Around this time every year I start to get depressed, not about the endless cold and darkness but about the limited produce at my grocery store. My heart sinks as I grab a cart, knowing that everything will be exactly... More
Bussels sprouts from Momofuku Burnt brussels sprouts If those brussels sprouts look wildly overcooked, it's because...they are. I don't know who was in the Gourmet test kitchen the day they sent this recipe off to the press, or if... More
And here's the first of the recipes from Mollie Katzen's The Vegetable Dishes I Can't Live Without. I've been craving brussels sprouts after having had an appetizer similar to this one recently. Here, Katzen combines the sprouts with shallots and... More
I try to skip the Market Report by Laura Avery if at all possible. It’s the first segment in KCRW’s Good Food, a fantastic podcast I listen to every week (I suppose it is on the radio, too). I skip... More
When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2007 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This brussels sprout hash, published here courtesy of Fairchild... More
Ambitious home chefs of the world: if you are considering culinary school but aren't committed to the hours and low wages associated with working in a restaurant kitchen after school, save yourself a great deal of money and invest instead... More
