Word: flavorings
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...such exotica as kombu, wakame and bullwhip kelp. These veggies, which many people might call, well, seaweed, are a mainstay of Japanese cuisine and packed with minerals and disease-fighting antioxidant vitamins. Dulse, which Gusman uses to make Irish soda muffins, has a deep burgundy hue and a smoky flavor, and hijiki, which she puts on crostini, is jet black and sweet. Home cooks can find edible seaweeds in dehydrated form in health-and specialty-food shops. But don't scour the beach for your dinner. The seaweed that washes ashore is probably decayed or contaminated. --By Janice M. Horowitz
Leisure travelers will find more local flavor on the island's south shore, where rooms range from $150 to $370 a night. The 16-unit Hacienda Tamarindo (787-741-8525) offers an elevated view of the ocean and homey rooms decorated with old circus posters and other curiosities. Its next-door neighbor, the Inn on the Blue Horizon (787-741-3318), has one-room cottages with country-style wooden furniture, just steps from the sea. And the celebrated, open-air architecture of the Hix Island House hixislandhouse.com) farther inland, lets you feel as if you're camping but with...
...caffeinated "fruit flavor blast" version of the classic is an unfortunate shade of Hulk green, making it look more like mouthwash than soda. Even if you can get past the color, it has an overly sweet, candy-like taste...
...endorsing Granta's selection of Ali as one of Britain's 20 best young novelists. But if you've grown up on a diet of Bengali and British-Indian literature, Ali's debut is little more than a lentil broth, warm and easily digested, but predictable and lacking in flavor. And even if this world is brand-new to you, its charms may not transport you all the way to page 413. Brick Lane tells the story of Nazneen, born in a Bangladeshi village and sent to London in 1985 as the bride of Chanu, a much older man chosen...
Though Kirby has not offered any overarching vision for the curricular review, he does have one clear priority for the future of Harvard College—infusing a more international flavor to the undergraduate experience...