Brussels sprouts look like tiny cabbages, and indeed they are part of the cabbage family. Though they come in both red and green, the green variety is by far the more common. Brussels sprouts grow on tall, heavy stalks and make quite a dramatic sight when sold still on the stalk at the farmers’ market. Choose smaller sprouts that are tightly closed, bright in color, and have no yellowing leaves. They should feel firm and heavy for their size. To prepare the sprouts, remove and discard any damaged outer leaves and trim the stem, cutting it close up to the bottom of the sprout. Brussels sprouts can be cooked whole or cut up, or all the leaves can be separated from the core. Give the prepared sprouts a quick wash and drain them before using.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.