Word: tartlets
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...quietly divine performance, William Hurt plays Brett, a man with no one to greet him when he gets out of prison. He walks to a café, orders a beer, sits down to write a letter and observes the town tartlet (she's very young) get rejected by a boy who has obviously used her. Martine (Kristen Stewart) spins on her heel, lights on Gordy (Eddie Redmayne), the first male she spots in her age range, and offers to go off with him instead. Maybe there's a party, or a festival across the river...
...risd alum Bruce Tillinghast, who says he "uses elements of food like elements of color, making them work together." The flavors change seasonally, but the virtuosity of his combinations don't; recently, his airy gnocchi came with spinach, goat's cheese and pomegranate. Save room for the lemon tartlet, a flaky nest of buttery semi-puff pastry filled with a sunburst of tangy curd. New Rivers is unpretentious and unfussy - just like its city. Providence, says Tillinghast, "has a certain friendliness and charm and all the wonderful little things you find in a big town." All the things that...
...organic vegetables take longer to cultivate, but "the absolute bottom line is that they are tastier," says the chef. That seemed true of each dish I savored on a recent visit: courgette-flower souffl? with cinnamon and basil, pan-fried squid, chorizo and root vegetables, and warm chocolate tartlet with mint. "Nearly everything on the table, I've seen it grow," says Rabanel. "It gives me confidence in what I serve and it makes me happy." He's not the only...
...organic vegetables take longer to cultivate, but "the absolute bottom line is that they are tastier," says the chef. That seemed true of each dish I savored on a recent visit: courgette-flower souffl? with cinnamon and basil, pan-fried squid, chorizo and root vegetables, and warm chocolate tartlet with mint. "Nearly everything on the table, I've seen it grow," says Rabanel. "It gives me confidence in what I serve and it makes me happy." He's not the only...
During his time off, he began reading recipes in The New York Times Magazine and soon developed a repertoire of delicious treats, one he continues to expand. “I might experiment with a tartlet one day and the next day try a chocolate mousse,” Gilmore says. Having worked as a line cook last summer in Maine, Gilmore found that he preferred baking to cooking. Baking’s “attention to absolute detail” better suits his “picky” personality...