Word: herbe
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...trophy wife of the highest order. Polite, restrained and seemingly vacant, the heroine of writer/director Rebecca Miller's The Private Lives of Pippa Lee, cooks a mean butterflied lamb, keeps a meticulous house and floats around in silky pajamas, all the while gazing fondly at her cutely cranky husband Herb (Alan Arkin), a former publisher 30 years older than she is, as if he were...
...glass to Pippa and describes her as still an enigma after 25 years of friendship. Sam's sense of Pippa as enigma probably has a lot to do with the fact that she's never been interested in sleeping with him, but he raises a fair point. Pippa and Herb recently moved from New York to a cloistered Connecticut retirement community, and the high point of Pippa's day is monitoring Herb's blood pressure. Most women in their mid-40s would find this existence pretty dreary. There must be something beyond Pippa's cheery...
Among the requested foods that will appear more often on the menu are steak, Indian food, potstickers, and fish. Herb-baked salmon will be served for lunch tomorrow, and those not going to Yale this Saturday will have curry and naan for dinner instead of the sticky rice...
...last case of naturally occurring smallpox was in 1977, after the disease killed about 300 million people earlier in the century. But finding a cure for malaria has proven more elusive. Artemisinin, which is still considered the most effective malaria treatment today, is derived from sweet wormwood, an herb native to Asia. It's been used to fight the disease in China for more than 2,000 years, but it wasn't until 1965 that the cure was isolated and purified by the Chinese military after its soldiers started falling ill during the Vietnam War. The treatment caught...
...Alain Passard), is based in the town of Menton on the French Riviera, just moments from the Italian border. His restaurant Mirazur has a stunning hillside setting, housed in a vast Modernist, three-story white rotunda with 360-degree views of the Mediterranean. The produce of its steeply terraced herb-and-wildflower garden and a citrus grove make a huge impact in the kitchen. "I believe vivid improvisation is key," says Colagreco, who adds new dishes daily according to whatever's ripe for picking. He'll serve a langoustine flanked by barely cooked tiny yellow carrots and a minute fronded...