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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Crunchy Sweet Brussels Sprout Salad Recipe from Food Network
Get Crunchy Sweet Brussels Sprout Salad Recipe from Food Network
www.simplyrecipes.com
SUPER creamy dairy-free soup made of pureed celeriac, cauliflower, almonds and garlic. Serve as vegan starter or main dish.
SUPER creamy dairy-free soup made of pureed celeriac, cauliflower, almonds and garlic. Serve as vegan starter or main dish.
Ingredients:
brussels sprouts, olive oil, salt plus, grapeseed oil, yellow onion, garlic, cauliflower, celeriac, vegetable broth, almonds, black pepper
www.allrecipes.com
Rice vermicelli are topped with vegetables, grilled lemongrass chicken, and a Vietnamese-inspiring dressing in this tasty noodle salad.
Rice vermicelli are topped with vegetables, grilled lemongrass chicken, and a Vietnamese-inspiring dressing in this tasty noodle salad.
Ingredients:
lemongrass, vegetable oil, lemon juice, soy sauce, brown sugar, garlic, chicken breasts, fish sauce, rice vinegar, sugar, water, garlic powder, red pepper flakes, rice noodles, lettuce, bean sprouts, carrot, cucumber, mint leaves
www.foodnetwork.com
Get Traditional Banh Xeo with Nuoc Cham Sauce Recipe from Food Network
Get Traditional Banh Xeo with Nuoc Cham Sauce Recipe from Food Network
Ingredients:
garlic, chile, fish sauce, sugar, lime juice, rice flour, scallion, shrimp, bacon, egg, bean sprouts, lettuce, shiso
www.allrecipes.com
Baechu Kuk, a traditional Korean soup made of napa cabbage, soybean paste, and anchovy broth, is a simple yet flavor-packed recipe.
Baechu Kuk, a traditional Korean soup made of napa cabbage, soybean paste, and anchovy broth, is a simple yet flavor-packed recipe.
Ingredients:
water, bean sprouts, napa cabbage, soy bean, garlic, red pepper, salt, green onions, dashi
www.chowhound.com
Sweet shallots and crisp pancetta will convert haters of Brussels sprouts.
Sweet shallots and crisp pancetta will convert haters of Brussels sprouts.
cooking.nytimes.com
Though it’s derived from a French word that means chopped, hash is quintessentially American It’s most often made with roasted or boiled meat (sometimes corned beef) and potatoes, cut into cubes and fried into a crisp-bottomed cake Invariably, it’s then topped with an egg, poached or fried
Though it’s derived from a French word that means chopped, hash is quintessentially American It’s most often made with roasted or boiled meat (sometimes corned beef) and potatoes, cut into cubes and fried into a crisp-bottomed cake Invariably, it’s then topped with an egg, poached or fried
Ingredients:
parsnips, lardons, onion, turkey, sage, chicken broth, brussels sprouts, scallions, eggs
www.allrecipes.com
Caramelizing is a delicious treatment for the often maligned Brussels sprout. The onion and vinegar add bite, while the pistachios add crunch.
Caramelizing is a delicious treatment for the often maligned Brussels sprout. The onion and vinegar add bite, while the pistachios add crunch.
www.foodnetwork.com
Get Roasted Chestnuts and Brussels Sprouts Recipe from Food Network
Get Roasted Chestnuts and Brussels Sprouts Recipe from Food Network
www.allrecipes.com
Paprika adds a hint of smoky goodness to this quick and easy meal of Brussels sprouts roasted with Polish sausage.
Paprika adds a hint of smoky goodness to this quick and easy meal of Brussels sprouts roasted with Polish sausage.
cooking.nytimes.com
Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.
Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.
Ingredients:
wild mushrooms, olive oil, salt, black pepper, brussels sprouts, shallots, cinnamon, chestnuts, brandy, cider vinegar, soft herbs