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It's that time of year again: the prognosticators are out in full force. What will the year 2010 bring? To find out, all you have to do is turn on a computer or TV. You'll quickly learn that next year we're going to eat fried chicken and...

Author: /time Magazine | Title: 2010 Financial Forecasts: A 50% Chance of Being Right | 12/21/2009 | See Source »

Ryukyu Mura In an effort to preserve local culture after the decimation wreaked by WW II, traditional wooden houses from other islands were uprooted and reconstructed as a village at Ryukyu Mura, tel: (81-98) 965 1234, near the west coast of the main Okinawa Island. But this is no...

Author: /time Magazine | Title: Five Reasons to Visit Okinawa | 12/16/2009 | See Source »

Even the chefs who haven't gone cold turkey--along with other lean proteins and vegetables--have severely cut down on the foods they enjoy. Rocco DiSpirito, the chef, cookbook author and Dancing with the Stars contestant, went from 216 lb. to 176 lb. pretty quickly after being prodded by...

Author: /time Magazine | Title: Celebrity Chefs Show How to Lose Weight | 12/14/2009 | See Source »

“Eating habits in the South are worse than in other areas, and fried foods are part of the culture,” Stephens said. She added that she would not move away from the “Stroke Belt” region, citing Arkansas’ beauty...

Author: By Jacob D. Roberts, CONTRIBUTING WRITER | Title: Study Indicts ‘Stroke Belt’ | 12/4/2009 | See Source »

At Singapore's hottest new dining spot, Krish, krish.com.sg, American executive chef Matthew Baker's reckless decree to the kitchen is: "You can never have enough butter." A devil-may-care attitude to waistlines and heart health is probably to be expected from a French-trained chef, working in a...

Author: /time Magazine | Title: Lashings of Ghee in Singapore | 12/2/2009 | See Source »

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