Baked Brussels Sprouts With Butter and Parmesan
The company recipes I like best are the ones I can prepare ahead of time and finish when the guests arrive. This is one of them. Asparagus, broccoli, fennel, and green beans can also be prepared this way. Baked Brussels Sprouts with Butter and Parmesan is a delightful side dish that transforms humble Brussels sprouts […]
Roasted Brussels Sprouts With Walnuts
Roasting brings out the nutty flavor of Brussels sprouts and turns them tender inside and crisp on the outside. For maximum flavor, be sure to roast them until they are dark brown. Roasted Brussels Sprouts with Walnuts is a delectable dish that elevates the flavors of Brussels sprouts to new heights. This recipe combines the […]
Lemon Roasted Broccoli
Recently a friend was telling me how good her broccoli with lemon is. Rather than boiling or steaming it, she tosses it with lemon juice and roasts it, then sprinkles it with cheese. Now I have a new favorite way of cooking this vegetable. Lemon Roasted Broccoli is a vibrant and flavorful dish that takes […]
Drowned Broccoli
When I first read about this recipe, broccoli af ogati, or “drowned broccoli,” in an Italian cooking magazine, I thought it had too many ingredients and, because of the red wine, would look awful when done. The broccoli does lose its bright color, but the resulting dish is so good no one will care. The […]
Asparagus With Butter And Parmesan
Just about any vegetable tastes great dressed with butter and Parmigiano-Reggiano, but asparagus is my favorite. This method is also good with green beans, carrots, broccoli, or zucchini. Asparagus with Butter and Parmesan is a delightful and simple dish that elevates the natural flavors of asparagus with the rich and nutty taste of Parmigiano-Reggiano cheese. […]