Word: roasting
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Dates: during 2000-2009
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...semester, Dartboard looked forward to sneaking into the Porcellian of dining halls in the middle of each week, filling both his stomach and his heart with the help of a certain kindly HUDS employee. Stationed at a table with a heat lamp, a large knife and some form of roast meat, Dartboard’s tireless provider would grin warmly as he heaped beef or chicken onto a ready plate. Dartboard has only the best things to say about the quality of his aunt’s Thanksgiving meal, but could any holiday compare to that Wednesday in mid-October...
...Hills, in the African neighborhood Matonge. It's one of the few places in Brussels with Pilsner Urquell on tap. Mission spokeswoman Petra Masínová calls the experience "strange but pleasant; the beer is good and well-chilled." If only the owner could be persuaded to add roast pork with sauerkraut and dumplings to the menu...
...ingredients of their cuisine - one of the city's 65 food markets. To experience a classic market, visit the Rue de Lévis, a busy market street in the sedate 17th arrondissement (9 a.m.-7 p.m. daily, closed Monday and Sunday afternoons; Metro: Villiers), where vendors offering cheese, roast chicken and mounds of seasonal fruits and vegetables are nestled among bakeries, clothing stores and wine specialists. Now that autumn is upon us, the stalls are filled with squash, delicate mushrooms and soft purple figs. Next to the Château Rouge Metro station in the 18th arrondissement...
...experience a classic market, visit the Rue de L?vis, a busy market street in the sedate 17th arrondissement (9 a.m.-7 p.m. daily, closed Monday and Sunday afternoons; Metro: Villiers), where vendors offering cheese, roast chicken and mounds of seasonal fruits and vegetables are nestled among bakeries, clothing stores and wine specialists. Now that autumn is upon us, the stalls are filled with squash, delicate mushrooms and soft purple figs...
...York City's sleek Aquavit in 1995 when he was only 24; he has lived in New York ever since, with annual visits to both Sweden and Ethiopia. His recipes reflect his global view, with traditional Swedish dishes--such as gravlax with mustard sauce, prune-stuffed pork roast and, yes, Swedish meatballs--interspersed with his own creations like pickled herring sushi style that reflect his fascination with Japanese food, and coffee-roasted duck breasts, inspired by Ethiopia. His roots are Swedish, he says, but "I am an American now ... I live here, I pay taxes. But as a cook...