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...18th century, the restaurant is known for its fusion of Asian flavors (think kaffir lime, star anise and yuzu) with fresh Icelandic fish, served within hours of being caught. The menu changes twice a month and recently included enticing entrées like a blue lingcod seasoned with red ginger, wasabi and shiso (a minty herb), and crispy salmon with soybeans, saffron and parsley. Other dishes, like a succulent barbecued lamb chop garnished with pecans and cèpes, benefit from Icelandic husbandry: the island's sheep spend their summers grazing freely in pristine mountain pastures. (See pictures of Rome...

Author: /time Magazine | Title: Reykjavík's Best Cellar | 3/11/2009 | See Source »

...Ginger: What was your favorite bit of the movie? Spike: I didn't have one. There were too many things happening all the time: fireworks, and them going up on poles in the air. They didn't need all that. They should have more movie bits and less concert bits...

Author: /time Magazine | Title: The Jonas Brothers Movie Review: Kids vs. Critic | 3/1/2009 | See Source »

...have an interesting conversation with your child, nor do you have to monitor them for inappropriateness. To test this theory, we put their new movie, Jonas Brothers: The 3D Concert Experience, through its paces, asking for reviews from parent (me), target audience (tweens Spike, 11 and his sister Ginger, 8) and veteran movie critic (Richard Corliss). The brothers Jonas, in case you've missed them, comprise Joe, the junior Mick Jagger of the group; Kevin, guitarist and second-string show pony; and Nick, the cute, sensitive, cleaned-up Kurt Cobainy one. You discover this slowly, through the songs, since there...

Author: /time Magazine | Title: The Jonas Brothers Movie Review: Kids vs. Critic | 3/1/2009 | See Source »

...Ginger, you said High School Musical 3 was better than Christmas. Was this better than Christmas...

Author: /time Magazine | Title: The Jonas Brothers Movie Review: Kids vs. Critic | 3/1/2009 | See Source »

...journey up Highway 2 from Bangkok, near the town of Pak Chong. At the Chokchai Steakhouse, tel: (66-4) 432 8445, run by one of the country's largest farms, carnivores can dig in to dry-aged T-bone and spicy jaew sauce made with garlic, chili and ginger, or pick up disks of sweetened beef jerky for the ride north. Freshly churned ice cream is available for dessert. And just as the American West has its Californian vineyards, so this vicinity is home to several Thai wineries, which offer up passable plonk...

Author: /time Magazine | Title: Thailand's Wild East | 2/5/2009 | See Source »

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