FROM A to Z

Sink your teeth into some interesting spices and flavors, and learn about dishes from around the globe.

BY SAM SIMMA ILLUSTRATIONS BY AMBER DAY

Stuffed with fontina cheese and accompanied by pomodoro sauce, the arancini at Glorietta Trattoria are a delicious dive into the restaurant’s classic Italian techniques.

A

Al Pastor: typically pork, al pastor refers to meat that is seasoned and marinated in chiles, spices and pineapple before being cooked on a vertical rotisserie with a gas flame. Arancini: fried Italian rice balls that have been stuffed with a savory filling and coated with breadcrumbs.

B

Baba Ghanoush: similar to hummus, this thick Eastern Mediterranean spread is traditionally made from eggplant, tahini, olive oil, lemon juice, garlic and salt. Bibimbap: these Korean rice bowls have many variations but often include meat and assorted vegetables with pickled accoutrements and an egg. Bouillabaisse: a spicy fish stew that is typically flavored with saffron, fennel and orange zest. Bourguignon: this French stew is prepared from braising meat in red wine and beef stock, with vegetable accompaniments.

Its namesake dish, Bapp features four different rice bowls on its menu to satiate cravings for this comfort food.

C

Carne Asada: flank steak that has been marinated, grilled and thinly sliced for tacos or burritos. Carnitas: pork that has been seasoned with a blend of Mexican spices, then braised or simmered until tender enough to shred. Chilaquiles: this traditional Mexican breakfast dish consists of fried corn tortilla pieces that are cooked in salsa and then topped with eggs, cheese or beans. Croque Madame: a grilled ham and Gruyere cheese sandwich topped with a poached or fried egg. Coq au Vin: for this French stew, chicken and vegetables are slowly braised in a rich, red wine sauce.

Not to be missed, Persephone’s croque madame is on the menu at both their Jackson and west bank cafe locations.

E

Empanada: these savory pastry turnovers are either baked or fried and are common in Spanish-American cuisine. Escargot: this French delicacy is cooked snails, often served with a garlic and butter sauce.

F

Falafel: round or pattied fritters made from ground chickpeas or fava beans and herbs. Fattoush: a Middle Eastern chopped salad with a light vinaigrette and crispy pita-chip croutons. Foie Gras: fatty duck or goose liver that is typically served as a pâté with crackers or bread.

G

Galbi: marinated and grilled Korean beef or pork short ribs. Gang Karee: a relatively mild, coconut-based yellow Thai curry. Gravlax: in Nordic cuisines, gravlax is salmon that has been cured with salt, sugar and herbs. Gyro: served on a pita, this Greek sandwich includes meat that has been cooked on a vertical rotisserie, tomato, onion and tzatziki sauce. Gyoza: small, crescent-shaped Japanese dumplings stuffed with a ground meat or vegetable filling and pan-fried.

The lamb gyro at Jackson Drug & Original Soda Fountain is an unexpected menu favorite.

D

Dendeng: sweet and spicy dried beef in Indonesian cuisine. Dolma: a family of stuffed dishes common in Greek, Eastern Mediterranean, Middle Eastern, Caucasian and North African cuisines — often grape leaves filled with rice, herbs and sometimes lamb.

Dolma is on the menu at Figs, and a video lesson on how their chefs make it can be found at dishingjh.com.

H

Hibachi: translating to “fire bowl,” this refers to the Japanese style of cooking over a hot, open grill.

I

Transport yourself to the Alps when you dine at the Alpenhof, whose menu of classic dishes includes jägerschnitzel.

Idli: a soft, savory steamed rice cake common in India. Idiyappam: considered a South Indian and Sri Lankan specialty, these very thin noodles are made from rice flour pressed into a noodle form that are then steamed in little heaps.

J

Jägerschnitzel: crispy, breaded pork or veal cutlets served with a mushroom gravy. Jjampong: a spicy Korean-Chinese noodle soup that includes a variety of seafood.

Suda Izakaya’s katsu sandwiches include a choice of beef, pork, portobello mushrooms or duck.

K

Katsu: in Japanese cuisine, these are breaded and fried cutlets, usually chicken or pork. Khao Soi: coconut curry noodle soup originating in northern Thailand. Kibbeh: small, football-shaped croquettes filled with lamb or beef, fragrant herbs, and bulgur wheat. Kimchi: spicy, fermented cabbage that is similar to sauerkraut, but seasoned with staples of Korean cuisine.

L

Larb Salad: a Lao or Thai salad with minced chicken or pork, herbs, and lime juice, served with sticky rice. Labneh: soft Middle Eastern cheese made from strained yogurt.

M

Massaman: this relatively mild curry is a fusion of Thai and Indian curries and utilizes red curry paste. Mujadara: an Arabic dish combining cooked lentils, rice, caramelized onions and herbs. Mochi: Japanese rice cakes made from steamed and mashed shortgrain rice that results in a soft, chewy confection. Momos: steamed dumplings with savory fillings found in Nepalese and Tibetan cuisines.

Everest Momo Shack has made this delicacy famous in Jackson Hole.

SPICES & SEASONINGS

ACHIOTE: A PASTE OR POWDER MADE FROM ANNATTO SEEDS THAT ADDS A MILDLY SWEET AND EARTHY AROMA TO LATIN AMERICAN RECIPES. CARDAMOM: SPICY AND HERBAL, CARDAMOM IS COMMON IN INDIAN, MIDDLE EASTERN AND SCANDINAVIAN CUISINES. CORIANDER: AN AROMATIC PLANT IN THE PARSLEY FAMILY THAT ADDS A SLIGHTLY FLORAL FLAVOR TO DISHES. CUMIN: SEEDS THAT ARE DRIED AND USED IN WHOLE OR GROUND FORM TO ADD A WARM, SLIGHTLY NUTTY FLAVOR. DUKKAH: AN EGYPTIAN AND MIDDLE EASTERN CONDIMENT THAT IS A MIX OF NUTS, SEEDS AND WARM SPICES. GOCHUJANG: A FERMENTED RED CHILE PASTE THAT ADDS SAVORY, SWEET AND SPICY COMPONENTS TO KOREAN RECIPES. KAFFIR LIME: A CITRUS FRUIT NATIVE TO ASIA, THE FRUIT AND ITS FRAGRANT LEAVES ARE WIDELY USED ACROSS THE CONTINENT. MARJORAM: SWEET PINE AND CITRUS FLAVORS ABOUND FROM THIS HERB ORIGINATING IN THE EASTERN MEDITERRANEAN REGION AND WESTERN ASIA. SAFFRON: THE HARVESTED STIGMAS FROM FLOWERS, THIS GOLDEN-COLORED SPICE ADDS A PUNGENT AROMA AND FLAVOR TO ARAB, EUROPEAN AND INDIAN CUISINES. TURMERIC: A BRIGHT YELLOW SPICE WITH AN INTENSE FRAGRANCE AND BITTER SPICINESS, IT IS COMMONLY A COMPONENT IN CURRY POWDER.

N

Naan: leavened, oven-baked flatbread Try the chef’s choice nigiri next time you dine at Kampai. traditionally found in Asian cuisines.

Nigiri: a type of sushi where thinly sliced raw fish is served atop a bite-size, rectangular mound of vinegared rice.

O

Ohitashi: blanched spinach or greens served soaked in a mixture of soy sauce and dashi. Okroshka: a cold Russian soup of chopped vegetables, cooked meats and potatoes with a kvass base. Osso Buco: an Italian preparation of Teton Thai veal shanks which have been braised in wine, stock and vegetables. has a version of pad gar pow that is prepared with duck breast P for a delicious take on the dish.

Pad Gar Pow (spelling variation): a spicy

Thai stir-fry with ground meat and holy basil erved with a fried egg. Panang: a type of red Thai curry with flavors that are altogether sweet, salty and nutty.

Papet Vaudois: creamy leeks and potatoes are served with smoked pork sausage in this popular dish from Switzerland. Pierogi: dumplings with a sweet or savory filling — traditionally potatoes, cheese and sauerkraut — that are boiled and pan-fried.

Pozole: a Mexican soup or stew of pork, hominy and red chiles.

Q

Quiche: served hot or cold, this French dish consists of a pastry crust filled with a savory egg custard. Quindim: this yellow custard is a popular Brazilian dessert made from egg yolks, sugar and coconut.

R

Raclette: in Alpine countries, this is a shared après-ski dish of melted cheese spread on dipping items. Rangoon: crispy, deep-fried wontons filled with a cream cheese and crab mixture.

Thai Me Up’s crab Rangoon recipe can be found online at dishingjh.com.

S

Shakshuka: eggs poached in tomatoes, peppers, onions and garlic. Shawarma: a Middle Eastern street food of thinly sliced meat that has been marinated and cooked on a vertical rotisserie. Sundubu Jjigae: a silky, spicy soft tofu stew in Korean cuisine. Sunomono: vinegar-based, this Japanese cucumber salad is a light and tangy side dish. T

The chicken or beef tenderloin shawarma plates at Figs are succulent, savory and richly spiced.

Tabbouleh: an Eastern Mediterranean salad of chopped vegetables, fresh parsley and bulgur wheat. Tinga: shredded chicken made in a slightly spicy tomato, onion and chipotle sauce. Tom Yum: hot and sour Thai soup usually cooked with shrimp. Tostadas: Mexican dishes served on toasted or deep-fried corn tortillas — reminiscent of flat tacos.

Merry Piglets’ mahi tostada is a light and fresh option for those who don’t want to interfere with their margarita buzz.

Noodle Kitchen’s yakisoba dish combines stirfried udon noodles with fresh carrots, bok choy and broccoli in a sweet and savory sauce.

U

Udon: thick wheat flour noodles common in Japanese comfort foods. Ugali: a dense African porridge similar to polenta and made from white maize meal or flour. Unagi: Japanese term for freshwater eel. Uni: the Japanese word for sea urchin.

V

Vindaloo: spicy and slightly tangy, this is a popular variety of Indian curry. Vol-au-Vent: a round, hollowed-out puff pastry filled with a richly sauced savory meat or fish mixture.

W

Wakame: this nutritious, edible variety of seaweed is used extensively in Japanese and other Asian cuisines. Warabimochi: a sweet Japanese confection, similar to soft jelly cubes, that is dusted in toasted soybean flour.

X

Xacuti: an Indian curry packed with layers of flavor from red chiles, poppy seeds, coconut, onion and spices. Xni-pec: similar to pico de gallo, this Yucatán salsa is much spicier thanks to the addition of fresh habanero peppers.

Y

Yakisoba: a sweet and savory Japanese noodle stir-fry made with wheat noodles similar to ramen. Yamarita: for this Nigerian dish, yams are coated in flour before boiling to help them stay moist. Yum Woon Sen: a Thai glass noodle salad that combines bean thread noodles with fresh herbs, a protein, vegetables and a spicy sauce.

Z

Zeppole: Italian fried doughnuts dusted in powdered sugar and sometimes filled with custard, jelly or pastry cream. Zuppa Toscana: the Italian name for Tuscan soup, which is classically prepared with kale, potatoes, onion, garlic and sausage.