Word: mozzarella
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Dates: during 2000-2009
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...digging in with a spoon. He then convinced me to try the emam biyaldi, a strange-sounding dish of baked eggplant with raisins, ground beef, pine nuts and a hint of coconut, which turned out to be a sensational blend of flavor and texture. The panfried halloumi, a mozzarella-like goat cheese served on a salad dressed with lemon and olive oil was deliciously simple?and simplicity is a key to Emam's style. He loves fresh herbs: for example, his tamiya (Egyptian falafel) are an unusual deep green due to his copious use of minced mint and parsley...
...drunk. But, while you’re out making merriment, there is a crew of hardworking ladies and gents around town who put in the late shift so you can enjoy the late night. They pour the next drink, they satisfy that slightly odd drunken craving for mozzarella sticks and ranch dressing and they’ll even help you find the door when you can’t seem to help yourself. Although you might not remember everything you did last Saturday night, they probably do. And, of course, FM wants to know about...
...NIRVANA ON A PLATE While food on the Annapurna trail is pretty good, it's hard to beat a crisp-crusted pizza oozing with mozzarella and tangy tomato sauce straight out of an authentic wood-fired oven. Serving up some of the best Italian bistro fare this side of Sicily, Fire and Ice on Tridevi Marg, just outside Thamel, dishes up a delectable selection of pizzas, pastas and salads from its bustling open kitchen. While the terrace is perfect for watching the world go by, the restaurant also delivers to hotel rooms should post-trek patrons be too sore...
...appetizers, we order caprese—simply tomatoes, fresh basil and buffalo mozzarella, drizzled with olive oil. We also get a plate of prosciutto and some fried calamari. Each is ten or twelve dollars. Yes, anyone could make some version of these, just as anyone could throw eggs in a frying pan. But it takes a certain experience to know which tomatoes, from where, and how thick to cut them, and how much basil, and where do you get such incredible mozzarella, and what kind of olive oil. Too often, restaurants compensate for ignorance with complexity—trying...
...order fusilli with braised lamb ragu, penne arrabbiata (with spicy tomato and basil sauce), gnocchi alla sorrentina (potato dumplings with mozzarella and tomato), linguine carbornara (with parmesan and bacon), and ravioli con aragosta (with lobster...