Here are the definitions for the letter "r"

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Ras el Hanout

No fixed recipe, but a generic name for Moroccan spice mixtures. Contains sweet (cinnamon, cloves), hot (pepper, grains of paradise) and bitter (cubeb pepper) elements.

Ras el Hanout

This is a powdered spice mixture, used in Arabic and north African cooking, with a sweet and pungent flavor. See the definition under charmoula for a description of the ingredients and its applications.

Rasam

A thin, spicy broth

Rascasse

This firm, white-fleshed member of the scorpion fish family is abundant in the Mediterranean. The French red rascasse has been made famous as an indispensable ingredient in Bouillabaisse.

Rasher

1. A strip or slice of meat such as bacon or ham.

2. A serving of two to three thin pieces of such meat.

Rasher

A thin slice of bacon, or a portion consisting of three slices of bacon.

Rasher

is a strip or slice of meat typically bacon or ham.

Rashers, Streaky Rashers

These thin strips of cured pork are what Americans usually think of as bacon; streaky rashers have a lot of fat, more like U.S. bacon, and back rashers are leaner and meatier.

Raspberries

Raspberries are sweet, small red berries with a delicate flavor and a tender texture. They are at their peak of season during the summer.

Select unbruised, slightly soft berries with a deep color and an inviting fragrance.

Store unwashed and loosely covered in a single layer on a tray or platter lined with paper towels in the refrigerator for a few days. Frozen unsweetened berries are sold year-round.

For other berry varieties, see blackberries, blueberries, boysenberries, cranberries, fraises des bois, gooseberries, loganberries, and strawberries.

Raspberry

Considered by many the most intensely flavored member of the berry family, the raspberry is composed of many connecting drupelets (individual sections of fruit, each with its own seed) surrounding a central core. There are three main varieties-black, golden and red, the latter being the most widely available. Depending on the region, raspberries are available from May through November. Choose brightly colored, plump berries sans hull. If the hulls are still attached, the berries were picked too early and will undoubtedly be tart. Avoid soft, shriveled or moldy berries. Store (prefer-ably in a single layer) in a moisture proof container in the refrigerator for 2 to 3 days. if necessary, rinse lightly just before serving. Raspberries are very fragile and are at their best served fresh with just a kiss of cream. They also make excellent jam. Seedless raspberry jam is available commercially. The berries contain a fair amount of iron, potassium and vitamins A and C.

Raspberry

sweet, small red berry with a delicate flavor and a tender texture. They are at their peak of season during the summer. Select unbruised, slightly soft berries with a deep color and an inviting fragrance. Store unwashed and loosely covered in a single layer on a tray or platter lined with paper towels in the refrigerator for a few days. Frozen unsweetened berries are sold year-round. For other berry varieties, see blackberries, blueberries, boysenberries, cranberries, fraises des bois, gooseberries, loganberries, and strawberries.

Raspberry-flavored liqueur

is a sweet alcoholic beverage with a distinctive raspberry taste. It is used as an ingredient as well as enjoyed as a beverage.

Ratafia biscuits

Light biscuits made with almond essence, very similar to the Italian amaretti biscuit. Used in trifles or crumbled into puddings.

Ratatouille

A popular dish from the French region of Provence that combines eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs-all simmered in olive oil. The vegetables can vary according to the cook. They can be cooked together, or cooked separately and then combined and heated briefly together. Ratatouille can be served hot, cold or at room temperature, either as a side dish or as an appetizer with bread or crackers

Ratatouille

A vegetable stew consisting of onions, eggplant, sweet peppers, zucchini, and tomatoes flavored with garlic, herbs, and olive oil. Traditionally simmered until all of the vegetables are quite soft and the flavor has blended into one, ratatouille takes on the appearance of marmalade. Newer versions reduce the cooking time, allowing the vegetables to retain some of their original identity.