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@muoireview1: Cushion mới nhà laneige dùng siêu êm #laneige #cushion #makeup

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Friday 17 July 2026 16:31:42 GMT
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This dish takes inspiration from one of the signature plates at Mexico City’s iconic restaurant, Contramar. The dish features a whole butterflied red snapper, grilled and served with two contrasting sauces spread over each half. One side is coated in a smoky, spicy red adobo; the other covered in a bright, garlicky green parsley sauce. It’s cooked over a wood-fired grill until lightly charred and served whole, perfect for sharing. Here, I kept the split-sauce concept but brought in North African flavors. The “red sauce”, a smoky, spicy blend that has cherry tomatoes and harissa paste; the green, a bold, herby, and deeply savory (thanks to the anchovies) chermoula. Instead of grilling over wood fire (if you have the option, go for it), I designed this version to be totally doable at home. To achieve that crisp, slightly charred result, I start by searing the fish skin-side in a hot pan, then finish under the broiler. On my website, I go more in-depth on this recipe from best practices for selecting fish, tools I use, and how to get that skin crisp as glass. www.cheffinwithzach.com (in bio).
This dish takes inspiration from one of the signature plates at Mexico City’s iconic restaurant, Contramar. The dish features a whole butterflied red snapper, grilled and served with two contrasting sauces spread over each half. One side is coated in a smoky, spicy red adobo; the other covered in a bright, garlicky green parsley sauce. It’s cooked over a wood-fired grill until lightly charred and served whole, perfect for sharing. Here, I kept the split-sauce concept but brought in North African flavors. The “red sauce”, a smoky, spicy blend that has cherry tomatoes and harissa paste; the green, a bold, herby, and deeply savory (thanks to the anchovies) chermoula. Instead of grilling over wood fire (if you have the option, go for it), I designed this version to be totally doable at home. To achieve that crisp, slightly charred result, I start by searing the fish skin-side in a hot pan, then finish under the broiler. On my website, I go more in-depth on this recipe from best practices for selecting fish, tools I use, and how to get that skin crisp as glass. www.cheffinwithzach.com (in bio).
@Emily Hopkins 🥰 it’s so goofy how many people are telling me I should have been fern 😭 I just got too hot to wear the cloak 😂
@Emily Hopkins 🥰 it’s so goofy how many people are telling me I should have been fern 😭 I just got too hot to wear the cloak 😂

"Amo tu forma de ser (Romeo santos) #romeosantosofficial #paraestadoswhatsaap #paradedicar♡ #bachataromantica #miusic🎧🎶

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