Word: vinegars
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...ideal meal, she says, is a “very big salad with a lot of vegetables” and some protein source. “I put a lot of olive oil and toss with just oil and then add kosher salt and a little bit of vinegar. I’m not shy with the oil,” Katzen says...
Karl Taro Greenfeld heard first about the vinegar. Just across the border from Hong Kong, markets were reporting a run on all kinds of vinegar as local Chinese sought the liquid in the belief that, when it was boiled, the fumes purified the air and warded off respiratory ailments. Karl, who edits the Asian edition of TIME and is based in Hong Kong, thought this was just another exotic story, the week's equivalent of Japanese schoolgirls selling their underwear or a neighborhood committee in East Java beheading a suspected witch. These dispatches, however, were the first media reports about...
...grocery store" - is a corner shop reimagined by a fashion magazine. Wicker baskets behind the counter are piled with 18 different types of handmade bread. The oak shelves lining its plate-glass windows are crammed with groceries no upscale Parisian kitchen can be without, from squid ink to balsamic vinegar. "Our customers know that every product has been personally chosen and tested by Alain Ducasse," explains Agnès Defontaine, who was responsible for putting Ducasse's concept in place. But the store's true raison d'être is elsewhere. "Be offers a new way of eating that...
...visitors supremely satisfied - if a bit more stuffed than after a Neapolitan seafood dinner. Bologna is the capital of the fertile, food-producing region of Emilia-Romagna, and plucks the choice offerings from surrounding cities and small towns for its restaurants and open-air markets - from Modena's balsamic vinegar to Parma's prosciutto to Piacenza's soft pork sausage. While absorbing the best of the rest, Bologna is considered the birthplace of several staple products and inimitable dishes. The Bolognese sauce (other Italians call it ragù) is chopped beef or veal with just a light touch of tomato...
...this modish coarseness fool you: there's nothing back-to-basics about the cooking. The tandoori jhinga?four colossal marinated prawns flavored with yogurt, red chilies, turmeric and garam masala?is sensational. And the sikandari raan, a whole leg of spring lamb soaked in vinegar, cinnamon and cumin and cooked in the tandoor, is irresistibly succulent. Prices are steep for India: a meal for two will cost at least $80. But in a land of conformity, there's little to beat Bukhara's oasis of the extraordinary. Call (91-11) 2611 2233 for reservations...