IT'S NO LONGER enough to showcase Brussels sprouts on a winter menu simply by roasting them with bacon. Chefs have really been putting these petite cabbages through their paces over the past few years ...
CLEVELAND — On Lunch Break with Jay Crawford on Thursday, Jay and 3News’ Maureen Kyle were joined by Chef Hunter Toth from Hook & Hoof in downtown Willoughby to share his Chef’s Secrets to making ...
1. Trim off the base of the Brussels sprouts and wash well. Use the slicer blade of a food processor to shave the sprouts thinly and place in a bowl. Alternatively, slice on a mandolin or use a knife.
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