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...touch with some history, or join the hordes of joggers and walkers on the scenic paths. And if that fishing pole you brought with you to school is gathering just too much dust, check out Castle Island's 250-foot fishing pier. Maybe Dining Services will cook your catch. Maybe not. But it's worth a try. Open during daylight. 268-5744. T-stop: Broadway (then take the City Point...

Author: By Meredith L. Petrin, | Title: a boston childhood | 3/25/1999 | See Source »

...Bill] Clinton. You might know who he is. We are all going to Washington to have Clinton's pork dinner. It's a recipe that has been around for five generations that he is going to inflict on us. And I'll be there and Clinton will cook it--this pork dinner and its mysterious recipe. and that...

Author: By F.g. Tilney, | Title: PROF BREAK PLANS | 3/25/1999 | See Source »

...Once in a while, of course, a senior will decide to move "off-campus," abandoning the Houses altogether to trek through the Gobi Desert or teach English to Bolivian squirrels. Off-campus life can be isolating, but many find it rewarding. And unlike in the Houses, you have to cook all your own food...

Author: By Dara Horn, | Title: Secure Your Flotation Device | 3/25/1999 | See Source »

They say that one sign of a good cook is being a good eater. By that measure, I should be a very good cook. Instead, I'm a hack in the kitchen. Every meal I make starts with a package of boneless, skinless chicken breasts or a box of pasta (or both). One summer I got my roommate sick by cooking week-old chicken. I learned all I know about cooking from "The Frugal Gourmet" and "Great Chefs" on TV. (Those were the bad old days before Emeril and the Food Network...

Author: By Andrew S. Chang, | Title: My Favorite Class at Harvard | 3/24/1999 | See Source »

...then some. How long will those chicken breasts last in the fridge? Use the four-day rule for all protein-based foods. What's the best way to peel ginger? With a spoon. Don't know the difference between bass, cod, salmon and mahi-mahi? You'll cook them...

Author: By Andrew S. Chang, | Title: My Favorite Class at Harvard | 3/24/1999 | See Source »

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