Sentence examples for formidable dish from inspiring English sources

Queasy over a meal he called a "mess of bouillabaisse," Henry James said that it was "a formidable dish, demanding a French digestion".

Sedlar pronounced the farro dish "formidable," but said the real standouts were courses six and seven — sous vide salmon with pink Cara Cara orange, followed by short ribs with coffee-celeriac purée and wild mushrooms.

The formidable collection of main dishes -- mostly grilled or stewed foods -- is encouragement enough for repeat visits.

Still, Dish could prove a formidable hindrance to Sprint if it becomes a big minority shareholder in Clearwire, possibly forcing the company into a partnership or an expensive deal to buy out its unwelcome dance partner.

There is more, much more.... Claude Terrail and his formidable Tour d'Argent restaurant, with its Pressed Duck dish and picturesque view; he married Jack Warner's daughter, Barbara, to unexpected results.

It has a formidable structure and the brightness you want with dishes like asparagus vinaigrette and braised artichokes.

L'Ivre draws on Le Bateau Ivre's formidable wine collection and offers a similar but more limited menu of bistro dishes: coq au vin, boeuf bourguignon, open-face sandwiches, croques-monsieur and oysters.

A selection of 150 menus, published in a volume of gastro-history (complete with photographs of guests and dishes), has become something of a cult possession in Belgrade.Like Tito or loathe him, he was a formidable character.

You've sliced and whisked your ingredients into a formidable feast and are now ready to serve it to your guests in all manner of oddly shaped serving dishes.

Noxon describes one recent meal, "John Sedlar, the executive chef and owner of the restaurants Rivera and Playa, pronounced the farro dish 'formidable,' but said the real standouts were courses six and seven — sous vide salmon with pink Cara Cara orange, followed by short ribs with coffee-celeriac purée and wild mushrooms.

Noxon describes one recent meal, "John Sedlar, the executive chef and owner of the restaurants Rivera and Playa, pronounced the farro dish 'formidable,' but said the real standouts were courses six and seven sous vide salmon with pink Cara Cara orange, followed by short ribs with coffee-celeriac purée and wild mushrooms.