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Having taken to long, solitary swims in the unsuccessful attempt to forget Füsun, Kemal remembers that “Later, when I had swum back to shore and lay exhausted under the sun with my eyes closed, I would entertain the hopeful thought that all serious and honorable...

Author: By Jessica A. Sequeira, CRIMSON STAFF WRITER | Title: Pamuk’s ‘Innocence’ a Stylistic Triumph | 10/23/2009 | See Source »

At the center of the country's restaurant scene is Sjávarkjallarinn (Seafood Cellar). Housed in the capital Reykjavík's oldest underground storeroom, which served as a stable in the late 18th century, the restaurant is known for its fusion of Asian flavors (think kaffir lime, star...

Author: /time Magazine | Title: Reykjavík's Best Cellar | 3/11/2009 | See Source »

In New Brunswick, N.J., restaurateurs Mark Pascal and Francis Schott, who run Catherine Lombardi Restaurant and host The Restaurant Guys radio show, are devoted to farm-to-table cuisine. They use their own preserved produce at the restaurant all winter long, storing the jewel-toned jars in their wine racks...

Author: /time Magazine | Title: Canning: In Pursuit of the Perfect Pickle | 10/1/2008 | See Source »

6) AIMEZ-MOI By Caron; recalls Lolita Lempicka Key notes: Anise, clove, violet leaf, tonka bean, heliotrope, musk, amber Dubin: "I imagine myself in Venice, dancing at a masked ball with a handsome stranger."

Author: /time Magazine | Title: The Six Scents | 3/6/2008 | See Source »

Want to party like it's 1899? Well, now you can--sort of. After nearly a century-long ban on absinthe in the U.S., a federal agency has begrudgingly allowed two European distillers to sell the mysterious liquor Stateside. Renowned for its supposedly hallucinogenic effects, the anise-flavored alcohol was...

Author: /time Magazine | Title: Absinthe Is Back | 11/29/2007 | See Source »

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