Adapted from a recipe by Chez Panisse alum and Top Chef Masters veteran Jonathan Waxman, this delicate, fuss-free dish proves that Brussels sprouts can be just as tasty raw as they are roasted. Use a food processor or mandoline to shave the sprouts, unless you’re really confident with your knife skills. The slaw also makes an incredible pizza topping; just wait to add the walnuts until the dough is out of the oven and the pecorino has melted.
Brussels sprouts, sliced very thin, result in an unbelievably delicate slaw. If you have a really sharp knife and good skills, you could slice the Brussels sprouts by hand, but it's much easier to use an adjustable-blade slicer. Since walnuts are fresh and in season, Waxman uses just-shelled ones in this salad. Pecorino Romano varies in saltiness; you may want to add a little more than we call for here.
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, not the white pith. Thoroughly washed organic oranges, lemons, or limes should be used for zesting. Dried, grated orange or lemon zest is also available in the spice section of most stores.
Brussels sprouts used to be up there with lima beans on the list of vegetables people claimed to hate, but I think they’re having an overdue resurgence in popularity. These roasted Brussels sprouts are tender yet firm and have a wonderful nutty, earthy flavor. Rich hazelnuts add texture, as does the tart pop of garnet-colored pomegranate seeds. This is a beautiful fall side dish.
These blondies are the perfect gift to make this holiday season. Claire Saffitz from the Test Kitchen shows us why eggs are a key ingredient to these indulgent and festive two-bite blondies.
Looking for that side you eat with your eyes, mouth, and tastebuds? Look no further than this hasselback butternut squash. Tales will be told of this Thanksgiving for years to come!
The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.
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Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
