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- 1. Lait
- (French) Milk.
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- 2. Langouste
- (lahn-goost) (French) Crawfish.
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- 3. Larding
- Salt pork strips inserted into meat with a special needle. Used to add flavor and moisture to meat.
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- 4. Lardons
- Juienne of bacon. Strips of salt pork used for larding.
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- 5. Lasagne
- From "lasanum", Latin for pot. Lasagne is a large, flat, rectangular pasta. It is almost always used in baked dishes. Create new Lasagne casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for later.
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- 6. Leek
- Small onion like plant, used as an aromatic seasoning or vegetable.
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- 7. Legumes
- (French) Dried beans, peas, lentils and such.
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- 8. Lemon Grass
- Known as sereh (or serai Indonesian and Malaysian), takrai (Thai), xa (Vietnamese). Thick, rough pale green stalks with a citrus flavor and scent. To prepare for cooking, cut off and discard the tough root end and green grass top. Use only the tender inner white portion. You can substitute an equal amount of grated lemon zest moistened with a bit of fresh lemon juice.
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- 9. Lemongrass
- See 'Lemon Grass'
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- 10. Lentil
- A brown or yellow flat seed resembling a pea used for soups, garnishes, and as a vegetable.
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