Word: raviolis
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...distinctly remember the meal in Colico last summer—at the agriturismo just north of Lake Como—when I had the pumpkin ravioli I’d been searching for my whole trip. It was my second to last night in Italy and I knew I had finally found that perfect meal. I had to close my eyes between bites of the pasta. I was intoxicated by more than just the food, but the sentiment was genuine. I slapped my hand down on my seat and announced to the table, “This is where...
...order, was intense exercise and weight loss; fugue states punctuated by light psychotherapy, heavy drinking and moderate drug use; really good sex; Italian classes (where I learned to pronounce il mio divorzio perfectly); and marathons of cooking. I had always enjoyed the kitchen, but now I would make pumpkin ravioli from scratch on Thursday and cook a black bass in parchment on Friday and bake an olive-oil cake on Saturday. The fridge was stuffed; my friends were ecstatic and full. But in the mornings, alone before dawn, a jolt of terror: What had I done...
...Sona in Los Angeles concocted a reception of duck confit eggrolls topped with lime pickle aioli and peekytoe crab beignets, all washed down with Dom Perignon Brut 1999. Then came the main courses. Adria prepared Ostras Con Pistachio Verde y Citricos (oysters with green pistachios and citrus; Wakada presented Ravioli of Asahi Crab with Crab Terrine and Finger Lime; Daniel Boulud (of Restaurant Daniel in New York City) produced Wild Scottish Grouse with Sarawak Pepper Cromesquis; and Thomas Keller came out with Four Story Hill Farm Cuisse de Poularde with King Richard Leeks, Spice-Poached pruneaux d'Agen and Black...
...before him. But it was more than the name of the proprietor that changed when a family bereavement forced Ross to sell: What had once been yet another of the market's hundreds of bountiful fruit and vegetable stands was now devoted exclusively to selling squid-ink spaghetti, eggplant ravioli and other fresh pastas, served hot during lunch hours and in containers for home-cooking. Watching four young entrepreneurs in chef's jackets serving their guests paper plates piled with steaming pasta, Ross and other veterans of the Boqueria were reminded of the profound change underway in their venerable institution...
...dozen tented rooms offer simple, rustic comforts underneath thick Makuti thatch. Its handful of suites - a more recent addition to the resort costing another witch doctor and a couple of goats - boast plunge pools and space for private dining. Just make sure you're hungry: dishes like crab ravioli in white wine and saffron sauce or grilled squillfish, all served up by local staff, make the best of what the island's waters offer...