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...tender, and succulent, the fish can hold its own against the nearly overpowering ingredients ubiquitous in Cajun cooking. Cajun catfish is often served “blackened”—lightly battered with a potent mix of garlic, cornmeal, flour, cumin, generous amounts of chili, and other spices??and pan fried until the spices have bubbled to a deep golden brown and let off a resinous, intoxicating steam. The one we ordered was remarkably delicate, lightly caked with tangy spices, and bedded on a creamy pool of thick, salty, utterly satisfying cheddar grits...

Author: By Sasha F. Klein, CONTRIBUTING WRITER | Title: Tupelo Serves Up Great Food With a Side of Culture | 11/20/2009 | See Source »

...this place, you will witness that composers, musicians, and teachers of all sorts, use the format of classical music, but season their works with the spices of many traditions found outside of Israel.” Gilboa said that this batch of “spices?? include influences from Yemen and other neighboring countries in the Middle East as well as from places across Europe and the Balkans. She said that Olivero has bridged the gap between the past and the present, pioneering a new way to express classical music. “Listening to her music...

Author: By Brian Mejia, CONTRIBUTING WRITER | Title: Boston Modern Orchestra Project Celebrates Israel at 60 | 11/2/2008 | See Source »

...forget the myriad other food luxuries we get that would be extraordinary to every other college student: special themed dinners, yogurt parfait and Asian noodle “action stations,” local and organic products, bagged meals, personal grill orders, and whole racks of herbs and spices??all provided at no additional cost to the Harvard undergraduate. “Our reason for being here,” says HUDS Director of Communications and Marketing Crista Martin, is “to provide for the dining hall experience, which is after all a big part...

Author: By Julia Lam | Title: Whining and Dining | 10/23/2007 | See Source »

Slesar says there’s no formula for the proper amount or kind of spices??it’s an art. Meyers adds that with his own brews he always errs on the more subtle side with spices, while DeBisschop tells him the most important thing is to “write down what you do so that you can repeat it if you want...

Author: By Kenyon S.m.weaver, CRIMSON STAFF WRITER | Title: The 1st Annual Harvard Beer-Brewing Competition | 11/7/2002 | See Source »

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