Word: chicken
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...intestines traditionally served plain on bread, comes finely chopped with sun-dried tomatoes and a roasted red pepper sauce and baked in filo pastry. In the same Beyoglu area is Cezayir, www.cezayir-istanbul.com, a restaurant-bar converted from an Italian primary school and a favorite with hipsters. Here, tandoori chicken is served with the unlikely accompaniment of pistachio rice, and liver paté is accented with Aegean herbs...
Heady stuff, but Turkey has a history of fusion food. The imperial Ottoman kitchen prided itself on blending recipes and ingredients from across its vast territories: Circassian chicken and Arabic hummus, to name two. For Ottoman flavor, head for Asitane, www.asitanerestaurant.com, in the Old City, which re-creates dishes served at a feast given by Sultan Suleiman the Magnificent in 1539, based on archival research. The sumptuous menu reflects Greek, Persian, Arab and even North African influences. The Sultan, it turns out, was an early fan of fusion...
...Others, however, strongly support Hume’s greatness on the ground that the force of his personality definitely affected the age in which he lived. It is not a question of the cart before the horse in either case, merely a problem of which came first, the chicken or the egg. In any case, there is much to be said on both sides...
Barbecued spareribs. Chicken stir-fry. Chilean sea bass. Ah, the sumptuous experience of airline dining. If that doesn't sound like mealtime on your last flight, that's because you weren't aboard Singapore Airlines, where the menus are designed by genial German chef Hermann Freidanck, 54, the carrier's food-and-beverage director. Serving 55,000 meals a day--he has won dozens of awards for the way he accomplishes it--Freidanck does not exactly rely on ordinary caterers. "Our business is flying a tube from A to B," he says. "The in-flight experience is what the customer...
...position that I don’t even know where to begin. I relish the opportunity to use Harvard’s premier media outlet to express my strong opinions about controversial topics that affect the very core of our University and even the world at large, like how chicken parmigiana should be served more often than biweekly. I love the power to stimulate intellectual debate over some of the world’s most perplexing issues. It fills my heart with glee when I overhear students arguing at breakfast over weighty questions that I bring up in my columns...