Word: meats
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Dates: during 2000-2009
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...because of its sensitivity to frost. But the grape has taken off in the milder weather of Argentina, and single-vineyard Malbec in particular is destined for great things. Rich and intensely flavored with well-balanced fruit, acidity and tannin, it's a perfect match for game or red meat. The Finca Altamire Malbec from Achaval Ferrer is the highest-rated Argentinean wine to date. Look out for the 2001 bottling. It's big, smooth and deep red, with a brilliant purple rim and aromas of dark chocolate, ripe black cherry, hazelnuts and white pepper. The snag? Finca Altamire Malbec...
...hadn't seen for a week. It's always fun when players come by and say hello. The player's lounge and dining facilities are spacious and luxurious. I always joke with my brother that the first few days of any grand slam is the "meat market...
...minimalist setting A Starflyer Is Born In-flight comfort with an internet connection in every seat Take a Hike Destinations to restore your sense of wonder The menu, chosen daily by the chef, features 20 full courses; some of them bite-size, others a little more substantial. Locally-reared meat and fish make the occasional appearance in a predominantly vegetarian menu. The organic vegetables take longer to cultivate, but "the absolute bottom line is that they are tastier," says the chef. That seemed true of each dish I savored on a recent visit: courgette-flower souffl? with cinnamon and basil...
Still, prevention is key. Every year 145,000 new cases of colorectal cancer are diagnosed, and unless the disease is diagnosed early, the prognosis isn't great. For now, your best bet is to limit red meat and processed meat in particular--both have been linked to colorectal cancer--and to maintain a normal body weight. And although no one likes to talk about it, beginning at age 50 you need to schedule a regular screening test such as a colonoscopy or flexible sigmoidoscopy. --With reporting by A. Chris Gajilan/New York...
...ingredients of dishes aren't homegrown, they come from the surrounding Carmargue region. The menu, chosen daily by the chef, features 20 full courses; some of them bite-size, others a little more substantial. Locally-reared meat and fish make the occasional appearance in a predominantly vegetarian menu. The organic vegetables take longer to cultivate, but "the absolute bottom line is that they are tastier," says the chef. That seemed true of each dish I savored on a recent visit: courgette-flower souffl? with cinnamon and basil, pan-fried squid, chorizo and root vegetables, and warm chocolate tartlet with mint...