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A combination of liquids is best: a little wine, a touch of tomato perhaps, and a flavorful broth.
You make a vegetable stock of onion, celery, carrot and a touch of tomato, then cook lobster in the stock.
A touch of tomato, some crimini mushrooms and some dried porcini, garlic and rosemary are all you need, plus a splash of wine and chicken stock.
Some herb, a touch of tomato paste and a final splash of aged sherry vinegar after the sauce has reduced and become syrupy are all it takes.
One of our favorite entrees was farfalle pasta, with chunks of prosciutto, fennel, and a touch of tomato, enveloped by a rich brandy cream sauce.
A rich, thickened seafood bisque, cream-based with a touch of tomato, contained a trove of scallops, shrimp, squid and kernels of sweet corn topped with green herbs and wafers of Parmesan.
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Sprinkle it on a sandwich or on pasta or risotto, or add it on fish for a touch of intense tomato flavor.
The ravioli della casa ($13.95), or wild mushroom and ricotta cheese-packed pasta pockets crowned with tender browned sea scallops in a garlicky olive oil with a touch of fresh tomato sauce, were also impressive.
The prawns are amazing – really sweet gambero di Mazara del Vallo – and we'll just do them very simply with garlic, chilli, white wine and a touch of fresh tomato.
For main courses a slight touch of tomato gives the linguine vongole a nice added dimension, and the roasted halibut is delectable.
The spinach, or saag, is pureed into a mild sauce brightened by a touch of fresh ginger, tomato, coriander and cumin.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com