Word: kitchener
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...surrounded by a sturdy fence. "Most of our guys have got jobs here," he says. "Only about two or three are in jail." It's mid-morning and younger members in red tracksuits are waking up and tidying the pad. The cupboards are missing their doors, but the kitchen is spotless...
...blame the kitchen. I’m caretaking a house this summer, equipped with an enviably stocked kitchen that sports a copious array of bizarre and specialized cutlery, none of which I can even begin to name, let alone discern its functionality. But this hasn’t stopped me in the past week from putting together a layered potato, blue cheese, pear, fennel, and caramelized onion timbale; whipping up apricot cupcakes or concocting a spring pasta with chicken sausage, artichoke hearts, red pepper, eggplant, and zucchini. I hand-pack my own hamburgers; I’ve creamed, broiled, double...
...plate on behalf of all those starving children in Africa. But I can’t even manage that: Every time I open the refrigerator, out tumbles another Tupperware tub full of leftovers. How can I justify that kind of overabundance, that heavy plunk of plastic hitting the kitchen floor? Am I allowed a carefree and extravagant and totally unconstructive summer for myself—what a sympathetic (and perhaps enabling?) friend deems, a “season of grace?...
...joys can compare to sitting at my kitchen table over a slow breakfast with a tenderly folded (nay, lovingly tamed!) New York Times resting on the table beside my cereal. This joy only waxes when the cereal is replaced with pain au chocolat, the New York Times with Le Monde, and the table just happens to be in a petit café in France. From one of these joyful tables in Verdun, I send The Harvard Crimson this postcard...
...Essam Mabrouk the secret of the burgers, it turned out there is indeed a special ingredient, which is lathered on the beef patty as soon as it hits the heat. (He hinted it has something to do with fish, but refused to divulge more.) Mabrouk hauled me into the kitchen to show me some other reasons for Lucille's success: fresh, organic ingredients. Six kitchen butchers double-grind ultra-lean round and rump steaks, mixing in a secret ratio of "clean" fat, and then double-press the patties in a mold to ensure cooking consistency. The lettuce, tomato and onions...