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Noun
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 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