Word: salade
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What makes ramps ramps is not their flavor, you see, but their cultural value. David Kamp, the author of The Food Snob's Dictionary, offers this explanation to TIME: "The ramp is not a salad green, but it is a green vegetable, and it is the first legitimately green thing that appears from the ground in April, a month that, in terms of farm yield, is otherwise an extension of winter. For food snobs, therefore, ramps are overcelebrated and overly scrutinized, like the first ballgame played in April, even with 161 more games ahead." (See how gourmet food is making...
...stereotypical racial terminology. His greatest hits include boasting of his “off the hook” plan to reach out to “urban-suburban hip-hop settings,” offering to woo blacks into the party with “fried chicken and potato salad,” and saying President Obama’s stimulus program “is just a wish list from a lot of people who have been on the sidelines for years…to get a little bling, bling...
Currier’s brain break left something to be desired. A healthy assortment of vegetables and salad was available, but the staple foods—bagels and varied cereals—were absent. However, the drink machines were operational, and the healthy food offered a nice alternative for health-conscious Harvardians. After the initial rush, there was still an ample supply of food available, though the supply faded...
...just fast turnover, small portions and cheaper cuts of meat that allow Choi to charge such low prices. "A Caesar salad at a lot of places is $12, but a Caesar salad costs $1.80 to make," he says, putting out a Marlboro. The insane markups come from a tired old formula, he continues: "Get a space in a high-rent district and hire [ultra-opulent interior architect] Adam Tihany to design it. It costs $1.5 [million] to $2 million for you to open a restaurant. So what's your attitude? 'We have to gouge those m____________.'"(Watch Roy Choi turn...
Cuisine: Chef Jody Adams’s new American masterpieces, renowned for dishes like lobster salad and Grilled Wolfe’s neck sirloin steak. Jody Adams is one of Boston’s best, so take advantage of a discounted opportunity to sample her creations, which are usually fairly pricey...