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Word: roasts (lookup in dictionary) (lookup stats)
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...sort of going crazy in the kitchen to keep up with greens that will be interesting and new and delightful to the eye," says Anne Rosenzweig, the chef and partner at the small and sophisticated Arcadia, one of the best new wave restaurants in Manhattan. "I'm doing roast quail on beet greens," she says proudly. Rosenzweig reports that out-of-town visitors compare dishes they have had in Par is to those she created, adding, "They do tours of New York restaurants or the California wine country...

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

...Aunt Hattie. If it's good, it's worth saving." But he warned that the conserving must be done with expertise. Many hope that New York Times Food Editor Craig Claiborne is equally correct with his prediction: "I don't think we're going back to plain old pot roast. We're not going back to Jell-O That's ridiculous...

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

...establishments as Mrs. Wilkes' Boarding House in Savannah, where guests sit at community lunch tables and help themselves from ten to twelve bowls and platters of meats, salads and vegetables. Nor is it at the Virginia Rowell McDonald Tea Room in Gallatin, Mo., where fried gizzards, tomato rosettes and roast chicken with corn-bread dressing are being served as they have been for the past 54 years...

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

...with names like All in All and Fernside, and horse-drawn victorias recall a gaslighted London. The town's central clock tolls with the exact chime of Big Ben, and the local rest house, formerly the chummery, or bachelor's quarters, of the Bombay-Burma Trading Co., still serves roast beef each night at 7 sharp. An old porter asks a visitor where he lives. England, comes the answer. "Rule Britannia," intones the man without a trace of irony. "Britannia rules the waves...

Author: /time Magazine | Title: Burma: Locking Out the 20th Century | 6/21/2005 | See Source »

...started cooking because his job enabled him to get home earlier than his wife. Though he's no gourmet chef, Inniss can, as he puts it, "feed the troops," who often include relatives and other children he has opened his home to. Among his standbys are spaghetti, meat loaf, roast chicken and stir-fry. "I like to hide the veggies," he confesses. He doesn't encourage the kids to help. "I basically like to keep them out of my way. I just want to get through...

Author: /time Magazine | Title: Manning the Stove | 5/31/2005 | See Source »

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