Word: flavorful
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Dates: during 2000-2009
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...French ’82. “There was about Harvard Square a sense of grunge, a sort of counterculture that was reflected nicely in some of these dining places.”John J. Koenigsknecht ’91 also appreciated the Square’s unique flavor. “It lent more to the atmosphere of you being in Cambridge, you and your buddies crammed into the same deli,” he said.But one by one, these unique eateries disappeared, victims of rising rent costs. Bartley’s only survives because, according to proprietor...
...half. Place diced tomatoes, feta cheese, leaves of spinach, salt, oregano, and basil between the two halves. Microwave for 20-30 seconds, or until the cheese begins to melt. On days when chicken soup is served, try drizzling the “sandwich” to add more flavor. 5. Make a Smoothie! Is all of this cooking making you thirsty? Mix your favorite flavors of Fro-yo and juice together in a large cup and stir vigorously! Or, if milkshakes are more your style, mix together 1 whole sliced banana, 2 tablespoons peanut butter, 4 scoops ice cream...
...50th birthday, the chef spent 12 days biking the entire length of Finland, savoring every mile of the journey. His menu is an ode to the land, its traditions and its caretakers, featuring items like bread made from birch-bark flour, and sauna-cured ham from pigs raised for flavor rather than volume. "I try to show people?both Finns and foreigners?that Finnish food is very good food," says Maulavirta. "We need to support small producers and stay close to nature...
...right to pick wild berries and mushrooms even on private property. Yet there is a surprisingly big disconnect between the field and the plate. Commercial Spanish strawberries, bred for long shipping, are far easier to find on Helsinki menus than the wild Finnish strawberry exploding with the flavor of 20 hours of sunshine a day. And although Finns have figured out how to safely prepare korvasieni, a poisonous false-morel mushroom, by boiling it three times, porcini were long considered reindeer fodder...
Many of the flavor differences from one salt to another derive from the mineral deposits in its region, the shape of the crystals and the way the salt is harvested. For example, fleur de sel comes from the top of sea-salt marshes on the northwest coast of France, while the sharper-tasting Himalayan pink salt comes from ancient seabeds in Pakistan...