Word: ovens
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...addition to a new oven that will fire up pizzas for every lunch, a rotisserie oven has also been added to the equipment in the Dunster and Mather kitchens, according to McGahey...
Even those who crave a trip into the rustic beyond (like the very popular five-day Continental Divide tour offered by the Rocky Mountain Outdoor Center in Salida, Colo.) are treated to delicious meals cooked in a Dutch oven, tents and cots set up for them by support staff--and just about anything extra they're willing to pay for. "If someone wants a masseuse waiting at the next campsite in the middle of nowhere," says RMOC owner Ray Kitson, "or a certain kind of camp chair, we arrange...
...October. A hint of mist in the damp air, a rustle from the trees as they shed their leaves in nature's annual striptease and, everywhere you look, ripe, corrugated pumpkins, waiting to be turned into something delicious by a touch of nutmeg and a hot oven. Except that the mist comes from dry ice stuck in a grinning skull, the whisper in the trees from nylon ghosts hung in the boughs, and the pumpkin, made of bilious orange plastic, has a gizmo inside that groans "Whoooooooo ..." as you walk past. Halloween is upon us again...
...lightly breaded and baked scallops on the half-shell; batter-fried jumbo shrimp and squash flower; and lightly fried fish. There are also delectable crustaceans - like the long and narrow clamlike canolicchi, a shellfish native to the warm Mediterranean waters. Then it's on to my favorite second course: oven-baked turbot with olive oil and potatoes. The simple seasoning, right touch of salt and high temperature ensure that the fish comes steaming out of the oven to rest with perfect levity on the tongue. For dessert, I go for the mini chocolate cake served warm with a soft center...
...Then it's on to my favorite second course: oven-baked turbot with olive oil and potatoes. The simple seasoning, right touch of salt and high temperature ensure that the fish comes steaming out of the oven to rest with perfect levity on the tongue. For dessert, I go for the mini chocolate cake served warm with a soft center or a smooth lemon sorbet. By the end of the meal, you will have confirmed your response to Francesco's opening query: yes, I like fish?more than ever. $40-45 per person, Via P. Verri...