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Word: flays (lookup in dictionary) (lookup stats)
Dates: during 1990-1999
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Usage:

...Jack and Chrissy got into that pie fight on Three's Company. The channel's biggest star is New Orleans chef Emeril Lagasse, who drives his studio audience to squeals by overloading dishes with garlic, Tabasco and wine and simultaneously yelling "Bam!" The network's newest show lands Bobby Flay--a guy's guy of a chef--outdoors in the Hamptons (the Hamptons!) with an annoyingly coy female comic (female!) and a weekly guest. The first week's guest was Inside the NFL host Nick Buoniconti, which saved the waning testosterone level...

Author: /time Magazine | Title: Television: How to Survive Summer | 7/13/1998 | See Source »

...chips with the charcoal: buttonwood from the Florida Keys, for example, gives meat and fish a woody flavor less sweet than mesquite. "It's like picking out a wine," says Scott Fine, editor of On the Grill magazine. Nor is barbecuing limited to meat, fish and chicken anymore. Bobby Flay, restaurant owner and host of Lifetime's The Main Ingredient, likes to put corn bread on the grill, as well as pineapples and peaches. Daniel Liberatoscioli, president of the Restaurant School in Philadelphia, grills grapefruit slices brushed with honey and thyme. Still, if no one is looking, you can sneak...

Author: /time Magazine | Title: COOL SUMMER FOOD: BEYOND BURGERS | 5/26/1997 | See Source »

...effort didn't start yesterday. Five years ago, when candidate Clinton was first running for office, he used to flay President Bush for going easy on China and warn that "if other nations refuse to play by our trade rules, we'll play by theirs." China and its commercial partners wanted to be sure that Clinton would never make good on his word...

Author: /time Magazine | Title: WHAT DID CHINA WANT? | 3/24/1997 | See Source »

Rising Star Chef of the Year: Bobby Flay (Mesa Grill, New York...

Author: /time Magazine | Title: The Sweet Taste of Victory | 5/17/1993 | See Source »

There's something wrong when a $7 movie in the mall can leave you with post- traumatic stress syndrome. In the old days killers merely stalked and slashed and strangled. Today they flay their victims and stash the rotting, skinless corpses. Or they eat them filleted, with a glass of wine, or live and with the skin still on when there's no time to cook. It's not even the body count that matters anymore. What counts is the number of ways to trash the body: decapitation, dismemberment, impalings and (ranging into the realm of the printed word...

Author: /time Magazine | Title: Essay: Why Don't We Like The Human Body? | 7/1/1991 | See Source »

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