Word: curds
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Dates: during 2000-2009
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...food combo of home-baked bread and 15 British cheeses. The dinner fare gets a bit more sophisticated and includes warm salad of pigeon, crab with green herb mayonnaise, spiced pork belly, and cod and lobster stew. Desserts such as caramelized lemon tart and dark chocolate pudding with orange curd ice cream ensure that everyone goes home happy. You could - if you had to - enjoy the Star even if you didn't try the food. A 14th century stone building, the pub was originally a hostelry for Cistercian monks. These days, a more luxurious mood is created by a dark...
...morning passed, the room became more and more crowded—cooks in the kitchen preparing soups, sandwiches and roast chickens; pastry chefs making luscious chocolate and lemon curd cakes, fruit tarts, scones and cookies; and, finally, the customers who had been lingering outside the door for a full 45 minutes before opening time. The windows were fogged with oven-fresh heat, and as soon as the customers stepped inside, the nasty weather seemed very far away...
...dignitaries to authentic local dishes, he brings them to this charming place?the Lian Hsin Yuan Vegetarian Restaurant on Hsinsheng North Road; call (886-2) 2560-1950 for reservations. Xiao Gugu orders a flurry of dishes. First out is xueyu (snow jade) doufu, a two-tone brick of bean curd, green on top, white on the bottom. The top "jade" layer gets its color from a soak in a spinach marinade. We share hefeng (gentle wind) salad?a cold plate made up of star fruit, dragon fruit, octopus, asparagus and spinach drizzled with a savory sauce?and a plate piled...
...suit a space pod. If you're still buzzing after the clubs close, Fuhsing South Road in southeast Taipei has food stalls open until the wee hours. Try the niurou laobing, a beef-filled pancake, or, if you're brave, a steaming hot pot of chou doufu, stinky bean curd...
...health and wellbeing. The core of Schneider's philosophy is moderation: no food is out of bounds, but go easy. Says Schneider, "I eat moderately day to day, and periodically I eat with abandon." The result is a realistic but delicious way of eating. Get ready for Eternal Lemon Curd Tart and Black Olive and Herb Foccaccia. Bon Appetit...