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...probably just not very perceptive.”) A more worthwhile exercise, though, is to think of how Harvard students should want to distinguish themselves from their peers at other colleges. After all, stereotypical as it sounds, most Harvard students really are not satisfied with second best??or first equal. The challenge, it seems, is to define what students ought to get from their Harvard educations...

Author: By Anthony S.A. Freinberg, | Title: Not So Special After All? | 4/7/2004 | See Source »

Between summers swinging wooden bats with the nation’s best??in the New England Collegiate Baseball League (NECBL) and the Cape Cod League—Hendricks found time during his junior year to lead the Crimson in hitting (.387) and slugging (.623), and finished second on the team in RBIs (29). His .387 average was the second best in the Ivy League...

Author: By Alex Mcphillips, CRIMSON STAFF WRITER | Title: BASEBALL 2004: Blue Chips Bring It Both Ways | 3/25/2004 | See Source »

...limited, given current laws,” Dean of Freshmen Elizabeth Studley Nathans wrote in an e-mail. “Professor Badaracco’s committee will be exploring a broad range of options since it is unlikely that any single approach will be ‘best?? for all audiences in all circumstances...

Author: By Kimberly A. Kicenuik, CRIMSON STAFF WRITER | Title: UHS Alcohol Visits Up From Last Year | 12/12/2003 | See Source »

...There you saw Chris Matthews at his best??aggressive pursuit of the story,” Gergen says...

Author: By David B. Rochelson, CRIMSON STAFF WRITER | Title: Busy Matthews Driven by Passion | 12/9/2003 | See Source »

Tampopo specializes in tempura, the Japanese frying technique originating in Portugal. Avoid the teriyaki and stick to what Tampopo does best??the basic tempura combos with rice and miso soup ($5.50-$8.50). The tempura is consistently above-average, combining fresh ingredients, light batter and flavors that are enhanced by the soy-based dipping sauce. Noteworthy choices include the nasu (eggplant) and sweet potato. However, avoid the tempura rolls. The consistency is doughy, and the rice overwhelms any flavor...

Author: By Margot E. Kaminski, CONTRIBUTING WRITER | Title: Miso in a Mall | 10/30/2003 | See Source »

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