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Word: shrimps (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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...error occurred while processing this directive] or less per course. That doesn't mean you'll spend an evening toying listlessly with plain steamed broccoli and dry turkey breast. Instead, think flavorful starters like a tomato-and-blue-cheese stack (352 calories) or mushrooms stuffed with baked shrimp and crab and coated with caramelized Parmesan (302 calories). Choose from guilt-free main courses such as mesquite roasted pork tenderloin with soft polenta (392 calories) or chicken boccone pasta (434 calories). And then finish on a sumptuous - but not sinful - range of desserts, including strawberry-and-mango cheesecake (226 calories...

Author: /time Magazine | Title: Season To Taste | 7/13/2006 | See Source »

...SoHo soba house Honmura An, raw shrimp “melted beneath the teeth with the lush generosity of milk chocolate.” She describes eating Sayori, an extremely rare sashimi, at Kurumazushi: “It was smooth and slick against my tongue, with a clear, transparent flavor and the taut crispness of a tart green apple.” Unfortunately, it wasn’t all soba and sushi during Reichl’s tenure at The Times...

Author: By Kyle L. K. Mcauley, CRIMSON STAFF WRITER | Title: Eating Incognito in New York City | 7/7/2006 | See Source »

...kitchen. There, Okura and his staff of 10 chefs, line cooks and pastry chefs have free rein to experiment. Brandon Cook, one of three R&D chefs and the only one who has cooked in a Cheesecake Factory, is riffing on the lobster roll--subbing crab and shrimp for lobster and thick white bread for the traditional top-split hot-dog buns in this classic New England sandwich. Before setting out samples--one on grilled bread, another toasted--he has gone through half a dozen iterations, playing with the dressing and the proportions of bread, seafood, tomato and lettuce. Overton...

Author: /time Magazine | Title: Catering To the Melting Pot | 6/11/2006 | See Source »

When the restaurant introduced the Vietnamese summer roll--translucent sheets of rice paper filled with julienned vegetables and shrimp--Okura had to make several compromises. Instead of making them to order, Cheesecake prep cooks make them in advance every day, so he found shrimp that hold up in cold storage. A true summer roll would have mint, but that strong flavor turns off some people. "We had to make a hard decision as to whether or not we were going to stay that close to the traditional concept," he says. Okura left out the mint, and the shrimp aren...

Author: /time Magazine | Title: Catering To the Melting Pot | 6/11/2006 | See Source »

...give up rice or tropical fruit. "I don't deny myself anything that isn't grown in Ohio," she explains. "Humans have traded foodstuffs with each other since Neolithic times." In her corner of Appalachia, she has found tofu made from local soybeans, bacon from nearby pigs and aquaculture shrimp. She forages for wild leeks to make pesto. But sometimes she wonders, "Maybe I have a weird idea...

Author: /time Magazine | Title: Local-Food Movement: The Lure of the 100-Mile Diet | 6/11/2006 | See Source »

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