[Photographs: J. Kenji Lopez-Alt] Note: Look for sprouts about 1 1/2-inches in diameter with tight heads. Chicken, turkey, or duck fat can be used in place of the olive oil. Crisped bacon or fatback can be added to the Brussels... More
If you think that it doesn't get any better than bacony brussels sprouts, you haven't tried beery, bacony brussels sprouts. Glazing these little guys with a bottle of Stone Pale Ale adds crisp citrus notes that bring out the horseradishy sharpness of the sprouts. More
Isa Chandra Moskowitz, author of Appetite for Reduction calls this Brussels Sprout-Potato Hash the perfect breakfast for a vegan lumberjack. And while I've never met a vegan lumberjack (or any lumberjack, for that matter) I'm pretty sure that this warm, wintry bowl of crisp potatoes and Brussels sprouts is hearty enough to keep anyone going well into the afternoon. More
Liking brussels sprouts can make me feel lonely sometimes. This take gives them a nice crunch, mellow bitterness, and a mustard tang. The sprout haters around me were having none of it, but I still took pleasure in these delicious little cabbages. More
Note: Slab bacon is ideal for this recipe, though sliced bacon will work in a pinch. You can also substitute your favorite cured pork product. Prosciutto, guanciale, or Spanish dry-cured chorizo all work well. If your brussels sprouts are very... More
Note: Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] Every family has a collection of Thanksgiving side dishes that absolutely have to be there... More
On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Today, a recipe that would be right at home on the Thanksgiving table. Brussels sprouts have a complicated, spotty history... 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
