Brussels Sprout

Chef Philip Krajeck, Rolf and Daughters, Nashville, 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 moisture out of the leaves, which might make them soggy, so he doesn’t season them.

This boldly flavored fermented kimchi recipe comes from chef Jon Churan of Perennial Virant in Chicago.

The trick to a successful stir-fry? Prep everything before you cook.

Sweeten the deal with pure maple syrup.

A little bit of bacon and a handful of raisins add a smoky sweetness that balances the slightly bitter flavor of the little cabbages.

This gorgeous-looking salad, featuring Tuscan kale and brussels sprouts, is a bright alternative to more heavy sides.

This turkey cutlet recipe is like Thanksgiving dinner year-round, but it's done in 25 minutes. So in a way...it's a lot better.