Sentence examples for touch of pepper from inspiring English sources

The food at Neal's Deli is resolutely everyday and American — like breakfast biscuits stuffed with egg and sausage — but the eggs are steamed tender with a touch of pepper and parsley, and the wide, crisp biscuits are mixed from high-fat local buttermilk and organic flour from a nearby mill that's been held by the same family for nine generations.

We all relaxed further after a group wine-tasting conducted by an enthusiastic sommelier -- an Amtrak employee -- who explained the virtues of "a soft, drinkable" sauvignon blanc and a red zinfandel redolent of "black cherry, raspberries and a touch of pepper".

My mother's, which was salted, sprinkled with a touch of pepper, and thrown in the oven for an hour.

From Castelnuovo Berardenga in the southern reaches of the Chianti Classico region, the 2010 Borgo Scopeto tastes of dark cherries and spice with a touch of pepper and anise.

£31, cellarviewines.com Yealands Estate Black Label Gruner Veltliner 2013 Austria's finest grape gets the Kiwi make-over here with a predictably fine outcome – this is full-bodied, dry, with touches of pepper, smoke and pears that linger long and cleanly on the palate.

Toss the radishes with a touch of salt, pepper and olive oil.

Grilled octopus and ceci beans, a nice textural contrast, come alive with a touch of hot pepper cooled off with fresh mint.

The best of the pastas we sampled was the simplest: rigatoni with chopped broccoli rabe (not at all bitter) with garlic, oil and a touch of hot pepper adding zing.

Much more interesting and less frequently encountered are the stews, especially lawand ($11.95), chicken chunks in a dreamy cream sauce given a wake-up call by a touch of black pepper.

Often drenched with lemon and garlic, or fried in oil with a touch of hot pepper, they sometimes come to your table looking like wild overgrowth from a meadow or forest — the kind of stuff your New York mother told you not to eat because it could be poisonous.

But while Eastern Carolina uses the whole pig, and dresses its pulled pork with vinegar and sometimes a touch of hot pepper, Western Carolina uses the shoulder of the pig and adds a thick tomato-based or ketchup-based sauce to its pulled pork, which it serves with red coleslaw.