Preheat the oven to 425°F. Line a baking sheet with aluminum foil and spray with cooking spray. Add the Brussels sprouts to the prepared baking sheet. In a medium bowl or measuring cup, whisk together ...

Prepare a large bowl of ice water and set it aside, along with a slotted spoon and a plate lined with paper towels. Bring a large pot of water to boil over high heat, add Brussels sprouts, in batches, ...

Heat the remaining olive oil with one tablespoon of butter in a pan. Place the salmon steaks skin side down and fry over ...

Separating the dark green outer leaves from the lighter green cores allows them to both be tender and crispy when you roast them. David Malosh for The New York Times. Food Stylist: Simon Andrews. Heat ...

David and Laura Shea, Applewood’s husband-and-wife team (he’s the chef, she runs the place), heap seasonal favorites upon seasonal favorites. All market-driven, and aided by an old-fashioned secret: ...

Customers love the caramelized Brussels sprouts At Eleven Eleven Mississippi. The dish is the number one side order on the Tuscan and Californian inspired menu. The simple preparation of sprouts ...

Say goodbye to sad, limp greens. A quick sauté of Brussels sprouts and baby kale keeps the veggies bright and fresh, and cooking them on the stove will save you oven space on Thanksgiving Day.

Roasted Brussels sprouts are already a big improvement on plain-old steamed veggies, but this easy addition elevates the ...

Brussels sprouts are revered and despised, but leave it up to Anthony Bourdain to find the one ingredient that turns them ...