Word: basil
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Dates: during 2000-2009
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...pizza in Naples, which would also imply the best pizza in the world. He makes the classic thin, crusty Neapolitan pizza with a scrape of smashed tomato and choice of toppings - as do hundreds of other places in town. The most iconic are the margherita (tomato, buffalo mozzarella and basil) and marinara (tomato, garlic, oregano and olive oil). The difference is in Ernesto's wrist: dough-stretching technique is critical. Even his son Luigi, working with the same ingredients and oven, can't yet make a pie quite up to his father's standard. "The boys are still learning," says...
...This choleric temperament would define Cleese's post-Flying Circus personality: as Basil Fawlty in his Fawlty Towers sitcom; as the martinet sergeant in the film of Peter Nichols' Privates on Parade; and, right now, in Spamalot, as the Voice of God. When Arthur cravenly compliments Him on the notion of a quest for the Grail, Cleese the Almighty bellows in that distinct and cutting tenor: "Of course it's a good idea. I'm God, you stupid...
...You’ll have to start out at Pinocchio’s (74 Winthrop Street), more commonly known as ’Nochs, for a good slice of Sicilian pizza. Their tomato and basil pizza is unbeatable and their subs are also fantastic, particularly the steak and cheese sub with grilled onions. A popular late night stop for the sober and inebriated alike, you can’t go wrong with ’Nochs pizza...
...meandering streets of the ancient city to the foot of the Acropolis to catch a performance at the Herodus Atticus theatre. Whatever the show, it's worth soaking up the dramatic ambience. I'd then dine at Varoulko downtown for a platter of baby calamari sautéed in basil sauce and a dessert of fruit soup and cinnamon ice cream.[an error occurred while processing this directive] You can burn it off afterward by bopping and bouncing among Athens' chichi socialites at Balthazar in the city center. But if there's a full moon, the Parthenon is the place...
...from the chef-owners of London's beloved River Café. The book begins with a dozen easy ways to serve first-course mozzarella cheese, and the recipes that follow, all simple and streamlined, celebrate seasonal foods. It will seem like a snap to create meals like fried eggplant with basil and tomato, left, or rich roast duck simmered in Valpolicella wine...