Word: shrimped
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...error occurred while processing this directive] or less per course. That doesn't mean you'll spend an evening toying listlessly with plain steamed broccoli and dry turkey breast. Instead, think flavorful starters like a tomato-and-blue-cheese stack (352 calories) or mushrooms stuffed with baked shrimp and crab and coated with caramelized Parmesan (302 calories). Choose from guilt-free main courses such as mesquite roasted pork tenderloin with soft polenta (392 calories) or chicken boccone pasta (434 calories). And then finish on a sumptuous - but not sinful - range of desserts, including strawberry-and-mango cheesecake (226 calories...
...There's a long list of salads and flatbread sandwiches to choose from, too, among them a wonderful spicy chipotle shrimp flatbread with grilled pineapple and fire-roasted poblanos peppers (it just qualifies at 474 calories, but it's big enough to share). Natural techniques such as grilling and caramelizing are emphasized to lend flavor without adding the pounds. And while you're perfectly free to undo all the good work by downing a calorie-packed bottle from Seasons 52's 140-strong wine list, the fact that 70 of those wines are available by the glass makes it easy...
...SoHo soba house Honmura An, raw shrimp “melted beneath the teeth with the lush generosity of milk chocolate.” She describes eating Sayori, an extremely rare sashimi, at Kurumazushi: “It was smooth and slick against my tongue, with a clear, transparent flavor and the taut crispness of a tart green apple.” Unfortunately, it wasn’t all soba and sushi during Reichl’s tenure at The Times...
When the restaurant introduced the Vietnamese summer roll--translucent sheets of rice paper filled with julienned vegetables and shrimp--Okura had to make several compromises. Instead of making them to order, Cheesecake prep cooks make them in advance every day, so he found shrimp that hold up in cold storage. A true summer roll would have mint, but that strong flavor turns off some people. "We had to make a hard decision as to whether or not we were going to stay that close to the traditional concept," he says. Okura left out the mint, and the shrimp aren...
...give up rice or tropical fruit. "I don't deny myself anything that isn't grown in Ohio," she explains. "Humans have traded foodstuffs with each other since Neolithic times." In her corner of Appalachia, she has found tofu made from local soybeans, bacon from nearby pigs and aquaculture shrimp. She forages for wild leeks to make pesto. But sometimes she wonders, "Maybe I have a weird idea...