Word: souped
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...fast, cheap and filling), Wally's $55 Tuareg banquet is a camel of a different color. Diners have one choice: red wine or white. The set menu is a cavalcade of flavors so perfectly balanced that it hasn't changed in 30 years. First is chorba, a spicy tomato soup rich enough to restore life even after a day fighting the hordes at Versailles. A refined pastilla, a sweet-savory pigeon pastry dusted with cinnamon and sugar, floods the senses with visions of The Thousand and One Nights. After a pair of grilled fresh sardines comes the masterpiece: a plain...
...side dishes” are good enough, but the most reliable meals are those involving noodles—after all, the place is masquerading as a noodle bar. The ramen noodles, which are served in a traditional large bowl with a mini-ladle, swim in various soups that make them wonderfully conducive to slurping. The kare noodles, which come in a coconut-based soup, are uneventful but satisfying. Your best bet is the moyashi soba (whole wheat), #27. It’s $10, vegetarian, and good for you, despite the blatant lack of seasoning. The rice dishes are dubious...
...Good food is cheap food.” Lee’s Sandwich Shop (61 Church Street) This hallway of a sandwich shop is as unpretentious as it gets in the Square, serving up foot-long warm and cold subs for less than $6. The one-size-fits-all soup cups are ladled to the brim with homemade daily specials and, at $2.95, are cheap enough to warm you every rainy Cambridge day of the school year. That’s a lot of soup...
...five of all chicken searches year-round; "chicken parmesan," "fried chicken" and "chicken marsala" (so much for healthy eating). During the summer months "chicken salad" and its variations are the most searched for recipe. As winter approaches, chicken salad begins its slide to be replaced by "chicken noodle soup" and "chicken...
...commuter trains rumble outside the window of Shinobu's crowded kitchen, we prepare tuna sushi cake, tofu, a carrot and radish soup and a vinaigrette salad. As we sit on the tatami mat, sipping plum wine and eating from each bowl in turn, the kimono-clad 60-year-old explains what makes a proper Japanese meal. "It's about the balance of nutrition," she says. "We need to have fish, vegetables, soup at every meal - and of course rice." Shinobu's meal is scrumptious, but when I compliment her, she demurs. "I'm just an ordinary housewife...