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...York Wine and Food Festival, and this whole food explosion taking over our culture ... I have to ask you: Why? Why has food become so important to us now? Food matters. It ... It appeals to all of your senses, it gives you instant gratification. You take a pile of raw ingredients, and you turn it into something sensual and meaningful that expresses who you are and the flavor of your life. And if you share it with other people it fills you up before you ever take a bite of it. It can connect you to your past...

Author: /time Magazine | Title: Rachael Ray in Praise of Burgers and Our Culinary Tastes | 3/2/2010 | See Source »

Fifteen minutes of ice time after Buesser scored with raw power, freshman Kaitlin Spurling added her own flair to the game, backhanding the puck into the goal shortly after senior Anna McDonald’s rush had offset the Tiger defense...

Author: By Christina C. Mcclintock, CRIMSON STAFF WRITER | Title: Crimson Dominates Again in Physical Contest, Advances in Conference Tourney | 3/1/2010 | See Source »

...Orser agrees. "She was a 15-year-old girl when she first came. She was a bit gangly, and she didn't have the confidence that she has now. But there was raw talent, speed and awesome jumps. She was a blank canvas...

Author: /time Magazine | Title: With Kim's Gold, Asian Skaters Come Into Their Own | 2/26/2010 | See Source »

Abroad, though, is also where UPS faces some of its biggest risk. Increasingly stringent environmental laws and rising costs for Asian labor and raw materials all make this business vulnerable. An even more immediate concern is the possibility of government-imposed tariffs or border restrictions. "Global trade is going to lead this recovery," Davis says. "I get on my bully pulpit against anything that could impede...

Author: /time Magazine | Title: Road to Recovery | 2/25/2010 | See Source »

...every night, but it's my food," he tells TIME. Batali may be working on all of the restaurants, but the one his heart seems to be in the most is the meat restaurant, which will feature two kinds of beef: a grass-fed Italian Piedmontese variety in various raw preparations ("tartare, carpaccio, a little raw-meat salad with apples ...") as well as a grain-fed superbeef that will be engineered at Carnevino by beef guru Adam Perry Lang. "Mario is really out of control with this new project," a young cook told me. "He's so happy...

Author: /time Magazine | Title: Mario Batali, Celebrity Chef, Gets Back to Cooking | 2/23/2010 | See Source »

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