Word: menus
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...served with nori or the tortillalike summer roll stuffed with scallops, shrimp and sesame sauce. And when my dinner companion chooses the blackened mackerel, Lord refuses to give it to him. "You'll be much happier with the soft-shell crab," he says as he walks away with the menus. Grudgingly, my tablemate later concurs that the soft-shell crabs with green papaya and mango were like nothing he'd ever tasted...
...always had Caspian caviar on my menus," says Moonen. "It was the benchmark of what caviar was supposed to be." But when Moonen noticed a decline in the quality of Caspian caviar a few years ago, he started shopping for alternatives. His menu currently features Blue Island oysters with cucumber sorbet and paddlefish roe. He also offers patrons sea-urchin custard with champagne foam and rainbow-trout caviar. Next up: buckwheat waffles with Sterling caviar. Purists would be appalled, but if that's what it takes to ensure the survival of an ancient sea creature, it may be worth...
Cathleen Rodriguez, 33, of Sugar Land, Texas, plays in two bunco groups, is an alternate in a third and has become such a bunco enthusiast that she self-published Dice with Spice: A Bunco Cookbook, with recipes and menus for bunco parties. For her, playing bunco is "time away from being Mommy and wife, to laugh with the gals and have a good old time," she says. "I would take on another group, but my husband says I've used up my fun quotient for the month." Single women, weary of smoky bars and disappointing blind dates, enjoy the parties...
...There is no one Indian cuisine, of course. Bengalis eat completely differently from their compatriots in Kerala, Kashmir or Gujarat. The vast majority of Hindus consider themselves vegetarians; but it's the meat-heavy menus of the mainly Muslim Punjabis that are widely considered the apex of Indian cookery. Thus, most Indian restaurants offer tandoori chicken, lamb tikka and butter chicken?a popular curry?along with nan, lentil dishes and cottage cheese preparations for vegetarians. It's not a sophisticated menu, but it's tasty and satisfying?and that's the template the new breed of restaurateurs is trying...
...Delhi's Maurya Sheraton Hotel, which has been operating for decades. But Bukhara was the first restaurant to take an Indian specialty item?foods cooked in a tandoor oven?and transform it into gourmet cuisine. The restaurant's look is pure Flintstones: walls of boulders, solid-wood tables and menus printed on laminated sections of tree. There's no cutlery either: you rip at great hunks of meat and swab it up with nan the size of a trash can lid. But don't let this modish coarseness fool you: there's nothing back-to-basics about the cooking...