Sliced beef fillet sautéed, with onions, mushrooms, sour cream, herbs.
Stroganoff (early 18th cent) Various explanations given for name, presumably derived from a member of the Stroganov family, perhaps Alexander Grigorievich Stroganoff of Odessa or Count Pavel Stroganov.
Candy made of nuts in boiled brown sugar or maple sugar.
Count Plessis-Praslin (1598–1675) Sugar industrialist; early pralines were whole almonds individually coated in caramelized sugar; French, Belgium and American versions differ.
Slices of bread with a filling between them.
John Montagu, 4th Earl of Sandwich (1718–1792) exact circumstances of its invention subject of debate; contemporary travel book formed the popular myth that bread and meat sustained Lord Sandwich at gambling table; others began ordering, 'the same as sandwich!'
Small sponge cakes with a distinctive sea shell-like shape.
Madeleine Paulmier Some sources say they were named for a 19th century pastry cook, Madeleine Paulmier; other sources have it that Paulmier was a cook in the 18th century for Stanisław Leszczyński, whose son-in-law, Louis XV of France, named them for her.
Red, tart berry.
James H. Logan (1841-1928) Judge in Santa Cruz, CA; credited with the creation of the loganberry as a cross between the raspberry and the blackberry.
Small, dark-green variety of lettuce aka Limestone Lettuce, a type of Butterhead.
Jack Bibb (late 19th century) Kentucky Limestone Bibb Lettuce is the original bibb lettuce; first cultivated by Jack Bibb; and named 'Limestone' for the wonderful sweet soil composition in his native Kentucky.
Person named after
Saint Philibert (608-684) The filbert is said to have been named for him, since it ripens about August 20 (his feast day) in England.
Crisp, slightly sweet rectangular cracker.
Sylvester Graham (1794–1851) American dietary reformer, Presbyterian Minister; came up with Graham Bread as a cure for lust and alcoholism.
Thinly sliced crisp toast.
Nellie Melba (1861–1931) Its name is thought to date from 1897, when the singer was very ill and it became a staple of her diet; toast was created for her by chef Auguste Escoffier.
No standard recipe, diced fowl or seafood, mushrooms, almonds, butter/cream & parmesan sauce with wine or sherry & stock vegetables.
Luis Tetrazzini (1871–1940) Invented ca. 1908–1910 by Ernest Arbogast, then chef at the Palace Hotel in San Francisco, where opera star Tetrazzini was a long-time resident.
Very thick tender cut of beef tenderloin.
Franҫois-René de Châteaubriand (1768–1848) Founder of Romanticism in French literature; food enthusiast, coined the name for the dish.
Large, juicy yellow pear.
Enoch Bartlett (1779–1860) His pear was actually the WIliams Pear, but this was not realized until after the name Bartlett had become common.