HONEY MUSTARD COLESLAW
WHY THIS RECIPE WORKS A sweet and pungent honey-mustard dressing is a welcome addition to an otherwise classic slaw. We first tossed the cabbage in a colander with a mixture of salt and sugar to soften it and pull out a bit of its liquid. Adding sugar enhanced the cabbage’s flavor and kept the saltiness […]
CREAMY BUTTERMILK COLESLAW
WHY THIS RECIPE WORKS Cabbage has a high water content, and this water leaching out of the vegetable is typically the culprit when you end up with a watery coleslaw. The simple step of salting and then draining the cabbage first draws out this excess moisture. That technique allowed our creamy coleslaw recipe to produce […]
SEARED TROUT WITH BRUSSELS SPROUTS AND BACON
WHY THIS RECIPE WORKS Pairing caramelized Brussels sprouts and crispy bacon with seared trout fit the bill for a simple but satisfying fish-and-veggies dinner that could go from stovetop to table in 45 minutes. First, we quickly pan-roasted the Brussels sprouts until they were deeply browned. Crisp bacon added meaty flavor to the sprouts, and […]
SKILLET BRATWURST WITH BRUSSELS SPROUTS AND APPLES
WHY THIS RECIPE WORKS Sausages with cabbage and apples are a classic combination. We freshened it up and added more texture and flavor by using Brussels sprouts instead of cabbage. And we turned it into a speedy supper by adding a cup of water to the skillet with the bratwurst. The water hastened the cooking […]
SAUERKRAUT
WHY THIS RECIPE WORKS Sauerkraut delivers a huge flavor punch when paired with bratwurst, hot dogs, Reuben sandwiches, and more. It’s complex, and seems complicated, yet it’s nothing more than shredded cabbage and salt left to ferment. Naturally occurring bacteria do all the work: They devour sugars in the cabbage, producing lactic acid. This acidity […]
BRUSSELS SPROUT AND KALE SLAW WITH HERBS AND PEANUTS
WHY THIS RECIPE WORKS Brussels sprouts and kale leaves may sound like an odd combination for a salad, but these two vegetables are perfect together; since the uncooked leaves hold up well for hours, they’re ideal for picnics and making ahead. To keep our slaw crisp and light, we left the Brussels sprouts raw and […]
GRILLED CABBAGE
WHY THIS RECIPE WORKS The fire of a hot grill tames the crunch of cabbage, resulting in a tender, sweet, deliciously smoky dish. Slicing the head into thick wedges that kept the core intact prevented it from falling apart on the grill. High heat helped develop browning, which created more sweetness. We also wanted to […]
BRUSSELS SPROUT SALAD WITH PECORINO AND PINE NUTS
WHY THIS RECIPE WORKS Slicing raw Brussels sprouts very thin and then marinating them in a lemony, mustardy vinaigrette really makes them shine in this salad. We gave them a 30-minute soak in the acidic dressing, which softened and seasoned the sprouts, tempering their flavor. Adding toasted pine nuts and shredded Pecorino Romano just before […]
BRAISED RED CABBAGE
WHY THIS RECIPE WORKS This German-American dish, traditionally served with sausages, is all about balancing sweet and sour flavors. In order to achieve this, we braised the red cabbage in orange juice concentrate, red wine, and brown sugar. Removing the lid partway through cooking allowed the braising liquid to reduce to a thick, syrupy glaze. […]
FRIED BRUSSELS SPROUTS WITH LEMON CHIVE DIPPING SAUCE
WHY THIS RECIPE WORKS Fried Brussels sprouts at restaurants can be delightfully crispy, nutty, and salty. Yet when we tried making them at home, the Brussels sprouts splattered every time they hit the hot oil. Instead, we tried submerging the sprouts in cold oil and heating the oil and the sprouts together over high heat. […]