Word: flour
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Dates: during 2000-2009
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...pick the wrong curb and you could face intestinal meltdown. At Quan An Ngon, tel: (84-4) 942-8162, diners can experience all of the flavors with none of the risk, as former street vendors prepare their specialties - such as banh cuon (ground pork and mushrooms steamed in rice-flour crepes) and rice porridge with eel - in a clean, open-air courtyard...
Three years ago, the dusty general stores lining El Fasher's market sold dates, spices and sacks of maize flour. Cornflakes were a rarity. Yet, today the cool interior of Mohamed Osman Babkir's shop is packed with bottles of Spanish olive oil, balsamic vinegar and jars of preserved cherries. "People don't expect to find these things here," he says. "But there are people making money here, not just refugees...
...Tosca’s espresso and freshly made ice cream. They also feature brunch on Saturdays and Sundays, from 10 a.m. to 2 p.m., with offerings like warm breakfast pudding with Vermont maple syrup and soft cream. But if you want to go pure Euro-style, Clear Flour Bread in Allston can’t be beat. After a 15-minute ride on the 66, a short walk down Commonwealth Ave. and a right turn on Thorndike, one stumbles upon a bakery small enough to be a hobbit’s home. Classic breads like French and sourdough are their...
...mostly for himself and his family. For Joanne B. Chang ’91, cooking was a hobby that morphed into a profession. After graduating with a degree in applied math and economics, she began working as a consultant for Monitor Company. Now, she is the pastry chef at Flour Bakery and Cafe in Boston. “I loved consulting!” Chang insists. “I met a lot of cool people.” But after almost two years at Monitor, Chang was ready for a change. “Many of my colleagues left...
...annual wild-reindeer roundup in Lapland. For his 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...