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...place of pilgrimage for chocolate lovers. But the chef also caters some of the city's swankiest cocktail parties, and this book adapts some of his favorite recipes for the home cook. Although they can be a little complicated, his signature dishes--crispy polenta with pesto, parmesan eggplant and goat-cheese tarts and microwaved foie gras terrine--are worth the effort...

Author: /time Magazine | Title: Trends: How to Get the Party Started | 11/26/2006 | See Source »

...Baird and Banay team faced the proverbial music next, receiving compliments from Schneider for the dress’ clean aesthetic and eggplant hue. The judges commented on Choi’s bare, night-club ready ensemble. “Obviously, this is a more warm weather outfit,” said Schneider...

Author: By A. HAVEN Thompson, CRIMSON STAFF WRITER | Title: Overnight Couture | 10/11/2006 | See Source »

...build on that accessibility, the talk show focuses on interviews with everyday people, not celebrities. Fans send in clips of themselves demonstrating how to shove tea lights into an eggplant or how to wash jeans to avoid flat-butt syndrome. Ray even tells jokes, the kind that start with "What do you call ..."--a type that might otherwise have left the air when Hee Haw was canceled. After a viewer competed against Ray to see who could carry more grocery items around her kitchen, Ray bear-hugged her and yelled, "We're buddies! We're buddies! We're hugging...

Author: /time Magazine | Title: Rachael Ray Has A Lot On Her Plate | 9/5/2006 | See Source »

...sixthcookbook from the chef-owners of London's beloved River Caf. The book begins with a dozen easy ways to serve first-course mozzarella cheese, and the recipes that follow, all simple and streamlined, celebrate seasonal foods. It will seem like a snap to create meals like fried eggplant with basil and tomato, left, or rich roast duck simmered in Valpolicella wine...

Author: /time Magazine | Title: 6 Restaurant Cookbooks to Keep You Dining In | 7/24/2006 | See Source »

Mohan Ismail, a Singaporean chef most recently at New York's Spice Market, sends out braised beef short ribs in a green curry with tiny, delicate Thai eggplant, slivers of bamboo shoots and baby bok choy. Ismail has toned down the fish sauce, and instead of the rougher texture of ground fresh coconut, his curry gets a silky smoothness from coconut milk and chicken stock and an almost grass green color from cilantro puree. Overton raves but doesn't have a place...

Author: /time Magazine | Title: Catering To the Melting Pot | 6/11/2006 | See Source »

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