And so, what does the year's first issue of Food & Wine bring us? Lots of tasty-looking treats.
- Braised Pork Shoulder with Chimichurri - Mmm...pork shoulder.
- Broiled Mussels with Hot Paprika Crumbs - Tender-chewy mussels with a crunchy spicy topping, how can you go wrong?
- Braised Romaine with Toasted Almonds and Moscatel Syrup - Cooked lettuce is really good (really!), and topping it with almonds and reduced moscatel vinegar sounds heavenly.
- Welsh Rabbit - because I'm seriously craving something cheesy and comforting right now.