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Quick and Easy Turkey and Brussels Sprout Quesadillas

The Food Lab J. Kenji López-Alt 11 comments

Roast turkey and Brussels sprouts go together like Bennie and the Jets, and it's a shame that they rarely make on-stage appearances outside of Thanksgiving. This recipe, which incorporates charred brussels sprouts, roast turkey, and gooey melted cheese in a crisp, puffy quesadilla is a first step towards changing that. More

Easy Turkey and Brussels Sprout Quesadillas

Serious Eats J. Kenji López-Alt 3 comments

Turkey and Brussels sprouts are a natural pair that should be brought out more than once a year. In this recipe, we combine them with gooey melted cheese and pickled jalapeños in a light and crispy quesadilla. More

Warm Winter Vegetable Salad With Ricotta and Herbs

Serious Eats Yasmin Fahr Post a comment

A hearty winter salad of lightly sautéed vegetables, kale, and fresh ricotta cheese. More

The Food Lab Turbo: Creamy Brussels Sprouts Lasagna

The Food Lab J. Kenji López-Alt 14 comments

If ultimate indulgence, supreme creaminess, and a ridiculous amount of tasty goo are what you're after, this recipe—a layered lasagna with mushrooms, seared Brussels sprouts, and plenty of cheese—is a good way to get you there. The mushrooms and Brussels sprouts? Yeah, they're in there too, but they are there entirely for the sake of pleasure. I add Brussels sprouts to my rib-stickers not because they're green and healthy, but because they're damn delicious. The green and healthy part is just an added bonus. More

Creamy Brussels Sprouts and Mushroom Lasagna

Serious Eats J. Kenji López-Alt 10 comments

A rich, creamy, gooey, cheesy lasagna with mushrooms and Brussels sprouts. More

Easy Roasted Brussels Sprouts

Serious Eats J. Kenji López-Alt Post a comment

Simple roasted brussels sprouts with extra-virgin olive oil. More

Brussels Sprouts Grilled Cheese Sandwiches

J. Kenji López-Alt 7 comments

I'm generally a purist when it comes to food—I'll take my burgers with onions and pickles and my cookies with chocolate chips, thank you—but I make exceptions now and then, especially when they involve Brussels sprouts, easily my favorite fall vegetable. On the menu today: Brussels sprout grilled cheese sandwiches. More

Brussels Sprouts and Kimchi from Roy Choi's 'L.A. Son'

Cook the Book Kate Williams Post a comment

Roy Choi's recipe for brussels sprouts and kimchi in his new cookbook/memoir, L.A. Son, is a prime example of his effortless expertise in Korean fusion. He throws sprouts, butter, kimchi, lemon, and shiso all together in a hot pan for a dish that looks like a miss-mashed stir-fry but tastes like a dish that's been made by countless cooks for generations. More

Brussels Sprouts and Kimchi from Roy Choi's 'L.A. Son'

Serious Eats Kate Williams 1 comment

Roy Choi's recipe for brussels sprouts and kimchi in his new cookbook/memoir, L.A. Son, is a prime example of his effortless expertise in Korean fusion. He throws sprouts, butter, kimchi, lemon, and shiso all together in a hot pan for a dish that looks like a miss-mashed stir-fry but tastes like a dish that's been made by countless cooks for generations. More

Leftover Turkey Frittata

Serious Eats Yasmin Fahr Post a comment

What do you do with leftover green beans, brussels sprouts, and turkey? Cook 'em up with some eggs for a quick and easy breakfast frittata! More

Browned Brussels With Maple Butter From 'Choosing Sides'

Cook the Book Kate Williams Post a comment

Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides. More

Browned Brussels With Maple Butter From 'Choosing Sides'

Serious Eats Kate Williams 2 comments

Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides. More

Cobb Salad-Inspired Brussels Sprouts With Lemon Vinaigrette

Serious Eats Jennifer Olvera 2 comments

Brussels sprouts, bathed in lemony vinaigrette, are updated with Cobb salad-inspired accoutrements. More

The Food Lab Thanksgiving Special: My Favorite Brussels Sprouts Recipes

The Food Lab J. Kenji López-Alt 15 comments

It's cliché to talk about how much people hate brussels sprouts, and these days it's not particularly accurate. Brussels sprouts don't need to be the sulfurous, mushy, repulsive cabbages that you might have grown up eating. Charred, sweet, and nutty, when cooked properly, brussels sprouts are the star of the Thanksgiving spread. Here are my three favorite ways to get 'em there. More

Andy Ricker's Phat Khanaeng (Stir-Fried Brussels Sprouts) From 'Pok Pok'

Cook the Book Kate Williams 3 comments

I was surprised to see a recipe calling for Brussels sprouts in Andy Ricker's new Pok Pok cookbook. As it turns out, Ricker has spotted a similar vegetable (a cross between Brussels sprouts and bok choy) in stir fries in Northern Thailand. He prepares them simply, in a Chinese-Thai hybrid of a sauce made with oyster and fish sauces, for a sweet, salty, and spicy dish that'd fit in with just about any spread of seasonal dishes—Thai or otherwise. More

Andy Ricker's Phat Khanaeng (Stir-Fried Brussels Sprouts) From 'Pok Pok'

Serious Eats Kate Williams 1 comment

I was surprised to see a recipe calling for Brussels sprouts in Andy Ricker's new Pok Pok cookbook. As it turns out, Ricker has spotted a similar vegetable (a cross between Brussels sprouts and bok choy) in stir fries in Northern Thailand. He prepares them simply, in a Chinese-Thai hybrid of a sauce made with oyster and fish sauces, for a sweet, salty, and spicy dish that'd fit in with just about any spread of seasonal dishes—Thai or otherwise. More

11 Ways to Eat Brussels Sprouts This Thanksgiving

Remy Robert 4 comments

When it comes to brussels sprouts, many of us got off on the wrong foot, our memories haunted with the sight (and smell) of mushy, overboiled little cabbages from family dinners gone awry. Here are 11 reasons to embrace them as they're intended to be: nutty with a crackly bite, often aided by pork and sweet-tangy sauces. They make a solid counterpart to any Thanksgiving casserole, and an addictive snack year-round. More

Crispy Kale, Brussels Sprouts, and Potato Hash

Serious Eats J. Kenji López-Alt 10 comments

Fall flavors come together in this super quick and easy vegetarian hash made with kale, brussels sprouts, and crispy Yukon gold potatoes. More

Quick and Easy Pasta With Mushrooms and Brussels Sprouts

J. Kenji López-Alt 4 comments

The biggest surprise my wife had for me after we got married was a doozy. "You know how you like to cook pasta? Well, I don't really like pasta," she said to me. I'm glad she waited until after we'd been joined under the eyes of the law or we might never been able to work past this statement. This is one of the dishes I've been utilizing to bring her back from the dark side: Orecchiette pasta in a rich sauce flavored with mushrooms, shallots, thyme, and butter, served with seared brussels sprout leaves. More

Pasta With Mushrooms, Brussels Sprouts, and Parmesan

Serious Eats J. Kenji López-Alt 6 comments

A quick dinner of orecchiette pasta tossed in a clingy sauce made with mushrooms, shallots, thyme, and brussels sprouts leaves. More

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