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...protein was two-thirds the size of that in a normal Friday's meal, the side dishes were the same size as always. We were already planning on ordering some potato skins. To our surprise, however, when we finished, we were full, but not stuffed. And we ordered dessert and drinks--which is just what the financially ailing Friday's hopes you'll do, since it makes a higher profit on these items. We ate a little more than half of the big, goopy brownie sundae and instantly achieved that disgusting, bloated feeling I remembered loving Friday...

Author: /time Magazine | Title: Big Chain Restaurants' New Small Portions | 5/10/2007 | See Source »

Professor of Chemistry and Chemical Biology David R. Liu ’94 planned to leave last night’s Levenson Memorial Teaching Prize award ceremony early to put his 10-month-old daughter to bed. But the quality of the dessert served at the catered Eliot House event persuaded him to stay, and it was fortunate that he did: Liu, along with Professor of History Daniel Lord Smail, was awarded the senior faculty award for excellence in teaching. The Levenson Prize is awarded each year by the Student Affairs Committee (SAC) of the Undergraduate Council...

Author: By Brittney L. Moraski, CRIMSON STAFF WRITER | Title: Liu and Smail Win Awards for Teaching | 5/4/2007 | See Source »

...made a bet. Whoever lost would have to buy the winner and everyone in the crowd a dessert of choice at Finale...

Author: By Karan Lodha, CRIMSON STAFF WRITER | Title: GET A LODHA THIS: Taking on a National Champ | 5/2/2007 | See Source »

...Mercifully for diners, Sezai's use of the fabled spice is a workable compromise between flavor and affordability. Meals of mixed starters, entrée and dessert can be comfortably had for under $30. Afterwards, guests can head to the champagne bar and enjoy the one Moroccan delicacy about which there is no debate in smoking-mad Indonesia: 12 flavors of imported tobacco, drawn through handblown glass shisha pipes. For reservations call...

Author: /time Magazine | Title: Arabian Bites | 4/25/2007 | See Source »

...metal levers to plop rich, creamy custard mixed with whipped cream into oversize profiterole shells. Like so much of Japanese culture, Beard Papa's has taken our creation and refracted it through the mythological wholesomeness of America in the 1950s--which is just what you want fast-food dessert to taste like...

Author: /time Magazine | Title: A New Fast-Food Invasion | 3/29/2007 | See Source »

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