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recipes 2007 11 brussels sprout hash with caramelized shallots
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techniques
Your oven is about to do a happy dance...if that were possible.
Sam Kim
Cooking
It’s so pretty, you almost won’t want to eat it.
Emma Wartzman
Cooking
A new recipe + tips for how to make the crispiest possible brussels sprouts in the oven.
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
This salty-spicy-sweet seasoning sends them over the top.
Ali Francis
Cooking
Sure, roasted brussels sprouts are great, but these sauce-doused babies are a dealmaker.
Erika Owen
Culture
There's no such thing as seconds of these glazed shallots—they disappear too fast.
Claire Saffitz
techniques
If you "don't like them," you're just doing it wrong
Bon Appétit
techniques
How to make breakfast hash with anything you have on hand
Alison Roman
Brussels sprouts get tossed in sweet, salty, sour vinaigrette for a flavor-packed meatless dish.
Audrey Bruno
Cooking
Take the guesswork out of changing up your alliums.
Alyse Whitney
Cooking
A good side needs to do two things: Be low-effort and offer something new, just like these guys.
Alex Beggs
techniques
Watch the video to learn how to make our new favorite spring salad.
Mallory Stuchin
Cooking
Melty cheese. Roasty, toasty veg. Shallot-garlic cream…what’s not to love?
Jill Baughman
Cooking
Should you suddenly find yourself cooking for everyone you know, this hands-off recipe is here for you.
Emily Schultz
Mallory Stuchin
Cooking
These are simple, lovely to look at, and a revelation for anyone who thinks of Brussels sprouts as those evil little grey-green globes.
Chris Hall
Cooking
A heavenly apple pie and a meaty pork sugo are among the restaurant recipes our readers want to cook at home this month.
Belle Cushing
Culture
Cooking
techniques
Running out of thyme (and chervil)? Here are some other options, straight from the crisper drawer
Janet McCracken
techniques
Cooking
Thanks to a clever bit of marketing (and a few slices of bacon)
Bon Appétit
Cooking
Shallots, quite frankly, are spectacular. Some would even say the greatest allium there ever was or will be.
Alex Delany