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The upscale spin on the feast — your seafood is de-shelled tableside —is $38 per person, which includes half a lobster, filet of cod, clams, scallops, corn, sweet carrots and potatoes.
Two $14.50 entrees on that menu are braised filet of cod with fresh herbs in a light tomato sauce on a bed of arugula and chicken sauteed with wild mushrooms and peppers.
His other ingredients were laid out on the counter: fat cloves of garlic, bowls of mussels and clams in their shells, a bottle of white wine, a can of extra virgin olive oil, ruddy links of chorizo, a lemon, some freshly roasted garlic, a bunch of parsley, some Yukon gold potatoes, a block of butter and a thick, pearly filet of cod.
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The menus consisted of Louisiana creole gumbo, Fort Livingston, baked filet of fresh cod, Fort Devons, accompanied by California Riesling.
Lamb starred whether as a hunky osso bucco or as six small rib chops flanked by a helping of delicious tabbouleh, which also accompanied a shimmering filet of black cod.
Many of the entrées double their interest by showing two facets of an ingredient — slowly poached salmon with salmon belly, seared on one side, and a casserole and filet of Chatham cod, for example.
The other main courses were excellent: a buttery cut of cod; a sautéed skate filet, fanned out around a big marrow-filled veal bone; and a roasted chicken, stuffed with chanterelles and pig's feet, that didn't taste like chicken.
There but for the grace of cod..
In the absence of cod, Mr. St.
Hake: "In the cod family but sweeter, softer in texture than cod, not as rich; half the price of cod.
Portuguese style cod is a plain piece of cod with chickpeas, served with oil and vinegar.
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