To conclude our Labor Day staycation, my wife decided to try out some recipes form the latest issue of Gourmet:
We made a chili-crusted pork tenderloin with roasted tomatillo salsa, a side dish of bulgur with herbs, and some provolone popovers.
To conclude our Labor Day staycation, my wife decided to try out some recipes form the latest issue of Gourmet:
We made a chili-crusted pork tenderloin with roasted tomatillo salsa, a side dish of bulgur with herbs, and some provolone popovers.
