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Here in the Northeast United States, the growing season for vegetables and fruits is coming to an end.
Some vegetables, though, continue to be harvested. Still available at local farmers’ markets are cauliflower, broccoli, Brussels sprouts, leeks, parsnips, collard greens and some salad…
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A few months ago, my mom made Brussels sprouts and made me swear I'd try them. I felt like I was ten years old. Except that when I was ten, I didn't have to try Brussels sprouts. Maybe since I am a lot less picky than I was when I was a kid at the dinner table, or maybe since my mom likes to wrangle me into eating heaps of vegetables with her, I agreed to try them that night.
Really, there was no way I could hate them. My mom roasted them with what she said was "an embarrassing amount" of butter and salt, and then sprinkled them generously with hazelnuts. They were delicious. Read More »- Let’s talk: Comment (10) | Blog
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Did you grow up hating brussels sprouts? For me, brussels sprouts were an instance in which the reputation of the vegetable overshadowed my own experience. Because they were so publicly maligned, I assumed I wouldn’t like them. If they were famous for being stinky, soggy orbs, why…
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THE RECIPE: Sauteed Brussels Sprouts with Pistachio and Lemon (See Chris's version HERE)
I avoided Brussels Sprouts for years. I think this was because, as a child, I absorbed the collective consciousness' attitude about children and Brussels Sprouts: the under 12 crowd isn't supposed to like them.
Then David Chang came to the rescue. Chang is the chef behind Momofuku, originally an East Village ramen bar, Momofuku is now a string of Korean-influenced spots that dominates the neighborhood's (if not the entire city's) culinary scene. Last fall at Momofuku Ssam bar I had a taste of his fried Brussels sprouts with mint and fish sauce. And everything changed.
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