| TIAN | Provencal type of earthenware dish in which a dish of sliced, layered vegetables and olive oil are baked au gratin-style (4) |
| INCA | Pommes ---, classic French dish of sliced, layered potatoes in butter (4) |
| GOODFATS | Avocados and olive oil are high in them |
| SAMGYEOPSAL | A dish of sliced pork belly grilled at a diner's table |
| AGARAGAR | Growth medium used in lab in which a dish is cloned (4 4) |
| BAGATELLE | Trifle dish in which a weapon is concealed (9) |
| SAUCER | Shallow dish in which a cup is placed (6) |
| TERRINE | An earthenware dish; or, the pate cooked/prepared in such a vessel and served in slices or sold as a table delicacy in a jar or pot (7) |
| SAFFLOWER | Indian plant with orange or red flowers from which dye and an oil are obtained for use in cooking, paints and medicine |
| CASSOLETTE | From "saucepan", a word for a brule-parfum; a censer; a perfume-box with perforated lid; a small stew; or, the dish in which it is served (10) |
| COMPOTE | Seasonal fruits or berries simmered in sugar, or a type of stemmed dish in which it is traditionally served (7) |
| FONDUE | A dish in which small pieces of food are dipped into a hot sauce (6) |
| SUKIYAKI | Japanese dish of sliced meat, bean curd, and vegetables |
| PLANTS | Described and illustrated in floras and herbals, eukaryotes such as lavenders, mints, thymes, roses and geraniums whose essential oils are used in aromatherapy (6) |
| AUGRATIN | Description of a dish in which the main ingredient is topped with a browned crust (8) |
| CHANA | In Indian cooking, chickpeas or a dish in which they are the main ingredient (5) |
| DELFT | Type of earthenware, typically with a blue design on a white background (5) |
| HOTPOT | What traditional English dish of stewed meat, onion, and potato is typically covered with a layer of sliced potato? (10,6) |
| LANCASHIRE | What traditional English dish of stewed meat, onion, and potato is typically covered with a layer of sliced potato? (10,6) |
| DONER | Type of Turkish kebab consisting of sliced meat served in a pita bread (5) |
