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HOT PEPPER SAUCE (ZHUG) Adapted from Elinor Magen Time: 5 minutes 2 hot green peppers 2 dry hot red peppers 4 cloves garlic, peeled 1/4 cup chopped basil 1 tablespoon chopped mint 1/2 cup chopped cilantro 1/8 teaspoon ground cloves 1 teaspoon salt or to taste 2 tablespoons lemon juice 2 tablespoons extra virgin olive oil 1 tomato.
Makes enough for a medium-sized jam jar 3 large bunches basil 1 garlic clove Sea salt and freshly ground black pepper 200ml/7fl oz extra-virgin olive oil Pull the basil leaves from their stalks and put them in a food processor with the garlic and a good pinch each of salt and pepper.
3 large bunches of basil 1 garlic clove Sea salt and freshly ground black pepper 200ml/7fl oz extra-virgin olive oil 4 ripe beef tomatoes 4 buffalo mozzarella (100g/31/2oz each) 1 bunch of purple or green basil 75ml/3fl oz extra-virgin olive oil First make the basil oil.
Figs With Basil, Mozzarella And Prosciutto Total time: 20 minutes 1 pound prosciutto, sliced thin 2 pints ripe green or purple figs 2 containers fresh buffalo mozzarella 1 bunch basil 1 lemon 1/2 cup extra-virgin olive oil Coarse sea salt and freshly ground pepper to taste. 1. Arrange the prosciutto slices on a large platter, leaving space in the middle for the figs and mozzarella.
Serves two. 4 medium courgettes (about 500g) 5 tbsp extra-virgin olive or rapeseed oil 1 large clove garlic, peeled and cut into thin slivers Grated zest of 1 lemon, plus a little juice Sea salt and freshly ground black pepper 1 tbsp shredded mint or basil 1 ball buffalo mozzarella (or another mild, soft cheese) Top and tail the courgettes, then cut them lengthwise into 1mm-thick slices.
4 legs of rabbit, top bone of the thigh removed (ask your butcher to do this) 2 tbsp olive oil Sea salt and freshly ground black pepper 4 very ripe sweet tomatoes, sliced into rounds 1 small bunch of small-leaf purple basil For the basil oil 3 large bunches of basil 1 clove of garlic, peeled Sea salt and freshly ground black pepper 200ml/7fl oz extra-virgin olive oil Start by making the basil oil.
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Cinnamon Basil Ice Cream 2 1/2 cups, plus 2 tablespoons, whole milk 1 1/2 cups heavy cream 1/4 vanilla bean, or 1/2teaspoon vanilla extract 8 4-inch sprigs cinnamon basil, or 6 4-inch sprigs basil 1/2 cinnamon stick (if using regular basil, use 1 1/2 cinnamon sticks) 1 cup, plus 2 tablespoons, granulated sugar 8 large egg yolks.
Sweet Basil, 193 East Gore Creek Drive, (970) 476-0125, a Vail institution still under its founding management, turns 25 this year.
NEW ART JAZZ QUARTET, Sweet Basil, 88 Seventh Avenue South, above Bleecker Street, Greenwich Village, (212) 212-1785.
VICTOR LEWIS QUINTET, Sweet Basil, 88 Seventh Avenue South, above Bleecker Street, Greenwich Village, (212) 212-1785.
OLIVER LAKE, Sweet Basil, 88 Seventh Avenue South, above Bleecker Street, Greenwich Village, (212) 212-1785.
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