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Unfortunately for diners hoping to feel the burn, the brownish-gray Lamb Dopiaza ($12.95) did not live up to its fiery billing. Though marked with "two peppers" on the menu, the onions and green peppers in the dish did not make one reach for the naan. The lamb itself was chewy, though not grisly. The vegetarians in the group will win with this one, since the peppers and onions carry the entree and mix well with the saffron rice...

Author: By Valerie J. Macmillan, | Title: passage to india | 4/2/1998 | See Source »

...only would you have found more traditional meat-and-potatoes fare, but you could have sat down for a big, juicy horsemeat steak. First served during the World War II food rationing programs, horsemeat steak lingered on the Faculty Club menu until the late 1970s. Professors still recall the dish fondly...

Author: By Caitlin E. Anderson, CRIMSON STAFF WRITER | Title: Salmon, Sherry and Tradition | 4/2/1998 | See Source »

...know [Lisa] is just looking to give the dish to somebody," continues Russell. "That's what's great about her--reckless abandon but unbelievable poise. That bodes so well for Stanford...

Author: NO WRITER ATTRIBUTED | Title: Harvard Features Trio of Sixth Women | 3/12/1998 | See Source »

...though, cannot focus solely on theStanford front line. Sophomore guard Milena Floresadds solid play from the point to the alreadypotent Cardinal attack. Flores has a 9.8points-per-game average to go along with her solid6.2 assists average, so she presents a threat toeither score on her own or dish off to openteammates...

Author: NO WRITER ATTRIBUTED | Title: NCAA Women's Basketball Tournament Preview | 3/12/1998 | See Source »

While the entrees approached magnificence, desserts held their own. Hot chocolate soup may sound like a childhood attempt to find the right ratio between fudge sauce and ice cream in a sundae. But the dish was highly sophisticated, made from velvety, warm, bittersweet chocolate swirled with a touch of cream and punctuated by croutons of cinnamon pound cake. The second dessert, slices of wine-soaked strudel wrapped in phyllo pastry and served with poached pear, saves the tables from gluttonous chocolate saturation and coffee inevitably rounds out the meal...

Author: By Rebecca U. Weiner, | Title: hoppin | 3/5/1998 | See Source »

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