It's not often you order plantain hash with fried ceviche and come out smiling.
If we end up with fried computers or stolen personal data because of our incompetence, well that's just tough.
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Boese, a government contracting fraud expert with Fried Frank in Washington.
And in the "well-dressed greens and things" section, there are salads that range from one made with fried pig's ear to another composed of avocado, oranges and roasted carrots.
Nobody was shopping till they dropped, the air conditioned stores filled with stylish shoes and dresses had few takers, but the pizzas were delicious, along with fried zucchini and fresh sea bass.
Taste a more traditional take on things with the shrimp cake over Anson Mills grits, topped with fried tomato and a silky poblano corn cream sauce the finish of jalapeno gastrique is a nice touch.
Willie had recently moved to Angela's hometown of Beaumont, Texas -- a city so enamored with fried food and lazy summer days that it was named the fifth most obese city in the nation in 2012.
He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liverslices fried with crustcrumbs, fried hencods' roes.
Chili's full rack of baby back ribs with Shiner Bock BBQ sauce comes with homestyle fried and cinnamon apples.
Slide it all onto a plate and crown the lot with a fried egg, as bright and cheerful as a buttercup.
Soft-shell crab with a hazelnut salad, fried oysters with a green-chile-buttermilk dressing, a gin-and-tonic salmon with a subtle juniper aroma: these were creative combinations not often seen on New York menus.
We've made stuffed blue crabs with pork, fried Jonah crab claws and spicy crab noodles with king or Dungeness crab.
The early crowd at the Hollywood Diner ("Where the customer is the star") was unmoved by Buffett, a fixture with his usual order of chicken-fried steak with extra mashed potatoes.
Elsewhere, Ms. Bloomfield provides hearty breakfast recipes, our choice being toasts topped with squash, pancetta and fried egg, dusted with chili, cumin and marjoram.
Start with the spicy fried soft shell crab and juicy morsels of grilled beef wrapped in betel leaves.
It seems that every street corner has at least one vendor, their charcoal grills and scorching woks hissing with stir-fried vegetables, charred meats, pungent spices and delicate sweets.
Drier-style, brut Champagnes--the genuine, French articles--pull off a balancing act between mild sweetness and crisp acidity that gives the drink a latchkey to unlock surprising flavor romances with everything from fried chicken to popcorn to Parmesan cheese, and nearly anything smoky or nutty.
The destinations inspire the dishes, so some of his Asian-themed entrees have included a wasabi crusted salmon with a sweet papaya pineapple marmalade and a hibachi miso marinated chicken breast accompanied by brown fried rice with bacon.
Mr. Bowien's singular way with Chinese classics (kung pao pastrami, salt cod fried rice made with house-confited mackerel) immediately created a citywide buzz.
When soft-shell crab is in season, we've served a whole fried one with Thai influences.
For his second contribution to this column, he shares a recipe for deep-fried pancakes with a warm cream and raspberry maple syrup.
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At tiny, rocking Rock-fort I nabbed a counter stool and watched the chefs turn out young Anjou pigeon and fried liver with jam.
Pre-packaged mac and cheese along with the ubiquitous deep fried chicken fingers, hot bogs and French fries are just about all kids can get.
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And hey, how about saving a few mil by offering up only healthy food choices instead of deep fried porksicles with a slathering of gravy?
The deep-fried parcels with beef, prawns or palm hearts, doused with chili sauce and washed down with a glass of sugar cane juice, hit the spot.
The rooms are classically furnished with some looking out over the town square, and the dinner options range from traditional American fare to interesting options like fried tofu with roasted mushrooms.
While fried calamari has become a ubiquitous appetizer on restaurant menus across America, hardly anyone outside the region has tried this delicious version, which involves tossing the fried calamari with sliced hot cherry peppers and garlic butter, for a salty, crispy, spicy combination that is beyond compare.
Readers are introduced to dishes such as A Pie of Carrots and Other Roots, Luxury Bread and Brioche, and Fried Artichokes with Bacon and Cream, as well as pivotal epicurean characters like Taillevent (a 14th-century cook to the court of France), Olivier de La Marche (the Duke of Burgundy's master of ceremonies) and Maestro Martino di Como (cook to the papal court).
Around our house, when not infected by the Birdseye plague, real food often meant chicken-fried steak with mashed potatoes and cream gravy, sugar peas, field peas, black-eyed peas, lima beans, green beans, all greens, ambrosia, okra, corn, tomato aspic, squash casseroles, pot roast, fried fish, chicken and dumplings, hot rolls, biscuits, cornbread, cakes, pies, fudge, divinity and Mama's homemade vegetable soup, which was world famous in our family.
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