Brussels sprouts are a member of the cabbage family—and, in fact, they really do look like miniature cabbage. I think Brussels sprouts got a bad rap from the bad-cooking epidemic that seems to have swept America in the mid-twentieth-century: boiling veggies for so long that they became mushy, flavorless, and colorless. This is bad for nearly any vegetables, and particularly awful for the cabbage family, whose crisp texture (when cooked properly) is wonderful, especially when paired with the crisp, salty pancetta. Try this recipe, and see why the Belgians are proud to lend their capital’s name.
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.