An “ad hoc” cassoulet, a pepper relish to go with turkey, winter squashes beautiful to look at but even better to eat, the leaves of Brussels sprouts flavored with mirepoix and pancetta, a wonderfully ...

Roasted Brussels sprouts are one of those dependable fall sides that can carry a weeknight dinner or stand out on a holiday ...

This month’s On the Table recipe is all about reinventing Brussels sprouts, swapping boiled and roasted bites for a crisp, raw sprout salad. I still remember how translucent they were, those Brussels ...

Thanks to the fruit’s natural sweetness, apples lend themselves especially well to baked goods. You don’t have to look too ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Brussels sprouts have come a long way since the days when they were boiled into bland little bites that ...

Our favorite ways to roast, fry, pickle, shred, and sauce our sprouts. Serious Eats / Amanda Suarez Since becoming a darling of farm-to-table chefs around the country, Brussels sprouts have gone from ...

Use a paring knife to trim away bottom ¼ inch of each Brussels sprout so the leaves peel away easily. Working from the outside toward the core, use your fingers or the knife to remove each leaf at its ...

What He’s Known For: Pivoting from finance to food with a string of well-received restaurants. Mastering the finer art of pizza-making. Serving serious, meticulously sourced food in a seriously cool ...

Some people have less than ideal memories of Brussels sprouts, and I count myself as lucky that all of my Brussels sprouts experiences have been positive. They are essentially just tiny little ...

Instructions: Trim tough ends from Brussels sprouts and cut each sprout in half. In 12-inch skillet, place Brussels sprouts and water; cover and cook on medium 12 minutes or until tender. Drain well.