Everyone loves a good taco — it’s filled with meat, cheese, and delicious spices. This taco takes Mexican fare to a new level with Brussels sprout tacos. Roasted Brussels sprouts, topped with salsa, slivered almonds, and cheese makes a delightful taco you need to try.
This is a rich, flavorful, complex soup that — as with most soups — tastes even better for seconds the next day. I would consider adding only one thing — a few drops of pastis or other anise-based spirits. While it does have the licorice note of fennel already, I’ve always enjoyed an extra little tug of the flavor in the finish of cream-based seafood stews and chowders.
Harold Dieterle’s restaurants are known just as much for their delicious and unique meals as they are for his Top Chef acclaim. Plated over mint cavatelli, these tasty little bites are exciting and comforting all at once —– the perfect combination to remind you that it’s just another Thursday night.
Adam Richman, of Man vs. Food, Man Finds Food and NBC’s Food Fighters, recently released his first travel memoir/cookbook, Straight Up Tasty: Meals Memories & Mouthfuls from My Travels. Adam put together the collection of recipes based on the ingredients, techniques, and flavors he encountered through his travels. The book also features burger recipes he created especially to pair with Alamos Wines. Here’s the recipe for his twist on the traditional burger, Malbec Burger with Creole Mustard Tomato Jam, courtesy of Alamos Wines.