Word: bolognas
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...different adaptations of similar raw materials. They are also watching their weight. Good Italian cooking has never been particularly heavy, but people now want to cut down on its bounty. Fifteen years ago, ordering a half-portion of pasta was uncouth; now it is common. Nino Castorina, owner of Bologna's Notai, serves a slice of beef that is only 60% as large as what he used to offer; he is not economizing, just giving customers what they want...
...returning visitors bent on escaping the usual roster of sun, sea, pasta and churches, cultural organizations like Alcatraz (no connection with the San Francisco penitentiary) offer courses in such offbeat subjects as ceramics and theater furniture making. Cooking courses abound, notably New York-based Marcella Kazan's in Bologna...
Among Wilson's long lost of honors are the Pauling Award, the 1975 National Medal of Science and honorary degrees from Princeton, Columbia, Dickinson, the Universities of Bologna and Brussels...
...Like Bologna...
...make it is to take nori, a sea vegetable, spread rice over it evenly, and then put on pickle, egg, spinach, carrot and beef. Then you roll it up like a carpet so that it's a long roll, like a bologna or something, and slice it so you can see the insides...