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Get Roasted Brussels Sprouts Recipe from Food Network
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Enjoy the flavors of spring with this simple, elegant salad tossed with chives, tarragon, and a light vinaigrette.
cooking.nytimes.com
I love the way the bulgur swells and fluffs after you let this comforting, nourishing dish sit once it’s cooked In fact, I liked the leftovers even more than the freshly made dish I also love the lemony flavor, the result of just a small amount of lemon juice added at the end of cooking
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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This shaved Brussels sprouts slaw recipe tosses thinly sliced raw Brussels sprouts with hard-boiled eggs and a tangy Dijon dressing.
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Deborah Madison owes her success to simple, inventive recipes like this open-faced sandwich, for which she cooks onions with smoked paprika until they're soft, sweet, and rich in flavor.
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Roasted Brussels sprouts make an elegant side dish when served in an intensely savory sherry-cream sauce flavored with mushrooms and bacon.
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Brussels sprouts are combined with potatoes, onions, and red peppers in a stovetop medley that's ideal for Thanksgiving or any wintertime dinner.
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Balsamic-glazed Brussels sprouts with onion is a quick and easy side dish for weeknights or dinner parties.
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Get Sauteed Shredded Brussels Sprouts Recipe from Food Network
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Chef Marcel Vigneron's recipe for brussels sprouts salad