Cheesy, creamy, and baked to golden perfection, this Brussels Sprouts Au Gratin is a total game-changer for anyone on the ...

Dear SOS: My boyfriend and I had the most amazing meal at Firefly Bistro in South Pasadena. Everything was absolutely delicious, but my favorite dish was the Brussels sprouts with a tomato relish and ...

Brussel Sprouts Au Gratin takes the classic most hated veggie of all time and drowns it in a delicious cheese sauce making it ...

The satisfaction of a hearty casserole lies in its comforting embrace of flavors and textures. A symphony of ingredients, slow-cooked to perfection, creates a warm, inviting aroma that fills the ...

Lately the news of the day has me longing for my childhood in the 1970’s, when conflict was simple and predictable, at least at my house. I grew up ordinarily enough in the suburbs of Bethlehem with ...

I hate Brussels sprouts. I think I say this every year. But everyone else seems to love them and want them on their holiday table. So this year, since I know I’ll be forced to make them (my entire ...

Makes 6-8 servings. Recipe is by Teresa Day. 2 pounds fresh Brussels sprouts 1 tablespoon sea salt 2 slices uncooked bacon, chopped 1 small onion, minced 2 tablespoons butter 1 ounce bourbon 1 ...

Roasting pierogies yields a crisp, golden skin with a soft, pillowy interior but, if you don’t have pierogies, you could use ...

Thanksgiving 2013 is upon us. To usher in the season of endless eating and copious drinking, we’ve approached some of L.A.’s finest chefs and restaurants to get their recipes for the this year’s best ...

Simmering before roasting gives Brussels sprouts creamy interiors and crispy crusts. Smashing creates extra surface area for delicious caramelization. Flavor pairings like Parmesan and lemon zest ...

Brussels sprouts are side dish MVPs—whether we’re shaving them into salads or roasting up a pan with a balsamic drizzle, they’re a part of every square meal we make. But we’ll let you in on a little ...