FoodReference.com Culinary Crossword 2003-220 by James T. Ehler
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    Across

    1. A lemon scented tropical grass native to Southeast Asia.
    6. Goes well with salt cod.
    7. A cooking device that uses propane as fuel.
    10. Most highly proteinaceous vegetable crop known.
    13. (biology) a taxonomic group containing one or more genera.
    15. A low woody perennial plant usually having several major branches.
    17. Metal container for storing dry foods such as tea or flour.
    18. Nut of Mediterranean trees having an edible green kernel.
    20. Clotted cream.
    23. Vegetable with a blotterlike capacity for oil.
    24. A liqueur made with a brandy base flavored with a variety of fruits and bitter almond.
    25. Small open pie.

    Down

    1. The back part of the hindquarter.
    2. Beech, Coco, Hazel, Brazil and Pine are types.
    3. A brew.
    4. An extremely light sponge cake supposedly dating back to 1348 in Savoy.
    5. High, Irish or breakfast
    8. A tender annual herb whose flavor is milder and sweeter than its seasonally named sister.
    9. Any of various wild bovines especially of the genera Bos or closely related Bibos.
    11. An electrically powered mixer with whirling blades that mix or chop or liquefy foods.
    12. Small quantity of fried batter containing fruit or meat or vegetables.
    13. A cooked dessert usually containing rice and the fruit from a genus of Ficus.
    14. A pasta speciality of the Emilia- Romagna region of Italy.
    16. Wine storage.
    19. Mildly acid red or yellow pulpy fruit eaten as a vegetable.
    21. Pickled flower buds used as a pungent relish in various dishes and sauces.
    22. He placed a high value on a mess of pottage.
Solution

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