Word: asparagus
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What you should strive for in no-salt cooking is contrasts in flavors and textures. When you cook green beans or asparagus, for example, they should be slightly undercooked to keep their "bite"-what the Italians call al dente...
...cases quickly mounted. No cure was at hand. Rumors of its causes swept the country, particularly in Spain's Old Castile and other central provinces, where the outbreak was most severe. At one point, it was reported that strawberries and green vegetables might be responsible. Sales of asparagus and strawberries plummeted, and thousands of pounds of both had to be destroyed. Other rumors blamed birds, dogs and cats for the contamination, and frantic families put hundreds of pets to death. Because the first cases were reported near the U.S. airbase at Torrejon de Ardoz, people even talked about...
What is replacing it? Vigorous good health is still in fashion, and all may rejoice that we are not likely to see again soon what John Casablancas, head of Elite Model Management, calls "the asparagus look" ? white, limp and shapeless. Eileen Ford, the formidable housemother of the largest model agency in the world, the New York City-based Ford Models, Inc., regards the '60s in retrospect as "freaky" and the '70s as "slovenly," and sees progress now toward a strong, "classic" look...
...looked like a trustbuster's dream. Last Wednesday the top executives of General Motors, Ford, Chrysler, American Motors and Volkswagen of America all sat down at the same table in the Washington offices of the Motor Vehicle Manufacturers Association for a lunch of asparagus vinaigrette and tomatoes stuffed with chicken salad. But the automen were not fixing prices; they were coordinating strategy for a meeting just after lunch with one of the industry's most powerful critics, Jimmy Carter...
...including Food Writers Craig Claiborne and James Beard, as well as Jacques Pépin, 44, onetime chef for Charles de Gaulle. Pépin's book, La Methode, won the grand prize. Gathering to receive their awards, the three pitched into a mélange of asparagus, zucchini, cauliflower, carrots, tomatoes, eggs and rack of baby lamb. What was it such eminent cuisiniers prepared as the camera recorded each deft whip and slice? "A mess," confessed Pépin, doffing his apron and sitting down to tomato bisque, piccata of veal, and pommes parisiennes, with...