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" ... Consider a dish of Blue Ridge Trout Almandine with an inspired makeover featuring capers, almond milk and sourdough brown butter. Ditto the New England Monkfish with house bacon, sweet corn clafoutis, English pea emulsion, espelette and fried corn silk. However, my heart was won with the Tennessee Rabbit Cassoulet brimming with local beans and a silky-savory broth. In brasserie style there is always easy comfort on the menu such as the Clermont Burger with house bacon jam (like a good southern kitchen they make their own) and pickled green tomato. Eat here at any speed—fancy or relaxed, just be sure to gulp down a glass or three of wine from their inventive and broad list (Cremant de Loire!) or dive into one of their tasty drinks (Bitter Bones made with Roku Gin, Luxardo Bitter, lime and mint was my fave). ... "
" ... Similar to how Prime 1024 serves steak to share, Limani does the same thing with fish. The Fagri, flown in fresh from Greece, and the Black sea bass, from Rhode Island, are meant for two and simply grilled and topped with olive oil, lemon and capers. ... "
" ... That’s why chefs in southern regions are adopting local ingredients like capers, a top premium product of sunny Sicily that spontaneously grows out of brick walls right in the middle of the street. ... "
" ... The rest of Paltrow’s post mentioned doing cleanses and some dishes like scallops with crispy capers and sage the other day, asparagus with bacon vinaigrette, and some little artichokes with stuffed herbs and garlic. Ah, but if your want to do these cleanses or cook these dishes, her post is short on details. Instead, Paltrow wrote that the guidelines and recipes are in, surprise, surprise, Cole’s forthcoming book. So basically Paltrow stated that she had Covid-19 with persistent symptoms, told you about stuff that you can find in Cole’s book, but didn’t really offer any explanation about how exactly these are supposed to work. ... "
" ... To give the freshly prepared cod a taste boost, Chef Gerardo tops it with a special sauce. Start by chopping onions, garlic, tomatoes, capers, güeros chiles and olives. Then, scalp some peppers over direct heat and cut them into julienne without the skin and set all ingredients aside. Then caramelize the onions by adding garlic and let it simmer. Then, add tomatoes and lets them cook for ten minutes, slowly adding the julienne peppers, capers, olives and mix in some cinnamon, thyme, bay leaf and sauté with white wine. To top it off, add some tomato puree and season with salt before pouring it over the cod and voila! ... "