Word: lasagnas
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...wasn't bad, if a little intense and sharp. In fact, a lot of the food--especially mushy stuff like the no-bean hummus and the pecan crumble--had a biting, rough quality. But some of it--like the mandoline-thin zucchini that served as pasta in the vegetable lasagna or the marinated shiitake sandwich made with thin layers of dehydrated soft crackers--was bright, fresh and fun. For dinner one night at a raw-food restaurant in L.A. I had clever little vegetable "pizzas" and a bowl of squash shaved into a linguine shape, bathed in curry and topped...
...dunes of Cape Cod, three-star chefs have begun whipping up surprising combinations like waffles with caviar, eggs benedict with truffles, and even French toast with chevre, and serving them well after dark. Long a staple of roadside diners and harried family cooks with no time to bake a lasagna, breakfast for dinner appeals to our cravings for soft, warm comfort foods that aren't heavy but still feel like a real meal...
...some adults. Anti-Ray blogs are shockingly virulent, harping on her cutesy catchphrases, her self-congratulatory comments on her food and the fact that her recipes often involve little more than removing things from their plastic wrappers and putting them on plates. On the new show, she makes a lasagna out of ravioli because that way you don't have to bother with pasta and cheese separately...
...ring. "You don't have to go so fast," Okura says, giving him a calming pat on the shoulders. He and Matz then shift gears. Instead of having him blanch the pasta, they want Marchan to finish cooking it in the sauté pan and then assemble the layers. His lasagna looks messier than the chef's version. Okura checks the clock. "Eight minutes," he says. "Eight minutes is a long time on a busy night." Even worse, "it's a little mushy," Overton says. No one is sure why--the last-minute pasta change?--but that may have ended...
Strong sales are the only measure of success that really matter for any of the new dishes that will soon appear on the menu. The lasagna got the ax, but the Bolognese sauce with white truffle oil will get a shot as a pasta entrée, along with a spinach, poached-chicken and bacon salad, a crab hash made with potatoes and onions and the pasta with four roasted tomato sauces--including puttanesca without anchovies. If they don't sell, they're gone, no matter how much Overton or any critic loves or loathes them...