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magazine brussels sprout hash with carmelized shallots
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Both are members of the allium family—here’s what sets them apart.
Alex Beggs
Cooking
Shallots, quite frankly, are spectacular. Some would even say the greatest allium there ever was or will be.
Alex Delany
Cooking
A good side needs to do two things: Be low-effort and offer something new, just like these guys.
Alex Beggs
Culture
We gave you a sneak peek at three photos from Mixt Salads. You voted for your favorite, and now we're ready to reveal the winning recipe!
Julia Bainbridge
Cooking
Take the guesswork out of changing up your alliums.
Alyse Whitney
techniques
Your oven is about to do a happy dance...if that were possible.
Sam Kim
Cooking
A new recipe + tips for how to make the crispiest possible brussels sprouts in the oven.
Alex Beggs
Culture
There's no such thing as seconds of these glazed shallots—they disappear too fast.
Claire Saffitz
techniques
Watch the video to learn how to make our new favorite spring salad.
Mallory Stuchin
techniques
How to make breakfast hash with anything you have on hand
Alison Roman
Cooking
It’s so pretty, you almost won’t want to eat it.
Emma Wartzman
Cooking
Sure, roasted brussels sprouts are great, but these sauce-doused babies are a dealmaker.
Erika Owen
Cooking
This salty-spicy-sweet seasoning sends them over the top.
Ali Francis
Cooking
Here's how to buy, store, and cook with shallots, in season in November.
Rochelle Bilow
techniques
If you "don't like them," you're just doing it wrong
Bon Appétit
Cooking
Here's how to buy, store, and cook with Brussels sprouts, in season in November.
Rochelle Bilow
Cooking
Melty cheese. Roasty, toasty veg. Shallot-garlic cream…what’s not to love?
Jill Baughman
promotions
You skipped the pork and the apple cake in favor of this simple recipe from the Beekman Heirloom Cookbook. Here's the recipe.
Julia Bainbridge
techniques
Cooking
And it's not just for brunch anymore
Amanda Shapiro
Brussels sprouts get tossed in sweet, salty, sour vinaigrette for a flavor-packed meatless dish.
Audrey Bruno
Culture
Senior staff writer Alex Beggs talks about soup season, her love of garlicky condiments, and more in this week's newsletter.
Alex Beggs
Cooking
Should you suddenly find yourself cooking for everyone you know, this hands-off recipe is here for you.
Emily Schultz
Cooking
The coveted Brussels sprout side dish that requires watching football to prep.
Carla Lalli Music