Word: glassful
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...flat bread: a mixture of feta cheese, parsley, vegetables and spices wrapped in dough and sizzled on a griddle until crisp. Gozleme is tangier than an Indian paratha, more robust than a French crepe and altogether delicious. Cappadocians eat gozleme for breakfast, lunch and dinner (usually with a refreshing glass of ayran, a frothy yogurt drink). Newer restaurants in the area offer variants stuffed with eggplant or mushrooms. While purists scoff at such modern interpretations and argue that there can only be three types of gozleme - cheese, spinach or potato - travelers needn't be limited by local controversies. Enjoy gozleme...
It’s noon by the time I end up at the train station. When I left, the orange-labeled bottle had disappeared. But Sonja was pouring a glass of white wine for herself and the clay bust of Wagner glistened in the sun. My train speeds south to Nuremberg, and soon I am typing up my coverage of Bayreuth—opening hours, phone numbers and other small details. The morning is driven out of my head...
...sensitive to his growing celebrity and the jealousies that can flower in his classmates and is vigilant almost to a fault. "When he went to a dance in high school, for example, I would tell him, 'Michael, please be careful. If you put your glass down, don't pick it back up'--things like that," she says, fearing everything from recreational drugs to banned substances. "It makes me sound like a nagging mother, but I always try to keep 10 steps ahead of him." Says Phelps: "We've gotten so much closer over the past few years because...
...melitzanosalata Known to the Greeks as eggplant caviar, this is a great dip for picnics or as a starter for more formal meals. The locals enjoy melitzanosalata's smoky, somewhat bitter flavor with warm Greek bread and a glass of dry white wine. One of the best places to sample the dip is at the grapevine-covered Sholarheion on 14 Tripodon Street, tel: (30-210) 324 7605, in the less touristy section of the Plaka district. If you want to whip up your own batch back home, skin a baked eggplant while it's still fairly hot, then mash...
...ouzo frappé, created by New York chef Jim Botsacos. Pour a shot of ouzo and a few drops of coffee liqueur (Botsacos uses Tia Maria) into a shaker. Add half a teaspoon of instant coffee, some whole milk (or cream) and ice. Shake vigorously, strain into a martini glass, top with sprinkles of coffee and brown sugar, and enjoy. Botsacos, a Greek-Italian-American who will be in Athens for the Games to serve up Olympic meals at the Hotel Grande Bretagne on Constitution Square, also created the ouzotini, an aperitif combining ouzo with lime juice, vodka and peach...