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...diet-conscious diners, restaurants are jumping on the new trend. In New York City, at Pinch, pizza is sold not by the slice but by the inch, while the restaurant Cru provides wine by the half glass. And the Post House offers spoonfuls of strawberry shortcake and banana-cream pie for people who want a lighter dessert after a steak-house-size meal. At the Meritage restaurant in the Boston Harbor Hotel, guests can order just a spoonful of entrees like flash-fried Nantucket scallops, or chicken, porcini mushroom and truffle salad. Chef Pino Maffeo at L in Boston offers...

Author: /time Magazine | Title: Just a Shot of Dessert | 8/23/2004 | See Source »

...place is safe from the modern obsession with all things natural and New Age. Not even the medieval English town of Totnes. Nestled in the lush pastures and wheatfields near Dartmoor in southern Devon, Totnes for decades made a quiet living from cream teas, antiques and postcards. But these days, it's a magnet for urban refugees running the kinds of bohemian businesses normally associated with trendy metropolitan neighborhoods...

Author: /time Magazine | Title: "Waiter, is this Scone Organic?" | 8/16/2004 | See Source »

...Twenty years ago, Totnes' idea of radical was reduced-fat cream. Now, a stroll through its Tudor-period East Gate reveals the new, hipper breed of vendor ensconced in the centuries-old shop fronts. Green Shoes, tel: (44-1803) 864 997, cobbles to order "vegan" footwear, made from a synthetic leather called lorica. A few doors down, Willow Vegetarian Garden, tel: (44-1803) 862 205, serves mostly organic food and drink in a tasteful, rustic dining room. Nearby, small boutiques boast Japanese, British and other European designer threads, while others hawk surf and skater wear. And despite its ramshackle-sounding...

Author: /time Magazine | Title: "Waiter, is this Scone Organic?" | 8/16/2004 | See Source »

...studying the iris). This "organic bed-and-breakfast" is housed in a beautifully converted barn, overlooking an undulating patchwork quilt of fields. Guest rooms are decorated in colors that represent "harmonious auras," while breakfasts are prepared according to your food tolerances. Needless to say, there isn't a cream tea in sight...

Author: /time Magazine | Title: "Waiter, is this Scone Organic?" | 8/16/2004 | See Source »

Deck trinkets for the gourmet crowd include a $1,700 ice cream maker and a giant rotisserie grill. This KitchenAid boasts a fridge, a sink...

Author: /time Magazine | Title: What's Cool In the Pool ... ... And Hot On the Deck | 8/16/2004 | See Source »

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