I used to hate Brussels sprouts. That’s probably because the only way I ever had them was boiled or steamed. Then a friend introduced me to roasted sprouts and now they are one of my favorite ...

Roasted Brussels sprouts can be crispy, tender, and succulent when cooked just right. Adding this one ingredient can elevate ...

1.{}{} {}Adjust oven racks to upper and lower middle positions and place a heavy rimmed{}baking sheet on each.2.{}{} {}Preheat oven to 500F.3.{}{} {}Add sprouts, shallots, olive oil and salt and ...

What’s for suppah?” is often the dreaded question in many families. Back when our tribe was younger, after a long day at the office or school, the household chores of ...

Dip these crispy, caramelized roasted brussels sprouts into smoky sun-dried tomato aïoli for a fun, flavorful snack. Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe ...

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of ...

I used to hate Brussels sprouts. That’s probably because the only way I ever had them was boiled or steamed. Then a friend introduced me to roasted sprouts and now they are one of my favorite ...

Once bitter and misunderstood, Brussels sprouts are now the star of the side dish scene—thanks to one surprisingly simple cooking method chefs swear by. Modern Brussels sprouts are less bitter and ...