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Word: crisped (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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LARRY BIRD The NBA Hall of Famer's Legends line has a new California Chardonnay as crisp as his on-court assists. Up next: an oaky Cabernet Sauvignon...

Author: /time Magazine | Title: A Taste of Stardom | 7/10/2006 | See Source »

...sunny morning in Southern Mexico that my family gathered in an outdoor kitchen, ready to convert a mountain of ingredients into a four-course feast. Sun-dried chili peppers, fresh nuts, chunk chocolate and a score of other ingredients were waiting to be blended into a spicy mole sauce. Crisp jicamas (roots of a local bean plant) had been set aside for salad. The buds of Castilian roses would be transformed into ice cream. It was an ambitious menu?especially since none of us had any idea how to make those dishes. But that was the point. We had enrolled...

Author: /time Magazine | Title: A Tasty Way to Travel | 6/12/2006 | See Source »

...that strong flavor turns off some people. "We had to make a hard decision as to whether or not we were going to stay that close to the traditional concept," he says. Okura left out the mint, and the shrimp aren't as plump as Gulf shrimp, but the crisp vegetables somehow still conjure up a summer roll's cool, fresh essence...

Author: /time Magazine | Title: Catering To the Melting Pot | 6/11/2006 | See Source »

Embracing a one-month 100-mile diet inspires many locavores to eat more seasonally year-round, feasting on vine-ripened tomatoes in summer and crisp apples in the fall. And they are seeking to expand their movement by relaxing the rules a bit. "I'd rather seduce with a stalk of asparagus than preach denial," says Fisher, who refuses to give up rice or tropical fruit. "I don't deny myself anything that isn't grown in Ohio," she explains. "Humans have traded foodstuffs with each other since Neolithic times." In her corner of Appalachia, she has found tofu made...

Author: /time Magazine | Title: Local-Food Movement: The Lure of the 100-Mile Diet | 6/11/2006 | See Source »

...sunny morning in southern Mexico that my family gathered in an outdoor kitchen, ready to convert a mountain of ingredients into a four-course feast. Sun-dried chili peppers, fresh nuts, chunk chocolate and a score of other ingredients were waiting to be blended into a spicy mole sauce. Crisp jicamas (roots of a local bean plant) had been set aside for salad. The buds of Castilian roses would be transformed into ice cream. It was an ambitious menu - especially since none of us had any idea how to make those dishes. But that was the point. We had enrolled...

Author: /time Magazine | Title: A Tasty Way To Travel | 6/11/2006 | See Source »

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