Word: salads
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Dates: during 1980-1989
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...they don't know how to roll it on the fork!" That's not all. "Why is pasta overcooked in America? Why is it oversauced? I get depressed." She regrets having put a cold-pasta recipe in her More Classic Italian Cookbook, which apparently sparked America's pasta-salad boom in the '80s. "I'm so embarrassed," she rails, explaining that cold pasta is not a part of traditional Italian cuisine. Not that she doesn't favor many American foods: hot dogs, pastrami, the world's best steaks, corn on the cob. Says she: "Americans are so much more curious...
...Soviets continued to press Goldman throughout the lunch meeting; the dialogue between the scholar and his interviewers over the Faculty Club's salad and fish often resembled a cautious sparring match...
...Ecole, the aptly named restaurant of the French Culinary Institute in New York City's SoHo district. A recent $18 prix fixe lunch began with a light Roquefort souffle, which was followed by a moist salmon fillet in chervil sauce, a delicate lamb ragout and a green salad, and ended with a textbook-perfect creme brulee...
...still long and still slow. Braying fools still jump ahead of you to be with their friends. People still get in the right line because it's shorter when the left line is much closer to the food. There is still a mad mob around the drinks and the salad bar and breakfast pastries...
...Union has one worker entirely devoted to preparing the salad bar. The employee works from 6 a.m. to 3 p.m., checking a computer list to determine how much to put out, then preparing the salad bar items for both lunch and dinner...