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Most folks know Buffalo, N.Y., for its chicken wings, but in the airline business it's famous for ferocious winter storms that bring air travel--and sometimes all travel--to a frozen halt. That's what happened last December when Buffalo was buried under a record 7 ft. of snow. Southwest Airlines, with its lean scheduling system, was hit harder than most. One of its planes got stuck so long it came due for a routine maintenance check. Without it, the plane wouldn't be allowed to fly--and that would cost Southwest tens of thousands of dollars in lost...

Author: /time Magazine | Title: One Airline's Magic | 10/28/2002 | See Source »

Georgian restaurants abound. Try Tiflis, just off Ostozhenka Street. Hors d'oeuvres, including eggplant stuffed with walnut, are excellent, though the main courses are variable (try the chicken Tabaka). Very good wine from the owner's vineyard costs just a little more than tea at Uley...

Author: /time Magazine | Title: The Global Life: Moscow Eats | 10/28/2002 | See Source »

...like blood sports with supper, Beloye Solntse Pustyni (White Sun of the Desert, also the name of a Soviet cult film) has cockfights on Monday along with good traditional Central Asian dishes such as plov, a rice pilaf with chicken and seasonings...

Author: /time Magazine | Title: The Global Life: Moscow Eats | 10/28/2002 | See Source »

...Glynn ’03 says that her creation in faux-fur, “Nausea,” which consists of nine yards of white plush fabric draped over chicken wire, is a condemnation of “sickeningly excessive sentimentality.” The column, which resembles a pile of vomited intestines, is more likely to revolt the viewer than evoke the “warm and fuzzy” emotions associated with its fabric...

Author: By Angela M. Salvucci, CRIMSON STAFF WRITER | Title: I Know What You Did Last Summer | 10/24/2002 | See Source »

...minutes of classroom instruction on a particular type of food preparation. Then, as part of a team of three, he went to the kitchen to prepare set menus, which varied each day. A sample meal in one of his courses, enough to serve six people: sauteed breast of chicken with prosciutto and mozzarella cheese, maple-glazed carrots and garlic mashed potatoes. Meal preparation was done by about 12:30 p.m., followed by lunch and cleanup. Next was a beer-or wine-tasting class and dinner at a CIA restaurant. The day ended about 8 p.m. "This was a great learning...

Author: /time Magazine | Title: Vacations: Recipe for Fun | 10/21/2002 | See Source »

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