How to Cook Comedor's Brussels Sprouts

Fernanda Tapia White (MET’09) and Jakob White, chef-owners of Comedor in Newton, Mass., [...]demonstrate how to cook a popular small plate item on their fall menu, Bruselitas Picantes, roasted baby Brussels sprouts with pebre and migas, as a Thanksgiving side dish.

Read the story here: http://www.bu.edu/today/2015/comedor-restaurant

Tags: thanksgiving, american, cooking, food, cuisine, chile, newton, restaurant, comedor, chilean, migas, pebre, merken, brussels sprouts, aioli, garlic

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