Caution! The site can't guarantee, that text has age permission. The site is not recommended, if you are less than 18 years old.
The site shows example sentences for English words. How the word or phrase could be used in a sentence?
" ... - In Goleta, In-N-Out Burger and Costco. The French chef, who introduced America to coq au vin and boeuf bourguignon, admittedly enjoyed fast food. In-N-Out fries and a Costco hot dog were among her regular favorites. ... "
" ... Nicole is rightly proud of her classic coq au vin (a steal at $19). Succulent and tender, suffused with reduced red wine and the caramelized flavor of onions, tomato and carrots, it was a splendid rendition. That night there was a seasonal fish, a special of roasted black sea bass ($27). Specials are, of course, tied to the seasons and allow Nicole to stretch a bit back in that kitchen. ... "
" ... The name of this château originates from a 7th century Moorish camp that became known as Ville Maure. This 80/20 blend of Merlot and Cabernet Franc includes easy, approachable aromas with bags of fruit, as well as thyme, lime, chocolate wafer biscuits, coconuts, lavender, brick and roasted figs. In the mouth—a taste that includes blueberries with beautiful length. Pair with beef or coq au vin. ... "
" ... There comes a moment in the gastronomic life of every peripatetic American when nothing will do but a big, honking luscious piece of fried chicken. Our curated steaks have hit the Continent recently, our burgers have long ago hit, but of all the great American culinary exports, the curious, lowly, and highly-underrated chicken is nowhere to be found. Yes, there is KFC. I'm not talking about KFC. I'm talking about somebody with a hand and an eye who knows how to handle a bird in a lot of hot fat. The French can roast, braise, or otherwise drown you a brilliant coq. Not many Europeans can fry one. ... "
" ... Though L’Avenue feels quintessentially Parisian, it doesn’t bear the typical hallmarks of other restaurants in its league. As for the food, it’s not traditional – there’s no sight of coq au vin, cassoulet, or moules frites. Rather, the menu by Chef Didier Coly of the Costes Group globe trots with crowd-pleasing continental plates (think spicy lobster pasta, sliced avocado with vinaigrette, and grilled filet mignon) alongside Asian-inspired shrimp dumplings, chicken spring rolls, and Tom Yum sea bass. ... "