Word: chili
(lookup in dictionary)
(lookup stats)
Dates: during 2000-2009
Sort By: most recent first
(reverse)
...doorstep," Hubig says. Change has even come to Cowgirl Tacos, Paris' sole Tex-Mex cooking school and caterer. Ever since chef Ellise Pierce tasted true Paris mushrooms grown in 19th century quarries, she has been stuffing her enchiladas with nothing else. She also plans to fill her Texas chili with Ile-de-France's centuries-old beans, the haricot de Soissons. The 18th century cultivators who made them famous could never have imagined the dishes the beans would end up in, but they'd be happy to know that Parisians are eating local once again...
...bread here?" asks a beaming Kanageswari Suppiah, 50, co-owner of Kuala Lumpur's McCurry, a typical Indian restaurant in the bustling center of the Malaysian capital. Suppiah points to an array of authentic Indian dishes under the restaurant's glass counter - curried chicken, goat's intestine in chili paste, fish head in hot spicy curry, and mee goring, a fried noodle dish beloved by locals. Just hours earlier on Sept. 8, 2009, she had won a landmark court case against American fast-food giant McDonald's, earning the right to keep the Mc prefix in her restaurant's name...
Clearly I was a lost soul, wandering dazed and confused in a vast batter-dipped, sugar-coated, super-sized wonderland of foot-long corndogs, deep-fried Snickers, Xtreme Tenderloins, Mac n' Cheese Bites, Grater Taters, Dippin' Dots, curly fries, chili-cheese nachos, caramel-coated marshmallows, frozen s'mores, funnel cakes and rootbeer floats. "You're pretty hard-pressed to find anything healthy," the woman added. But she gamely tried to steer me to a few hidden outposts of relatively nutritious fare. And they do exist. (See a pictorial history of state fairs...
...brunoise-cut courgettes into perfect tiny cubes to maximize flavor. They make a stock with pea pods (which pureed and served with ricotta makes an instant summer soup). There's detailed instruction on using up leftovers (sea-bass trimmings are transformed into a tartare with lime, coconut milk and chili) and on how to finish an emulsion sauce without it curdling (it involves using cream whipped over ice). Students then get to sit and eat the spoils of their labor. (Watch TIME's video "Bocuse d'Or: Americans in a French Food Fight...
...mind-numbingly hot dishes are there if one wants them. But most of the dishes on Ba Shan's long menu are a harmonious mix of sweet, sour, salty, woody and zesty. As appetizers, try the aromatic preserved radishes with sesame, the cucumber salad with scorched chili and Sichuan pepper, the "good luck" rolls of chicken and nori, and the crisp broad beans with "fish fragrant sauce" ("actually pickled chili, ginger, garlic, spring onion, vinegar and sugar," explains Dunlop). Segue to a mesmerizing array of delicate dumplings (the wrappers are made fresh each day in the kitchen and are fetchingly...