tureen • \tə-ˈrēn, tyu̇-\ • noun
: large deep serving dish with a cover made for serving soups and stews
The word tureen has appeared in 10 New York Times articles in the past year, including on March 13 in the dining review “Portugal’s Heritage, Soaked in Wine and Garlic: A Review of Primavera Pub in Hartford” by Rand Richards Cooper:
Historically, Portugal was a great seafaring nation, and Primavera’s offerings reflect that legacy, right from the cod-cake and shrimp-cake appetizers. This is a hearty cuisine, steeped in seafood that in turn is steeped in wine and garlic. The portions turned out by the chef, Joe Moreira, are immense, big bowls teeming with seafood, like garlic shrimp with cubed deep-fried potatoes, or a big tureen of clams, the white-wine broth liberally dosed with cilantro.
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