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Grilled salmon, a tad overcooked to my taste, was served on a bed of toasted Sardinian couscous with a blanket of caponata full of olives, capers and tomatoes.
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The five-course meal, cooked by Gregg Drusinsky and Sarah Ashley Schiear (who both appear on ABC's show "The Taste"), is served at 7 15 and 9 p.m. today and Saturday and is $50 per person, including wine pairings.
And poached flatiron steak, luscious in texture and taste, is served with a wide run of cream sauce heightened with dill oil, and braised potato that seems more silk than starch.
It is possible, even encouraged, for a music fan to venture online and locate whatever niche community speaks directly to her proclivities and desires even the most idiosyncratic tastes are served and supported somewhere on the Web and then to occupy that space, building a reinforced cottage there, among her people.
The tart was served warm, and tasted like a cobbler, a pie and a muffin all at once.
One of the pricier items, charcoal grilled Chilean sea bass, at $26, had been marinated in a sake sauce for 24 hours, giving it a semi-sweet miso taste, and was served on crisp vegetables in a tangy lemon sauce.
The escolar, a warm-water white fish with a moist and mild swordfish-like taste and texture, was served with a curried medley of du pus lentils and fall squash, saffron-braised fennel, and a ginger tomato coulis ($22).
Pear tart tasted good, but was served ice cold.
His lab has repeatedly shown that red, the usual color of a Coke can, is associated with sweetness; in one experiment, participants perceived salty popcorn as tasting sweet when it was served in a red bowl.
A little pot of marinated green olives tasted of citrus and chili and was served with beautifully grilled garlic toast.
At the tasting, she was serving cabrales, a blue cheese, with her array of sherries.
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