Make this trout and carrot tagliatelle dish the center of your brunch table by Pauline Miranda May 3, 2017 Pauline Miranda This story was originally published in Southern Living, May 2017. Writer: AND STYLING MARIE ADVINCULA PHOTOGRAPHY GABBY CANTERO Tags fish There’s more to milk than just full or non-fat Previous Article Broken rice takes the spotlight at this Vietnamese restaurant Next Article View Comment (1)