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...butter, only 60 million are children. New all-natural flavored peanut butters from Peanut Butter & Co. and Peanut Betters are making PB&Js more than kid stuff. Flavors like Cinnamon Currant or Dark Chocolate Dreams are great with fruit, while savory blends like Rosemary Garlic and Thai Ginger & Red Pepper can also be used in recipes. --L.McL...

Author: /time Magazine | Title: Better Peanut Butter | 8/11/2003 | See Source »

French food emporium Fauchon also relies on herbal and floral notes for its Rose Petal, Toulouse Violet, Raspberry Chili Pepper and Mandarin Orange-Ginger ice creams. At New York City's Il Laboratorio del Gelato, Jon F. Snyder, who grew up working in his grandmother's Carvel franchise, makes 75 rotating varieties of intensely flavored ice creams and sorbets with selections like Lavender, Rice, Green Grape and a Black Plum that tastes fruitier than the actual fruit. --By Lisa McLaughlin

Author: /time Magazine | Title: Extreme Ice Cream | 7/21/2003 | See Source »

...such” is an important piece. Statements like “He’s such a guy,” or “He’s such a kid,” or “This is such a reality” pepper the room’s speech...

Author: By Daniela J. Lamas, CRIMSON STAFF WRITER | Title: The Four-Year Path to a Quincy Suite | 6/5/2003 | See Source »

...training involved three-day maneuvers and enduring military-strength pepper spray, said his girlfriend of a year and half, Kate S. Widland ’04, who said she traveled to North Carolina twice over the past few months...

Author: By Laura L. Krug, CRIMSON STAFF WRITER | Title: War Profiles: Ruben Marinelarena '02-'04, Lance Corporal, U.S. Marine Corps Reserve | 6/5/2003 | See Source »

...sauce, $6.50) without even glancing at the menu. My companion choose tasso boeuf (beef marinated and cooked under a low flame, $6.50), and we both opted for a side order of fried plantains ($2.00). The meal began with a skimpy and unexciting salad: iceberg lettuce, shredded carrot and green pepper, served with honey mustard dressing. The goat and beef arrived, accompanied by the usual red beans and rice and fried plantains. The goat meat was tender yet chewy, soaked in the signature onion and green pepper sauce. The rice acted as a powerful absorbent of sauce. “This...

Author: By Vanashree Samant, CRIMSON STAFF WRITER | Title: Getting Your Goat | 4/10/2003 | See Source »

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