Serious Eats: Recipes

Cauliflower and Brussels Sprout Gratin from 'Bon Appétit'

When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were.

Here's another gratin. The pine nuts bring out the nuttiness of the cauliflower and the brussels sprouts.--Ed

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