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...neighborhood is packed with good, cheap eateries. You'll definitely want to skip the overpriced and frugal hotel breakfast and head instead to nearby Besiktas Market where Kaymakci Pando, a popular hole-in-the-wall, has been serving up a traditional Turkish spread of buffalo cream, honey, fresh bread, olives and eggs for nearly as long as the Akaretler Row Houses have been around. It's good to know some things don't change...

Author: /time Magazine | Title: Young Turk: W Istanbul Hotel | 12/16/2009 | See Source »

Unlike upperclassmen living in the House dining halls, residents of the Dudley Co-op eat together every night and work with one another to cook the all-vegetarian options and homemade bread...

Author: By Stephanie B. Garlock, CRIMSON STAFF WRITER | Title: Dinner at the Dudley Co-op | 12/9/2009 | See Source »

...Large Hadron Collider is finally up and running again after a string of unlikely setbacks, the latest caused when a piece of bread dropped by a passing bird interfered with the 17-mile-long particle accelerator's equipment in early November. On Nov. 23, the LHC sent two proton beams bashing into each other for the very first time, bringing scientists one step closer to finding the hypothetical Higgs boson particle and unlocking the secrets of the universe's creation. If preliminary tests continue to go smoothly, the LHC will start running full-speed collisions in early...

Author: /time Magazine | Title: The World | 12/7/2009 | See Source »

...dumpster-diving”—involves scavenging grocery store dumpsters after hours for food that is still packaged and edible, Greeney explains. She and her housemates, who jokingly call themselves the “Hippo Commune,” mostly collect pies, tarts, cakes, and bread from trash bags they find at the top of dumpsters...

Author: By Xi Yu, CRIMSON STAFF WRITER | Title: Alum Shares Food Salvaged From Dumpster | 12/7/2009 | See Source »

...waistlines and heart health is probably to be expected from a French-trained chef, working in a European restaurant influenced by the cuisine of the Indian subcontinent. Think lashings of ghee, and opulent, rib-sticking dishes like duck confit murtabak served with honey-thyme aioli (murtabak is Indian fried bread traditionally filled with minced meat, egg and onion), pork-belly tikka and spice-rubbed tenderloin finished in the tandoor. (See TIME's Global Adviser for exotic, beautiful and interesting getaways...

Author: /time Magazine | Title: Lashings of Ghee in Singapore | 12/2/2009 | See Source »

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