Author: Sara Forte
Author: Claire Saffitz
Like kale chips but smaller, separated Brussels sprout leaves get crisp when tossed in oil and roasted in the oven.
Author: Molly Stevens
Author: Catherine McCord
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Author: Anna Stockwell
Author: Diane Morgan
Author: Victoria Granof
Author: Paul Grimes
Author: Jon Churan
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
A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.
Author: Stephanie Izard
The zest of a lemon or other citrus fruit is the outermost, colored skin that contains flavorful oils. Use a grater to take off just the colored part, not the white pith. Thoroughly washed organic oranges,...
Author: Martin Oswald
Author: Andrew Weil, M.D.
Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Author: Claire Saffitz
Author: Jenny Rosenstrach
Author: Shelley Wiseman
Krajeck says the key to this dish is getting a good char on the Brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them...
Author: Philip Krajeck
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
Author: Jill Silverman Hough
Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.
Author: Chris Morocco
Author: Art Smith
Author: Bon Appétit Test Kitchen
Author: Clark Frasier
The trick to a successful stir-fry? Prep everything before you cook.
Author: Bon Appétit Test Kitchen
Author: Michael Chiarello
Author: Sue Li
Bacon lends a smoky depth while dates become a naturally sweet glaze for this simple, crowd-pleasing side.
Author: Molly Baz
Simmer duck legs in a chile-infused, maramalade-based braise until tender, then reduce the sauce to a sticky-rich lacquer to glaze over the crisp skin.
Author: Christian Reynoso
Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.
Author: Ann Redding
The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
Author: Shelley Wiseman
The miso-harissa dressing that brings this winter squash and Brussels sprout salad together is lovely year round. Toasted almonds garnish the dish with wonderful texture and crunch.
Author: Andrea Bemis
Author: Emily Malone