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...chilly morning outside the hamlet of Reykjahlid in northern Iceland, Hallgrimur Jonasson lifts the edge of a soggy plank of wood lying in the clay to expose a small hole in the ground. "This is the rye-bread bakery," he says, yanking his hand back from a waft of scalding, sulfurous steam. A chef in a nearby hotel, Jonasson estimates his kitchen staff bake roughly three tons of the sweet, dense rye bread in the hole every summer to meet the growing demand, mostly from tourists, for the exotic carb. The bread's price tag - up nearly 20% from last...

Author: /time Magazine | Title: Energy: Boiling Point | 12/4/2008 | See Source »

...favorite stories in this issue, a special supplement to TIME, is about the current trend in no-frills dining. Major chefs like Joël Robuchon of L'Atelier and David Chang of the Momofuku empire are forgoing the usual dining-room luxuries like linen tablecloths, flowers and bread baskets to focus instead on great food and even greater prices. Some of these forward-thinking chefs are going so far as to forfeit waiters too, choosing to serve the food themselves. Needless to say, their establishments are packed. And customers are more than willing to wait...

Author: /time Magazine | Title: Whither Luxury? | 12/2/2008 | See Source »

...course, no cookbook or microwave oven is required for the most beloved leftover Thanksgiving meal of all time. Recipe: Two slices of white bread, cold turkey, and lots of mayo...

Author: /time Magazine | Title: Leftovers | 11/28/2008 | See Source »

Mobile Menu. Feed your pumpkin-pie sugar high at the Dessert Truck, parked in New York City's Midtown. The truck's famous bread pudding and dark chocolate mousse bombe are cooked up by former Le Cirque pastry sous chef Jerome Chang. It's high-end food at street-level prices, the new recession-era way to eat. The Dessert Truck is parked on Park Avenue, between 51st and 53rd Streets on weekdays from noon to 4 p.m.; at night, from 6 p.m. to midnight, it's at Third Avenue and 8th Street...

Author: /time Magazine | Title: Travel News: A Green Hotel Made Just for Do-Gooders | 11/28/2008 | See Source »

Sophomore Bryce Donald, 19, admitted that even though he's a Methodist--and therefore forbidden by the Catholic Church to take Communion--he broke bread with the monks. He suggested that the church ought to find a way to include all denominations in the rite: "Like a 'Don't ask, don't tell' kind of thing, you know...

Author: /time Magazine | Title: Postcard: Winchester | 11/26/2008 | See Source »

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