Our Warm Brussel Sprout Salad features crunchy pecans, sweet dried cranberries, diced apples and crispy bacon all brought together with a light maple vinaigrette dressing for a perfect balance of ...

1. Brussel Sprout Prep.: Cut off the ends of the sprouts and any browning outer leaves. Shred them in the food processor using the slicing blade or slice them as thinly as possible with a sharp knife.

Cook bacon in a large, heavy skillet over medium until crisp, about 15 minutes. Transfer to a plate lined with paper towels. Reserve 1 tablespoon of the drippings in skillet; transfer 2 tablespoons of ...

There may be no hotter, trendier ingredient of the last year or so than the pomegranate. My first introduction to this rusty red-skinned fruit filled with ruby-like seeds was during grammar school. As ...

2 tablespoon red wine vinegar 2 tablespoon Dijon mustard 1/4 teaspoon sea salt 1/8 teaspoon black pepper 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1 Tablespoon honey 1/3 cup olive oil (5-6 ...

The apples bring a crisp sweetness to the slaw and the miso and Parmesan pack a big umami punch. Technique tip: If you don't have a mandoline, you can buy pre-sliced Brussels sprouts. You can also use ...

As people become increasingly conscious of the connection between their diets and health, the environment, and animal welfare, more and more are looking for interesting and tasty ways to improve their ...

The Brussels sprouts are roasted until caramelized, then tossed with a simple balsamic vinaigrette and finished with fresh ...