Mange tout vs. Another British steal from the French, “mange tout” (sometimes “mangetout”) literally translates as “eat all” in reference to the peas' edible pods.
Also known as the snow or sugar pea, mangetout are a flat-podded variety of pea, eaten whole while the peas within are still very small – hence the French name, which means 'eat everything'.
The French flavor base called mirepoix is a combination of onion, carrot and celery generally cut to the same size. It's used in a ratio that's 2 parts onion to 1 part celery and carrot. Mirepoix is the start of many French dishes, such as coq au vin and lamb stew.
Mirepoix consists of onions, carrots and celery (either common Pascal celery or celeriac). Mirepoix is used in many dishes, such as stocks, soups, stews and sauces. It is used either raw, roasted or sautéed with butter. Mirepoix is known as the holy trinity of French cooking.
French mirepoix is made with celery, onions, and carrots. The traditional ratio is 1:2:1 (one part celery, two parts onions, and one part carrots). The trio serves as the foundation for many Western soups, stews, and sauces.
There is the popular round cabbage lettuce and the 'romaine', there is the bitter 'chicorée-frisée'. 'La frisée' is the curly leaved flattened salad we call endive, green leaves with a yellow centre. There is the less bitter 'scarole' or batavian endive.
Crudités (/ˈkruːdɪteɪ(z)/, French: [kʁydite]) are French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce.
If you're a grazer or mindless muncher, you want to make non-starchy vegetables your new best friends. Non-starchy vegetables include cucumbers, broccoli, cauliflower, carrots, salad greens, and zucchini, basically anything that's not a bean, potato, or corn.
Malunggay, which grows from the moringa tree (scientific name Moringa oleifera), is the “miracle vegetable” that many scientists are raving about.
Dr. Rangan Chatterjee, the author of “The Four Pillar Plan” and a correspondent on the BBC program “Doctor in the House,” says there is only one vegetable people really need to eat — broccoli.
Pot-au-Feu, France's National Dish | History Today.
This food culture has a significant impact on the dynamics of daily life in France. The French typically eat pastries for breakfast, potatoes for lunch, and soups for dinner. France, like most developed countries, also has its share of meat eaters, vegetarians, and salty-and-sweet food enthusiasts.
A French breakfast is sweet. It is composed of slices of buttered bread and jam spread on it, sometimes croissants or other pastries and cereals. Usually, the drinks are coffee, orange juice or milk. Let's take a closer look at the principal ingredients of a Made in France breakfast.
French people usually eat a smaller meal for dinner, such as a soup or salad with bread and a dessert (often a yoghurt or a slice of cheese). Considering French people famously don't snack, they must survive a long break between lunch and dinner. The solution is that lunch is the biggest meal of the day.
Crudite Platter
Classically defined as pieces of raw vegetables that are served with a dip as an appetizer, crudité or crudités are what you find on a traditional veggie tray.
This is What Okra Does to Your Body Okra commonly known as Lady's finger is Queen of Vegetables. In Hindi we call it #Bhindi The scientific name of #Okra is Abelmoschus esculentus. It is one of the most loved #vegetable in the world.
The following fruit and vegetables are real seasonal celebrities: French fruits: Apricots, blackberries, blueberries, raspberries, redcurrants, rhubarb, peaches, kiwis, melons, grapes, lemons, strawberries and cherries (both end of season);