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...Across from Byron's house is Château d'Ouchy, a restaurant serving one of the most popular local specialties: perch from the lake. Lightly sautéed in butter, the tender fillets are served with parsley potatoes and consumed with chilled white wine from terraced vineyards surrounding Lausanne. No true Lausannois would drink anything with a perch but a local white...

Author: /time Magazine | Title: Lausanne: From Glacier to Glacé | 4/30/2001 | See Source »

...perhaps American food has become Japanese. Undoubtedly the greatest effect Japanese food has had on American cuisine is to ease its reliance on fat as a taste booster. So it's ironic that the Japanese influence came to the U.S. by way of France, home of butter and foie gras. It all began around the '60s, when Japanese students at the great French cooking schools divulged their own trade secrets. Soon Parisian chefs had adopted such Japanese techniques as arranging food artfully in tiny portions. "The minimalism and simplicity, the sophistication of presentation appealed to chefs in three-star restaurants...

Author: /time Magazine | Title: Sushi: It's On a Roll | 4/30/2001 | See Source »

Chefs say one key reason to poach is the healthfulness of Japanese cuisine. Homing in on Americans' increasing attention to their bodies, restaurateur Nieporent tapped Michel Nischan to create a menu for his swanky Heartbeat restaurant in the W Hotel using no butter, cream or foie gras. "I was nervous," Nischan says. "Without those ingredients, people presume food won't taste good...

Author: /time Magazine | Title: Sushi: It's On a Roll | 4/30/2001 | See Source »

...black glide around the three-story space, carrying lacquered trays of fanciful sushi combinations no Japanese diner would recognize. The sushi chefs, young Japanese expats, add to the din by shouting orders in unison. A Hispanic chef creates the hot entrées - like soba risotto in smoked-trout butter under a mountain of shaved bonito flakes. "You see," says Moore proudly, "it's nothing like those places in midtown...

Author: /time Magazine | Title: Sushi: It's On a Roll | 4/30/2001 | See Source »

Gellert's bread-and-butter, though, is steals. The junior pickpocket finished first in the Ivy League and was ranked nationally in steals. His 2.8 steals per game was good for eighth in the country and at one point in the season, Gellert was in the top five in steals. He has also established Harvard records for steals in a season (74) and consecutive games with a steal (47). Next season, Gellert will be within striking distance of the career steals record of 213held by Mike Gielen...

Author: By Daniel E. Fernandez, CRIMSON STAFF WRITER | Title: Gellert Named To Maccabiah Team | 4/26/2001 | See Source »

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