Word: goat
(lookup in dictionary)
(lookup stats)
Dates: during 2000-2009
Sort By: most recent first
(reverse)
Balthazar is one of the toughest tables in New York, but Lawson has a private reservation number, so we are escorted to a large booth across from Ed Norton and Salma Hayek. "I've been very brutal about the cheese," she says after eliminating two subpar goat cheeses from the Balthazar selection. She also has strong opinions about the wine. "It needs to breathe for several generations. It will be very good one day." The desserts, however--pineapple upside-down cake, fruit focaccia and tarte tatin--appeal to her in all their Rubenesque unsubtlety. And as she removes the last...
...outdoor markets and health food, don't miss the bio-market at Chamissoplatz on Saturday mornings, just two streets south of Bergmannstrasse. Lined by beautiful stucco buildings, this square sports a dozen dainty stalls that offer organic vegetables, cheese, bread and meat. When you've had your fill of goat's cheese or muesli, hop on the underground and head northeast, getting off at Kottbusser Tor in SO36. Stepping off the train you'll understand why Kreuzberg is known as the largest Turkish city outside Turkey. When Turks first arrived as guest workers in the mid-'60s, they found cheap...
...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 exotic meats such as goat and conch are featured sparingly, Nouvelle Lune’s offerings are dominated by hearty servings of pork, beef, fish and chicken. The preparation itself is kept simple and devoid of fuss, with no precise recipe for any dish. Meats are usually fried or boiled and then left to soak...
...meal. The fish was cooked to a tender perfection, while the sauce, mild yet zesty, complemented the meat wonderfully. The fried plantains, infinitely more textured than the thin, supermarket, potato-chip variety, boasted alternating layers of crispiness, saltiness and tender plantain. I vowed to return to sample the goat meat...
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 a skimpy and unexciting salad: iceberg lettuce, shredded carrot and green pepper, served with honey mustard dressing. The goat and beef arrived, accompanied by the usual red beans and rice and fried plantains. The goat meat was tender yet chewy, soaked in the signature onion and green pepper sauce...