This may sound like a simple side dish, but in the winter, I'm so happy with an enormous bowl of these guys for dinner. They feel nourishing, in that "this'll fill you up for a good long time" way. They get an awesome char that adds immeasurably to their flavor. And the copious bacon fat gives 'em that soul-satisfying feel that comfort food's all about. I don't use a recipe, but this technique
sums it up pretty well: crisp up the bacon in a skillet, take out the actual bacon, use the fat to cook the sprouts, bacon back in. Plus tons of salt and pepper.
I'm a simple home cook, though. If I wanted something more involved, I'd go for this squash spaetzle from Bill Telepan: it's sweet and autumnal from squash and maple and apple, the spaetzle squiggles brown up in bacon fat and butter, and it's easy to eat so much of it, you're lulled into a blanket-snuggled nap. —Carey Jones