Word: kitchened
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...deal with the bankruptcy trustee to buy back the farmhouse and 38 acres. Last Thursday a county clerk recorded the deed in the Brauers' name. Margie, who had taken a job as a hospital secretary to supplement Ernie's $300 monthly Social Security check, sat securely in her kitchen last week. "I look out my window," she said. "Our view is so lovely from the house down to the creek. It has never been so green." But then she added quietly, "So many good things have come to us. In a way I am embarrassed. I still hurt for those...
...Rensburg, a railroad worker who helps in a soup kitchen that provides 300 meals a day for the Afrikaner poor: "I haven't made up my mind. I am not happy with any party or any policy in South Africa. I don't agree completely with anything that is being offered. I can't change overnight...
...advanced professional cooking schools in China. Novices first learn the intricacies of chopping and slicing, practicing on potatoes or turnips, before they graduate to basic cooking techniques and finally master the classic floral garnishes formed of fruits, vegetables, meat and eggs. As a new generation takes over in the kitchen, the general quality and authenticity of the food promises to improve. But for now, some of the best and most rarefied eating is to be found in hotels and restaurants where older chefs hold sway...
...especially solicitous, offering to show foreign guests exactly how to convey a jiaozi from plate to mouth with chopsticks so that the dumpling remains intact with no loss of broth. The Westerner who can master the technique may be rewarded with a free meal, plus a tour of the kitchen, where workers grinningly pose for pictures and shyly call, "Hello," the one English word they seem to know...
...restaurant featuring dishes that are Mongolian-Muslim, the geographic and religious origins of much of this city's population. What pleased the local diners so heartily was a hastily acquired skill at crumbling bits of half-baked yeast buns into a bowl that was then taken to the kitchen where it was brought to a frothy boil along with mutton, beef, noodles, vegetables, coriander and scallions. Puffed up like tiny spaetzle, the bread dumplings fleshed out a satisfying soup that was made fiery, sharp and aromatic with additions of chili and sesame oils, and winy, amber-colored aged vinegar. Many...