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Word: salmone (lookup in dictionary) (lookup stats)
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Conor took these pointers to heart, and his game began to show it. In high school, he played two seasons for the Salmon Arm SilverBacks of the British Columbia Hockey League, where he tied for the league-lead in points per game, finishing with 84 points and 39 goals...

Author: By Scott A. Sherman, CONTRIBUTING WRITER | Title: Frosh Follows Family Trade | 2/24/2010 | See Source »

...offer stands all day long, so if HUDS’ selection of the day—salmon, chicken stir-fry, and falafel sandwich for lunch; Chinese-style BBQ chicken, Salisbury steak, and Scheherazade casserole for dinner—don’t sound too appetizing, you can head over to IHOP for free flapjacks any time between...

Author: By Julie M. Zauzmer, CRIMSON STAFF WRITER | Title: Today is Free Pancake Day at IHOP | 2/23/2010 | See Source »

...visited, Coudreaut was experimenting with some very non-McDonald's ingredients: celery root, broccoli rabe, wild salmon, hazelnuts, candied orange rind. There was a huge pot of veal stock simmering on a back burner of the Wolf. He seemed to want to prove his culinary skills, and he did - he made a delicious lunch - but what does any of this have to do with creating food at a real McDonald...

Author: /time Magazine | Title: McDonald's Chef: The Most Influential Cook in America? | 2/22/2010 | See Source »

Still, it's nice to know McDonald's employs a dreamer. In addition to that endive salad, Coudreaut sautéed a very simple wild-salmon fillet for me - just salmon seasoned with salt and pepper and cooked in olive oil. Four ingredients. I asked why four ingredients couldn't work at McDonald's. Coudreaut thought for a moment and gave a half nod, half shrug. "Maybe five years from now," he said...

Author: /time Magazine | Title: McDonald's Chef: The Most Influential Cook in America? | 2/22/2010 | See Source »

...then winning contests like Bocuse d'Or aren't even really about cooking, in the strictest sense. They're about theater, about spectacle and the ability to produce towering showpieces like Kent's "Scottish salmon with osetra caviar and sauce Fumet Blanc garnished with roulade of salmon with king crab and meyer lemon relish, and chilled salmon mousse with salmon tartare and salmon roe" in the minimum time. "The people that win [Bocuse d'Or], their food is so over-the-top," says Kent. "The [Bocuse d'Or] dish needs to be a showstopper. It needs to make...

Author: /time Magazine | Title: What the Bocuse d'Or Says About Culinary Culture | 2/16/2010 | See Source »

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