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Word: parm (lookup in dictionary) (lookup stats)
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...that. War of 1812 anyone?  Meanwhile, I dare anyone to describe to me a food that includes the word “toasted” or its derivatives and isn’t unbelievably good. Toast? Delicious. Toasted toast with chicken parm? Awesome. Lightly toasted BLT? Great. Case closed...

Author: By Nathaniel F. Houghteling, CONTRIBUTING WRITER | Title: Love It/Hate It: Generic Cereal | 10/7/2004 | See Source »

...matches that overflow from, say, “Justice” lecture into Annenberg Hall. Traditionally, academics use thousands of stuffy, jargon-filled journals to communicate their most obscure thoughts and discoveries, but the joy of college is the ability to air them over a good piece of chicken parm, free from abstruse prose and pompous lingo...

Author: By Matthew S. Meisel, | Title: Acids, Bases and Silence | 7/9/2004 | See Source »

...menu stays largely the same: chicken cutlet, chicken nuggets, buffalo wings, sausage and peppers, meatballs, pepperoni bread, ravioli, shrimp casserole, and “chicken parm,” and cake for desert...

Author: By Andrew S. Holbrook, CRIMSON STAFF WRITER | Title: Tailgaters enjoy the show—on and off the field | 11/13/2001 | See Source »

...salivated over my chicken parm and chatted it up with my English professor, I sadly realized how unnatural and infrequent this type of interaction is at Harvard. For many of us, the arranged dinner will probably be the only experience of this nature for the entire first year. I understand that many students are not interested in more informal interaction with their professors. Nonetheless, for those who seek more time with the faculty, Harvard may be a bit frustrating...

Author: By Robert J. Saranchak, | Title: Communitas | 5/9/2001 | See Source »

Ristorante Limoncello is on the Freedom Trail, no less, two doors from the house where Paul Revere lived. We might be under British rule today if Limoncello were open back then, because there was no way Paul Revere was getting up on that horse after Maurizio's veal parm and a bottle of Chianti...

Author: /time Magazine | Title: Meatballs A La Concetta | 2/5/2001 | See Source »

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