Marinated briefly in a umami rich brine before roasting brings out Brussels sprouts savory goodness and infuses them with a smoky depth. For an extra touch, sprinkle with a bit of freshly grated garlic or freshly cracked pepper. INGREDIENTS: 2 lbs. fresh whole Brussels sprouts, cleaned and trimmed 2 quarts water 1/2 cup kosher salt...Read More

This savory dish takes Brussels sprouts to a whole new level. They’re braised in beer and then topped with creamy mustard sauce. Ideal for a holiday meal or a cozy dinner with grilled bratwurst or sausages! INGREDIENTS: 2 pounds Brussels sprouts 2 bottles (or cans) beer 2 tablespoons prepared yellow mustard 2 tablespoons flour 2...Read More

Roasting peppers brings out their natural sweetness and flavor, and makes them supple. Roast peppers over a direct flame on the stove or outside, or over coals on the grill, or in the oven under the broiler. What you will need: Peppers (however many you are roasting) Some olive oil or grapeseed oil A heat...Read More

Summer squash often gets a reputation for being bland, but with a little care it can become a star on the plate. This recipe takes a simple, seasonal vegetable and transforms it with a quick lemon-and-herb marinade that brightens its flavor and brings out its natural sweetness. Marinating isn’t just for meat—vegetables benefit too, absorbing...Read More

This hearty stuffing is the perfect holiday side—savory, aromatic, and layered with flavor. Crusty bread cubes are tossed with Italian sausage, caramelized onions, fresh herbs, and a splash of brandy, then baked with dried cranberries and pecans for sweet-tart balance and nutty crunch. The result is a golden, crusty-topped stuffing that pairs beautifully with roast...Read More

INGREDIENTS: 1 head romanesco 2 tablespoon olive oil, or more to taste 1/4 teaspoon salt to taste 1/4 teaspoon fresh black pepper 1/4 garlic powder 1/4 teaspoon cumin powder METHOD: Preheat oven to 425°F. Line a baking sheet with aluminum foil. Spritz with vegetable oil non-stick spray. In a plastic zip-top bag, place all ingredients...Read More

INGREDIENTS: 2 tablespoons oyster sauce 2 tablespoons chicken broth 1 tablespoon dry sherry 1/2 teaspoon sugar 1/2 teaspoon toasted sesame oil 2-3 bunches broccolini 1 tablespoon salt 1 tablespoon peanut oil METHOD: In a small saucepan, combine oyster sauce, chicken broth, sherry, sugar, and sesame oil. Bring to a boil and stir or whisk until...Read More

INGREDIENTS: 1/4 cup extra virgin olive oil 1 1/2 tablespoons balsamic vinegar 1/2 teaspoon Dijon mustard 1 teaspoon minced garlic 1/2 teaspoon freshly ground black pepper Kosher salt 1 1/2 lb. broccolini, stem ends removed 1 lemon, juiced METHOD: In a small bowl, whisk together olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt,...Read More

INGREDIENTS: 1 bunch broccolini, stem ends removed Kosher salt 2 tablespoons unsalted butter 1/2 lemon, zested 1 teaspoon garlic, finely minced 1 tablespoon lemon juice 1/4 teaspoon freshly ground black pepper Extra Virgin olive oil, if desired METHOD: In a large pot, bring 8 cups of water with 2 tablespoons of salt to a full...Read More

Although this may appear like a lot of ingredients, this recipe utilizes two components that are then combined for the end product. The second set of ingredients is used to flavor the choy and uses the stems that would usually be discarded. When I first did this recipe, I was tossing the stems into a...Read More