If your largest skillet isn't large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni...
Author: Claire Saffitz
Author: Diane Morgan
Author: Jeanne Thiel Kelley
The trick to a successful stir-fry? Prep everything before you cook.
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant-and verdant-salad.
Author: Donna Hay
These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.
Author: Anna Stockwell
This Vietnamese-inspired dish incorporates two essential condiments: hot chile paste and fish sauce. The chile paste gives the pork a great kick, while...
Author: Rhoda Boone
Author: Catherine McCord
Author: Jenny Rosenstrach
Author: Shelley Wiseman
Author: Paul Grimes
Author: Andrew Weil, M.D.
Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Claire Saffitz
A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.
Author: Jon Churan
Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.
Author: Chris Morocco
Author: Stephanie Izard
Krajeck says the key to this dish is getting a good char on the Brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws...
Author: Philip Krajeck
Author: Jill Silverman Hough
Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them...
Author: Rawia Bishara
Author: Art Smith
Author: Bon Appétit Test Kitchen
The zest of a lemon or other citrus fruit is the outermost, colored skin that contains flavorful oils. Use a grater to take off just the colored part,...
Author: Martin Oswald
Author: Shelley Wiseman
Author: Clark Frasier
Author: Sue Li
Author: Michael Chiarello
The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
Bacon lends a smoky depth while dates become a naturally sweet glaze for this simple, crowd-pleasing side.
Author: Molly Baz
Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.
Author: Ann Redding