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...national press discovers that Nancy Reagan's domestic staff apparently pillered some of the Carter Administration's best banquet menus and recipes before the Democratic group left the White House. Anonymous sources accuse the Reagen White House of "gliding to gustatory glory on Carter's culinary casttails." The resulting "cookboakgate" scandal dominates conversations across the nation. President and Mrs. Reagan, meanwhile take off for three weeks vacation in the Philippines, to the constrnation of advisors, who fear foe the couple's safety as well as for relations with the island. Nancy Reagan tells the press that...

Author: NO WRITER ATTRIBUTED | Title: The Year of the Wrap | 1/3/1984 | See Source »

...College is weighing a number of student proposals to expand dining hall service in the Houses, ranging from extend hours too more varied menus...

Author: By Holly A. Idelses, | Title: College May Alter Dining Hall Policies | 12/2/1983 | See Source »

Paine will, for example, give a long monologue on local restaurants and their breakfast offerings, rambling on to the minutest details of menus and prices...

Author: By John N. Tate, | Title: The Man Who Came to Dinner | 11/30/1983 | See Source »

...cioppino, for which Ivens has traditional prescriptions. Ivens also contributes such variants as lamb and split pea soup (adding a Middle Eastern flavor with mint, dill and yogurt), a soup of short ribs and lentils, and another made with beef and beans. A summer classic rarely seen on U.S. menus is Portugal's caldo verde, a delicate blend of kale, potatoes and sausage. One chapter is devoted to vegetable potages, including the soupe au pistou of southern France, Italian garbanzo and pasta soup, and gazpacho. Fish soups include a spicy Peruvian chowder, Italian zuppa di pesce, and a Mediterranean...

Author: /time Magazine | Title: Books: The Old Cuisine Wins New Allure | 11/21/1983 | See Source »

...chicken in lemon aspic; for a winter warmer, a classic French country pate. There are individual hot pates in pastry, one made with crab, another with carrots, and a tricolor fish terrine. Since most main-course pátés are served cold, they demand a reordering of menus, which Cutler does imaginatively. Indeed, the supporting dishes she suggests are often as tempting as the main event. They include cauliflower with shrimp sauce, pear gratin, mushroom flan, mango sherbet, gratineed blueberries, chocolate omelet, hot banana puffs and icy oranges with hot orange-ginger sauce. One menu, featuring shrimp with...

Author: /time Magazine | Title: Books: The Old Cuisine Wins New Allure | 11/21/1983 | See Source »

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