Historically, I have not been a huge fan of Brussels sprouts, but now I LOOOOOVE them—and I especially love them cooked this way. I’ll admit this approach takes some time—you start by peeling all the leaves off the sprouts—but it’s so worth it for the fluttery, frizzled fabulousness that happens once you cook them. Also, I find separating the leaves helps get rid of that cabbagey flavor that people who think they don’t like Brussels sprouts complain about. Listen: If you think you don’t like Brussels sprouts, try these; I’ve made a lot of converts this way. The salty deliciousness of pancetta, the crunchy nuttiness of walnuts, and the delicate little leaves make this something special—not like any Brussels sprouts you’ve ever had.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.