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Word: sautã (lookup in dictionary) (lookup stats)
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...Broccoli Rabe or other mustard greens—now you have a reason to eat that saut??ed kale with garlic...

Author: By Francesca T. Gilberti, CRIMSON STAFF WRITER | Title: 15 DINING HALL APHRODISIACS | 2/13/2008 | See Source »

...local heirloom tomato as much as anyone else. Or a fresh California date, crispy with tart honey that I can get only for a few weeks in Southern California. Or breaded saut??ed abalone when I'm in Monterey. But the idea that this is the best way to eat, that most of our food should really come from within 100 miles, that farm-to-table produces a superior diet, is antiglobalization idiocy...

Author: /time Magazine | Title: Extreme Eating | 1/10/2008 | See Source »

...than in the deeper flavor profiles and the wow factor that dark foods offer. "Black is just fun to work with," says Tim Love of the Lonesome Dove Western Bistro in Fort Worth, Texas, where he just started serving a fig-and-black-lime margarita and surrounds his mango-saut??ed salmon with an intense puree of earthy black trumpet mushrooms. "It's unexpected. It looks great on a plate," he says. The visual lan also appeals to the chefs at DavidBurke & Donatella in New York City. "We focus on eye-catching presentation," says chef de cuisine Eric Hara...

Author: /time Magazine | Title: Black Is Beautiful | 11/21/2007 | See Source »

...fans, and unknowing customers to eat as much of a huge plastic bowl full of greens as possible in five minutes. “It’s basically the grossest thing that we serve,” Ackil said about the garlicky greens—consisting of spinach saut??ed with olive oil, garlic, and salt—which normally adorn the b.good burger and the Venetian veggie burger. “It’s really slimy.” In the 15 minutes before 7 p.m., the restaurant transformed itself from a mellow Cambridge burger joint...

Author: By Francesca T. Gilberti, CONTRIBUTING WRITER | Title: Alum Upsets Champ in Spinach Eat-Off | 11/17/2006 | See Source »

...milk bars.” Incidentally, these aren’t very milky. Rather starchy, in fact. Then again, these tubers are a national obsession, an indelible part of the Polish psyche. A particularly potato-proud Pole might serve vegetable soup with potatoes, potatoes slivered and saut??ed, and a salad of creamed cauliflower and potato. All at a single Sunday dinner.The potato gained its place in the Polish pantry during “The Deluge,” a series of wars in the 17th century that left Poland in ruins. Sweden occupied most of the country...

Author: By Thomas B. Dolinger, | Title: A Starch Diet | 7/13/2006 | See Source »

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