Search Details

Word: salade (lookup in dictionary) (lookup stats)
Dates: all
Sort By: most recent first (reverse)


Usage:

...attractive - the variety and the food's fresh," says Stephanie, 27, eating a Lebanese tabouleh salad in the upstairs food court. "Hopefully we're getting more used...

Author: /time Magazine | Title: Whole Foods Hits the Land of Mushy Peas | 6/14/2007 | See Source »

...Best of Asia" issue was like a bowl of salad-sweet, salty and sour, all appropriately blended. Subramaniam Sankaran, Madras, India...

Author: /time Magazine | Title: Inbox | 6/13/2007 | See Source »

...course, the President and his party may try to exploit the inevitable outrage from this defeat. But actually there's another way for them to make chicken salad out of something you are now allowed to say in prime time. They could call off the decency crusade. They could say it's a good thing to protest idiotic crudity--on the radio, on TV or on the Senate floor--but to legislate against it is another matter. They could embrace the civil libertarians to whom they inadvertently handed...

Author: /time Magazine | Title: How Bush Became the Curser in Chief | 6/7/2007 | See Source »

...With our salad of burrata with heirloom tomatoes, Mascha poured Antipodes, a nearly mineral-free, lightly carbonated water from New Zealand, which, because of its neutral pH, tasted pleasantly sweet against the soft cheese. With my tagliatelle with ragout, I drank a medium-carbonated, high-calcium Italian water. We also had one water that flowed through volcanic rock (Hawaiian Springs), two from melted glaciers (Hawaii's Kona Deep and Canada's unpleasantly sour 10 Thousand BC) and water freshly bottled from Tasmanian rain (Tasmanian Rain). To my surprise, the waters did taste different. Or felt different. Buying an occasional bottle...

Author: /time Magazine | Title: The Making of a Water Snob | 6/7/2007 | See Source »

...commuter trains rumble outside the window of Shinobu's crowded kitchen, we prepare tuna sushi cake, tofu, a carrot and radish soup and a vinaigrette salad. As we sit on the tatami mat, sipping plum wine and eating from each bowl in turn, the kimono-clad 60-year-old explains what makes a proper Japanese meal. "It's about the balance of nutrition," she says. "We need to have fish, vegetables, soup at every meal - and of course rice." Shinobu's meal is scrumptious, but when I compliment her, she demurs. "I'm just an ordinary housewife...

Author: /time Magazine | Title: Lamenting the Decline of the Home-Cooked Meal in Japan | 6/6/2007 | See Source »

Previous | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41 | 42 | 43 | 44 | 45 | 46 | 47 | 48 | Next