Word: turnip
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...takes us touncharted gastronomic territory. When I thinkabout the food I miss from home; I recall imagesof my daily suppers at Aunt Bessie's house. Ifonly in my mind, I can see the hot cornbread or"mixed" bread, rice and gravy, greens of all kinds(usually collard, mustard or turnip), friedchicken and, yes, chitlins...
Total outlays this year -- covering such things as housing, space, transportation, energy and education -- will be a relatively small $216 billion. Under the you-can't-get-blood-from-a-turnip rule, the savings here would be relatively small. If the Department of Energy's controversial, big- ticket superconducting supercollider were canceled, for example, it would save only about $200 million next year and between $2 billion and $3 billion over five years...
...calmed, there is a renewed taste for homey -- and less expensive -- staples of the past. Put plainly, the croissant is out and the doughnut is in, and the same goes for restaurant fare. At some haughty spots like New York City's four-star Le Cirque, the humble turnip is increasingly turning up in soups and as a side dish. Addio, radicchio...
...triumph is the Fountain, in the Four Seasons Hotel that opened in 1983. Delectable and pricey masterpieces include the wild-boar pate, shrimp-filled ravioli in a frothy, piquant butter sauce, and a stylish appetizer salad of snow peas and tender slivers of warm, sauteed squid. A golden-brown turnip sauce burnishes a sauteed veal chop, juicy roast pheasant tops cabbage mellowed with bacon, and hazelnuts accent a silky chocolate ramekin...
Sweettable is not a complete disaster; Ribman is a smart guy, and there are many good ideas and clever chunks of writing in this work. The superb cast and designers work hard to bring out the best of this dramatic turnip, and damned if they don't squeeze out a little dramatic blood--but it's sweated drop by drop from the brows of the actors...