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Usage:

...Springs the ships of the desert bunk down in the suburbs, where Frontier Camels runs its Take a Camel to Dinner tour, which includes an hour-long ramble to a rustic restaurant and camel museum; click on cameltours.com.au for more info. The menu features excellent kangaroo sausage and bush tomato pesto, along with a selection of camel cuts. Despite my growing affection for the ungainly beasts, I must admit that smoked camel goes down well with a fine Australian Shiraz...

Author: /time Magazine | Title: Outback by Camelback | 11/10/2002 | See Source »

...tomato juice...

Author: By Alice O. Wong, CRIMSON STAFF WRITER | Title: Drinky-Drink | 10/31/2002 | See Source »

...taken at the CIA's Greystone campus have given him a solid grounding in food preparation. He cooks for friends and family, does some catering on the side and has contemplated switching to a career in culinary arts. He learned how to prepare such meals as grilled shrimp with tomato and basil coulis, veal scallopini with asparagus and herb risotto and pork medallions. "This was the kind of experience that you could just immerse yourself in totally," Branch says...

Author: /time Magazine | Title: Vacations: Recipe for Fun | 10/21/2002 | See Source »

...Grill tomato, onion, peppers and garlic until the skin of each is slightly charred. Combine the grilled mixture and the remaining ingredients in a blender. Blend to desired consistency (Whitchurch likes it thin and runny). Let flavors mingle in the fridge overnight. Enjoy with chips, over salad, or in other favorite recipes...

Author: By Angela M. Salvucci, CRIMSON STAFF WRITER | Title: Spice of Life | 10/17/2002 | See Source »

...Maine crab and crème fraîche. The omelettes are simply good, not fabulous, and contain neither enough of the promising ingredients from which they are made nor even enough salt and pepper to give them an appropriate kick. The poached eggs over spicy tomato and chorizo ragout blend too easily into the ragout, which tastes and looks like little more than a red sauce with sausage and lots of onion. The selection is helped by toast points which do well at absorbing just enough but not too much sauce, but even at that, one might as well...

Author: By Angela M. Salvucci, CRIMSON STAFF WRITER | Title: French Toast | 10/10/2002 | See Source »

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