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...63rd birthday, Betty Ford took him to the posh French restaurant Sans Souci. The rare public lunch proved to be a huge headache for the Secret Service but a field day for reporters (four of them feasted at a nearby table). Ford downed two martinis and a chefs salad; his wife sipped gin-and-tonics and ate Dover sole. The tab came to $25.36, and Betty Ford picked...

Author: /time Magazine | Title: THE WHITE HOUSE: Trying to Shift the Spotlight | 7/26/1976 | See Source »

Married. Carl Bernstein, 31, one half of the Washington Post's prizewinning Watergate-reporting team and co-author (with Bob Woodward) of the bestselling The Final Days; and Nora Ephron, 34, witty feminist editor (Esquire) and author (Crazy Salad); both for the second time; in Manhattan...

Author: /time Magazine | Title: Milestones, Apr. 26, 1976 | 4/26/1976 | See Source »

Nora Ephron, magazine columnist and author of Crazy Salad, a collection of vinegary essays on women in America, found herself one day last year in a Fort Worth television studio at dawn. She was a guest on KXAS-TV'S Good Morning show, one of dozens of promotional outlets she had been plugged into while touring the country to sell her book. "I watched it for about ten minutes," she recalls, "and I realized that the reason I was on this show was that they thought Crazy Salad was a book about lettuce. It was a farm-news show...

Author: /time Magazine | Title: Books: Flogging It | 4/5/1976 | See Source »

...serving, v. Mother's 1,000. A typical 500-calorie menu at Eugenie-les-Bains last season included: first day-mousseline of crayfish with watercress sauce, leg of milk-fed lamb cooked in wild hay, apple surprise, eggplant caviar, salmon with sorrel sauce, pear souffle. Second day-salad of artichokes and green beans in wine vinegar, sweetbreads with mushrooms, melon sherbet, poached egg with watercress, whiting with chopped vegetables, baked apple...

Author: /time Magazine | Title: Modern Living: Hold the Butter! Dam the Cream! | 3/29/1976 | See Source »

...many like Vitelli, the number of consecutive meals of yogurt and salad reached nightmarish proportions, driving them off-campus, where they now live and cook native dishes to their hearts' content. There they are able to team up with friends of the same heritage to exploit the culinary skills they sharpened in the old country. Vitelli feels she is particularly fortunate because she and her compatriots share such a predilection for edibles. "When two or more Italians--be they men, women or children--get together, just as long as they're within 50 miles of a stove, the main topic...

Author: By Judy Kogan, | Title: You Are What You Eat | 3/17/1976 | See Source »

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