Word: mustards
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Dates: during 2000-2009
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...City restaurant Eleven Madison Park. Among his fancy franks is a Chicago dog, left, served with 10 toppings on a poppy-seed bun. The Old Homestead Steak House, also in New York, has introduced a $19 Kobe-beef frankfurter, served in a custom-baked brioche bun with truffle-infused mustard. In Los Angeles, the Belvedere is offering a $16 chicken and foie-gras frank. --By Lisa McLaughlin
Every Asian restaurant has its own take on authentic. At Indika, in the upscale Memorial neighborhood, it means reinterpretation. The techniques are scrupulously traditional, but every dish includes some surprise: crabmeat in the flaky samosas, fresh spinach and mustard greens in the saag paneer, and litchi juice in the margaritas. Indika's self-taught chef-owner, Anita Jaisinghani, 41, worked most recently at Cafe Annie, one of Houston's best-known restaurants. She knows when to keep things simple (a meltingly tender lamb shank) and when to experiment (puff pastry crowned with palm sugar and almonds). "I wanted to Americanize...
...short-lived gold, silver and copper mines in the mountains, but the real fortunes in Death Valley were made with "white gold": borax. The first big operation, the Harmony Borax Works (1883-88), led to the settlement of Furnace Creek. Borates were scraped off yellow badlands in nearby Mustard Canyon, refined by Chinese laborers and pulled 165 miles to market in Mojave on the famous 20-mule-team wagons. Remnants of the original wagons, with their giant, 7-ft.-high wheels, are on display at Furnace Creek...
...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. The rice acted as a powerful absorbent of sauce. “This is Haitian home-cooking...
Appears brown or yellow and smells like garlic or mustard. Could be put in artillery shells, sprayed or poured on the ground...