The Brussels get seared, cut side down, until they’re golden and crisp, before the mustards, honey, and shallot are added and simmered into a sweet and tangy glaze. If you don’t like Brussels sprouts, I challenge you to make this dish and have your mind changed!
This recipe will hold me over until I can get back to Spain again, and if you’ve never been, or are missing this dish like I am, I know this recipe will hit the spot for you, too!
Good luck holding yourself back from eating them all!
It’s a delicious and fun way to cook outside during these warm summer days!
I’m pretty sure that at this point, we’ve all had more than enough of those heavy, mayo-forward potato salads.
A meal as perfect for weeknight dinner as it is for a crowd!
Panzanella is my favorite type of salad because the star ingredient is BREAD! Yes, a…
Cucumbers are one of the most widely loved vegetables in the world. (I don’t have…
Deviled eggs are one of my all-time favorite foods to make for entertaining! They may…
My favorite grilled vegetable of ALL time is corn, and the absolute best way to prepare it is the classic, Mexican street corn way: elote!