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POUR IT ON Look for the "craft cocktail" at a bar near you as mixologists incorporate fresh fruits, vegetables, herbs and spice infusions into their creations. Basil martini, anyone? HAMMING IT UP Until recently, developing a taste for jamón ibérico, made from acorn-fed black-footed pigs, wasn't easy. The USDA's ban on the Spanish delicacy was lifted only last year. And even though the first shipments of whole hams aren't due to arrive until 2008, importer La Tienda already has a list of 200 customers who have placed $199 deposits for hams that will...

Author: /time Magazine | Title: Food / Drink: What to Watch For In 2006 | 1/1/2006 | See Source »

...English muffin in half Spread organic pasta sauce, cheese, and basil on top Add whatever appropriate fixin’s you want (FM prefers musrooms and green peppers) Cook in the microwave for 60 seconds, or until cheese is melted

Author: By FM Staff, CRIMSON STAFF WRITER | Title: SNACKY SNACK: Pizza Bagels | 11/9/2005 | See Source »

...With reporting by Aparisim Ghosh, Hussein Hamdi Rajab, As'sad Majid and Yousif Basil...

Author: /time Magazine | Title: Verdict on the Constitution: Iraq Goes to the Polls | 10/15/2005 | See Source »

...fish make the occasional appearance in a predominantly vegetarian menu. The organic vegetables take longer to cultivate, but "the absolute bottom line is that they are tastier," says the chef. That seemed true of each dish I savored on a recent visit: courgette-flower souffl? with cinnamon and basil, pan-fried squid, chorizo and root vegetables, and warm chocolate tartlet with mint. "Nearly everything on the table, I've seen it grow," says Rabanel. "It gives me confidence in what I serve and it makes me happy." He's not the only...

Author: /time Magazine | Title: The Constant Gardener | 8/29/2005 | See Source »

...fish make the occasional appearance in a predominantly vegetarian menu. The organic vegetables take longer to cultivate, but "the absolute bottom line is that they are tastier," says the chef. That seemed true of each dish I savored on a recent visit: courgette-flower souffl? with cinnamon and basil, pan-fried squid, chorizo and root vegetables, and warm chocolate tartlet with mint. "Nearly everything on the table, I've seen it grow," says Rabanel. "It gives me confidence in what I serve and it makes me happy." He's not the only...

Author: /time Magazine | Title: Local Fare | 8/28/2005 | See Source »

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