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It's officially corn season! Celebrate the first harvest with Elote (Mexican Street Corn)!
The Mexicans really know how to elevate the humble corn on the cob. Elote is a popular Mexican street snack in Mexico and the U.S. So much so that they crave it (antojito)!
The cob is grilled and served on a stick and slathered with butter, mayo, and all the fixins. It would be the perfect accompaniment at your next backyard barbecue or cookout.
Get the recipe from my Tiny Happy Kitchen: https://tinyhappykitchen.wixsite.com/website/post/elote-mexican-street-corn
🇱🇧 who knows what this is?
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Visual Storyteller
I actually prefer it reheated - makes it a little crunchier. I use the Williams Sonoma recipe!
Visual Storyteller
https://www.williams-sonoma.com/m/recipe/classic-sage-and-rosemary-stuffing.html
you can always add a splash of stock or gravy if it’s drier than you would like when you reheat it.
I’ll make everything from scratch except stuffing. I just love stove top lol
Visual Storyteller
I would prep in advance, as in chop everything and put it in ziplocks, then assemble and bake the day of. Otherwise I think the bread would get soggy.