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magazine cookingclub panettone panzanella with pancetta and brussels sprouts
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(36)
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5.0
(4.8)
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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.
4.0
(4.14)
Quick
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Letting the mushrooms cook undisturbed is the best way to get a good sear. Resist the urge to stir until they’re browned.
4.0
(4.01)
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You can't go wrong with cheese, cream, and pancetta.
4.0
(4.16)
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This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
5.0
(4.75)
Quick
4.0
(4.21)
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
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Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure.
4.3
(4.28)
Vegan
Quick
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Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.
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(5)
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(4)
Easy
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The epitome of low effort, high reward.
4.3
(4.29)
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Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect ¼" pieces.
3.6
(3.64)
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The trick to a successful stir-fry? Prep everything before you cook.
4.0
(4.06)
Easy
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The pasta cooks directly in the tomato-rich broth, which means it absorbs every bit of umami—and you have one fewer pot to wash.
4.7
(4.72)
Easy
3.4
(3.35)
Quick
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An herbaceous, crunchy, green riff on the iconic bread salad, tossed in a tangy buttermilk dressing.
4.7
(4.73)
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Smaller brussels can cook in half the time; rely on the visuals, not your timer, to know when they’re done.
4.0
(3.76)
Quick
4.0
(4.2)
Vegan
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Cranberry mostarda isn’t as sweet as cranberry sauce, it’s got some fire from mustard seeds—and you’ll want it on allll the roasted vegetables this winter.
5.0
(5)
Quick
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You can finish this carbonara with other seasonal vegetables, such as shredded brussels sprouts or Napa cabbage. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.
4.0
(4)
Quick
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Roasty, toasty brussels soak up this delicious honey sauce, creating a combo you just can’t beat.
4.7
(4.7)