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...Pomarico Benedetto rose last Wednesday at 7 a.m. and put on a bright blue suit. He'd been preparing for this day since May, when he'd asked the Italian government to determine whether his Ristorante da Beni outside Brussels is a "real" Italian restaurant. Merely serving tagliatelle al pesto or tiramisù, it turns out, is no longer enough to qualify; last fall, the Ministry of Agriculture and the International Association of Italian Restaurants announced that they would begin issuing authenticity certificates to Italian restaurants (there are some 60,000 worldwide, according to the Italian Federation of Bars...

Author: /time Magazine | Title: Meet the Pasta Police | 10/5/2003 | See Source »

Home-made ravioli with pesto and tofu ricotta...

Author: By Elizabeth W. Green, CRIMSON STAFF WRITER | Title: Fifteen Questions For Carol J. Adams | 10/2/2003 | See Source »

...it’s pesto and black olive pizza and freshly-caught native talapia,” he said...

Author: By Kimberly A. Kicenuik, CRIMSON STAFF WRITER | Title: HUDS Cooks Up Healthier Fare | 9/24/2003 | See Source »

...says Olaf Schnelle, co-founder of the Grimmen-based mail and Internet order firm Essbare Landschaften (Edible Landscapes), which sells 150 different herbs to customers across Europe, because of their special taste - and the fact that they don't linger on the breath. (To judge for yourself, make some pesto using ramsons instead of basil and toss with walnut fettuccini.) The growing interest in local herbs and roots has been cultivated by a general trend toward a vegetarian diet. In 1992, the average German consumed 82 kg of vegetables annually; by the end of 2001 the figure had grown...

Author: /time Magazine | Title: The Call of the Wild | 12/16/2002 | See Source »

...Bringing Indian cuisine into the rarefied realm of tall food is the ambition of Hong Kong's newest subcontinental outlet, Veda. It specializes in delicious designer presentations reminiscent of early-'90s nouvelle cuisine. The tandoori paneer tikka, for example, is fresh cottage cheese glazed with a mustard greens pesto, festooned with slivered yellow peppers and trailing carrot curls. Veda takes Indian dishes in a never-before-seen direction, namely single-serving portions. Instead of sharing, you get your own roast breast of duck crusted with curry leaf, peppercorn and coconut, an ultra-fashionable Indian option ideal for business dinners. Just...

Author: /time Magazine | Title: Curry Without the Hurry | 12/15/2002 | See Source »

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