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Word: broccolis (lookup in dictionary) (lookup stats)
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...That broccoli and cheese pasta was Cartesian...

Author: NO WRITER ATTRIBUTED | Title: SO WHAT | 3/12/1987 | See Source »

...good plays, for that matter. Ribman never decided whether he was composing a metaphor for modern Europe, a guilty-secrets melodrama, a French philosophical play or an English drawing-room comedy. So he tosses elements of all these genres into his pot, and serves up the dramatic equivalent of broccoli cheese pasta--limp, stringy, with an occasional lumpy mass that may once have been a theme or plot twist now rendered unrecognizable by incompetent writing. Sweettable is talking-head drama of the worst sort, in which portentous declamations about the feel of people's thighs, memories of blue centaurs...

Author: By Cyrus M. Sanai, EDITOR EMERITUS | Title: STAGE | 2/19/1987 | See Source »

...dishes. The contents are not only eclectic but reflect a politically prudent regional loyalty: Ed Koch of New York City advocates pasta primavera and Kathryn Whitmire of Houston sings the merits of huevos con chorizo (eggs with sausage). But gourmets may balk when it comes to the Lone Star broccoli casserole, the preferred dish of Mayor Jerry V. Debo III of Grand Prairie, Texas. The ingredients: two boxes of frozen broccoli, one can of cream of celery soup, one cup of rice and one jar of Cheez Whiz...

Author: /time Magazine | Title: Cooking: Political Potpourri | 1/5/1987 | See Source »

...gallons of orange juice. And not all the food Harvard serves is equally popular. More students like pasta dishes than any other main course menu, says Richard J. Montville, manager of the College dining halls, and ice cream is the favorite dessert. Then there's always broccoli cheese pasta...

Author: By Brooke A. Masters, | Title: In Search of Roast Beast | 11/26/1986 | See Source »

...across the country. In words and pictures she tells readers how to identify, buy, store, clean and prepare jicama, atemoya, daikon, nopales and calabaza, among dozens of others. Although some of the fruits and vegetables in this compendium are hardly uncommon to old-world chefs (celeriac, parsley root, arugula, broccoli rab and gooseberries, for example), they can be flora incognito to many new chefs. Not after this...

Author: /time Magazine | Title: Books: I Cook, Therefore I Am | 11/24/1986 | See Source »

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