A Reuben Sandwich is corned beef, sauerkraut, Swiss cheese and Russian dressing on rye bread, which is then griddled.
American Food
Rhode Island Clam Chowder
Rhode Island Clam Chowder is a clear, thin seafood soup. It is made from clams, onions, salt pork (or bacon), potatoes, and clam broth. It comes out light grey in colour. Fans say it’s older than any other version of clam chowder. Purists sniff that it might be older, and it might be a clam…
Rhode Island Greening Apples
Rhode Island Greenings are large, round apples with flattened ends. The waxy skin is dark green, turning yellowish-green as it ripens, with a bronze hue when fully ripened. Inside, the yellowish-green flesh is green and juicy. This apple has a very sharp tart and sour taste. The blossoms are usually bright red, though sometimes yellow….
Rocky Point Clam Chowder
Rocky Point Clam Chowder is a pale pink thick seafood soup. It contains salt pork, onions, potatoes, paprika, puréed tomatoes, quahog clams, crushed pilot crackers, and clam juice. Though it uses tomatoes like Manhattan chowder, it differs in that it’s thicker, a paler red, uses a lot of clam juice, and has paprika. Old potatoes…
Rondelé Cheese
Rondelé® cheese is a smooth, spreadable cream cheese that comes in many flavours and with varying fat content. It is a snacking cheese, frequently presented on a cheeseboard with crackers.
Root Beer
Root Beer is a non-alcoholic, carbonated beverage. It is dark and frothy. Once poured, looks something like stout. It has a creamy texture on the tongue, and a somewhat spicy, earthy smell. It doesn’t taste like beer at all, having none of beer’s bitterness. Root Beer was originally a fermented tonic, and thus classed as…
Roxbury Russet Apples
Roxbury Russet are medium-sized apples that are roundish but unevenly shaped, and somewhat lumpy looking. The skin is dull green with mottled brown russeting covering ⅓ to ½ the skin. There will be a bronzy-red blush sometimes on the side where it has been exposed to the sun. Inside, the flesh is greenish or off-white,…
Royal Ann Cherries
Royal Ann Cherries are sweet cherries. They have firm, white flesh inside, and yellow skin with a pink flush on it. The tree is hardy and productive. Some years it bears too much, resulting in smaller fruit and yields the next year. Another problem growers face is that the skin on the cherries tends to…
Rufus Estes: Pullman Chef and Cookbook Author
Rufus Estes Life and Times Rufus Estes worked for the Pullman company, as a chef looking after the unimaginably luxurious private Pullman railway cars that travelled across America in the second half of the 1800s. He had worked his way up from a porter. He later became a cookbook author. His early childhood years were…
Russet Potatoes
Russet Potato © Denzil Green Russets is a term used in North American to describe a family of floury potatoes. They tend to be oval and large, some weigh up to a 500 g (a pound) each. They have a rough brown skin. In North America, the best known variety in this family is the…
Ruth Reichl
Life and Times Ruth Reichl (Reichl is pronounced “RYE-shul”) is a food writer, editor and reviewer. She was born 16 January 1948 in Greenwich Village, Manhattan to Ernst and Miriam (née Brudno, born 1908) Reichl. Her parents were relatively well-off and educated: her mother had a doctorate in music from the Sorbonne, and the family…
Ruth Wakefield
Ruth Wakefield is now famous as the inventor of #chocolatechipcookies. It’s a myth that it was by accident, though. A trained home economist and famous for running a prestigious New England inn, Wakefield knew what she was doing.
Rye Whiskey
Americans make the original Rye Whiskey. By law, American Rye (whiskey) must use at least 51% rye. Canadian whiskies, though they are referred to as Ryes, are actually inferior as a Rye Whiskies because they will generally only contain 3 to 10% Rye Whiskey — the rest of the content is mostly blended, neutral alcohol….
S’mores
S’mores are square cookie sandwiches with a warm filling inside made in North America. Traditionally, they are made when camping.
Salisbury Steak
Salisbury steak (aka hamburger steak) is the American name for a seasoned beef patty made from ground beef. It is cooked and then served on a plate as the “main event”, as you would a cut of meat, with a side of potato (typically mashed) and with vegetables, and usually a sauce, typically gravy. The…
Salt Potatoes
Salt potatoes are small nuggets of potato and salt — more specifically, small, unpeeled boiled potatoes encrusted in salt. They end up looked like small little “doughnut holes” (the part that doughnut shops in North America “cut out” to make the hole and fry up and sell separately) dusted with sugar. The potatoes actually taste…
Salt-Water Taffy
Salt-Water Taffy Salt-Water Taffy is a marketing name for a certain type of taffy sold as small pieces, generally coloured, and usually individually wrapped in colourful paper wrappers, twisted at both ends to fasten it. Individual pieces of Salt-Water Taffy are about the size of an American or Canadian quarter. It comes in a zillion…
Saltine Crackers
Saltines are sometimes called “soda crackers” because of the baking soda used in them. Saltines or Soda Crackers are square crackers, 2 inches by 2 inches (5 x 5 cm), that are salted. Tiny holes (called “docker holes”) are punched in them before baking to allow the steam to escape. They are sometimes sold as…
Sarah Tyson Rorer
Life and Times Sarah Tyson Rorer (1849 – 1937) was a nineteenth-century American prodigious writer of cookbooks. In addition, she was a cooking teacher, a speaker and a newspaper columnist. She wrote columns for Table Talk magazine (of which she was part owner, 1886-1892.) She then became editor of Household News for four years (1893-1897…
Sassafrass
Sassafrass is used as an aromatic herb. The active ingredient in it is safrole, which comes from the roots and bark of the Sassafras tree, part of the laurel family. There are three species of Sassafrass trees. Sassafras albidum is the one native to eastern North America from Floria over to Texas, up to Ontario…
Savoury Pies
Savoury pies are non-sweet, “salty rather than sweet” pies served as meals or snacks, rather than as a dessert. Historically, pies used to be all savoury for the most part: it is sweet pies that are the innovation in food history.
Sazerac
A Sazerac cocktail is an alcoholic beverage made with Peychaud’s bitters, American rye whiskey and Herbsaint, with a twist of lemon. Some modern variations use bourbon instead. Purists insist that the lemon twist should be on the side of the glass and that the twist should never ever actually touch the drink directly. Before starting…
Scrapple
Scrapple is a grey-coloured American meat loaf made from ground cooked pork, cornmeal, seasonings and stock. It is a variant of Head Cheese and Souse. It is somewhat similar to the concept of haggis, except that pork and cornmeal are used instead of sheep and oatmeal. It is made by the Pennsylvanian Dutch, and is…
Seckel Pears
Seckel Pears are small, very sweet and fragrant pears. They have green or yellowish-brown skin with pale red russeting. They ripen in early September. When fully ripe, the flesh will be very soft, but the pears can also be eaten while the flesh is still crunchy. The Seckel tree can pollinate itself. Cooking Tips Used…