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The availability of Thai and Asian ingredients is so much better than it was 10 or so years ago – even down in Dorset at the local car boot sale I've spotted a stand dedicated to Asian ingredients.
Once a vanguard notion in the United States, cooking with seasonal ingredients is so mainstream that chefs of all stripes practice it, from the modernist gear heads to the New Nordic foragers who can tell you exactly when to pick toothwort roots.
For Cuban restaurateurs, finding a good buyer is crucial because sourcing ingredients is so challenging.
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Assembling the ingredients was so effortless, the host barely noticed what was going on.
Ingredients are so important now, we're looking to use what is grown on our doorstep.
Again, the natural ingredients were so fresh, they made the dish special.
"You go to Italy and everyone says the ingredients are so great, the food is so simple," he said.
What Chefs Feed Their Kids Joan McNamara's Curried Chickpea Salad This dish is surprisingly good considering the ingredients are so simple, and it's a cinch to make.
It is actually very easy to do, as all the ingredients are so soft, though mine is too small for any decent amount.
The dish, made of escarole, cannellini beans and slices of pepperoni, was considered a poor person's soup because the ingredients were so cheap.
From Maine to Maryland, the landscape and ingredients are so diverse that you might feel like you're in two different countries.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com