Brussels sprouts are a love/hate vegetable. Let this recipe surprise you—even the dubious will fall in love with sprouts. But it’s the experience of tasting the vegetable in an unexpected form—all the leaves separated, tossed in the skillet until tender and sweet—that really makes the difference. They are wonderful as is, but the Lemon Sauce that follows provides a tangy counterpoint to the delicately caramelized green-gold leaves.
With titles dedicated to party appetizers, therapeutic baking, and more.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
There’s a reason they say, “easy as pie,” you know?
Like seared scallop piccata and chocolate Guinness cake.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like Sri Lankan cashew curry and vegan stuffed shells.
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.