from The American Heritage® Dictionary of the English Language, 4th Edition
- Craigie, Sir William Alexander 1876-1957. British lexicographer and philologist who was joint editor of the Oxford English Dictionary (1901-1933).
from The Century Dictionary and Cyclopedia
- n. The neck; the throat: same as crag.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. English lexicographer who was a joint editor of the Oxford English Dictionary (1872-1966)
Sorry, no etymologies found.
Church & Dwight boss James Craigie told analysts a slight decline in Trojan's market share for its most recent quarter—to 75%—was "no big deal," given the overall growth in the condom market.
At Craigie, Mr. Maws makes tartare and sashimi with striped bass, tuna belly, cod, fluke, halibut, scallops—"you name it," he said.
One of Beantown's most dedicated locavores, Mr. Maws spends mornings on the phone with purveyors and fishermen, some of whom he has worked with for more than 15 years, to snag pristine catches for his Cambridge restaurant, Craigie on Main.
In an average week, the chef breaks down a couple of whole goats and lambs, a few pigs and 20-plus squabs at his acclaimed Boston restaurant, Craigie on Main.
At Craigie, he makes an all-lamb merguez with mostly shoulder meat and kidney fat.
At Craigie on Main, half a pig's head—brined, confited and roasted—is served whole, ear and all.
It stocks a comprehensive selection of new and secondhand books on everything from hunting and military history to children's literature, and hosts signings from local authors such as Victoria Glendinning, Emma Craigie and Charles Ellingworth.
At Craigie on Main in Cambridge, Mass., chef Tony Maws makes a version with yuzu juice—and uses it on sashimi and crisp vegetables.
He was the first photographer to win it; Hannah Collins was nominated in 1993 and Craigie Horsfield in 1996.
Chef Tony Maws at Boston's Craigie on Main considers it a "smoky, almost sinister substitute for honey" in a vinaigrette, and has also been known to simmer it with cider vinegar and sage for a sweet-sour gastrique for pan-roasted sweetbreads.
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