Word: raviolis
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...overpowering the delicate Dover sole meuniere. Another problem at all meals in all rooms is the tearoom breads, delicious by themselves but poor as foils for wine, the satiny American smoked salmon and the elegant terrine of truffled duck liver. Other fine dinner appetizers were the silken lobster-filled ravioli with chanterelles and hazelnuts and a ragout of wild mushrooms. Among main courses, moist, roasted pheasant with a subtle gamy flavor was well set off with pungent cranberries, and a mustard glaze added zest to sliced, rare roast filet of beef. Near misses were a too soupy stew of wild...
...appetizers and main courses and are available at Bloomingdale's in New York City and have more recently been introduced at Marshall Field's in Chicago leave almost everything to be desired in flavor and texture. Based on tastings of a dozen or so choices (omelet creole, lobster bisque, ravioli with snails, poached salmon and pork with apricots), these generally expensive creations, with main courses from $2.25 for pasta to $12.90 for veal, are a cut above airline food...
...frequented for lunch by "lady shoppers." Perhaps they are attracted to his wanly handsome son Giuseppe, 21, the manager, who was rated by On the Avenue, a tony monthly tabloid, as one of New York's ten sexiest men. Whatever the reason, there are more than enough takers for ravioli selling at $17 for half a dozen and carpaccio, slim portions of raw beef with thin mayonnaise, which, though prettily presented, hardly seems worth...
...people who hate to travel? His guidebooks, published under the general heading "The Accidental Tourist," answer such questions as "What restaurants in Tokyo offered Sweet'n'Low? Did Amsterdam have a McDonald's? Did Mexico City have a Taco Bell? Did any place in Rome serve Chef Boyardee ravioli?" Like his unadventurous readers, Macon always feels the urge to shorten his itinerary and return home...
Young though it is, cuisine moderne has already collected its share of delectable cliches, most notably ravioli filled with shellfish and anything steamed in a packet of cabbage. At Jamin, the seductive interpretation is ravioli with langoustine on melting leaves of cabbage. Although always immaculately cooked, Robuchon's creations are occasionally a bit too bland. ! Examples are his celebrated fillet of lamb in a salt crust and the chicken poached in a pig's bladder that puffs up like a jolly balloon. Because he finds the quality of French beef and veal inconsistent, he does not serve them...