Word: risottos
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...filling their after-dinner menus with doughnuts and fritters fresh from the fryer, like the Drunken Doughnuts at New York City's Maloney and Porcelli, left, which come with three tiny jars of liquor-spiked jams. Also in Manhattan, at the Red Cat, pastry chef Rebecca Masson offers risotto fritters with gingered blueberries and wildflower honey semifreddo, while diners at Riingo are treated to doughnut holes filled with green tea jam. At Grace restaurant in Los Angeles, Elizabeth Belkind serves jelly doughnuts with a velvety vanilla custard and strawberry-buttermilk ice cream. And at Chicago's Japonais the must-have...
...lunch and dinner menus feature eclectic Mediterranean and European fare ranging from foie gras to filet mignon (a tender favorite) and from hearty house salads to seafood. Each night, there are at least a dozen specials to choose from, such as a classic French cassoulet or an Italian risotto. Meals begin with olives and fresh-baked bread, and at peak times the rather slow service allows diners ample time to study the specials...
...show's queen-tet embody stereotypes--try pitching a show on which five Asians help people with math--but they are clever, funny and self-aware. As Allen puts it, "If you want to stereotype me as someone who dresses great and can whip up a mean risotto, that's fine with...
...Metropolis if you are in the mood for Italian flavors with a kiss of French, served up affordably: pasta entrées (such as gnocchi with asparagus, pancetta, toasted walnuts and that fantastic gorgonzola) and risotto specials are $15-$17, and meat and seafood dishes range from $17-$22. An original (and really much better) alternative to the North End, Metropolis’ warmly finished coppery walls, flickery candles and glowing Moravian star lamps add comfortable and sophisticated romance to a dinner that already shines. Call ahead for a reservation, as the restaurant is on the small side, and request...
...fresh fish tonight. Scallops as an appetizer—olive oil, garlic. Magnificent! Sea bass, what we call branzino, with fresh tomato, sautéed and spinach and roast potato. Scampi! Oh, the size of my fist—grilled, with lemon and olive oil and with some wonderful risotto...