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...walls and vintage furnishings, Pingvinen is an appropriately domestic setting for Valle's homemade classics. Think hearty, comforting dishes like salted-lamb stew, or salted dried lamb ribs, washed down with glasses of Hansa, the local brew. On Thursdays, crowds pack the place for Valle's raspeball-potato-and-flour balls served with turnip mash-but weekends are the busiest, when both locals and tourists turn up for the true flavor of Norway. "You can't buy Norwegian food in the [supermarket]-it's always going to be pasta or pizza," says Valle. "For 20 or 25 years...

Author: /time Magazine | Title: Preservation Order | 3/29/2007 | See Source »

...upper Midwest, most big farms don't grow any vegetables for local markets, conventional or organic. Instead, they produce commodity crops like corn and soybeans for sale to food processors. At a large Hugo's grocery store in Jamestown, N.D., last summer, I noticed only one local product: flour, which is milled in-state from local wheat. But there were organic apples and oranges from out of state...

Author: /time Magazine | Title: Eating Better Than Organic | 3/2/2007 | See Source »

...went upstairs to inspect the damage. My heart sank. On the third floor landing were fragments of porcelain in colors of oxblood, imperial yellow, celadon green and blue-and-white. The third-floor rooms resembled a scene after an earthquake. The Red Guards had emptied my storage cupboard. Flour, sugar and food lay on top of heaps of clothing they had taken out of cupboards. They had already dealt with my fur coats and evening dresses with scissors. The ceiling fan was whirling. Bits of fur, silk and torn tissue paper were flying around. Tables and chairs were overturned...

Author: /time Magazine | Title: Life and Death in Shanghai | 2/5/2007 | See Source »

...long fermentation process. The resulting dough is then steamed without any butter or oil to become a squishy pancake with the tang of San Francisco sourdough and a buckwheat-like flavor from a special grain called “maskal teff,” used instead of wheat flour. I had done a little research before setting out and arrived expecting the finger-food and flatbread, but still I was thrown off by the table-sized basket we were led to. The staff at Asmara had clearly seen my look of confusion before, because the menu explained everything: the injera...

Author: By Jillian J. Goodman, CONTRIBUTING WRITER | Title: Hotspot: Asmara | 12/7/2006 | See Source »

...served up in mid-March. A spokesman said the restaurant will stay open until midnight seven days a week. Qdoba’s flashy website provides a preview for students wondering what culinary creations will next hit the Square. A chicken taco salad features a “crispy flour tortilla bowl filled with shredded romaine, black bean corn salsa, picante ranch dressing, lite sour cream and choice of salsa.” Liwerant, a Mexico native and 1998 graduate of Harvard’s Graduate School of Design, said he was looking for a street-level location close...

Author: By Shifra B. Mincer, CRIMSON STAFF WRITER | Title: New Grill Spices Up Mexican Food Fight | 11/15/2006 | See Source »

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