Ingredient Encyclopedia R

A chicory plant grown for its bright purple leaves; the flavor is bitter and spicy eaten raw, but mild when grilled or roasted.

Radicchio

Radishes are crispy and slightly spicy in flavor and are usually eaten sliced raw in salads.

Radish

Grapes that have been dried; raisins provide a concentrated taste and sweetness of grapes to desserts, salads, and breads.

Raisins

Ramen is a Japanese noodle soup made with broth and Chinese-style wheat noodles.

Ramen Noodles

Ramps are an elusive, wild edible and Appalachian delicacy known for their bold, decadent flavor and strikingly small window for harvest.

Ramps

The sour tartness of vinegar with the sweet essence of raspberry.

Raspberry Vinegar

A variety of common bean, star of the classic Louisiana Creole dish red beans 'n rice.

Red Beans

Small, tender potatoes with a thin red skin. These potatoes are great mashed or roasted, and readily pick up flavors.

Red Bliss Potatoes

A variety of cabbage characterized by its red-purple leaves.

Red Cabbage

A part of the gooseberry family; small, tart, bright red berries that are sweet and chewy when dried.

Red Currants

This paste originating in Thailand get its red color from spicy red chiles.

Red Curry Paste

Also called radicchio and red chicory, this vegetable is grown for its white-veine purple leaves.

Red Endive

A common variety of grape that is reddish- purple in color and very sweet.

Red Grapes

A pumpkin-like winter squash with a mildly sweet nutty flavor.

Red Kuri Squash

The sweetest and softest variety compared to other lentils, making them perfect for Indian dal.

Red Lentils

A variety of onion with purple skin that tastes strong and sweet.

Red Onion

Bartlett, Anjou, and Starkrimson are all varieties of red-skinned pears

Red Pear

Spicy chili peppers that have been dried and crushed.

Red Pepper Flakes

A variety of quinoa characterized by its red color; tends to take a few minutes longer to cook than the white variety.

Red Quinoa

A variety of rice characterized by its red husk and nutty taste.

Red Rice

Red wine is used to "deglaze" a hot pan- that is, to remove any food stuck to the pan before moving on to the next cooking step.

Red Wine

A staple in Mediterranean cuisine, this vinegar is aged from red wine.

Red Wine Vinegar

The reddish pink stalks are the only part of this versatile vegetable that are edible.

Rhubarb

The edible seed of a species of grass, rice is thought to be the most consumed staple food in the world.

Rice

Rice grits are broken grains of whole rice that cook down to be creamy and rich.

Rice Grits

Translucent paper made from rice starch, frequently used for Vietnamese spring rolls

Rice Paper Wrappers

Vinegar made from fermented rice or rice wine.

Rice Vinegar

A soft Italian cheese made from the whey leftover from the production of cheese produced from the milk of cows, sheep, or goats.

Ricotta Cheese

Large, tube-shaped pasta.

Rigatoni

Roasted Green Chili

Slow roasted to release the natural sugars in red peppers and add a hint of smoky flavor to dishes.

Roasted Red Peppers

Features local root veggies whose natural sweetness shines when roasted.

Roasted Root Vegetables

Nothing brings out the sweetness in root vegetables like a hot oven. This simple meal kit adds flavor and elegance from PeachDish Salt and autumn herbs.

Roasted Root Vegetables Kit

Rolled oats are oats that have been gently processed, through steaming or baking, to make a faster, more stable cook.

Rolled Oats

Plum tomatoes that are often used for canning and stewing.

Roma Tomatoes

Crisp, sweet lettuce that grows in tall bright green heads; a popular choice for salads.

Romaine Lettuce

Vegetables grown for the large, flavorful roots, such as carrots, beets, and radishes.

Root Vegetables

An herb grown for its woody, citrus flavor; common seasoning for stuffing and roasted meats or fish.

Rosemary

Pasta in the shape of short spirals or corkscrews. Aso called "fusili"

Rotini Pasta

A whole chicken that has been cooked rotisserie-style.

Rotisserie Chicken

A common, large variety of white potato with thick brown skin.

Russet Potatoes

A vegetable that originated as a cross between turnips and cabbage; both the greens and roots can be cooked and eaten.

Rutabaga

Large, juicy, bright red heirloom variety of tomato.

Rutgers Tomato

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