Word: dessertation
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...dinner in one of his three-star restaurants. The truly hedonistic can opt for Le Cube from Petrossian, a three-tiered translucent picnic box that includes 20 g of caviar, "Maviar" tarama (a creamy spread made with the eggs of smoked cod), smoked salmon with artichokes and a fruit dessert. That will set you back €80 per person, but it comes with a tiny mother-of-pearl caviar spoon. The only disadvantage to al fresco eating - other than possible bad weather in autumn - is uninvited guests. Near the Eiffel Tower with my daughter recently, a well-spoken but disheveled...
...fish?are more Malaysian. Much of Nyonya's menu is devoted to elegant versions of soups and stews sold in Penang streets. The penang assam laksa is one: a tangy fish broth flavored with turmeric and chili pepper, with vegetables and rice noodles. But the show-stealer is the dessert called kuih, sticky rice cakes flavored with leaves from the tropical screwpine tree...
...trend. In New York City, at Pinch, pizza is sold not by the slice but by the inch, while the restaurant Cru provides wine by the half glass. And the Post House offers spoonfuls of strawberry shortcake and banana-cream pie for people who want a lighter dessert after a steak-house-size meal. At the Meritage restaurant in the Boston Harbor Hotel, guests can order just a spoonful of entrees like flash-fried Nantucket scallops, or chicken, porcini mushroom and truffle salad. Chef Pino Maffeo at L in Boston offers 4-in.-to-6-in.-high test tubes...
...fish - are more Malaysian. Much of Nyonya's menu is devoted to elegant versions of soups and stews sold in Penang streets. The penang assam laksa is one: a tangy fish broth flavored with turmeric and chili pepper, with vegetables and rice noodles. But the show-stealer is the dessert called kuih, sticky rice cakes flavored with leaves from the tropical screwpine tree. Sometimes Nyonya's fusion creates confusion; a crestfallen customer recently asked: "You don't serve sushi?" But with food this good for less than $15 a dish, Londoners are happily catching on. No reservations...
Loren Chen, a rising seventh grader at the Martin Luther King School and second-year Summerbridge student, said the favorite dessert he learned to make in his “Chemistry of Cake” class was Mary Fields apple cake...