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Lemon Balm
- lemony leaves used for a tisane or in soups or fruit punches
- bushy perennial Old World mint having small white or yellowish flowers and fragrant lemon-flavored leaves; a garden escapee in northern Europe and North America
- lemony leaves used for a tisane or in soups or fruit punches
- bushy perennial Old World mint having small white or yellowish flowers and fragrant lemon-flavored leaves; a garden escapee in northern Europe and North America
Lovage
- stalks eaten like celery or candied like angelica; seeds used for flavoring or pickled like capers
- herb native to southern Europe; cultivated for its edible stalks and foliage and seeds
Lovages
- stalks eaten like celery or candied like angelica; seeds used for flavoring or pickled like capers
- herb native to southern Europe; cultivated for its edible stalks and foliage and seeds
Lamb Curry
- curry made with lamb
- curry made with lamb
Lemon Extract
- a flavoring made from (or imitating) lemons
- a flavoring made from (or imitating) lemons
Lorenzo Dressing
- vinaigrette with chili sauce and chopped watercress
Lyonnaise Sauce
- brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar
Low-Fat Milk
- milk from which some of the cream has been removed
- milk from which some of the cream has been removed
Light Cream
- cream that has at least 18% butterfat; "in England they call light cream `single cream'"
- cream that has at least 18% butterfat; "in England they call light cream `single cream''"
Light Whipping Cream
- cream that has enough butterfat (30% to 36%) to be whipped
- cream that has enough butterfat (30% to 36%) to be whipped