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.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.