Word: escargot
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
While the President may never get to the point where he reads Proust and savors escargot, these quiet steps that he and his wife have taken will eventually make an impression on his critics. And when that happens, the ad hominem attacks will have to change. This should not be too hard on the cartoonists and columnists who love to attack him. All they have to do is shift their focus from Bush’s intelligence to his policies...
...should I bother? As any style consultant at Louis of Boston could tell you, Europe's allure will fade the moment Prince William decides not to apply to Harvard. But if you want options beyond escargot and entrecote, the wider international scene awaits. This epiphany hit me like a Ray of Light as I watched the MTV music awards, where Madonna showed me how easy it would be simply to exploit my own Indian heritage instead. Visit Kashmir (the restaurant on Newbury Street) and the adjoining souvenir store, Eastern Accent International, for some inspiration of your...
When the urge to sample native French cuisine overcame our Roman tastes, there were several options. On one occasion my colleague, former Crimson President Joshua J. Schanker '98, chose elegant escargot as an hors d'oeurve. Several of the gourmands in our groups sampled these delicacies to the great amusement of a groupe francaise at the neighboring table...
...eating healthy dogs, fattened for the table ((LETTERS, Oct. 30)). Many of those people probably enjoy crab cakes or crab gumbo, made from the scavengers of our bays, to which the most putrid bait is attractive. It is a puzzlement. I've never eaten dog, but I have eaten escargot, crawfish, catfish, alligator, rattlesnake, possum and coon...
...sour-sweet and metallic- tasting salad dressings "designed" by Gloria Vanderbilt and fool-the-eye chocolate Buffalo chicken wings packed with a container of blue-cheese dip. Something called Cowboy Caviar, made in California, was based on an old recipe for a Russian eggplant appetizer; and Le Brut d'Escargot, from France, proved to be ghostly, ghastly white snail's eggs that tasted like salty paregoric...