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WILD WEST No calorie counting. No points. No weighing. No measuring. No obsessing about low-carb or low-fat foods. Just small portions of sun-drenched, California-style cuisine, accompanied by red or white wine. Think gourmet, not gourmand. BUZZWORDS: Waves; Power Foods; Mediterranean Diet...

Author: /time Magazine | Title: Food: A Feast of Diet Books | 1/8/2006 | See Source »

...calorie counting, and no keeping track of points. Those are the promises of the Sonoma Diet, named after Sonoma County, north of the San Francisco Bay. That region, says the author, is the idyllic home of healthy, sensuous eating, the Western Hemisphere's version of the Mediterranean diet. Gourmet portion control is the secret here. Eschew sugar and processed foods; instead, gravitate towards wholesome whole grains, good wine, luscious fruits and vegetables, and lean protein...

Author: /time Magazine | Title: 6 Books for a Better You in 2006 | 12/27/2005 | See Source »

...Cheval This cozy hot spot, named for its horseshoe-shaped bar, joins 50 of Paris' best bistros in a new pocket-size guidebook devoted to the classiest of the city's dinner joints. London: Gordon Ramsay at Royal Hospital Road Time Out's latest London edition spotlights gourmet newcomers alongside this famously fancy restaurant, which Zagat's gave London's highest food and service marks...

Author: /time Magazine | Title: Eating Around the Globe | 12/18/2005 | See Source »

...LONDON Gordon Ramsay at Royal Hospital Road Time Out's latest London edition spotlights gourmet newcomers alongside this famously fancy restaurant, which Zagat's gave London's highest food and service marks...

Author: /time Magazine | Title: Amuse-Bouche | 12/17/2005 | See Source »

...eateries have spread across the city. Gourmet Burger Kitchen opened its first outlet in the south-of-the-River Thames neighborhood of Clapham in 2001 and soon expanded to eight locations scattered around London?see www.gbkinfo.co.uk for all addresses. Seating is at contemporary dark-wood tables and booths, and a giant chalkboard displays the menu. Faithful customers order the thick, 160-g burgers ground from juicy Aberdeen Angus beef and laid on freshly baked, preservative-free sourdough rolls, which can be topped with 12 combinations of exotic cheeses and sauces, such as spicy satay, aged Stilton or mango and ginger...

Author: /time Magazine | Title: Here's the Beef | 12/12/2005 | See Source »

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