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Word: salades (lookup in dictionary) (lookup stats)
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...often customers would come in talking about the diet they were on and then order a huge sandwich piled high with pepperoni, salami and "lite" mayonnaise. But focusing on calories alone is not the way to a healthful diet. The 105-calorie egg in the 1,100-cal. salad you diagrammed, for example, provides high-quality protein. Calories are an important factor in one's diet; however, moderation is key. Andrea Johnston, Huntington, Indiana...

Author: /time Magazine | Title: Inbox | 11/16/2007 | See Source »

...under clear skies as a golden sun plays on the forest canopy before dipping over the blue peak. The atmosphere is appropriately elysian. Capetonians, known for savoring a slow pace of life, feast on picnics of prawn salad and cold Karoo lamb, washed down with that year's sauvignon blanc from Constantia's famous vineyards, a 10-minute drive away...

Author: /time Magazine | Title: Garden of Musical Delights | 11/7/2007 | See Source »

...that exorbitant meat prices meant that I was going to become a de facto vegetarian, a horrible fate for someone whose truck back home bore the bumper sticker, “I didn’t claw my way to the top of the food chain to eat a salad.” I had developed a life-long aversion to vegetarianism, growing up in a place where most vegetarians and vegans were aged hippies or their equally self-righteous spawn, convinced that in denying themselves protein and pleasure they had earned a karmic bonus to lord over the rest...

Author: By Madeline K.B. Ross, CRIMSON STAFF WRITER | Title: Skip Dinner Tonight: Culinary Writing Feeds The Mind | 11/2/2007 | See Source »

...everywhere. On stage at Commencement, he proudly displays his school colors among his grey-haired reunion classmates. At fancy dinner parties, he holds the door for those behind him and adeptly navigates a formidable forest of salad forks...

Author: By Adam Goldenberg | Title: The Harvard Man Must Die | 10/26/2007 | See Source »

...longing for the sensations of when we felt happiest or most loved. Suzanne Goin, chef at Los Angeles' Lucques and AOC, put a plate of ripe tomatoes with basil on her list even though she didn't eat heirloom tomatoes as a kid--her dad didn't like salad, so they never had any. But those tomatoes were served at the first staff meal she ate at Chez Panisse, site of her dream job. "My meal is sort of like the edible sound track to my life," says Goin. "I chose Lang & Reed Cab Franc rather than some amazing million...

Author: /time Magazine | Title: You Eat What You Are | 10/18/2007 | See Source »

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