Author name: Joey Poon

roughly cracked or coarsely ground peppercorns, used for au poivre dishes or for mignonette sauce, which contains vinegar and shallots as well and is often used for oysters

a salad consisting of tender mixed greens such as lettuce, arugula, and chicory, herbs, and edible flowers

the process of soaking foods in seasoned and acidic liquid before cooking for hours or days, adding flavor to the food