Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.
Author: Chris Morocco
Author: Diane Morgan
Like kale chips but smaller, separated Brussels sprout leaves get crisp when tossed in oil and roasted in the oven.
Author: Molly Stevens
Author: Victoria Granof
Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant-and verdant-salad.
Author: Donna Hay
Author: Claire Saffitz
Author: Andrea Bemis
This Vietnamese-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while...
Author: Rhoda Boone
Author: Bon Appétit Test Kitchen
Author: Jon Churan
These roasted whole brussels sprouts get extra crispy on the outside and deliciously creamy on the inside.
Author: Claire Saffitz
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: Stephanie Izard
You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising...
Author: Union Square Events
Turkey drumsticks do not take kindly to the dry heat of an oven, which causes the meat to tighten up around the bone and tendons. But treat those same...
Author: Kemp Minifie
Author: Catherine McCord
Author: Jeanne Thiel Kelley
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...
Author: Philip Krajeck
A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.
Author: Jill Silverman Hough
The Stilton adds another dimension to the bubble and squeak, giving it a wonderfully rich and redolent tang. Served with slices of Christmas ham, this...
Author: Tom Parker Bowles
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...
Author: Rawia Bishara
Bacon lends a smoky depth while dates become a naturally sweet glaze for this simple, crowd-pleasing side.
Author: Molly Baz
Author: Art Smith
Author: Sue Li
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,...
Author: Martin Oswald
Author: Andrew Weil, M.D.
The miso-harissa dressing that brings this winter squash and Brussels sprout salad together is lovely year round. Toasted almonds garnish the dish with...
Author: Andrea Bemis
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
Author: Emily Malone
Author: Michael Chiarello
For this nontraditional okonomiyaki recipe, you need to julienne the potato. Use a mandoline with the shredder attachment, or slice it very thinly into...
Author: Josh Walker