers, zucchini, and tomatoes flavored with garlic, herbs, and olive oil.
Ravigote
[Cutting Terms]
- A velouté sauce with added onions, herbs, white stock and vinegar; served cold.
