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Getting from the Hill to the White House is no easy feat. He has a Senate race to run in 1986 and a Senate to lead all the time, which makes him a target for every political pot-shooter around. Out in Ellsworth, Kans., the other day a man came up with a sign on his hat that said DUMP DOLE. With bemused aggressiveness the Senator confronted the fellow and declared, "You're not going to beat me." The tormentor was flustered and half admitted the task might be impossible...

Author: /time Magazine | Title: The Presidency: Eye on the Oval Office | 6/21/2005 | See Source »

Even in New England, where lobster remains the runaway summer favorite, there is a new look, especially at the hands of Lydia Shire, the chef at Seasons, the restaurant in the Bostonian Hotel. Here traditional grilled lobster is garnished with untraditional chive butter and Chinese pot stickers--steamed dumplings filled with lobster, pork and ginger. "The average diner is very much aware of 'new American cuisine,'" says Shire. "It's out of the fad stage and is really the creative cooking of good simple food, using American products and infusing some kinds of classical preparations...

Author: /time Magazine | Title: Eat American! | 6/21/2005 | See Source »

...HANDS IN EVERY POT...

Author: By May Habib, CRIMSON STAFF WRITER | Title: Critical Mass. | 6/9/2005 | See Source »

...lucky escape. As he crouched beside a small tree, a .50-caliber bullet ripped through the trunk about 10 cm from his head. The Afghans kept on shooting. Soon the men noticed bullets landing in the dust behind them: a machine gun on a distant mountaintop was taking pot shots at their rear. Some of the tribesmen tried repeatedly to scale a nearby peak from where they could rain bullets down on the Australians. As far as the SAS men knew, they were surrounded by al-Qaeda forces...

Author: /time Magazine | Title: In the Valley of Death | 5/30/2005 | See Source »

...only Kerala dish without curry leaves is boiled rice," jokes chef John Samuel, tossing spices into a bubbling pot of coconut and cashew curry. Bright and aromatic, southern Indian cooking is a revelation to palates dulled by ghee-laden northern Indian dishes. And nowhere does this explosion of flavors converge better than in the southwestern state of Kerala. Its lush coastline has been a magnet for seafarers for centuries, and its cuisine still bears Portuguese, Jewish and Arab influences. These join a native storehouse of ingredients rich with Ayurvedic properties: turmeric is said to be good for the complexion...

Author: /time Magazine | Title: Spirit of the South | 5/14/2005 | See Source »

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