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One of my earliest food memories is having this delicious prawn curry at one of the several Bijoya dinners, served inside a green tender coconut.
The compound leaves deep green, tender, and curled or deeply frilled that develop in a cluster the first season of growth are used fresh or dried, the mildly aromatic flavour being popular in fish, meats, soups, sauces, and salads.
There are two parts to the plant: the white stalk, which must be white, springy and firm (not dry and brown) when you buy it; and the green leaves, or erbette, on the top, and the green, tender leaf sprouts inside.
They prefer green, tender, flowering plants over other sources of food, but roots are a large part of their diets in the early spring when other plants have not yet appeared.
You can find a recipe for Pine Cone Jam here: http://infohow.net/12414-varene-iz-sosnovyh-shishek.html Cooks worldwide use the immature green tender pinecones to use as edible garnish, season meat, or slip into tea.
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Drain and double-pod to reveal the bright-green, tender little beans within.
This delicious tangle of soft, oily greens, tender creamy beans and broth that says "who needs stock or meat?" can be eaten just so.
Cook the pot with the collard greens over low heat until the greens are tender and dark green.
"The spears prick upward, tender green, glass green, bright green, darker green, to spread the blossoms and the fine seeds like brown lace," she wrote.
The okra is green and tender, and the broth silky and rich.
Cover, and steam, shaking skillet frequently, until okra is bright green and tender, 3 to 4 minutes.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com