Word: eggs
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Dates: during 1980-1989
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Robert Sinderbrand, M.D. Egg Harbor...
...says Drexel Burnham's Greditor. "Is pizza a fad?" Says William Trainer, a restaurant analyst for Merrill Lynch: "I think Mexican restaurants have lots of room to grow." Regardless, the onrushing Mexican-food chains have already made tostadas, burritos and the like as familiar and as American as egg foo yung. -By John Greenwald. Reported by Sheila Gribben/Chicago and Janice C. Simpson/New York
...classic Sicilian stuffed breast and a roast, vitello tartufato, with truffle sauce, and damn the expense. Holiday favorites include Christmas turkey, which the Italians devoured long before the Pilgrims, and is served here with hot fruits; and milk-fed baby lamb, traditionally tendered at Easter, accompanied by egg and lemon sauce. A savory pork roast in pizza dough was invented by Bettoja's husband Angelo, who also prescribed the wines throughout. There are surprisingly few game dishes, but Angelo did contribute a rustic pheasant pate. Desserts include a chocolate and amaretti pie from Parma and one lavish sweet, Sicilian...
...sauce ("it will not taste like a Hershey bar," the author assures) and rabbit with almonds and pine nuts. Next to its architecture, Spain's desserts remain the principal testimony to the country's 400-year occupation by the Moors. As they are in North Africa, almonds, egg yolks and honey are the major ingredients of most sweets; regional specialties, however, feature a delicious 16th century cheesecake, rich custards like tocino del cielo (literally, fat from heaven) and some memorable fruit flans, including a luscious apple tart with custard and apple-jelly topping. Que aproveche! Good eating...
...motorized rubber raft, sailed 3,000 miles along the Northwest Passage in the whaler and camped for the four-month Arctic night at Ellesmere Island. They reached the North Pole by snowmobile just before midnight last April 10 and celebrated with well-chilled champagne and a chocolate Easter egg...