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  • Board Topic

    Vegetable Harvest: Recipe Discussion and Planning, Links, and Previous Picks and Pans

    ://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=38271&sc=3025 Steamed Eggplant With Buttermilk-Thyme DRESSING – http://www.lef.org/news/LefDailyNews.htm?NewsID=5721&Section=NUTRITION Zucchini Carpaccio with...

  • Board Topic

    Trattoria Pulcinella

    appetizer, the shrimp and squid with pureed zucchini and potato. What an unassuming, subtle, and utterly delicious dish! It took a couple of bites before I started to really dig it. Again, the seafood was cooked perfectly –...

  • Board Topic

    Phnom Penh (Vancouver, Cambodian/Vietnamese, pictures)

    Zucchini blossoms should work just as well - (you get less zucchini that way...it’s a win win!)

  • Board Topic

    Bham recent eats

    just wasn’t super hungry. Good service at the little bar which has uncomfortable seats. I thought the kimchi was pretty good but again, I don’t know enough about Korean food to compare it to much. The variety with...

  • Board Topic

    Asheville - Zambra & Savoy

    I’ll start w/ Zambra - Had dinner there Wed. night. I’ve talked about how great it is several times, thought I’d just run down the specifics: 1. Mellon carpaccio - red and yellow watermellon and canteloupe slices...

  • Board Topic

    North Bondi Italian Food [Sydney]

    lots that are better. My partner had a good “Carpaccio White Fish” which really worked well with some chili flakes and toasted fennel seeds, it is a good dish but really only a starter size ($21). I chose the “Coteletta” which...

  • Board Topic

    Review: Divina Cucina, Montrose

    with olive oil and vinegar. Today, I had the Italian-style chicken sandwich, which is flattened chicken breast, grilled zucchini and grilled eggplant on focaccia with pesto mayonnaise. It was absolutely incredible. As my side I...

  • Board Topic

    Long Report – Riccardo, Hai Yen, Publican, Hot Chocolate, Phoenix, Salpicon, Gage

    of whom appeared related; again, a very Italian atmosphere). Antipasti were the tuna Carpaccio and the fried zucchini blossoms. Both were good, but my preference is to use ricotta or another, non-stringy cheese to stuff the...

  • Board Topic

    Bice - Bethesda

    A return visit on Sunday night saw great improvement in the kitchen. Starters, including a beef carpaccio with arugula and a salmon carpaccio with micro-greens and poached calamari with both perfectly presented, and no longer...

  • Board Topic

    Positano Osteria and Mezzanotte in Birkdale?

    to be considered carpaccio in my book. But it was still a tasty starter. The calamari was good, but the best part was the shoestring zucchini “fries” that came with it. We both had pasta dishes as a main coarse: the...

  • Board Topic

    Globe Bistro - Summerlicious

    chantilly, compressed cucumber, white balsamic jelly or Organic Baby Carrot Salad (vegetarian) Parsley leaves, chili cashews, ginger raisin coulis or Dry Aged Ontario Beef Carpaccio Smoked cocoa rub, herb salad, Fifth Town...

  • Board Topic

    Pluckemin Inn - What's Going On?

    !) but these were still quite tasty. The sauce had a bit of a kick to it. I didn’t see any olives and thought it had grapefruit, but I could be mistaken. The Husband finally got his risotto, organic zucchini risotto with...

  • Board Topic

    Rome Restaurants (long but informative)

    meal which your waiter will know of if you ask for it. Starts with mixed antipasti (they brought us 7 bowls to help ourselves from: lentils, cannellini, grilled zucchini with parsley, a very creamy ricotta, grilled red peppers,...

  • Board Topic

    Been to Costa Rica? What restaurants do you recommend?

    downtown San Jose for the best beef carpaccio I have tried (including NYC) other notable italian places are Il Torinio in Escazu and el Olivo in Sabana Norte. Best Spanish places are Casa Luisa in Sabana Sur, La tasca del novillo...

  • Board Topic

    Ado, Venice?

    Antonio also was chef at the now-closed Il Carpaccio in Pacific Palisades.

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