Word: squid
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...OCTOPUS Philadelphia-based artist Adam Wallacavage has a thing for tentacles. "I redid an old town house, and the theme of my dining room was 20,000 Leagues Under the Sea," he says. His new chandeliers are equally devoted to marine life - not just giant squid and octopuses, but also smaller sea creatures and an imaginary one: the six-legged hexapus ($6,000-$18,000). www.adamwallacavage.com...
...Located in a prewar Chinatown shophouse, the Majestic Bar, www.majesticbar.com, sports a menu that includes black-pepper crocodile puff, perfectly fried oysters accompanied by four sauces, and squid-ink spaghetti tossed in spicy XO sauce - a Cantonese condiment made with dried seafood and chili, but containing none, incidentally, of the XO cognac from which it takes its name. Even the cocktails come with a savory twist - one, Myth of the Orient, contains soy sauce and chili peppers. Proprietor Loh Lik Peng, who also owns the New Majestic boutique hotel next door, says that the bar's menu was intended...
...messengers are happy too. "We're out here all the time working in the winter and the summer," says Kevin "Squid" Bolger, a messenger turned entrepreneur who is now an advocate for his occupation, who provided TV commentary for the race. "It's nice to get recognized by a big event and have them say, 'Hey, look. We want you to be a part of it, too." After all, says Bolger, "If you think of biking in New York City, you will think of bike messengers." With reporting by Tomas Dinges
What were your favorite foods as a child? -Soyeun Yang, Superior, Colo.My grandfather lived with us and was my caretaker, so I liked everything that old Italian men liked. I liked sardines and squid and eating calamari with your fingers and anything with anchovies, anything with garlic and oil. I still eat much the same way today. I was not a very popular girl when I opened my lunch sack at the lunchroom...
...cash. With options ranging from Chicken Parmigiana ($7.95) to Wild Mushroom Risotto ($8.49) to Sautéed Calamari ($6.25), odds are Basta Pasta is serving whatever you’re craving. I order the calamari and expect the usual deep-fried artery-blocker. Instead, Altin surprises me with squid simmered in a savory tomato sauce with hints of garlic, capers, and olives. The dish is surprisingly ornate, served up with green garnish and flat bread.The paninis on the menu cater to the tastes the pasta misses. Specialities include grilled ham and gouda, buffalo mozzarella and vine-ripened tomatoes, and herbed...