You already know we feel weird about posting “recipes” for salads. I mean, what? “Wash vegetables. Chop. Toss with dressing.” You don’t really need a recipe for something that you can’t really get wrong, right?
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bacon
Brussels sprouts have come a long way since the overcooked, under-delicious balls of off-green mush we had to choke down during our childhood. No amount of dressing up (or down) could get us to like the things. But that was a very frozen then.
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Make this dip. Make friends. (Oh, and come back, because we’re about to giveaway the cookbook from which this recipe came…)
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When I first heard about them last year, we knew we had to make the veritable cross-county road trip to Top Chef Ilan Hall’s restaurant The Gorbals in downtown LA to, um, taste his balls.
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The taco truck might be considered a “classic” when it comes to street food in LA, but for many of us, the first memories we have of “meals on wheels” isn’t a meal at all.
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This feature is sponsored by KitchenAid, who is letting us play every day in the TasteSpotting kitchen with a stand mixer and a full suite of stand mixer attachments. I’m going to confess to something that just might get me into trouble. Ready?
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