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...Place the salad ingredients in a big bowl. 2. Put the dressing ingredients in a blender and blend until smooth. 3. Add the dressing and toss just before serving. 4. Garnish with avocado wedges...

Author: /time Magazine | Title: Oaxacan Tip Sheet | 5/9/2006 | See Source »

...Love Bloat: The Love Diet Who needs a gym when the boudoir is so close? This book's recipes are not for food but for aphrodisiacs. Try the Venus Avocado or the Ginseng Salmon. Count your pleasures rather than your carbs. BUZZWORDS: Quickies; Well-Balanced Bedroom; the Kama Sutra

Author: /time Magazine | Title: A Feast of Diet Books | 2/20/2006 | See Source »

...False) Avocado sales do shoot up, but not that much. This year 9% of the annual crop is expected to be consumed on Super Bowl Sunday...

Author: /time Magazine | Title: Big Game, Tall Tales | 1/29/2006 | See Source »

...Coria's home in Tuxpan is a porticoed five-bedroom residence in the center of town, and he drives a late-model Nissan Pathfinder. In the front of his vast garden are orchids and lilies he brought from the Hamptons. In the back are groves of guava, orange and avocado. But Coria's pursuit of success has taken a heavy toll. Being just about the only Mexican gardener in the Hamptons when he first arrived meant less competition, but it also made him more homesick. He returned to Tuxpan in the winters, but "every March when I went back...

Author: /time Magazine | Title: Inside the Life of the Migrants Next Door | 1/29/2006 | See Source »

...been skyrocketing. In 1926, American gourmet A.J. Liebling got his education for 6 francs a feast. Today, anyone in a restaurant with three Michelin stars can expect to gain several kilos and drop several hundred euros. And prices are rising like one of L'Arpège's avocado pistachio soufflés. In 2001, the set menu there cost 1,200 francs (€185); now it's €420 per person - no wonder nice guys from Winnipeg weep into their pinot. OK, so I've been known to spend more on one meal than most would in a week...

Author: /time Magazine | Title: Paying the Price for Art You Can Eat | 1/15/2006 | See Source »

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