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...customers substituting vegetables for potatoes, which left the restaurants holding a surplus of spuds and struggling to fill the side orders. "It didn't take a lot of research to understand that America was under the influence of the Atkins revolution," Snead says. Enter menu items like the Tuscan spinach dip and the tuna-salad wrap. Ruby Tuesday, which was one of the first to start serving Atkins-friendly Splenda on the table next to the traditional Sweet'n Low, Equal and sugar packets, now has some 40 low-carb items on its revamped menu...

Author: /time Magazine | Title: The Low-Carb Frenzy | 5/3/2004 | See Source »

...roids. The cartoon strongman and his hulking nemesis BLUTO have been buffed up by 3-D CGI for a Fox TV special due next fall. Though the movie celebrates the sailor's 75th anniversary, he has been well preserved by a life of "no coffee, a lot of spinach and that sea air," says Mad About You's Paul Reiser, who is co-writer and producer. In Popeye's Voyage: The Search for Pappy, the updated Popeye will hunt for his dad and confront relationship issues. For example, Reiser asks, "with a woman in his life, how does...

Author: /time Magazine | Title: First Look: A Pumped Popeye | 4/19/2004 | See Source »

...restaurants also now serve African dishes such as pap or mealie meal (maize-meal porridge) and umngqusho, made of crushed dried maize kernels, sugar beans, butter, onions, potatoes, chilies and lemons. Also good with pap, or with dumplings made from flour and water, is morogo, a type of African spinach eaten in many parts of the continent. For the more adventurous there's mogodo, a stew of tripe and vegetables. With 3,600 km of coastline, South Africa boasts fantastic seafood, both fresh (try snoek, a Cape fish often barbecued, or the gigantic Indian Ocean prawns caught off the coast...

Author: /time Magazine | Title: A Fusion of Flavors | 4/11/2004 | See Source »

...Tomato Rice Soup is good, but it needs to be redder,” announces Martin Breslin, the excecutive chef for residential dining. “More salt in the cream of spinach soup,” he confides to me. I make a mental note to do so the next time I’m in the kitchen...

Author: By Stephen M. Fee, CONTRIBUTING WRITER | Title: A Journey to the Center of HUDS | 3/4/2004 | See Source »

...want my organdy snood, and in addition to that I want my chiffon Mother Hubbard lined with Hudson Bay rat! Dress me up from top to bottom, dress me up from tip to toe, Dress me up in silk and spinach for today...

Author: /time Magazine | Title: That Old Feeling: Seuss on First | 3/2/2004 | See Source »

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