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 ...

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 ...

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 ...

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 ...

The party food landscape has become increasingly homogeneous, with its ubiquitous bag of Doritos rather than homemade fudge or stuffed mushrooms. Columnist Erin Nyren would like to bring back the ...

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 ...

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 ...

1. Rinse, trim and cut Brussels sprouts in half. 2. Place in a bowl with enough water to cover the sprouts. Add 1 tablespoon sea salt and cover. Let brine 4 hours up to overnight. 3. When ready to ...