Word: four-star
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...announcement of the Academy Award nominations (Jan. 31) and Oscar night (Mar. 5). It has now expanded to 1,190 screens, but theater owners are impatient. "They want us on 2,000 screens right away," says Schamus, sounding like the chef of a family restaurant that just got a four-star rave in a national newspaper. Schamus is double lucky. Besides producing the film, he is a co-president of the film's distributor, Focus Features, a Universal subsidiary...
...their part, chefs and restaurateurs love the publicity. But they also recognize that even a four-star rating in the New York Times doesn't carry the same weight it did before the Internet and online message boards like Chowhound.com democratized the review process. "It used to drive a lot more business," says Bouley. "The younger generation may not be so attracted to a four-star restaurant." In other words, it's doubtful Michelin will make or break a restaurant in New York like it can in France...
...that they feel was not properly anticipated by the Bush Administration, a war fought with insufficient resources, a war that almost all of them now believe is not winnable militarily. "We're good at fighting armies, but we don't know how to do this," says a recently retired four-star general with Middle East experience. "We don't have enough intelligence analysts working on this problem. The Defense Intelligence Agency [DIA] puts most of its emphasis and its assets on Iran, North Korea and China. The Iraqi insurgency is simply not top priority, and that's a damn shame...
RELIEVED. KEVIN BYRNES, 55, four-star general and decorated Vietnam veteran; of his command as head of Army training, following an investigation into his alleged adulterous affair with a civilian; in Fort Monroe, Va. In a rare removal of such a senior officer, the Army booted Byrnes three months before he was set to retire after 36 years of service...
...cook in his two-income, two-commute, three-child household, a job that grew weightier a few years ago when his family moved from Manhattan--where takeout was an easy option--to South Orange, N.J. Stoloff has been cooking his way through Jean-Georges: Cooking at Home with a Four-Star Chef. On his lunch break he scours New York City for ingredients like the smoked paprika needed for a chickpea dish he recently made. Stoloff's strategy is to stock a great pantry--with items like homemade salsas and tomato sauce put up from his own garden, plus...