Dictionary Results Browse the Dictionary Click on any of the letters below to browse all terms beginning with that letter. A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z egg the ovoid, hard-shelled reproductive body produced by a bird, consisting principally of a yolk and albumen; it is a good source of protein, iron, sulfur and vitamins A, B, D and E but also relatively high in cholesterol endive a plant (Cichorium endivia) with curly dark green leaves and a slightly bitter flavor; also know as curly endive and imprecisely known as chicory (especially in France and United States) English walnut a nut (Juglans regia) with a hard, wrinkled tan shell enclosing two double-lobed sections; has a sweet flavor and is used for snacking, in sweet and savory dishes and for obtaining oil; also known as the Persian walnut entrée the main dish of an informal meal or a subordinate dish served between main courses etouffée French for smothered and used to describe a stewed dish cooked with little or no liquid in a tightly closed pot; usually served over white rice