Word: friede
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Dates: during 2000-2009
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Outside of school cafeterias, Chefs try to reduce the gaminess with pepper, garlic, dried herbs, such as clove, coriander or cumin, and with fresh herbs, such as dill and chive. Tatsuta-age, in which whale is deep-fried, is a common preparation that is served with soy sauce and ginger...
Yukio Hattori, president of Tokyo-based Hattori Nutrition College and a leading food critic who admits a weakness for whale. Better known as "Doc" to Iron Chef fans, Hattori prefers a recipe from the Showa period (that is, the 1926-1989 reign of Emperor Hirohito). He says a "roast cut...
It’s no secret that this reporter has a crush on Thomas L. Friedman. Last year, I assessed the 2006 literary corpus of everyone’s favorite New York Times columnist and part-time economic cheerleader. And now, it’s time to look at his...
Where to Eat Gothenburgers love their seafood; heavenly langoustines, cod and sole feature on most restaurant menus. But there's one sea creature they like to munch more than most: the humble herring. They like it fried, fermented, pickled and baked. And they especially enjoy it at Leif Mannerströ...
In addition to presenting the museum-quality pieces on the table, Mrs. Yuki directed the feast as three waitresses served course after course with chilled sake specially brewed for the house. Like a symphony, kaiseki tempo alternates between big movements and adagio interludes. The meal follows a single seasonal theme...