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The first part of this dish involves a little work, but only a very little.
This dish involves a bit of preparation the day before, but not much.
This dish involves layering thinly sliced potatoes with heavy cream and grated cheese, and then baking until the cream reduces and blankets the potatoes in a rich, creamy sauce.
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A little bit ironic, and deliriously good, the dish involves a poached egg floating in a fiery, basil-laden tomato brodetto, with brittle grilled toast as a means of getting at it.
Their version of the dish involves cavatappi pasta (the ones that look like corkscrew tubes) and a cheese sauce.
Preparing the dish involves marinating boneless, skinless chicken in sake and shio koji (mold-inoculated rice) overnight, then battering and frying.
This classic Italian dish involves a very flat slice of veal covered with sage leaves and prosciutto ham, fried and served with pan juices – usually accompanied by sauté potatoes and vegetables.
As much a historical whodunnit as a cookbook, it offers adventurous sorts the opportunity to ring the changes, with Hannah Glasse's 1751 macaroon trifle or a Mexican take on the dish involving crystallised cactus; or indeed Marguerite Patten's familiar postwar version, with its stewed fruit and "custard sauce".
Then again neither can good food: every dish involves attention to detail and individual adjustments that require human judgment.
One favourite local dish involves boiling the potato with anise the next day and serving it with egg.
One dish involves melting grated kassari cheese under the broiler until it's crisp and lacy, and serving it with lemon and olives and pita bread.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com