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Its all on the top!

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Across
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a hardy plant, strongly pungent bulb is used in cookery and medicine
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an aromatic annual herb of the mint family, native to tropical Asia
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a cheese containing goat's milk, either alone or mixed with cow's milk, usually having a stronger flavor than one made of cow's milk alone
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a plant, cultivated for its edible, crinkly or flat leaves
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a variety of pepper, Capsicum annuum cerasiforme, having rounded, usually pungent fruit
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an oil expressed from the olive fruit, used in cooking, in salad dressings
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poultry prepared as food by roasting
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small, marine, herring like fish found in the Mediterranean Sea
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a highly seasoned, hard sausage of beef and pork
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a plant, whose leafy stalks and clusters of usually green buds
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large bell-shaped fruits that are eaten unripe (green) or ripe (red)
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a vegetable that is the most widely cultivated species of the genus Allium. Its close relatives include the garlic, leek, chive
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a cylindrical meat product usually made from ground meat, often pork, beef, or veal
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a dry, hard Italian cheese made of ewe's milk, especially Romano
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any of various bivalve mollusks, especially certain edible species
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small, long-tailed, chiefly marine crustaceans
Down
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stewed fruit, often puréed and served as an accompaniment
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Bell peppers cooked until the outside is blackened and the skin has started to bubble
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the name of both a major Italian cheese and a minor township in the Province of Vicenza in Italy
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fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil
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a strongly flavored, semisoft variety of Italian milk cheese veined with mold
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the back and sides of the hog, salted and dried or smoked, usually sliced thin
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a mild, white, semisoft Italian cheese
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a small ball of ground meat
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it's most prominent modern use is as the staple herb of Italian-American cuisine
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a small oval drupe, eaten as a relish and used as a source of oil
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a kind of sausage, originally Italian, often flavored with garlic