The most labor-intensive part of this recipe involves coring and separating the leaves of each brussels sprout-a perfect activity for those lazybones watching the game. Delegate!
Author: Molly Baz
Author: Andy Ricker
Author: Catherine McCord
Author: Jenny Rosenstrach
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
Author: Paul Grimes
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: Stephanie Izard
Author: Jeanne Thiel Kelley
If your largest skillet isn't large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
Author: Claire Saffitz
These roasted whole brussels sprouts get extra crispy on the outside and deliciously creamy on the inside.
Author: Claire Saffitz
Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant-and verdant-salad.
Author: Donna Hay
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
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: Jon Churan
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: Bon Appétit Test Kitchen
A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.
Author: Jill Silverman Hough
Author: Art Smith
Author: Andrew Weil, M.D.
Author: Bon Appétit Test Kitchen
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren't fans of brussels sprouts. Petrale sole,...
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
Bacon lends a smoky depth while dates become a naturally sweet glaze for this simple, crowd-pleasing side.
Author: Molly Baz
Author: Emily Malone
A bright alternative to heavy sides, this hearty kale salad recipe adds crunchy chopped almonds and crisp shredded brussels sprouts.
Author: Susan Spungen
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
This salad has enough citrus, almonds and rough-skinned apple to be interesting. A dressing made with honey and clementine zest removes any notion of worthiness.
Author: nigel slater