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Word: parsley (lookup in dictionary) (lookup stats)
Dates: during 1980-1989
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Usage:

...Mosca's. August is vacation month, so delegates will alas miss a sui generis Creole-Italian cuisine in a no-frills roadhouse about 30 minutes from the French Quarter. Classics include cracked crab marinated in Italian vegetable pickles; oysters baked with garlic, parsley and bread crumbs; barbecued shrimp heady with rosemary; hand-rolled spaghetti with butter, olive oil and garlic; and homemade fennel-sweet Italian sausage...

Author: /time Magazine | Title: The Republicans Beyond Gumbo and Beans | 8/22/1988 | See Source »

...stripes come from miles around to dine at Los Ranchos. Opened in 1981 by Julio Somoza, nephew of the former Nicaraguan President, the elegant establishment is a beef house in the best Latin tradition. The house specialty: churrasco, a center cut of tenderloin marinated in chimichurri -- fresh chopped parsley, olive oil, garlic and spices. On a Saturday night at Versailles, the undisputed palace of Cuban cooking in the heart of Little Havana, Anglo couples slurp mamey milk shakes made from a sweet tropical fruit, while Cuban workmen just off the swing shift savor the fresh roast pork, sweet fried plantains...

Author: /time Magazine | Title: Living: Earth And Fire | 7/11/1988 | See Source »

Arroz De Marisco A Laboreiro is a juicy mixture of rice with shrimp, clams, mussels, squid, peppers and parsley. Caldeirada A Portugesa serves up fish, little neck clams, mussels, squid, potatoes, parsley, peppers and bread, with the shells included. Piling up a precarious mound of the sauce-dripping shells gives a satisfying feel of debauchery to the meal...

Author: By John P. Thompson, | Title: More Than Burritos | 3/12/1987 | See Source »

...produce departments across the country. In words and pictures she tells readers how to identify, buy, store, clean and prepare jicama, atemoya, daikon, nopales and calabaza, among dozens of others. Although some of the fruits and vegetables in this compendium are hardly uncommon to old-world chefs (celeriac, parsley root, arugula, broccoli rab and gooseberries, for example), they can be flora incognito to many new chefs. Not after this...

Author: /time Magazine | Title: Books: I Cook, Therefore I Am | 11/24/1986 | See Source »

...calories for each of the first three days, 900 during the next four, then 1,200 over the following seven. The third week repeats the first. (Men get an additional 600 calories daily.) To soothe hunger pangs, dieters can munch unlimited amounts of certain "free" vegetables, including asparagus, parsley and cucumber, plus up to three daily snacks of "safe" fruits, such as apples, melons and oranges...

Author: /time Magazine | Title: Health & Fitness: Hey, Are You Rotating? | 4/14/1986 | See Source »

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