Word: meals
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Dates: during 2000-2009
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...Government has poured more than $50 billion into the corn industry, keeping prices for the crop - at least until corn ethanol skewed the market - artificially low. That's why McDonald's can sell you a Big Mac, fries and a Coke for around $5 - a bargain, given that the meal contains nearly 1,200 calories, more than half the daily recommended requirement for adults. "Taxpayer subsidies basically underwrite cheap grain, and that's what the factory-farming system for meat is entirely dependent on," says Gurian-Sherman. (See the 10 worst fast food meals...
...Qdoba and Chipotle are those big chains that you’ve probably heard of or sampled at some point. They’re not bad for a solid, calorific meal, and are practically mirror images in terms of store layout and ingredients (chicken, steak, rice, beans, salsa, etc.). Devotees will argue that Chipotle’s burritos taste significantly better, while others say there is little difference between the two. We come down somewhere in the middle—Chipotle’s meat seems to have a marinade that makes it slightly more flavorful, but the difference...
...commonly known as Noch’s, is the Goliath of the pizza scene and has been serving up thick square slices of pizza to inebriated college students for decades. Tomato basil and pepperoni are popular, classic choices, and the subs are a stealthily good option for a lunchtime meal. Until a few years ago, Nochs’ reputation was such that it held a near monopoly on speedy and inexpensive slices in the Square. Competition is always good, though, right...
...across the Boston area, and for good reason. The ever-rotating slice of the day provides nice variety from the standard cheese and pepperoni, and you can get full pizzas delivered in case you’re concerned you might burn off a hundredth of the calories in your meal on the walk over...
...tranche of wild sea bass with green-pea-and-rocket emulsion and mousserons des prés mushrooms sounds more like a three-star Michelin meal than a cookery-class assignment. But it's exactly the kind of fastidiously prepared yet surprisingly uncomplicated dish that features on the haute cuisine course at celebrity chef Alain Ducasse's new l'Ecole de Cuisine in Paris...