Word: salmons
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...this spring, when I heard that an upcoming barbecue competition on our block would pit me against Stock (Dorfman's next-door neighbor), I quailed. Stock is a barbecue bully. During the last cook-off, he planked a salmon that was epic - and he never stopped gloating about it. Now, with the Great Chicken Grill-Off only weeks away, he was mincing about with a plan to kill his own poultry. And I? I had nothing...
...much as 13 degrees Fahrenheit in the next 50 years. That will melt sea ice and severely affect already endangered species like the polar bear and the walrus. And warming could ruin the state's valuable fisheries - as sea temperatures warm, the habitat for cold-water fish like salmon and trout could all but disappear in Alaska and the Pacific Northwest...
...early. Served on knee-high tables amid found-wood sculptures, the lunches and dinners are dazzling, multicourse medleys of organic vegetables and whimsical tidbits - delicate molds of peanut tofu alternating with abalone on mashed potato; cups of herring, pumpkin and lotus root; baskets of raw corn, edible flowers and salmon eggs; slow-boiled medicinal soups; and passion-fruit compotes. These dishes are punctuated with palate-refreshing shots of homemade fruit vinegars. The price is modest (set meals start at just $33), presentation is painterly, combinations daring and ingredients haute rustic. Chef Lin plans to relocate Shi Yan Shan Fang...
...sunscreen as the reason studies show that so many Americans don't get enough D. But we don't want taking advantage of the potential benefits of vitamin D to mean increased risk of contracting skin cancer. In addition to supplements, there are foods that naturally contain vitamin D (salmon, egg yolks, liver) and others that are fortified with it (milk, cereals, juices, breads). And, of course, there is always cod-liver oil. Good luck trying to get your kids to swallow that...
...heated CO2 in a process similar to the decaffeination of coffee, the unwanted molecules are extracted from natural cork to make it "99.99%" TCA-free. In the three years since its release, Ecrepont says, Mytik Diamant has captured nearly 15% of the Champagne market, including renowned houses like Billecart-Salmon and Moét & Chandon. "I won't hide the fact that turning people over to an innovation like ours in a milieu this conservative wasn't easy," he says. "But in the end, the Champenois will accept an innovation if you can prove its merit...