Word: cooking
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Dates: during 2000-2009
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...never been an awfully talented cook. Actually, scratch that—“awful” is probably the right word. Before my freshman year, most of my meals were prepared for me. Once I came to Harvard, though, living on my own forced my hand. Despite the exorbitant prices at Broadway Market, self-preparation was usually the easiest way to feed myself while avoiding HUDS...
...Self-sustenance was definitely a useful skill to learn, but something was missing. This isn’t a postcard about how I learned to cook; I’m still pretty bad at it. Let’s just say that the satisfaction of having made them myself didn’t make my dishes taste any better...
...Hughes, who was struggling to keep the Iraqi army intact. Hughes is a polite, low-keyed sort of guy, but when asked about his contacts with Slocombe he finally cracks. Mostly what they discussed, he says, was what kind of car he would have in Baghdad and who his cook would...
...critics and foodies alike are scrutinizing the gin fizz that manages simultaneously to be hot and cold, the edible "paper" dotted with flowers, the frozen parmesan "air" that comes packed in a Styrofoam tub, and asking: Is it art or is it dinner? "We aren't saying that cooking is a new art form," says Ruth Noack, Documenta's curator. "We're saying that Ferran Adrià shows artistic intelligence." That distinction was lost last summer when director Roger Buergel announced that Adrià would be part of this summer's show, which opened on June 16 and runs through...
...unlikely meals I’ve indulged in these last three weeks: despite the occasional visit to the library, I’ve done nothing this summer in New York—the city I’ve longed to explore since childhood—except shop for food, cook...