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She serves it with duck confit.
She serves it to me with soy sauce and sesame oil.
She serves it in a crock, and a short stint in the oven melts the cheese and causes the greens to buckle and wilt.
And over her book's 240 pages, she serves it up in bits and pieces, offering it to the reader in the form of fascinating insider tips.
Then she serves it with green rice beans, very small dried beans that look like plump grains of pale green rice, or orzo, mixed with a tangy, eggy avgolemono sauce.
She serves it with a pan-fried filet mignon and rice, Brazilian-style: garlic is sautéed in oil, the rice is added and stirred, like risotto, for five minutes before water and a sprinkle of salt are added.
Similar(53)
Eventually the success of the dish was its downfall: the sheer frequency with which she served it each summer consigned this version, too, to the culinary cliché bin.
Every morning she'd brew a different kind of tea, and as she served it to me she'd talk in extreme detail about its flavor profile, scent, appearance, provenance, method of manufacture, steeping process, and health benefits.
When dinner was ready, she served it.
Perkus, who hated hot chocolate, said nothing and, when she served it, drained his mug.
Azarenka then broke again for 5-4 as Niculescu's challenge waned and she served it out to advance.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com