FoodReference.com Culinary Crossword 2003-205 by James T. Ehler
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    Across

    8 A bitter pungent pepper plant native to Pacific Islands; also name of non-alcoholic beverage made from its roots.
    9 Turkish soup with meat filled dumplings.
    10 An open vessel with a handle and a spout for pouring.
    11 Family of sausages similar to cervelats.
    12 A sweet apple; obsolete: sweetheart.
    13 French: Mixture of ingredients for a dish; masse.
    15 First cultivated in Afghanistan, this vegetable was originally a yellow or purple root.
    17 French: A round flat cake.
    19 A pan for baking cake.
    22 Kitchen tool with 1 to 5 tiny cutting holes.
    24 Arquebuse herb liqueur includes this and gentian. Sounds like a form of farming finance.
    26 Incorrectly known as almondine.
    28 Scottish cheese similar to cheddar.
    30 Seeds of this plant are source of Canola oil.
    31 Last name of William; Billi Bi (mussel soup) is named for him.
    32 A fruit resembling scrambled eggs or brains.

    Down

    1 Fava (bean).
    2 A hearty Japanese seafood soup.
    3 A traditional shallow earthenware Moroccan cooking pot with a conical lid.
    4 Dark sweet or semisweet dessert wine from Sicily.
    5 A summer orange with thin, golden, hard to peel skin, not entirely seedless.
    6 Used to heat water or a room.
    7 Any of various leguminous plants grown for their edible seeds and pods.
    14 Goes with porridge hot.
    16 Rounded, edible bulb, composed of fleshy, tight, concentric leaf bases having a pungent odor and taste.
    18 Unleavened Mexican pancake.
    20 Large-holed Swiss cheese.
    21 Progeny of Cornish and White Rock chickens.
    23 Easy to cut or chew.
    25 Eurasian plant widely cultivated for its edible pungent root usually eaten raw.
    27 The flesh of animals (including fishes and birds and snails) used as food.
    29 Domesticated bovine animals as a group regardless of sex or age.

SOLUTION
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