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...chicken and nori, and the crisp broad beans with "fish fragrant sauce" ("actually pickled chili, ginger, garlic, spring onion, vinegar and sugar," explains Dunlop). Segue to a mesmerizing array of delicate dumplings (the wrappers are made fresh each day in the kitchen and are fetchingly dyed with juices of spinach, red cabbage and other vegetables). A standout dish is rou jia mo: springy homemade flatbread that is filled with cumin-scented beef and served warm in tiny folded-paper parcels...

Author: /time Magazine | Title: A Taste of Sichuan | 7/1/2009 | See Source »

...nation, playing out in the same troubling way. Someone dies of a food-borne infection with a scary Latin name. The government recalls a dinner-table staple and traces its contamination to dirty irrigation water or a processing plant. Everything returns to normal until the next case of killer spinach or poisoned peanuts stalks the nation...

Author: /time Magazine | Title: Congress Finally Gets Tough on Food Safety | 6/12/2009 | See Source »

...reflects corporate anxiety over the volatile current system and a recognition that they need a government imprimatur to establish credibility with consumers. Peanut-butter manufacturers, after all, saw sales decline 13% in the wake of the salmonella outbreak, according to the Center for Science in the Public Interest. The spinach industry lost more than $350 million after a wave of E. coli infections linked to California growers was implicated in five deaths. (See nine kid foods to avoid...

Author: /time Magazine | Title: Congress Finally Gets Tough on Food Safety | 6/12/2009 | See Source »

...shallow sea of béchamel sauce ($16). Less liquid, is the Stracciatella, piled high with arugula, crushed tomatoes and its namesake cheese, and dusted with a fine coat of freshly ground black pepper ($17). And the aptly-named Popeye pie is another cheese-intensive endeavor, with ample fresh spinach atop a pecorino, gruyere and mozzarella base...

Author: /time Magazine | Title: Posh Slice: Pizza, a Budget Staple, Goes Upscale | 5/8/2009 | See Source »

...restaurant, tel: (65) 6222 3928, in the city's Tanjong Pagar area. Blue Ginger is known for seafood, and the specialty of the house is shelled crayfish, deep-fried and topped with a cloyingly sweet, caramelized peppercorn sauce. Served with rice, it ought to be accompanied by Chinese water spinach, cooked in a chili-infused shrimp paste known as belachan. For dessert, go for the sago gula melaka, a mixture of boiled sago, warm coconut milk, palm sugar and shaved ice. The cost of an average dinner for two (without alcohol) is around $50, a modest tariff for food that...

Author: /time Magazine | Title: Touring Singapore's Gastronomical Heritage | 4/2/2009 | See Source »

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