Word: menus
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...recoil instinctively from any kind of mushroom that is not snow white, cellophane wrapped and supermarket sanitized. In the past few years, however, the succulent edible fungi that grow wild for the picking in almost every part of the country have found ever increasing acceptance in restaurant and home menus. At Dean & DeLuca, a Manhattan gourmet emporium that sells up to 100 Ibs. of fresh domestic wild mushrooms a week, Produce Purchasing Manager Lee Grimsbo notes, "People are beginning to think of them as a cooking item rather than something exotic." Patrick Terrail, owner of Hollywood's Ma Maison...
...statesmen at the economic summit this weekend at Williamsburg, Va. Their five meals will be based entirely on American ingredients and recipes. New York Times Food Writer Craig Claiborne (A Feast Made for Laughter), the man of all seasonings who was asked by the White House to organize the menus, has concocted a dish of boneless chicken legs and thighs stuffed with chopped chicken liver, wild rice and morels sauteed in butter. The mushrooms may even come from Mesick...
...appropriately named Atlantic Hotel, fell to Deputy Chief of Correspondents B. William Mader. Working closely with the staffs of the Bonn, Paris, London, Rome and Washington bureaus, Mader oversaw every detail, from arranging participants' travel to working out meeting agendas and deciding on lunch and dinner menus...
...Jeffers expressed a degree of annoyance about the changes, citing the inconvenience of altering menus and custom...
American cooks, with even less time for complex dishes than Sicilian nuns, are fast learning the value of whole menus that can be cooked in advance. Ready When You Are (Crown; $15.95), by Elizabeth Schneider Colchie, consists entirely of what its author felicitously calls fetes accomplies. Her book presents dishes that need "no last-minute fussing. Turning on the oven and setting a tinier, heating a soup, tossing a salad are tolerable tasks." Laboring over a hot stove in party finery is out. New Yorker Colchie arranges her 32 menus by seasons but appends a number of ad hoc niceties...