Word: beard
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While No. 9 Park may not be a traditional Italian restaurant, its cuisine exemplifies the best attributes of all great European country cooking—an emphasis on seasonal foods, a predominance of local products and supreme respect for ingredients. The chef and owner, Barbara Lynch, a 2001 James Beard nominee for “Best Chef Northeast,” adheres to these precepts, presenting a menu that highlights New England foods cooked so as to preserve each element’s unique flavor...
...Like all detainees, Khan was shorn of his beard, stripped, forced into a bright orange jump suit, clapped into earmuffs so he couldn't hear and black goggles that obscured his eyesight. In chains, he was led onto a plane for the longest, strangest trip of his life - to Guantanamo...
...points with their American overlords by turning him over as a suspected al-Qaeda terrorist. "Issa isn't a Taliban or al-Qaeda," says his dad. "He's a doctor who maybe likes to smoke too much hashish and laze around." Like all prisoners, Khan was shorn of his beard, stripped, forced into a bright orange jumpsuit, clapped into earmuffs so he couldn't hear and black goggles that obscured his eyesight. In chains, he was led onto a plane for the longest, strangest trip of his life?to Guant?namo...
...Nanjing. There he met local journalist Xie Chunlin, whom he brought back to the U.S. and married in 2000. Ford briefly interned in the office of Portland Mayor Vera Katz but otherwise supported his family by selling cell phones. He became more serious about his faith, letting his beard grow, wearing a Muslim cap and studying Arabic. Friends say the man they knew as a gentle giant began distancing himself from the African-American Muslim community, choosing instead to pray at the Islamic Center of Portland, whose members are mostly Arab and North African immigrants...
...event billed as, in what I’ve come to think of as the understatement of the year, an “over-the-top fiery food challenge.” Boston culinary legend Chris Schlesinger, owner of the East Coast Grill and winner of the 1996 James Beard Award for Best Chef in the Northeast, created Hell Night on a dare, when customers taunted him that his food “wasn’t really that hot.” Over the years it’s evolved into a three-day orgy of inimitable flavor...