In general, I wasn't super picky as a kid—but like many folks, I hated Brussels sprouts. I couldn't get over their taste—to my 6-year-old palate, the vegetable was too bitter and pungent. It wasn't ...

Welcome to Never Fail, a semi-regular column where we wax poetic about the recipes that never, ever let us down. This week: the roasted brussels sprouts recipe that associate director of audience ...

These roasted brussels sprouts are tossed in a soy–black vinegar dressing with honey, sesame oil, and a tingly finish from ...

Ask any of my friends or family, and they'll tell you I'm not a Brussels sprouts person. However, I promised myself this would be the year I start to widen my palate, and so far, I'm quite proud. (I ...

What He’s Known For: Pivoting from finance to food with a string of well-received restaurants. Mastering the finer art of pizza-making. Serving serious, meticulously sourced food in a seriously cool ...

From crispy and roasted to tangy and glazed, you won’t be able to keep your hands off of our most popular brussels sprouts ...

1. Pick the mint leaves off the stems and finely chop. Place in a medium mixing bowl. 2. Add buttermilk, mayonnaise, celery salt and white wine vinegar to the fresh mint. Whisk until well combined, ...

Although I appreciate the many decorative flourishes of the holiday season, from elaborate tablescapes to intricately decorated cookies, I have zero desire to invest my time in them. Instead, I look ...

This Brussels Sprout Coleslaw recipe is a crisp and refreshing side dish made with shredded Brussels sprouts, tangy dressing, and crunchy mix-ins for the perfect balance of flavor and texture. It’s a ...

1. Cut the stem end off each Brussels sprout. Remove and discard any bruised or damaged outer leaves. Cut large sprouts in quarters and smaller sprouts in half. 2. If you purchased whole walnuts, ...