T4

Tarhana soup
crushed wheat and yogurt soup

Taro root
A starchy, potato-like tuber with a brown, fibrous skin and gray-white (sometimes purple-tinged) flesh. Taro is grown in tropical areas and is an important starchy food in West Africa, the Caribbean and Polynesian islands. A variety of taro grown in the southern United States since the early 1900s is called dasheen. Taro roots range in length from about 5 inches to a foot or more, and can be several inches wide. Though acrid-tasting in its raw state, the root has a somewhat nutlike flavor when cooked. It’s also extremely easy to digest. It should be noted, however, that some varieties are highly toxic unless thoroughly cooked. The taro root has large edible leaves (called callaloo in the Caribbean) which can be prepared and eaten like mustard or turnip greens. Taro root can be found in ethnic markets and some specialty produce stores. Choose roots that are firm and smooth and refrigerate up to 4 days. Much like the potato, the taro root may be prepared in a variety of ways including boiling, frying and baking. In Hawaii, it’s used to make the famous (or infamous) Poi.

Tarragon
Narrow, pointed, dark green leaves distinguish this perennial aromatic herb known for its distinctive anise-like flavor. Tarragon is widely used in classic French cooking for a variety of dishes including chicken, fish and vegetables, as well as many sauces, the best known being Béarnaise. It’s also an integral ingredient in various herbal combinations such as Fine Herbs. Tarragon is available fresh in the summer and early fall and year round in dried and powdered forms. Care should be taken when using tarragon since its assertiveness can easily dominate other flavors. Tarragon vinegar is a popular item in gourmet markets.
Tart
n. Very simply, a tart is a pastry crust with shallow sides, a filling and no top crust. The filling can be sweet (such as fruit or sweet custard) or savory (like meat, cheese or savory custard). Depending on the type of tart, the pastry shell can be baked and then filled, or filled and then baked. Tarts can be bite-sized (often served as Hors D’oeuvre), individual-sized (sometimes called tartlets) or full-sized. They can be used as appetizers, entrees or desserts tart adj. Sharp, acidic or sour.

Tarta de Pinones
Pine nut cake, often with a custard filling.