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For centuries, long-cooked, slow-simmered foods have been the hallmark of many cuisines around the world, including humble soups and stews such as the French cassoulet and tian and the Moroccan tagine.
Butter an earthenware tian or any baking dish and pour the mixture into it.
Gravadlax tian with white-radish rémoulade sounded enticing, and it looked picture-perfect when it arrived.
My companion had the warm tian of tomato, aubergine, pesto and mozzarella with balsamic dressing for €6.50.
The Mole (my spy in Cork) had the tian of crab with tomato jelly, avocado and creme fraiche for €9.50.
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