Brussels sprouts are a member of the cabbage family—and, in fact, they really do look like miniature cabbage. I think Brussels sprouts got a bad rap from the bad-cooking epidemic that seems to have swept America in the mid-twentieth-century: boiling veggies for so long that they became mushy, flavorless, and colorless. This is bad for nearly any vegetables, and particularly awful for the cabbage family, whose crisp texture (when cooked properly) is wonderful, especially when paired with the crisp, salty pancetta. Try this recipe, and see why the Belgians are proud to lend their capital’s name.
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.