These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze, but if you're spice-averse, feel free to leave them...
Author: Molly Baz
For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the salty pancetta fat will melt over the sprouts imparting...
Author: Ian Knauer
Author: Molly O'Neill
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole,...
Author: Jill Silverman Hough
Author: Claire Saffitz
Roast potatoes and brussels sprouts to dip into this perfect St. Patrick's Day appetizer.
Author: Bon Appétit Test Kitchen
Author: Laura B. Russell
Author: Lewis Rossman
Author: Sara Forte
An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.
Author: Anna Stockwell
Turkey drumsticks do not take kindly to the dry heat of an oven, which causes the meat to tighten up around the bone and tendons. But treat those same drumsticks to a long, slow, moist braise in barbecue...
Author: Kemp Minifie
Author: Bon Appétit Test Kitchen
Author: Dan Barber
This Pan-Browned Brussels Sprouts recipe can be prepared in 45 minutes or less.
Author: John Dombek
Author: Lora Zarubin
The Stilton adds another dimension to the bubble and squeak, giving it a wonderfully rich and redolent tang. Served with slices of Christmas ham, this is a dish that would certainly get those Herald angels...
Author: Tom Parker Bowles
You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.
Author: Union Square Events
Author: Diane Morgan
This Vietnamese-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while the fish sauce brings out the umami in the Brussels...
Author: Rhoda Boone
The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor. Tossing them with al dente fettuccine will make you wonder how...
Author: Maggie Ruggiero
The trick to a successful stir-fry? Prep everything before you cook.
Author: Bon Appétit Test Kitchen
Author: Andy Ricker
Author: Andrea Bemis
Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.
Author: Chris Morocco
Author: Jeanne Thiel Kelley
Author: Jenny Rosenstrach
These roasted whole brussels sprouts get extra crispy on the outside and deliciously creamy on the inside.
Author: Claire Saffitz
Author: Stephanie Izard
Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant-and verdant-salad.
Author: Donna Hay
Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them on my children. To that end, I did what any good...
Author: Rawia Bishara