Word: vinegars
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...most part, though, Kovi's dishes are more benign: juicy sauerkraut glowing with paprika, subtle tarragon-scented fish soup and mushroom-stuffed carp, crisp roast goose and leg of veal with goose liver, kohlrabi nestled in egg barley and, for a delicate touch, "blushing tomatoes in sour cherry vinegar." Eggplant, cornmeal, strudels and the fragrant honey cake mézeskalács are all included...
...life around the idea of team play and who continually mocks all pretense to self-importance, difficult is a word that cuts deep. "If it keeps obnoxious people away, that's fine," he says defensively. "It makes me think of that line--you catch more flies with honey than vinegar. People say this to you with a straight face, and I always say, 'Who. Wants. Flies?'" A moment passes, and Murray changes his tone. "Oh, difficult. You know, difficult. Well, I have this avenging-angel side, and it is not always a good thing...
...whip up your own batch back home, skin a baked eggplant while it's still fairly hot, then mash it up with a dash of lemon juice and a cup of extra virgin olive oil - Greek, natch; mix in some grated raw onion, two cloves of garlic, parsley, vinegar and some salt and pepper. And, as the Greeks say, kali orexi (bon appétit)! yiouvetsi This traditional lamb casserole is named after the round terracotta dish in which it's cooked. Long a staple of Greece 's island communities, yiouvetsi is increasingly served at upscale taverns like Daphne...
...there is a remedy that's 100% effective: stay away from gluten. That isn't as easy as it sounds. Breads and cereals are obvious sources of the offending protein, but it's also used--and not always labeled--as an additive in cold cuts, soups, soy sauce, malt vinegar and even jelly beans...
...your taste buds." Corkscrew flatware stuffed with lavender and bruleed garlic enhances the olfactory experience of eating scallops and daikon radish in a Brazil-nut puree. Dining chatter revolves around how they are going to serve, let alone create, dishes like "12-year Gouda ice cream with balsamic vinegar." Moto, a whiplash blend of science and art, will captivate some and annoy others. Most dishes triumph (especially the fish courses), while some--well, maybe we're not quite ready for them. Yet. --By Kristin Kloberdanz