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Picasso takes him out for dinner, and then arranges fish bones on a restaurant plate in lieu of paying the bill.
Imagine a large restaurant plate with a few spears of asparagus draped dramatically across, with a light drizzle of authentic vinaigrette.
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Among the Alaska runs, Bristol Bay kings and coho from southeastern waters around Sitka, are also starting to show up on restaurant plates outside the state.
Amaranth is high in protein and contains high levels of magnesium, iron, calcium, zinc and vitamin B. Watch out for it popping up in breads, porridge and on the trendiest restaurant plates.
His enlargements have included riffs on that first table and the oak seats that went with it and precarious stacks of vintage restaurant plates and classic Revere Ware pots.
While Chinese, Japanese, Korean, Indian and other Asian culinary traditions are served in a vast number of down-home and up-scale joints across the city, the spices of Filipino cuisine--influenced by Spanish colonizers, native Pacific Islanders and emigrating Chinese--have only recently arrived on restaurant plates.
Our main quarry was a species of mushroom partial to the young Douglas firs so common in the cutover timberlands of the Northwest, the beloved golden chanterelle, a wild edible found on restaurant plates from San Francisco to New York and all over the world, where it might be scattered across a cut of meat or used to spruce up a rich pasta sauce.
Travellers may be pleasantly surprised to discover stylish restaurants plating up oh-so-fashionable New Nordic cuisine, and a design scene taking its cues from Scandinavia.
Can home cooks get that restaurant-plate look at home?
I was also banned from the Waterside Inn at Bray for revealing that Michel Roux Sr had made me wait for him, not in his Michelin-starred restaurant, a plate of fresh lobster before me, but in a tiny wooden gazebo outside, with a plate of rather rubbish prawn mayo sandwiches.
If cooking isn't their thing, let them set the table as though you're eating in a restaurant, or plate the food in their own creative way.
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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