Word: parmesan
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Dates: during 2000-2009
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...says she has never attended cooking school, she learned to cook by relying on local fruits, vegetables and meats that are staples on Nantucket. Chase’s Nantucket Open House Cookbook, published in 1987, introduces hundreds of recipes of her creation, including curried lentil soup with chutney butter, parmesan lasagna and braised lamb shanks with bourbon-barbeque sauce...
...after flipping through the pages of Nantucket Open House Cookbook, some might wonder how Chase managed to blend her academic curiosity with her love of fine food—how she succeeded in transforming a A.B. degree from Harvard, magna cum laude, into comprehensive knowledge of pumpkin prosciutto and Parmesan lasagna...
...Adria puts no truck in old standbys. His constantly shifting degustation menu always aims to trump itself. A meal lasts for hours, alternating between sweet and savory, hot and cold, familiar and otherworldly: fried rabbit ears, for instance, translucently thin and tasting like pork rinds; spaghetti not topped with Parmesan but fashioned from it; carrots turned into foam, artichokes into puree, and foie gras into ice cream. For such alchemy, Adria maintains a "laboratory workshop" in nearby Barcelona, where he experiments with everything from centrifuges to cotton-candy machines. Adria sees Spain's pioneering departure from the norms...
...that these foam slips actually signal to each waiter which entrée the guest pre-ordered. The salmon is a tad overcooked, and the chicken is basically a glorified chicken nugget—a slab of white meat covered in golden fry. Popular consensus concludes that the eggplant parmesan was the hit of the night. The roasted potatoes and vegetables accompanying each dish are well-seasoned and cooked to tender perfection...
...Annenberg’s chicken parmesan...