Word: flavorfully
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Dates: during 2000-2009
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...still not quite sure if I was being laughed with or at. Points go out for presentation. My order of fresh rabbit sausage comes on a bed of shredded carrots: the bunny arrives displayed on its own favorite food. The joke, intentional or not, is soon forgotten for the flavor of the dish. The warm and mild white sausage is shelled in salty crisp pistachio crust, and perks up with the tartness of scattered cranberries...
...roasted mushrooms that arrives is unexpectedly towering, layered like a napoleon between round pastry crisps. It’s nearly impossible to figure out how to begin to eat it. Cutting straight into the tower sends mushroom pieces flying; the most successful approach involves delayering first. Again, the flavor pairings are masterful. Creamy dressing deepens the meatiness of the mushrooms, which is then gracefully cut by balsamic vinegar and sharp lacings of tiny cress leaves...
...nervous vegetarian, there are other options on the menu, including an autumn vegetable strudel with truffled pearl barley. If the rest of the meal is any indication, expect a purity of flavor brought out by the dish as a whole. And expect hefty portions; unlike many pricier counterparts, Salts doesn’t skimp on serving size...
...tomato paste. "This one's too plain," says Sergeant Tolo Gbassage, 23, taking a break from his duties at an American military checkpoint. "They never put enough tomato sauce on these things." But Hamid Abdul Latif, 50, a clerk in the Iraqi Ministry of Justice, appreciates the unadorned flavor. "I like it plain," he says, "but that might be because I have an ulcer...
Customers get to pick the flavor of their pies, but not the maker—taking the chance that their $20 pie will come from Harvard and not other, more gourmet Cambridge establishments like Henrietta’s Table, Finale and Harvest...