Which Joe gave his name to ‘sloppy joes’? We look at five interesting sandwiches and their lexical origins.
A dark-leaved variety of kale used in Tuscan cooking.
- ‘In Italy, look out for varieties of elegantly grey-leaved cardoons and artichokes, zucchini, cavolo nero, flat Neapolitan parsley, Principe di Bologna tomatoes and rocket (rucola).’
- ‘She purées cavolo nero, a greenish-black kale, for a sauce that clings to gritty artisanal bucatini, and tops the dish with crunchy sautéed bread crumbs (a signature touch).’
- ‘You could use cavolo nero, Swiss chard, kale, sprout tops, spring greens or Savoy cabbage, listed in my order of preference.’
- ‘The greens are back in good fettle too, dark and crinkly-leaved cavolo nero is the one I head for (I ate it five times last week) yet there are a few summer cabbages around for those who like something less strident.’
- ‘Spinach, cavolo nero and kale also like the company of sunblush tomatoes, especially if there is some garlic in there too.’
Italian, from cavolo ‘cabbage’ + nero ‘black’.
We take a look at several popular, though confusing, punctuation marks.
From Afghanistan to Zimbabwe, discover surprising and intriguing language facts from around the globe.
The definitions of ‘buddy’ and ‘bro’ in the OED have recently been revised. We explore their history and increase in popularity.