An “ad hoc” cassoulet, a pepper relish to go with turkey, winter squashes beautiful to look at but even better to eat, the leaves of Brussels sprouts flavored with mirepoix and pancetta, a wonderfully ...

Cleo Restaurant’s preparation of Brussels sprouts is kind of like a salad -- Brussels sprout leaves tossed with a tangy vinaigrette, capers and toasted almonds -- except that the leaves are deep-fried ...

Use a paring knife to trim away bottom ¼ inch of each Brussels sprout so the leaves peel away easily. Working from the outside toward the core, use your fingers or the knife to remove each leaf at its ...

PITTSBURGH (KDKA) -- All month long, Rania Harris is helping us put Thanksgiving Dinner on the table. This week, she's tackling a traditional side dish with a twist with Boaz Frankel. Slice each ...

While we love going out to eat, sometimes we’ve got to stick to homemade so we can keep things budget-friendly. And sometimes, we get the best of both worlds by making our favorite dishes at home with ...

Talking about, thinking about and hearing about 'dieting' makes me a little grumpy. I've put in my time feeling the burn with Jane Fonda in the 1980s; eating low-fat foods in the 1990s; and, eating ...

Heat the blended oil in a sauté pan until the surface of the oil moves freely in the pan. (If the oil begins to smoke it is too hot). Add the brussel sprouts to the oil carefully (leaves may pop) cook ...

This month’s On the Table recipe is all about reinventing Brussels sprouts, swapping boiled and roasted bites for a crisp, raw sprout salad. I still remember how translucent they were, those Brussels ...

Trim the stem end of each Brussels sprout. (Save the bright green leaves that fall off and transfer them to a large mixing bowl.) Place the Brussels sprouts cut side down on a cutting board and slice ...

Brussels sprouts are having a bit of a culinary resurgence. Once appropriately shunned for their bitter flavor and, shall we say, gaseous odors, they are now the trendy superstar of fine dining ...

A guide to roasting the crispiest, sweetest Brussels sprouts every time.