Word: fishly
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...Each chapter is punctuated with valuable tips from Gourmet's eight test kitchens on such matters as how to properly store food (never refrigerate tomatoes, for instance-it makes them mealy and kills flavor), when to use which kind of rice, and how to remove fish skins (a paper towel and a sharp knife work best...
...Each chapter is punctuated with valuable tips from Gourmet's eight test kitchens on such matters as how to properly store food (never refrigerate tomatoes, for instance - it makes them mealy and kills flavor), when to use which kind of rice, and how to remove fish skins (a paper towel and a sharp knife work best). Reichl and her team spent a year sifting through 50,000 recipes, which were retested, updated and sometimes rejected because of health concerns or changing tastes. The apricot soufflé, one of Gourmet's early signature desserts, failed the taste test until someone realized...
...Fish flew in the air and birds swam...
...it’s very expensive. Entrees are upwards of $20, and appetizers and desserts price in the teens. Nevertheless, if you need a strong jolt to nudge you out of your dining hall doldrums, be sure to try the tuna tartare appetizer—the fish is served on a green and amber-hued tower of cucumber salad and honeyed mango ($13). For entrees, the cous cous royale with seven vegetables ($24) is served in a traditional tanjine style, which ensures tender vegetables and meat since a funnel-like ceramic lid keeps cooking vapors trapped in the dish until...
...it’s very expensive. Entrees are upwards of $20, and appetizers and desserts price in the teens. Nevertheless, if you need a strong jolt to nudge you out of your dining hall doldrums, be sure to try the tuna tartare appetizer—the fish is served on a green and amber-hued tower of cucumber salad and honeyed mango ($13). For entrees, the cous cous royale with seven vegetables ($24) is served in a traditional tanjine style, which ensures tender vegetables and meat since a funnel-like ceramic lid keeps cooking vapors trapped in the dish until...