Word: tastiest
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Dates: during 2000-2009
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...more of a pastry wonderland than its name suggests. Unlike Kupel’s, Pastry Land has a more limited selection, and the quantities are fewer. But Marcus, the bakery’s owner, is skilled in his craft. Pastry Land offers nothing less than the finest and tastiest baked goods. Everything is baked on premises and guaranteed Kosher. Glazed poppy seed rolls glisten under the soft lighting and the cookies radiate freshness...
...torn and piled high on a low table. Fish fresh from the lake, noodles and pickled cabbage?all smothered in sour cream?were served up as we sat around the low table on well-worn sheepskins. And for the main course, I was treated to the very fattiest (and tastiest) hunks of mutton. With a growing number of visitors, Kyrgyzstan's warm smiles and piled plates could prove to be valuable natural resources...
...precise as most cooking instructions got. They read as they were written, so prepare to improvise for the modern kitchen - most of us don't have upper ovens anymore and you'll have to stock up on butter to make most of these dishes. One of the easiest and tastiest is the apricots charlotte, a simple, rustic concoction that pairs the crunch of buttered, sugar-dipped French bread with the melt-in-your-mouth softness of simmered apricots. And if you've missed the apricot's glorious, but short, season, the recipe also works well with peaches. Those with...
...Happy Endings," "Orchid," "SPX 2002," and "Rosetta," all make excellent comix cornucopias. Of the four, "SPX 2002" has the most bounty, but "Rosetta" has the tastiest selection...
...shops, and the seeds are big sell- ers. But whatever types they buy, chefs say they look for the same qualities in tomatoes. They should be vine ripened, fragrant and deeply colored: the reds rosy, the purples uniformly purply. Shape doesn't matter--old-style bumpy tomatoes are often tastiest--but they should be heavy for their size and give ever so slightly when gently squeezed. Store all tomatoes at room temperature; refrigeration makes the flesh mealy and kills the flavor. --By Lisa McLaughlin