Crunchy-soft, warm-chilled, sweet-spicy, this is a salad that has it all. Matty Matheson’s throwback to the Brussels sprouts dishes of the 2010s — ubiquitous in just about every gastropub of that era ...

I enjoy Brussels sprouts several times a week during this time of year. I roast them in the air fryer, shred them for salads, ...

Instructions: Make the pickled shallots: In a small jar or bowl, mix the vinegar, sugar, black pepper and salt. Stir until the sugar and salt are completely dissolved. Add the shallots and cover the ...

“In a time like today, it is absolutely impossible that anyone should have to go a single day hungry,” The Chew host says of his partnership with Feeding America. “Someone has to ensure this becomes a ...

Instead of roasting brussels sprouts, toss them with arugula, parsley, and a light buttermilk dressing. If you’ve got a few extra minutes, quick-pickled shallots (see Notes) add color, texture, and ...

This tasty taco is “crispy from the oven-roasted Brussels sprouts, creamy from the charred scallion crema, and crunchy from ...

The unfairly maligned vegetable gets an update with creamy labneh and irresistible pickled shallots. By Nik Sharma Brussels sprouts are among the most traditional ingredients on the Thanksgiving table ...

With Thanksgiving around the corner, we have rounded up some recipes for desserts, appetizers and sides from Connecticut chefs and beyond to help spruce up your meal. For more recipes: If you’d like ...