Word: flavorfully
(lookup in dictionary)
(lookup stats)
Dates: during 2000-2009
Sort By: most recent first
(reverse)
...Nair, "energy and obsession" are everything. "I've always worked independently," she says. "Vanity Fair has a Hollywood budget, but it's completely an independent filmmaker's film." These days, she's regularly courted by Hollywood, but the turbulence of her career has taught Nair that her flavor-of-the-month status won't last. In any case, Mamdani says, that isn't the objective. Nair is "driven more by passion than ambition," he says. This has afforded her a rare artistic license in what is often a timidly conventional profession. "When I have passion for something," says Nair...
...Brookline, Mass., says she enjoyed her summer tasks for the convention’s external relations office, even down to the sign painting. She says convention employees hand-painted 30,000 signs to distribute to delegates, hoping to give the Garden a more “grassroots” flavor...
...blare out foot-stomping beats, while old men cross roads with radios glued to their ears. By night, Bamako is a riot of noise as singers ululate at wedding parties and the city's many music venues crank up the bass. Perhaps surprisingly, there is more than a little flavor of Cuba here - partly due to commerce, and partly due to shared rhythmic heritage. Yet each ethnic or social group (ranging from the singer-storyteller caste known as griots to the Fulani and Tuareg tribes) has its own musical tradition. The result? A heady mélange that spans infectious...
Douglas Rodriguez's Latin Flavors on the Grill, by the eponymous New York chef, features involved and somewhat complicated dishes, like the odd-sounding but surprisingly tasty clam-onion quesadilla. Best is the shrimp grilled on raw-sugarcane skewers, which add Latin flavor and flair to a simple dish...
...melitzanosalata Known to the Greeks as eggplant caviar, this is a great dip for picnics or as a starter for more formal meals. The locals enjoy melitzanosalata's smoky, somewhat bitter flavor with warm Greek bread and a glass of dry white wine. One of the best places to sample the dip is at the grapevine-covered Sholarheion on 14 Tripodon Street, tel: (30-210) 324 7605, in the less touristy section of the Plaka district. If you want to whip up your own batch back home, skin a baked eggplant while it's still fairly hot, then mash...