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Serve on its own, or with a bit of salty cheese such as feta, a bunch of radishes and some yoghurt.
The dumplings are juicier here, the noodles springier, the butter cookies flavored with a bit of salty green seaweed, as a cookie at a French bakery might be sprinkled with fleur de sel.
This salad just says "spring" to me: lettuce, eggs and sweet little onions, spiced up with a bit of salty, savoury chorizo – a nifty little Easter starter, if ever there was one.
Along the way there are terrific satisfactions, like the roasted salmon head, marinated in miso and maple syrup, which you poke at and poke at with chopsticks until you're sure you've separated the bones from every bit of salty pink flesh and sweet skin.
There's a little bit of salty language in there, be warned.
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Capelli d'angelo was prepared with a primavera vegetable sauce based on a thin tomato broth with dicings of zucchini, peas, carrots and bits of salty ham.
Mr. Durlacher, the leader of the band Top Hands, told the 1,500 people in attendance to form squares. "His simple instruction," the article noted, "was interlarded with bits of salty humor".
It was tasty - a cheesy egg custard was laced with mildly hot poblano chili and bits of salty ham - but the custard had congealed from sitting too long, leaving a watery pool at the bottom.
A waiter brought oysters out of the Cooper River inlet — south and east of the city, where the tidal waters give way to the Atlantic — along with a local egg fished up out of one of those immersion circulators, some citrus-punching yuzu broth and bits of salty seaweed.
We stopped for a feast of the popular and populist pho, a bowl of spicy, beefy broth designed as a make-it-yourself meal — we added to taste and whim fresh bean sprouts, minced hot red peppers, rice noodles, tiny fried onions, bits of salty preserved cabbage, and the essential, colorful and crisp tangle of herbs.
Eating Cracker Jack brings back childhood memories of sticky caramel goodness and picking those last bits of salty peanuts (and the prize!) at the bottom of the box.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com