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Word: raviolis (lookup in dictionary) (lookup stats)
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...service. It's headed by Klaus Lettner of Die Jungen Wilden (the young, wild ones), a group of hip chefs who aim to attract young people to their profession by breaking the rules of food preparation and presentation. Lettner's menu features such unusual combinations as grapefruit and mint ravioli with caramelized chicory and sea bass, and bacon-wrapped oysters with champagne sauerkraut. Chef Rüdiger Linke at the ski lodge offers an eclectic mix of Austrian classics and international cuisine; a favorite is Tyrolean roast duck with red cabbage and dumplings. It's tempting to just skip...

Author: /time Magazine | Title: Quantity and Quality | 2/6/2006 | See Source »

...service. It's headed by Klaus Lettner of Die Jungen Wilden (the young, wild ones), a group of hip chefs who aim to attract young people to their profession by breaking the rules of food preparation and presentation. Lettner's menu features such unusual combinations as grapefruit and mint ravioli with caramelized chicory and sea bass, and bacon-wrapped oysters with champagne sauerkraut. Chef Rüdiger Linke at the ski lodge offers an eclectic mix of Austrian classics and international cuisine; a favorite is Tyrolean roast duck with red cabbage and dumplings. It's tempting to just skip...

Author: /time Magazine | Title: Quantity And Quality | 2/5/2006 | See Source »

...happens "on a cellular level" when you eat that junk? You get a lot more cells. It had got so dire that I had taken to eating carbs at restaurants as a punk gesture of rebellion, dipping mashed-potato sandwiches in granulated sugar and inventing something I call Cake-Ravioli Cereal, which, if I can ever figure out how to get it on a stick, will undoubtedly be a huge hit at state fairs...

Author: /time Magazine | Title: Eat This, Low Carbers | 8/8/2005 | See Source »

...Pacific Northwest have led to a profusion of the fungus, with prices falling as low as $14 per lb. Chefs nationwide are reveling in the bounty. At Arterra in San Diego, the mushrooms are paired with salmon or Dungeness crab, while Le Paradou in Washington is featuring matsutake ravioli. "Their aroma perfectly represents the change from summer to fall," says Josh DeChellis, who is offering a matsutake-tasting menu at Sumile in New York City. "They're just beautiful." But get them fast because the season ends in November. --By Lisa McLaughlin

Author: /time Magazine | Title: Mushrooming Bounty | 11/1/2004 | See Source »

...recovered from the hives, I realized that I too could be one of those “idiot Americans.” Whether it’s missing the greasy Peking Ravioli that I used to devour at the Kong or crying at missed friends or family, culture shock is not an avoidable phenomenon. But as I slaved away on last minute preparations for Fashion Week at my internship with W magazine, I slowly regained my confidence and began to feel slightly Parisian again...

Author: By Adam P. Schneider, | Title: French Toasted | 10/8/2004 | See Source »

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