Word: glaze
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...listen hard enough, M83’s new album sparkles a little darker than their last, a sound forged from a glaze of tragedy and a dusting of sadism. Before The Dawn Heals Us, the band’s follow-up to the 2003 underground hit Dead Cities, Red Seas & Lost Ghosts, should send a shudder of excitement through an ever-growing audience hungry for electronica with a heart. Once a two-man collaboration, M83 has been trimmed down to just Anthony Gonzalez, a burgeoning artist with an ear for the perfect emotive beat and an eye for innovation...
...communist East Germany--through the eyes of Gunter Güillaume, a trusted aide who turned out to be an East German spy. "When people asked me what I was writing about," Frayn told the New York Times, "I would say, 'German politics in the 1970s,' and their eyes would glaze over." Cute, but the anecdote doesn't have the right punch line. Despite the efforts of this estimable playwright (Noises Off, Copenhagen), the audience's eyes glaze over...
...priceless jade place settings that have been a fixture of the restaurant since it opened a discreet door in 1984. Chef Cheung Kam-chuen, the establishment's guiding light from the beginning, has also devised commemorative dishes, including the spectacular Yunnan ham and flowering chives in a black truffle glaze, and poached lobster and bird's nest in egg white. "Guests have become increasingly discerning over the past 20 years," says Cheung. Fortunately, the restaurant has kept pace with them, every step...
...that began, "Saw the tops off six small, fresh coconuts" was dropped because it was deemed too time consuming for contemporary cooks. Still, the recipes that did make it in will allow you to re-create classics like beef Wellington or more modern dishes like seared salmon with balsamic glaze...
...that began, "Saw the tops off six small, fresh coconuts" was dropped because it was deemed too time consuming for contemporary cooks. Still, the recipes that did make it in will allow you to re-create classics like beef Wellington or more modern dishes like seared salmon with balsamic glaze. One disappointment: despite coming from a magazine famed for tempting photos that verge on gastroporn, The Gourmet Cookbook contains no photographs. Instead, the book is illustrated with detailed drawings that explain everything from proper siu mai assembly to the best way to choose and shuck an oyster...