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Word: foie (lookup in dictionary) (lookup stats)
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...culinary pairings devised by man--tomatoes with basil, foie gras with truffles, french fries with ketchup--is there any more perfect than TV with junk food? The Super Bowl and chili! Cartoons and Froot Loops! The Survivor finale and a pitcher of mojitos! Like hot dogs at the ballpark, those sugary, fatty, liver- and heart-hostile delights simply taste better bathed in a glow of blue light. TV is not just a medium. It is a seasoning, a condiment, a secret sauce...

Author: /time Magazine | Title: The Blinking Blue Schoolmarm | 4/2/2006 | See Source »

Raising ducks and chickens in the fresh air is a rooted way of life in the Landes region of southwestern France, where foie gras is the highest expression of both culinary excellence and regional identity. The Laffitte family has been in the poultry trade for the better part of a century, and neither chicken farmer Michel, 50, nor his duck-raising nephew Stéphane, 32, is about to accept that the avian-flu virus could augur the end of a tradition. But like poultry farmers everywhere in France, the Laffittes feel as if they are fighting two battles these...

Author: /time Magazine | Title: The French Resistance | 3/5/2006 | See Source »

...YORK CITY Per Se In the first U.S. evaluations from Europe's prestigious Michelin guide, Thomas Keller is one of just four city chefs awarded three stars for culinary artistry for dishes like his stellar foie gras...

Author: /time Magazine | Title: Amuse-Bouche | 12/17/2005 | See Source »

...YORK CITY PER SE In the first U.S. evaluations from Europe's prestigious Michelin guide, right, Thomas Keller is one of just four city chefs awarded three stars for culinary artistry. Above: Keller's stellar foie gras...

Author: /time Magazine | Title: Travel: Eating Around The Globe | 11/13/2005 | See Source »

...Andrés is famed for serving fantastical avant-garde cuisine. But in his first book he focuses on the small plates of his native Spain. The croquetas, crab-filled cherry tomatoes, artichokes sauteed with ham and gazpacho explained here are more accessible to the everyday cook than, say, his foie gras cotton candy, but they're almost as fantastic...

Author: /time Magazine | Title: 6 Delicious Books for Cooks | 10/23/2005 | See Source »

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