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Word: walnut (lookup in dictionary) (lookup stats)
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...Howard Johnson's. Impossible! So on a drive from New York City to Washington not long ago, it seemed the most natural thing in the world to stop for lunch at the next Howard Johnson's. A hot dog and some French fries and a dish of maple-walnut ice cream. That was what one had been doing on the superhighway to Washington ever since it was built back at the dawn of the Republic. But when that familiar orange roof loomed up out of the rain near Wilmington, Del., it turned out that the orange roof covered only...

Author: /time Magazine | Title: Essay: Reflections on 28 Flavors | 5/1/1989 | See Source »

...while passengers on U.S. domestic flights wrestle with their rubbery entrees, Swissair passengers flying first class out of Atlanta may sample smoked salmon, caviar, lobster medaillons, foie gras, pan-fried trout or vacherin glace, among other esoterica. Even Swissair's coach-class passengers are treated to veal roast with walnut sauce and mocha mousse with kiwi -- and all provided by Marriott...

Author: /time Magazine | Title: Travel: You Want Me to Eat THIS? | 3/13/1989 | See Source »

...Trellis Restaurant in Colonial Williamsburg can be managed by mere mortals with only two hands. Some dishes have many steps (grilled smoked lamb with artichokes and slab bacon on fresh-thyme fettuccine), but Desaulniers outlines how to organize ahead. Corn and tomato fritters, roast loin of pork with walnut butter and a chocolate-praline ice cream terrine are winners...

Author: /time Magazine | Title: Food: Cookbooks to Give Thanks For | 11/28/1988 | See Source »

...Boston Afro-American Artists Association holds its annual outdoor exhibit, Sunday in the Park, a day early this year in Horatio Harris Park, at Townsend Street and Walnut Avenue, Roxbury. Hours Saturday and Sunday from 9 a.m. to 6 p.m. Rain dates, August 14-15. Telephone...

Author: NO WRITER ATTRIBUTED | Title: WHAT IS TO BE DONE | 8/5/1988 | See Source »

...nothing of Schultz's battered, Indiana Jones-type fedora. Schultz describes himself as a culinary anthropologist. He has traveled the world gathering recipes and evaluating food customs, most especially in Southeast Asia, the Philippines and Greece. His lacy, crisp, fried calamari tentacles in skordalia, the Greek garlic-and-walnut sauce, sold at a great rate, as did the chili-spiced Thai marinated squid. "I have lots of other things on my menu," Schultz explained, "but squid is a kind of totem food. Once people have eaten it, they feel as though they have made a breakthrough...

Author: /time Magazine | Title: In California: A Squid Fest | 7/4/1988 | See Source »

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