Word: aioli
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...rapid social change and radical ideas. Such voters, historically decisive in U.K. polls, tend to view liberals and urban sophisticates with deep suspicion, and might be expected to react to the profoundly liberal, unambiguously sophisticated Clegg with all the enthusiasm of vampires invited to dunk their French fries in aioli...
...devil-may-care attitude to waistlines and heart health is probably to be expected from a French-trained chef, working in a European restaurant influenced by the cuisine of the Indian subcontinent. Think lashings of ghee, and opulent, rib-sticking dishes like duck confit murtabak served with honey-thyme aioli (murtabak is Indian fried bread traditionally filled with minced meat, egg and onion), pork-belly tikka and spice-rubbed tenderloin finished in the tandoor. (See TIME's Global Adviser for exotic, beautiful and interesting getaways...
...started the meal with fried oysters and remoulade (tartar sauce’s more interesting cousin, an aioli-based condiment usually flavored with pickles, chili, a touch of curry powder, and other ingredients particular to each chef). Fried oysters are classic Cajun fare, using a mollusk loved by the French but, at the time of the dish’s creation, inexpensive and largely overlooked in the United States. Tossed in a thin, crunchy batter and deep-fried, the juicy oysters, drenched in tangy remoulade, burst with flavor and steam heavily when they split open. Tupelo’s were...
...inspired to create these dishes with the idea that parents cook one meal instead of two. A lot of times, they're making one meal for the adults, and one for the kids. I think you can find dishes that can do both. Dishes like green beens with aioli and some toasted almonds, or a piece of French bread covered with cream cheese, mayonnaise and white cheddar topped with some hot Italian sausage and mushrooms - they're flavorful and they're easy. And most importantly, anybody in your family...
...recent arrival is Talay (www.talayrestaurant.com) in Morningside Heights, where Laos-born chef Soulayphet Schwader - a veteran of Laurent Tourondel's BLT restaurant empire - turns out a mixed Latin-Thai menu. Schwader's signature small-plate dishes include grilled langoustine with sriracha aioli and lemongrass pork sausage, as well as South American classics such as ropa vieja (a dish of spiced, shredded beef) - all served in the sleekly hip dining room or the private, plush Buddha Room. (See 10 things to do in New York City...