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...most anticipated (and risky) dishes on the table was the Beef Bobotie. Resembling Hamburger Helper, the dish is surprisingly light and sweet, combining beef, cream and egg into a casserole-like creation. While Allen hopes that Beef Bobotie will hit Annenberg’s metal trays this spring, it must still pass the final test in a gamut of trials—a deciding taste-test...

Author: By Stephen M. Fee, CONTRIBUTING WRITER | Title: A Journey to the Center of HUDS | 3/4/2004 | See Source »

...Beef Bobotie has actually come a long way already. After discovering recipes, the CSG team puts together its own version, outlining necessary ingredients and adjusting for more “mainstream tastes.” The dish is prepared, and Allen sends ingredient requests to his procurement department. The recipe then must pass multiple tasting sessions, after which adjustments are made, and, finally, the requisite ingredients are added to HUDS’ on-site foodstuffs collection, which is comprised of more than three thousand items...

Author: By Stephen M. Fee, CONTRIBUTING WRITER | Title: A Journey to the Center of HUDS | 3/4/2004 | See Source »

...chefs at Nine Tastes could probably make Pad Thai in their sleep. Pad Thai is the most popular dish at both Spice and Nine Tastes—the sweet and sour noodle dish makes up about 40 to 50 percent of all orders. Manager Nancy Jitjaruek estimates that they dished out over 200 servings during Valentine’s Day weekend alone...

Author: By Rebecca M. Myerson, CRIMSON STAFF WRITER | Title: Favorite Square Recipes Revealed | 3/4/2004 | See Source »

...secret to the restaurants' pad thai is that it consists of fresh ingredients cooked quickly and served immediately. To replicate the dish, heat two tablespoons of vegetable oil, crack in an egg and sauté for a few seconds before throwing in a handful of well-soaked rice noodles. After a minute more of stir-frying, add one tablespoon each of vinegar, sugar and fish sauce, a teaspoon of chopped turnip and a bit of water. A few scallions or green onions and a handful of bean sprouts go in last because they cook quickly. Jitjaruek dares the reader...

Author: By Rebecca M. Myerson, CRIMSON STAFF WRITER | Title: Favorite Square Recipes Revealed | 3/4/2004 | See Source »

...Lees always write together, by a process remarkably similar to preparing a dish. One brother begins a piece, then passes the fragment to the other by e-mail. The other modifies, adds and sends it back. Sometimes one is writing in New York while the other is in South Carolina taking orders for peanuts. Even when they are in the same city—or even the same apartment—the brothers still do their collaboration via e-mail...

Author: By Lily X. Huang, CRIMSON STAFF WRITER | Title: Nuts about Nuts | 3/4/2004 | See Source »

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