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There were some good appetizers, though.
Good appetizers often build you up to a letdown.
Crisp little pooris, filled with potatoes, yogurt and tamarind sauce, and khaman dhokla, steamed lentil-and-yogurt cakes, are particularly good appetizers.
As for the food, the only consistently good appetizers were soups, pizza rustica and a fresh and well seasoned salmon and brook trout terrine with a tomato sorrel sauce.
One night, my dining companions and I enjoyed several very good appetizers, including crisp mouthfuls of deep-fried wontons stuffed with ground chicken that was tasty despite being dry.
Other good appetizers were a large, crisp crab cake paired with a snappy rémoulade sauce, a just-right onion soup, classic Caesar salad and an iceberg wedge with lots of bacon, red onions, chopped tomato and blue cheese.
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Light and tangy, with an edge, just what a good appetizer should be.
A good appetizer is the port and pistachio crepinettes, served with a roasted red beet and arugula salad and dressed with horseradish vinaigrette.
Grilled quail in a spicy olive oil sauce is another good appetizer choice, as is the ludicrously generous pork and shrimp, which is big enough for a main course or a shared appetizer for four.
In what I confess has become typical for me, I bought three kinds of olives and a dry salami -- my idea of a good appetizer -- and two loaves of bread.
Or you might set out with something more adventurous: Connecticut oysters on the half shell; a bounteous salad of shaved fennel and Parmesan with grapefruit, pistachio "dust" and pumpernickel croutons; or a deliriously good appetizer of jewel-cut root vegetables and red grapes on an apple and horseradish purée, trimmed out with chestnuts and gooseberries.
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CEO of Professional Science Editing for Scientists @ prosciediting.com