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...started the meal with fried oysters and remoulade (tartar sauce’s more interesting cousin, an aioli-based condiment usually flavored with pickles, chili, a touch of curry powder, and other ingredients particular to each chef). Fried oysters are classic Cajun fare, using a mollusk loved by the French but, at the time of the dish’s creation, inexpensive and largely overlooked in the United States. Tossed in a thin, crunchy batter and deep-fried, the juicy oysters, drenched in tangy remoulade, burst with flavor and steam heavily when they split open. Tupelo’s were...

Author: By Sasha F. Klein, CONTRIBUTING WRITER | Title: Tupelo Serves Up Great Food With a Side of Culture | 11/20/2009 | See Source »

...Cajun favorite. Moist, tender, and succulent, the fish can hold its own against the nearly overpowering ingredients ubiquitous in Cajun cooking. Cajun catfish is often served “blackened”—lightly battered with a potent mix of garlic, cornmeal, flour, cumin, generous amounts of chili, and other spices—and pan fried until the spices have bubbled to a deep golden brown and let off a resinous, intoxicating steam. The one we ordered was remarkably delicate, lightly caked with tangy spices, and bedded on a creamy pool of thick, salty, utterly satisfying cheddar grits...

Author: By Sasha F. Klein, CONTRIBUTING WRITER | Title: Tupelo Serves Up Great Food With a Side of Culture | 11/20/2009 | See Source »

...chilly November air and you can start your 10 a.m. off right with peppermint schnapps and hot chocolate, as well as cider, coffee, and tea. Breakfast and grilled goods will also be in plenty.Pfoho’s tailgate will showcase the House’s winning chili, which is selected annually before the Game at the Master’s Open House. They’ll be giving away cowbells, horns, and other surprises for those who manage to move away from the booze and into the stands to cheer. The staples of hot chocolate, cider, and beer will...

Author: By Kathryn C. Reed, CONTRIBUTING WRITER | Title: Better than Brain Break | 11/19/2009 | See Source »

When I first met Ben Ali, neither one of us knew we were going to become famous. It was 1958, and he had just opened Ben's Chili Bowl in Washington, where he sold hot dogs, burgers and half-smokes. I didn't know what he put in those sausages, but I knew they were good. Back then there were quite a few black-owned restaurants, but Ben, who died Oct. 7 at 82, knew how to make his customers feel comfortable. During the riots in 1968, there were only two places in Washington that didn't get touched...

Author: /time Magazine | Title: Ben Ali | 10/26/2009 | See Source »

Cosby proposed to his wife at Ben's Chili Bowl and held a press conference at the restaurant in 1985 after his sitcom...

Author: /time Magazine | Title: Ben Ali | 10/26/2009 | See Source »

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