Tag: brussels sprouts

Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving

Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving

| November 10, 2014 | 1 Comment

Even if you think you don’t like Brussels sprouts, give this dish a try. It has a bit of everything: tangy, sweet, salty, bitter, and savory. You are welcome.

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Understanding The Brussels Sprout

Understanding The Brussels Sprout

| January 30, 2013 | 0 Comments

This humble cabbage relative is undergoing a renaissance. Cookbooks are full of conversion stories and recipes. Food writer T. Susan Chang shares hers: The delectable versions she now enjoys bear no resemblance to the boiled, greenish-yellow sprouts of her youth.

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Garlic and Herb Stuffed Brussels Sprouts

Garlic and Herb Stuffed Brussels Sprouts

| December 30, 2012 | 1 Comment

While you might be done with the Christmas party circuit, it isn’t quite over yet. Whether you are hosting a New Year’s Eve party of your own or attending as a guest, I have the perfect party appetizer–Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts.

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Brussels Sprout Latke Recipe

Brussels Sprout Latke Recipe

| December 12, 2012 | 1 Comment

My affinity for Brussels sprouts is not a secret. I recently shared a skewered and roasted recipe for Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan. So when it came time to experiment with latkes I could not resist including this favorite seasonal ingredient into the mix.

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Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan

Balsamic-Roasted Brussels Sprouts with Pine Nuts and Parmesan

| October 26, 2012 | 12 Comments

These tiny little cabbages are not only visually fun but they can be so amazingly good. If done right, they have an earthy, bright and just slightly bitter flavor to them that reminds me of some of my favorite beers.

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13 Ways of Looking at a Brussels Sprout

13 Ways of Looking at a Brussels Sprout

| November 22, 2011 | 0 Comments

13 Ways of Looking at a Brussels Sprout, with recipes (and an apology to Wallace Stevens).

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Bay Area Chefs on How to Select Winter Produce

Bay Area Chefs on How to Select Winter Produce

| December 31, 2010 | 1 Comment

As important as growing and selecting produce is to a healthy diet and life, it’s pretty stunning how few of us really know how to pick the best fruits and vegetables when shopping. Sure, we might have heard about certain items we’re supposed to thump or squeeze, and we know to look out for obvious cosmetic flaws, but too much more beyond that is a big mystery for many.

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Roasted Brussels Sprout Chips with Lemon and Parmigiano

Roasted Brussels Sprout Chips with Lemon and Parmigiano

| December 14, 2010 | 0 Comments

Crispy Brussels Sprout Chips, inspired by Marlowe’s signature dish. Salty, crispy, flavorful, and best of all, a healthy dose of vegetables during this cookie-laden season.

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Defending Brussels Sprouts

Defending Brussels Sprouts

| November 10, 2010 | 3 Comments

Contrary to popular belief, Brussels sprouts are best when cooked al dente. Sautéed until slightly crisp, they have a lush taste that is both sweet and savory on the plate. If you sat in a hot bath you’d get all pruney, right? Well overcooking Brussels sprouts does the same thing, while also bringing out a sulfuric smell. But all this can be easily avoided if you keep your eye on them and DON’T OVERCOOK.

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Brussels Sprouts Two Ways

Brussels Sprouts Two Ways

| December 23, 2009 | 2 Comments

Two distinctive preparations of this fascinatingly polarizing vegetable: 1) Roasted Brussels Sprouts with Ponzu Fried Garlic, Guanciale, and Bonito Flakes; 2) Brussels Sprouts with Red Onions in a Mustard Vinaigrette

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Cruciferae: The Scary Vegetables

Cruciferae: The Scary Vegetables

| October 29, 2009 | 2 Comments

But don’t lose heart. If your child has decided she hates all things cruciferous, you can trick her into getting excited about eating them. Don’t worry. I’m not suggesting you hide the vegetables (as I am strongly against deceiving kids about food — Santa Claus, however, is a different matter). Rather, I support getting your children interested in eating these amazing vegetables with their eyes wide open, and some of the little darlings will even come to love them. The younger your kids are, the easier your job. So if your kids are a little older, your task will be more difficult, but with a little effort — along with a fair amount of Parmesan cheese and bacon — it’s possible to convince your kids that cruciferous vegetables are not only edible, but quite tasty.

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