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...Army will be soldiers with in-demand specialties, like drivers, mechanics and engineers. A challenge for the Army will be tracking down many of these veterans. When Penkala reported for duty in May, 36 other soldiers should have checked in with him. Only eight of them showed. --By Rebecca Winters. Reported by Perry Bacon Jr./Washington and Lori Krsulich/New York

Author: /time Magazine | Title: Welcome Back to the Front, Soldier | 7/12/2004 | See Source »

Cosby was ahead of his time. There's a bit of a boom in biblical fiction these days: Jacob's four wives got the novelistic treatment in Anita Diamant's The Red Tent, and this spring brought us Rebecca Kohn's The Gilded Chamber, starring Esther, and Marek Halter's Sarah, which gamely fills in that figure's early life and makes a passionate love story of her marriage to Abraham. Like Cosby's routine, these books all come with a pleasantly blasphemous tingle. Do they dare improve on the Bible? What do they give us that the Good Book...

Author: /time Magazine | Title: Books: When It Rains, It Pours | 7/5/2004 | See Source »

...Rebecca D. O’Brien ’06, a history and literature and near eastern languages and civilizations concentrator in Kirkland House, is a news editor and beat manager of The Crimson. She plans to spend the first part of the summer immersing herself in sand and Egyptian culture and the second part of her summer immersing himself in Crimson sports...

Author: By Rebecca D. O’brien, | Title: West Denial Virus | 7/2/2004 | See Source »

...Rebecca Isenberg...

Author: /time Magazine | Title: Style: A Little Bit Of Old Havana At The Mall | 6/28/2004 | See Source »

...Pastry chefs are now filling their after-dinner menus with doughnuts and fritters fresh from the fryer, like the Drunken Doughnuts at New York City's Maloney and Porcelli, left, which come with three tiny jars of liquor-spiked jams. Also in Manhattan, at the Red Cat, pastry chef Rebecca Masson offers risotto fritters with gingered blueberries and wildflower honey semifreddo, while diners at Riingo are treated to doughnut holes filled with green tea jam. At Grace restaurant in Los Angeles, Elizabeth Belkind serves jelly doughnuts with a velvety vanilla custard and strawberry-buttermilk ice cream. And at Chicago...

Author: /time Magazine | Title: Doughnuts: Not Just for Breakfast Anymore | 6/14/2004 | See Source »

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