Word: friede
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Dates: during 2000-2009
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Just as sake bars are multiplying in Los Angeles (try Katana), New York City (Sakagura) and San Francisco (Ozumo), they're making a comeback in Japan. Sasano, in the Akasaka entertainment district of Tokyo, is a current hot spot. Regulars sit at the wood-slab bar in the nouveau-Japanese...
At Marie Mondesir’s Nouvelle Lune Cuisine, the multi-layered flavors of crisp, fried plantains and hearty, Creole stews tell a tale of colonization in Haiti even as they reward the tongue. Tender okra evokes West Africa, finely-sliced capsicum introduces the produce of the Americas and saut?...
Simplicity and versatility are the foundations of Haitian cuisine. With ingredients culled from the island’s soil and seas, Haitian cuisine is both simple and satisfying. Capsicum and onions form the basis of the sauces, and flavor is then enhanced with spices, other vegetables and meat. Although more...
On my first visit to Nouvelle Lune, a plate of Poisson Gotcel ($8.50) piqued my interest in Haitian cuisine: I was greeted with an entire red snapper—head and tail intact—doused in the signature red sauce with onions and green peppers. A gracious serving of...
When I did, I ordered a small plate of cabrit (goat in sauce, $6.50) without even glancing at the menu. My companion choose tasso boeuf (beef marinated and cooked under a low flame, $6.50), and we both opted for a side order of fried plantains ($2.00). The meal began with...