Word: pasta
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...find that people who serve themselves from slightly smaller serving bowls serve themselves a smaller amount. With snacks, they end up taking 50% more if they were served in a large bowl rather than a small bowl. The same thing happens with your plate: 6 oz. of pasta on an 8-in. plate looks like a pretty nice size portion, but the same 6 oz. on a 12-in. plate doesn't even look like an appetizer...
...after the crisis began. “There is no evidence that this was a food-borne illness,” he said Laboratory work eventually revealed the culprit to be the Norwalk virus, a gastrointestinal virus transmitted to students through contaminated salad bar food. HUDS removed eggs and pasta from the bar because of elevated bacteria levels, although those levels were not high enough to have caused the crisis, according to a Crimson report. Dartmouth College suffered a similar epidemic the week before Harvard did, suggesting a pre-Harvard source of contagion. At the time, Dartmouth turned down Harvard?...
...slurping of homemade pasta, the soft pop of a cork from a bottle of Pinot Grigio and the lilt of Italian conversation are not typically heard off the coast of West Sumatra. But then the coast of West Sumatra is not, as a rule, home to people like Nanni Casalegno. The 62-year-old Italian quit his job and left his home in Turin in 1991, after finding his heaven on earth in Indonesia. In the 15 years since, the former insurance broker and his wife, Federica, have turned 0.9 km of pristine beach on the remote island of Cubadak...
...self-congratulatory comments on her food and the fact that her recipes often involve little more than removing things from their plastic wrappers and putting them on plates. On the new show, she makes a lasagna out of ravioli because that way you don't have to bother with pasta and cheese separately...
...joined forces with G. We'd met before but it took me awhile to notice him at the next table, as the cuisine commanded our full attention. General manager Romani describes it as "typical trattoria dishes cooked with a French accent." That accent is relaxed and rural: lunghetti pasta came with anchovies, wild garlic and pistachios, while the thicker taccole noodles glistened in a sauce of red spring onion and baby cuttlefish; stockfish ragout arrived bubbling with Italian sausage and poached salt cod. G. was hunched over a portion of prosciutto generous enough to upholster a Chesterfield when I approached...