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...Assise), as well as his appearances with many of the world’s finest orchestras. He also proved to be quite a capable actor in his portrayal of an aging, fading vocalist who takes on two promising pupils in the 1988 film Le Maître de Musique...

Author: By Anthony Cheung, CRIMSON STAFF WRITER | Title: A Winter's Tale | 10/24/2002 | See Source »

...with tones of late fifties-early sixties California," is how he describes his style - Malkovich has far more on his mind than fashion. Malkovich's new production, Hysteria, has drawn critical raves and been hailed as a high point of the new season at the prestigious Théâtre Marigny. The play, a Freud-meets-Dali folly that Malkovich first mounted three years ago with his home troupe at Chicago's Steppenwolf Theater, is his directorial debut in French. He's also getting broader exposure playing the cynical and snakelike statesman Talleyrand in a miniseries on Napoleon currently running...

Author: /time Magazine | Title: Crossover Artist | 10/13/2002 | See Source »

...been the most unconventional of this year's chefs, seems to be the odd man out. His whole career has been spent at L'Arnsbourg, the Alsatian inn started by his grandmother. For 19 years after finishing catering school, he didn't even cook, working instead as maître d'hôtel. He began helping in the kitchen in 1988, after his mother won a Michelin star by shifting from Alsatian fare to a Mediterranean- inspired menu more typical of the south of France. Klein has since added flavors from farther afield, in dishes like coconut red-mullet...

Author: /time Magazine | Title: Star Players | 7/7/2002 | See Source »

Spirits were high as the bus carried the men’s rugby team back to Cambridge after a win over regional powerhouse Middlebury two weekends ago. Harvard eked out an 8-3 win in 30-degree weather on key scores from juniors Tim Dore and Tre Sayle...

Author: By William M. Rasmussen, CRIMSON STAFF WRITER | Title: Rough and Unpampered, Rugby Rolls On | 4/17/2002 | See Source »

...Best Budget Meal: Ristorante Tre Galline, Via Bellezia 37, tel. 436 6553. With its homey wood-paneled charm and all the best local cuisine, this restaurant offers a taste of how people have been eating in the Piedmont region for centuries. Both antipasti and desserts are rolled out from the kitchen to your table. Try the fowl for your main course. Add a local Barbera wine and your bill will come to under €40 a head...

Author: /time Magazine | Title: More Than a Motown | 3/25/2002 | See Source »

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