Brussels sprouts look like tiny cabbages, and indeed they are part of the cabbage family. Though they come in both red and green, the green variety is by far the more common. Brussels sprouts grow on tall, heavy stalks and make quite a dramatic sight when sold still on the stalk at the farmers’ market. Choose smaller sprouts that are tightly closed, bright in color, and have no yellowing leaves. They should feel firm and heavy for their size. To prepare the sprouts, remove and discard any damaged outer leaves and trim the stem, cutting it close up to the bottom of the sprout. Brussels sprouts can be cooked whole or cut up, or all the leaves can be separated from the core. Give the prepared sprouts a quick wash and drain them before using.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.