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 ...

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 ...

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 ...

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.

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 ...

With a tangy honey-Dijon vinaigrette, this Brussels sprout slaw with red cabbage will bring the acid and crunch that your Thanksgiving table is missing. Brussels Sprout Slaw with Red Cabbage: The ...

Brussels sprouts can be very polarizing — you either love them or you hate them and think they smell terrible. Or maybe you love them and still think they smell terrible, but the fact of the matter is ...

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 ...