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At Toqué!, in Montréal, the bright orange fruit of sea buckthorn, a spiky coastal plant with berries that taste like tart passion fruit, is turned into sorbet.
These are ordered at the counter (ideally, before you hit the buffet, since they're not cooked in advance), as are tropical juices like tart passion fruit and slightly sour cashew.
Desserts include many of the standards, like tart yogurt flavored with honey and walnuts, or a cylinder of baklava dripping with syrup, yet they are executed exceptionally well and served in enormous portions.
Tasted OK, a bit like tart Smarties.
If you want to bake with your apples, or like tart apples, Granny Smiths, Braeburns, and Jona golds are all solid choices.
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The recipe I decided to prepare was an herbaceous, quiche-like tart combining leeks and the cheese.
Baz Luhrmann's new film Moulin Rouge (which stars Nicole Kidman as a La Goulue-like tart with a heart, Ewan MacGregor as a struggling bohemian writer and John Leguizamo as Toulouse-Lautrec) tries to recreate the Naughty Nineties when the Moulin Rouge was raunchy and transgressive, and when Montmartre was a byword for sex, drugs and high-kicking, low-living disreputability.
On her menu: turkey from Plaid Piper Farm in Branchville, stuffing made with local sausage, a napoleon-like tart made with apples from Best's Fruit Farm in Hackettstown and sweet potatoes from the Community Supported Garden at Genesis Farm in Blairstown, where she is a member of the C.S.A. (community supported agriculture program).
I've written about cooking celeriac a number of times, for example as a standalone first course with mustard sauce; in a quiche-like tart with leeks; and as an almost startling substitute for béchamel or ricotta in lasagne.
In fact, it likes tart flavors of all kinds: Cornichons, pickled red onions or shallots would also be great accompaniments.
Unlike jewel-like tarts crowned with perfect fruits, crostatas do just as well with weeping, bruised specimens, as long as you cut out any obviously funky bits.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com