Strong Flavored

Aside from tons of laughs, it is important to be conscious of one's breath and to rinse, floss and brush after an especially strong-flavored meal. ❋ Dr. Harold Katz (2011)

They go particularly well with wild mushrooms, bitter greens, and strong-flavored fish like salmon or mackerel. ❋ Laurie Constantino (2009)

Mackerel or other oily fish + Fireweed honey Whisk together honey, soy sauce and lemon juice and use as a glaze for any strong-flavored fish. ❋ Matthew Amster-Burton (2010)

The key to success here is to be generous with the olive oil, whose flavor takes mere potato and greens—whether escarole or any other strong-flavored green like radicchio, dandelion, endive, or chicory—from humble to sublime. ❋ Mark Bittman (2010)

Their acidity delivers a great contrast to any fish or strong-flavored meat like lamb or beef. ❋ Kate McDonough (2010)

Lamb is complemented by strong-flavored greens in a rich, hearty tomato sauce. ❋ Laurie Constantino (2007)

Maybe it's just because Tyranena is coming off an amazing, exceedingly strong-flavored, run for the Brewers Gone Wild series: the imperial rye porter, the imperial oatmeal coffee bourbon porter, Hop Whore, and Spank Me Baby Barleywine were all fantastic big beers. ❋ Unknown (2008)

While I wouldn't 'plan' it for supper, it's a great way to use leftover beef (as tonight) or something firm-textured like pork that can stand up to the strong-flavored sauce. ❋ Unknown (2006)

I love the combination of the mild, creamy white beans I use white kidney beans and the strong-flavored rapini! ❋ Bryanna Clark Grogan (2007)

My mother particularly has a timid/bland palate, and neither of them like any strong-flavored vegetables. ❋ Holly (2007)

His tastebuds never cease to amaze me -- he devours Feta cheese, Kalamata olives and many other strong-flavored items that most kids would quickly shun. ❋ Unknown (2006)

They were once fermented for up to two weeks with a spontaneous group of microbes, and often by adding the already strong-flavored lees of one fermentation to the next vat. ❋ Harold McGee (2004)

Muscovado was the product of the final crystallization from the dark mother liquor p. 675; it was brown, small-grained, sticky, and strong-flavored. ❋ Harold McGee (2004)