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(Of course, beef, boating, and bourbon each have their own House caucus, as do Albanian issues and contaminated drywall, but some caucuses are more equal than others).
It is built around key dishes and ingredients: the white beans that turn up in soups and stews; old bread made to live again in soups and salads; pork, rolled and stuffed with salty herbs and then roasted to make porchetta; rabbit for ragu and, of course, beef for the Bistecca alla Fiorentina, one of the greatest steaks in the world.
The main course — beef rib with polenta, radicchio and ratatouille — was served with kidneys and sweetbreads; it was a delightful marriage of the earthy, hearty flavors of the trio of beef, the creaminess of the polenta, the acidity of the ratatouille and the bitterness of the radicchio.
My main course — beef shish kebab ($9.99) — was mediocre.
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THE extra-fruity richness of rosé Champagne, whether a mere whisper or a shout, gives the wine what it takes to accompany meaty dishes, from first-course beef carpaccios and plates of prosciutto to roast veal and game birds.
Come for the five-course beef tasting menu.
The main course was beef Wagyu tenderloin.
The main course was beef goulash with garlic-chive spaetzle.
The next course, a beef tartare, is heartier, to accompany a dark ale with a farmhouse funk from the Belgian brewery Hof ten Dormaal.
They had just finished a course of beef shanks filled with roasted marrow, topped with bluefin-tuna tartare and serrano foam: Bamm-Bamm goes to Nobu.
Of course, good beef costs more than the cheap sheep used in kebabs or the mozzarella on a pizza, but posh burgers still make great profits.
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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