Serves 4. Recipe is by Corinne Cook. 18-20 (about ½ pound) fresh Brussels sprouts, root end thinly sliced off, thoroughly rinsed and drained on a paper towel 1 apple (Gala, Granny Smith or Red ...

Long gone are the days when Brussels sprouts had a lackluster reputation. This Jack-of-all-trades brassica finally has found its way to the spotlight, thanks to delicious recipes that coax the best ...

Remember when Brussels sprouts were the least popular dish on the table? Luckily, their reputation has changed, and now we can’t get enough of these baby cabbages — mostly because we’ve learned how to ...

Add a burst of fresh flavor to your Thanksgiving feast with a dish from Happy Food MN founder Anna Klimek. She shares her recipe for a shaved Brussels sprout and kale salad. 1. Chop almonds and mix ...

These bright and colorful salads are perfect for winter—with a delicious mix of vegetables, fruits, nuts and more that are ...

Most of us fall into one of two camps when it comes to Brussels sprouts: OMG I love them or Ew, they’re so gross. They’re a polarizing vegetable and those who love them know that it’s hard to get the ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. CLEVELAND, Ohio (WJW) — Chef Jenn Thomas is ...

It was delicately brought to my attention that any lettuce leaf, no matter how expensive, is considered rabbit food and not even rabbits would want to eat Brussels sprout leaves. (See recent post.) I ...

It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that we cook a lot during our ...

Raw Brussels sprouts? Yes, absolutely. I’m a big fan. This is a great make-ahead salad, since the Brussels sprouts can stand up to the dressing without becoming soggy. You could make this up to a day ...