Photo by Bobbi Lin Serves 6 Author Notes I decided to try turning one of my favorite brussels sprout salad recipes (Brussels Sprout Slaw with Mustard Dressing and Maple Glazed Pecans from the November 2009 issue of Bon Appétit) into a warm side dish. The mustard, maple, and cream combination does wonders to both temper
{As seen on Dr. Oz} Quiche. It’s what for breakfast, lunch, or even dinner. It’s like the gift that keeps on giving for busy people like us. Make it once and enjoy the leftovers for whichever type of meal you prefer later. Not to mention the combinations are endless. I recently whipped up a delicious quiche
Brussels sprouts can be sweet and nutty by hitting them with high heat until browned and crisp. Why It Works Extremely high heat, plus a preheated roasting pan, gives the Brussels sprouts sweet flavor and a nutty char.Halving the sprouts creates more surface area, allowing them to develop plenty of crispy brown edges. Brussels sprouts…