I did like the vinaigrette for the brussels sprouts.I did not enjoy the brussels sprouts as the flavor was quite fishy.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna BillingskogForget dip: all you need to serve crudités with is zesty spiced salt.This spiced salt wakes up any sliced raw fruit or veggie—so don’t feel limited to the ones listed.
Raul's Cocina green chile tamal in Phoenix.12 News had the chance to make some tamales -- not just any tamales, but vegetarian/vegan green chile corn tamales.
Rub pork skin with oil; season with more salt.Roast, adding more water to pan as needed, until skin is golden brown and an instant-read thermometer inserted into thickest part of pork registers 195°F–200°F, 1 1/2–1 3/4 hours.