Brussels sprouts get a bad rap. People say they hate Brussels sprouts more than any other food, other than lima beans; in both cases, I believe the reason is that the vegetables are so rarely prepared well. We sear our Brussels sprouts so they get nicely browned while maintaining their unique texture and vibrant green color, then we toss them in sherry vinaigrette and top them with bread crumbs laced with prosciutto and herbs. Judging by the number of people who absolutely love these, I would say we have converted many a Brussels sprout hater with this preparation. The recipe for the prosciutto bread crumbs makes about 1 cup, which is more than you will need for this dish, but since it calls for such a variety of herbs, it seems silly to make a smaller portion and have so many herbs left over—better to have the bread crumbs left over. They are delicious sprinkled on any roasted vegetables. If you don’t have time to prepare the bread crumbs, the Brussels sprouts are still delicious without them.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.