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...love their seafood; heavenly langoustines, cod and sole feature on most restaurant menus. But there's one sea creature they like to munch more than most: the humble herring. They like it fried, fermented, pickled and baked. And they especially enjoy it at Leif Mannerström's harbor-side restaurant Sjömagasinet. Every Christmas, the Michelin-starred chef dishes up a banquet of 16 types of herring and serves 10,000 people over 22 days. So if you want to join in the festive fish feast, make sure to book a table early. 5 Adolf Edelsvärdsgata...
...Ferrero, the restaurant's beef-obsessed owner, had been rounding up old, free-ranging oxen, pasturing them for up to four years, and then dry-aging the meat for as long as three months. When I heard that he planned to slaughter five of these rare beasts for a side-by-side comparison of the effects of long aging on mature beef, I realized that for a mere $68 a kilo, I could settle the best-beef question for good...
Time, at least, seems to be on Brown's side. Parliament's seasonal recess from Dec. 18 to Jan. 7 should give him a little breathing space. (Asked during his weekly grilling by MPs what he'd like for Christmas, Brown sighed: "I might have one day off.") He doesn't have to hold elections until 2010. But by then, he may be forced to fathom another observation from Robert Louis Stevenson: "Everybody, soon or late, sits down to a banquet of consequences...
Krista E. Weiss ’09 said she thought the interviews were “hilarious” and that they were able to present a more personal side of the candidates...
...plurality of Islam,” said Shamir Allibhai, the documentary’s producer and a student at Harvard Divinity School. “Right now, there’s a lot of media coverage of Islam associated with terrorism and extremism. This project looks at a different side of things...