Word: chickpea
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Currently running out of a food truck at MIT, Clover serves vegetarian food ranging from chickpea fritters to freshly made popovers to French fries, the “gateway drug” for new patrons. The truck is decorated by a dry erase board that changes with the company’s seasonal menu; it provides hot soups in the winter, and salads and seasonal fruits in the summer...
...Palagio, the hotel's main restaurant, marries imposing decor (grisaille walls, lilac-and-white curtains, Murano chandeliers and neoclassical art) with upscale representations of local specialities (chickpea soup with salad of lentils and green beans, and roast pork with black cabbage flan). Guests can walk off their sumptuous meals by taking a stroll through the lawns, paths and copses that grace the 11-acre (4.5 hectare) garden, which was partly designed as a botanical garden for rare species. Nature's healing powers are also emphasized in the spa, where treatments are based on luxuriously scented herbal products from the Santa...
...sustainable dishes is much more than a health foodie’s cause or a produce connoisseur’s obsession, and the shift towards local, seasonal, and organic college dining is becoming increasingly common. But why should we, busy Harvard students, care about the origin of a chickpea or the homeland of a grapefruit...
...half-hour ritual where the beans are ground and roasted in front of you. "We make coffee to satisfy all the senses," says manager Foster Sanga. "You can see, smell, hear, touch and taste it." But it's the food that truly satisfies. Subtle spicy chicken, lentil, lamb and chickpea sauces, are served, as is customary, on a giant communal injera (pancake) and washed down with honey wine. "It's difficult to know how strong it is," says Sanga. "Every bottle is homemade-each one is unique." A bit like Addis...
...half-hour ritual where the beans are ground and roasted in front of you. "We make coffee to satisfy all the senses," says manager Foster Sanga. "You can see, smell, hear, touch and taste it." But it's the food that truly satisfies. Subtle spicy chicken, lentil, lamb and chickpea sauces, are served, as is customary, on a giant communal injera (pancake) and washed down with honey wine. "It's difficult to know how strong it is," says Sanga. "Every bottle is homemade - each one is unique." A bit like Addis...