from Wiktionary, Creative Commons Attribution/Share-Alike License
- adj. Alternative spelling of flavorful.
from the GNU version of the Collaborative International Dictionary of English
- adj. same as flavorful.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- adj. full of flavor
Sorry, no etymologies found.
Simple adornments, like basil, are impeccably fresh and flavourful.
But it still seems that however carefully we blend chuck, short-rib and brisket for juicy and flavourful burgers, and no matter how attentively we hover over the grill, we're still serving everything up with the same old condiments.
It's essentially a choice between jalapeños, which Lambert Ortiz describes as "very flavourful as well as hot" and serrano, which Bayless praises for its "pure-and-simple" heat.
Minestrone is a wonderfully versatile dish that works with whatever seasonal vegetables you happen to have to hand – just make sure the broth is flavourful enough to give the dish character, without overwhelming the other ingredients, and there's enough starch to satisfy even the most active Tuscan goatherd.
The most basic recipes use water – after all, if the stuff you're adding is flavourful enough, it should become a tasty vegetable soup on the job.
Once cool, strain the mixture into the container you plan to freeze the granita in, pressing firmly on the leaves to extract all the flavourful liquid.
It's not just about texture though: not only does meat cooked on the bone tend to be more flavourful, but, in marked contrast to much modern pork, that around the ribs is marbled with fat, which means it's always succulent – even more so with spare ribs, the larger, meatier kind most familiar to us as the obligatory meat element of Mixed Starter number 2.
My family prefers the vegetarian lasagna, and the Moosewood Cookbooks have oodles of SCRUMPTIOUS and flavourful recipes that you would never guess were vegetarian.
I visited Thailand for the first time back in 2008 and quickly fell in love with the friendly people, the fresh, flavourful food and the frenetic energy that sweeps through the streets of Bangkok.
Cruising foodie forums in the hope of discovering how to make my panna cottas light yet flavourful, I hit on the idea of buttermilk, which I suspect will add the "freshness" that Nigel was seeking, without spoiling the smoothness which is, in my opinion, the principle pleasure of the panna cotta.