We start with how to prep edamame like at a Japanese resto, then make a super fresh, light & delicious cous cous with edamame – or as Max spells it: Koos Koos.
If you liked this cook, also check out The All American Patty Melt and The Most Legit Tuna Salad, Ever.
Baked Dills
February 27, 2015
Palmiers
February 25, 2015
The PirchCast
February 23, 2015
Spaghetti with Bacon & Peppers
February 20, 2015
Squash Ravioli
February 18, 2015
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