Word: dish
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Dates: during 1980-1989
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...having only the simplest food -- always fish on Friday, very little meat, no salt, sugar or other seasonings, and absolutely no coffee." A great revelation concerning the wonders of food came in 1929, when Fisher, while in France, dined at the Hostellerie de la Poste in Avallon. "The dish that forever changed my idea about food was mashed potatoes, dripping with butter," she recalls. "It wasn't only that it was perfectly made but most of all that it was served as a separate course. At home potatoes always came as an automatic adjunct to meat. Seeing them given individual...
...father, now a retired insurance-company executive. His boyhood passion was the Brooklyn Dodgers. "I went off to college, and then the Dodgers went off to L.A.," he says, shaking his head. Eventually, he transferred his allegiance to the New York Mets. Last summer he had a dish antenna installed atop an outbuilding on the Connecticut property so he could follow the fortunes of the Mets on the road...
...Clint Eastwood, the way to make your day is to sample his hearty apple pie. Eastwood, the actor turned mayor of Carmel-by-the-Sea, Calif., fired off the recipe to The Mayors' Cookbook (Acropolis Books; $14.95), a collection of more than 300 city leaders' favorite dishes. The contents are not only eclectic but reflect a politically prudent regional loyalty: Ed Koch of New York City advocates pasta primavera and Kathryn Whitmire of Houston sings the merits of huevos con chorizo (eggs with sausage). But gourmets may balk when it comes to the Lone Star broccoli casserole, the preferred dish...
LOSS LEADER OF THE YEAR The last word on huevos rancheros has to be huevos Bridge Creek, served at a Berkeley restaurant for which the dish is named. Based on a paper-thin wheat tortilla with the required fried eggs, this elegant, succulent version has three sauces -- one fresh, made from scratch of Mexican tomatillos, another the classic tomato and onion salsa, and the third a chili-flavored pork carnitas -- all capped with a dome of melted Jack cheese. "It costs us $18 to make," says Chef-Owner John Hudspeth. Since $10.50 was the menu price, it is easy...
MOST RIVETING QUESTION Faced with revised tax laws that cut deductions for business meals to 80%, restaurateurs are wondering if any dish is tempting enough to lure big spenders who show sudden loss of appetite...