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Noun
In the oven, the zucchini gave enough liquid to finish cooking the rice, and the cream was a more delicate binder than roux, which so frequently turns a gratin into stodge.—New York Times,
27 Aug. 2019 Dean’s is part of a wave of restaurants—Sailor, Lord’s, Dame—that have pointedly reframed British gastronomy for a New York audience that perhaps believed too readily in the myth of English stodge.—
Helen Rosner,
New Yorker,
17 May 2026