Word: chili
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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...
Restaurateur Norman Brinker, 78, the creator of the salad bar, made a fortune by merging fast food and upscale dining. He started Bennigan's in 1976 and turned the Tex-Mex chain Chili's into an international brand...
...Yeung's upbringing on the picturesque Hong Kong island of Cheung Chau, which still supports a traditional fishing community. Also available are several signature dishes from his Hong Kong restaurant Shui Hu Ju, known for Chinese cuisine with a modern twist: crispy lamb ribs, clams in white wine and chili padi (a small fiery chili pepper), and young asparagus dipped in white sesame are among them. Admittedly Yeung can be a tad affected when it comes to styling: some dishes arrive served in wooden rice scoops and handwritten menus come on unwieldy hand-carved tablets Yeung picked up from...