Word: dished
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...restaurant directly below Shabu-Ya, Shilla. According to one over-eager, smiley waiter, soldiers made the first hot pot out of their general’s helmet. “However, you don’t have to endure the life of a warrior to enjoy this simple, delicious dish.” Fact? I think not. One ill-fated Friday night, my dinner experience at the three-month old Shabu-Ya was akin to what I imagine one might have endured at the Baths of Caracalla in Ancient Rome.STEAMBATH FOR THREETwo unassuming, unnamed, but thankfully adventurous eaters accompanied...
...scoop” around University Hall. We tried to keep our ears to the pavement—you gotta hit the sidewalk if you want “the dirt!” We even crashed a luncheon, trying to get “the dish.” After following all of our “leads,” we ended up in a professor’s office decorated with Lisa Frank posters, but it turned out that Harvey Mansfield was a dead “end” as well...
...lives—whether or not we stop to think about it. What had started as a simple definitional question had sprawled into an epic exploration of our collective obsession with the sandwich. So, yes Adams, the wrap is a sandwich. And yes, an analysis so complicated for a dish so simple may seem ridiculous. But I dare you not to care about it. —Columnist Rebecca A. Cooper can be reached at cooper3@fas.harvard.edu...
...says, disillusioned, to his lover. Yet Slimane’s pride compels him to pull himself out of this dejection, and he decides to pursue an unexpected line of business, opening a family-run restaurant that specializes in serving couscous (a traditional North African dish of steamed semolina served with vegetables and meat). But drawing upon the resources of his family proves complicated, due to the strained relations between his ex-wife, his children, their spouses, and the two women he has come to love. In this way, what begins as a story of Slimane’s hardship grows...
...recent arrival is Talay (www.talayrestaurant.com) in Morningside Heights, where Laos-born chef Soulayphet Schwader - a veteran of Laurent Tourondel's BLT restaurant empire - turns out a mixed Latin-Thai menu. Schwader's signature small-plate dishes include grilled langoustine with sriracha aioli and lemongrass pork sausage, as well as South American classics such as ropa vieja (a dish of spiced, shredded beef) - all served in the sleekly hip dining room or the private, plush Buddha Room. (See 10 things to do in New York City...