We've seen brussels sprouts prepared every which way—roasted, shredded, sautéed, boiled, even grilled. Chef Tiffany Faison of Boston's Sweet Cheeks likes to take a simpler approach when it ...

Read more: 10 Facts You Probably Didn't Know About Potatoes The best way to store loose Brussels sprouts for ... Or, give the sprouts a good whiff. It may earn you a suspicious glance or two ...

Older sprouts develop those bitter, “cabbagey” flavors (and the main reason they get so much hate). If you have a surplus of good Brussels sprouts from the garden or market bins, freezing acts ...

“It has the traditional flavors of roasted Brussels sprouts, but the candied pancetta and chile take it to the next level.” This dish is an homage to the celebrity chef's father, who she says ...

Everyone can be a fan of Brussels ... good pinch of salt and lots of pepper. Simmer for 1–2 minutes, stirring occasionally. Add a splash of water if the sauce thickens too much. Drain the ...

Brussels sprouts should have tight compact heads and no sign of wilting; the stalks should look moist and freshly cut. Contrary to popular opinion, Brussels sprouts do not benefit from having a ...