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Word: connoisseurs (lookup in dictionary) (lookup stats)
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While Ted Allen, the Queer Eye food and wine connoisseur, won't let straight folks serve up Cheez Whiz, Semi-Homemade's Lee swears by it as a flavor base. "It's about getting that 'from scratch' result without all the energy and effort," claims Lee. It is also about priorities. "Life is the blink of an eye," she says. "When you realize how short it ultimately is and how really insignificant perfection is, that doesn't mean you don't want to do things well, but you want to do them faster so you can take a bath, drink...

Author: /time Magazine | Title: Who Will Be The Next Domestic Diva? | 2/16/2004 | See Source »

...cinemavens at the Toronto International Film Festival talk about movies with a connoisseur's urgency and will pick a fight over pictures that may never grace a cineplex. Takeshi Kitano's Zatoichi, with the star-director playing Japan's legendary blind swordsman, provoked one such debate. Some said it was too faithful to the old Zatoichi movies to be a true Takeshi film, others that it was too Takeshi to be a true Zatoichi. (No matter: the picture still won the People's Choice plebiscite...

Author: /time Magazine | Title: More Than Chick Flicks | 9/22/2003 | See Source »

When the restaurant was busy he’d pitch in, helping to clear plates or scrub down the tables, and sometimes he would even bring in tourists to eat at the diner. The clown, who Richie Bezjian describes as somewhat of a food connoisseur, particularly loved the fresh berries he cooked into his pancakes...

Author: By Andrew S. Holbrook and Daniela J. Lamas, CRIMSON STAFF WRITERSS | Title: Controversial Clown Gave Laughter, Life to Square | 4/17/2003 | See Source »

...It’s not really the place to be,” Rudder says. “It’s a great place to be a connoisseur of things, but not to be a band. It’s highly competitive...

Author: By Ashley Aull, CONTRIBUTING WRITER | Title: Ivy League Rockers Work Connections | 4/4/2003 | See Source »

...Bologna's historic center, speaks like a proud butcher one minute and a philosophy professor the next. As lunchtime customers pass before the 150 available varieties of sausage hanging nearby, Tamburini explains that understanding food is like studying archaeology. "There are always new discoveries to be uncovered," the bulky connoisseur declares, after one of his regular customers recommends a special spicy salami that has long been produced in a small village near Parma. For those who thought all hams were created equal, Tamburini offers the premium Culatello prosciutto, taken from the most prized section of the pork hind...

Author: /time Magazine | Title: The Best Eating in Italy | 12/22/2002 | See Source »

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