This sweet-and-wonderful side dish is based on the awesome carrot soufflé that used to be made at Willy Ray’s, in Beaumont, Texas. It is lots of fun to make yourself.
My trip to New England wasn’t all seafood…and the non-piscatory trend was supported by a surprise trip to Texas. It all resulted, surprisingly, in The Beefiest Week of My Life–with nearly obscene photos that will serve as a perfect catharsis for you, should you prefer to stick to salad this week!
About David Rosengarten
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years...
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