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...playful light fixtures bring to mind the bubbles in a boiling pot of broth.” Nothing could be closer to the truth. In true foodie form, each of us proceeded to order one of the various shabus. Playing it safe, I opted for a mixed tofu platter and miso broth. Options include the classic chicken or beef stock, and, in a gesture towards Vietnam, tom yum. Something about having to monitor simmering raw chicken tenders gave me the willies. An inordinate number of minutes later, our waiter returned to our hot pink booth with the pots...

Author: By Francesca T. Gilberti, CRIMSON STAFF WRITER | Title: Finding the Shabu For You | 2/18/2009 | See Source »

With a burst of firecrackers and a platter of fried rangoons, Harvard Square rang in the Year of the Ox yesterday. A group of about 50 people—accompanied by two multi-colored lions who performed a traditional lion dance—paraded from Winthrop Park on JFK St. to the Hong Kong Restaurant on Mass. Ave. The advent of the Chinese lunar calendar came on Jan. 26, but the celebration typically continues for about a week. The event was organized by the Hong Kong Restaurant and the Harvard Square Business Association. After the procession, families piled into...

Author: By Lingbo Li, CRIMSON STAFF WRITER | Title: Kong Celebrates Year of Ox | 2/9/2009 | See Source »

Like other teams, the South Africans strove to put a bit of home on their platter without alienating any of the judges, in this case by including some South African curry and passion fruit in their marinated cod. The Dutch topped one of their exquisite garnishes with pastry windmills. First-timers Uruguay served their oxtails in hand-painted ceramic pots from home. The British team's national touch came in the name they assigned their beef filet: Henry V. "It's a bit of fun," says team coach Roger Hulstone. "[England] beating the French at Agincourt, and all that." Adds...

Author: /time Magazine | Title: Food Fight at the Bocuse d'Or | 1/29/2009 | See Source »

Like other teams, the South Africans strived to put a bit of home on their platter without alienating the judges, in this case by including some South African curry and passionfruit in their marinated cod. The Dutch topped one of their exquisite garnishes with pastry windmills. First-time contestant Uruguay served its oxtails in hand-painted ceramic pots from home. The British team's national touch came in the name they assigned their beef filet: Henry V. "It's a bit of fun," says team coach Roger Hulstone. "Britain beating the French at Agincourt and all that." Adds...

Author: /time Magazine | Title: No Medal for U.S. at Cooking Olympics | 1/28/2009 | See Source »

...rich pintxo pastures, nowhere is the grazing more highly evolved than at Aloña-Berri (www.alonaberri.com), which routinely sweeps national and regional tapas competitions with its innovative offerings. Aloña-Berri's staff manage to fit more tastes in a teaspoon than most restaurants put on a platter; their architectural pintxos are so elaborate that I have counted 12 perfectly balanced elements in a single bite...

Author: /time Magazine | Title: Tapas: Bite-Size Beauties | 1/28/2009 | See Source »

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