SIMPLE CREAM BRAISED CABBAGE
WHY THIS RECIPE WORKS The French have been cooking the simple but elegant dish of cabbage in cream for ages, and when we tried it, tasters loved the sophisticated blend of flavors, complemented by the slight residual crunch of the cabbage. To cut the richness of the cream, we incorporated lemon juice (for its acidity) […]
PAN ROASTED CABBAGE
WHY THIS RECIPE WORKS Here’s a stovetop recipe that mimics the melt-inyour-mouth caramelized flavors of oven-roasted cabbage. A small head of cabbage cut into six wedges fit comfortably in a 12-inch skillet. Adding some water to the skillet steamed the wedges, helping them cook through evenly. A simple mix of butter, caraway seeds, basil, and […]
MAPLE GLAZED BRUSSELS SPROUTS
WHY THIS RECIPE WORKS Maple syrup and cider vinegar combine to create a sweet-sour New England–style glaze for stovetop Brussels sprouts. Halving the sprouts through the stem end ensured that they cooked through evenly and stayed together in the skillet. We mimicked the caramelized edges achieved through oven roasting by sautéing the sprouts in butter […]
SAUTÉED CABBAGE WITH PARSLEY AND LEMON
WHY THIS RECIPE WORKS This simple, anytime preparation for green cabbage brings out the vegetable’s natural sweetness while maintaining its crisptender texture. We decided to pan-steam and sauté the cabbage over relatively high heat to cook it quickly and add an extra layer of flavor from browning. A precooking step of soaking the cabbage reduced […]
BRAISED BRUSSELS SPROUTS WITH MUSTARD HERB BUTTER
WHY THIS RECIPE WORKS Braising is one of the best and simplest ways to produce tender, not-too-bitter, attractively green-colored Brussels sprouts with little fuss. You could braise these in low-sodium chicken or vegetable broth instead of water; if you try that, adjust the amount of salt you add accordingly. If you can find only large […]
BRAISED BOK CHOY WITH GARLIC
WHY THIS RECIPE WORKS Bok choy takes well to being braised in a covered pan with some seasoned liquid, as you might with kale or another sturdy green. We first stir-fried the stalks to give them some light color and then added the greens and some stock and let the bok choy simmer away. After […]
ROASTED BRUSSELS SPROUTS
WHY THIS RECIPE WORKS Oven roasting is a simple and quick way to produce Brussels sprouts that are well caramelized on the outside and tender on the inside. To ensure that we achieved this balance, we started out roasting the “tiny cabbages,” covered, with a little bit of water. This created a steamy environment, which […]
PAN ROASTED BRUSSELS SPROUTS WITH LEMON AND PECORINO ROMANO
WHY THIS RECIPE WORKS To create stovetop Brussels sprouts that were deeply browned on the cut sides while still bright green on the uncut sides and crisp-tender within, we started the sprouts in a cold skillet with plenty of oil and cooked them covered. This gently heated the sprouts and created a steamy environment that […]
STIR FRIED BOK CHOY WITH SOY SAUCE AND GINGER
WHY THIS RECIPE WORKS Stir-frying nicely preserves the crisp-tender texture of bok choy stalks. We sliced the bok choy heads and started the stalks first in the skillet, then added the greens later. This way, both stalks and greens ended up perfectly cooked. Be sure to add the ginger, and then the soy sauce mixture, […]
SAUTÉED SLICED BRUSSELS SPROUTS
WHY THIS RECIPE WORKS Thinly slicing and quickly cooking Brussels sprouts is the ideal way to get sweet, crisp-tender results. A quick soak in cold water before cooking provided extra moisture and helped keep the sprouts from burning as we sautéed them over relatively high heat; do not skip this step. Allowing the sprouts to […]