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...willing to play ball with MLB. Baine says that while the NFL demanded an 85 cents-per-subscriber fee from operators to carry its network, baseball asked for a more reasonable 25 cents. The network will appear on the basic digital tier of every major provider except for the Dish Network. "No one is going to get 50 million homes out of the cable operators again," Brosnan boasts...

Author: /time Magazine | Title: Baseball Takes a Swing at Its Own Network | 1/1/2009 | See Source »

...ashtrays on the tables at state dinners and free cigarettes for guests. Lyndon Johnson quit before taking office, as did Ronald Reagan, who nonetheless didn't mind if visitors smoked. When French Prime Minister Jacques Chirac lit up in the Oval Office, Reagan's personal secretary recalled, a china dish was quickly found to serve as an ashtray...

Author: /time Magazine | Title: Smoking in the White House | 12/11/2008 | See Source »

...long history of offal eating. "We once were a nation that ate everything," says Ivan Day, a food historian who specializes in British and European cuisine. Lancashire, an industrial area in northwest England, is famous for its offal dishes, including liver, kidney, tripe (the lining of a cow's stomach), cow's heel, sheep's trotters and elder (cow's udder). There were more than 260 tripe shops in regional capital Manchester a century ago, many of which sold faggots, a traditional English dish made from a mixture of pork liver, fatty pork and herbs wrapped in an intestinal membrane...

Author: /time Magazine | Title: Britain's Tongue, Kidney and Brains Boom | 12/9/2008 | See Source »

...water and flour. The wealthy Romans used many different kinds of meats - even mussels and other types of seafood - in their pies. Meat pies were also often part of Roman dessert courses, or secundae mensea. Cato the Younger recorded the popularity of this sweet course, and a cheesecake-like dish called Placenta, in his treatise De Agricultura...

Author: /time Magazine | Title: Pie | 11/26/2008 | See Source »

RESTAURANTS Casa Lucio, Cava Baja, 35 (34-91-365-3252; www.casalucio.es). The signature dish is huevos estrellados...

Author: /time Magazine | Title: Madrid | 11/17/2008 | See Source »

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