Word: salad
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...Hector is weirder. As monsters go, Leonardo is simply terrible: he can't scare anyone. And no wonder. In Willems' witty, angular renderings, he is an adorable little terror. But he has a plan--to find "the most scaredy-cat kid in the whole world and scare the tuna salad out of him!" That leads him to Sam. After Leonardo performs a full repertoire of growls, glares and gesticulations, Sam bawls. Not because of Leonardo, alas, but because of a monumental toddler's hard-luck saga that he tells the monster: "... and I got so mad I kicked the table...
...gain approximately ten to fifteen pounds during the winter because A. No one will notice since I’ll be barely recognizable under the mounds of clothing I’ll be wearing, and B. No one will care because Harvard is not in Southern California where salad is a big meal and girls who look like they’re on Baywatch really exist...
...wonder what all the fuss is about. Despite our best efforts to find local gems serving traditional Catalan fare, we couldn't shake dishes of gluey paella, watery gazpacho, oversalted cod and lamb scraps advertised as cutlet. In Madrid, where Moroccan food is in vogue, we ordered a salad at a trendy place called Mosaiq and received taco filling. A dollop of wasabi next to a greasy piece of fish was the chef's idea of fusion...
...avoid entirely canned & preserved [foods] with higher sodium content, and have only fresh and flavorful foods, with less salt. We would rather be cautious and let you add [salt] at the table.” She added that HUDS offers salt-free dressings at the salad bar, letting students create their own dressing if they prefer to avoid sodium. Last year, as part of its “Savory Spotlight” program, which aims to instruct students about food, HUDS focused on the topic of salt and the dangers of excess salt in the diet, focusing on the government?...
...medieval science of alchemy sought to transform base metals into gold. Aaron Patterson, the chef at Hambleton Hall, is an alchemist of tomatoes who turns the humble salad staple into something precious. He infuses the fruit into sorbets and foams, shaves it as thin as carpaccio or, in his signature dish, essence of tomatoes with Scottish langoustines, distills it to a clear soup of startlingly intense and glorious flavor...