Word: savorable
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...years since Robert Redford founded his film institute in Utah, the "Sundance film" has become its own genre. This selection of 10 films spawned at the institute or launched at its festival provides a corrective of sorts, showing that the range is wide and imposing. You can still savor the romantic desperation of sex, lies, and videotape, the working-class wit of Clerks, the community of self-aware losers in American Splendor, the devious plot pranks in The Usual Suspects, not to mention the creepy docu-glimpses of family life in Capturing the Friedmans and the creative disarray in American...
...FOUR TO SAVOR Brunellos aren't cheap, but their glories can be worth a splurge. Some of the best from our taste test...
...sweet triumph for the former college professor, who had been the first Congressman to challenge the red-baiting Senator Joseph McCarthy. But the savor of March '68 didn't last long. Robert Kennedy defeated him in the June 5 California primary, then was shot dead that night. Hubert Humphrey, favorite of the party bosses, was nominated at a Chicago convention that was chaos inside, carnage on the streets. Richard Nixon won the general election, and the war raged another seven years...
...started growing Sangiovese Grasso grapes on some of the surrounding 2,800 hectares and began making their own Brunello. Thanks to their efforts, the quality and reputation of the local wine whooshed upward. Brunello became one of the top Italian wines, and Americans and Italians took notice. Four To Savor Brunellos aren't cheap, but their glories can be worth a splurge. Some of the best from our taste test: 2000 Biondi-Santi Rosso di Montalcino, $60 Intense perfume of crushed dried roses and sunbaked plum 2000 Biondi-Santi Brunello di Montalcino, $100 Very pretty, marked by bittersweet chocolate, black...
...Before the season started, most said the Bobcats wouldn’t be able to keep up with the ECAC’s competition, and maybe they won’t. It’s too early to know, really. But this week, at least, Quinnipiac has something to savor. —Staff writer Rebecca A. Seesel can be reached at seesel@fas.harvard.edu...