When you're ready to cook, heat two tablespoons each of butter and olive oil in a large sauté pan. Add the shredded sprouts along with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and sauté over ...

Brussels sprouts get crispy and caramelized in the oven, making them a simple but delicious side dish for any fall meal. These sprouts get tossed with tasty ingredients like honey and balsamic vinegar ...

Until recently, I only appreciated Ina Garten in a distant, removed sort of way. I knew she was a TV cooking legend, of ...

If you have always wanted to try twice-baked potatoes, this is your sign to make Garten’s Twice-Baked Sweet Potatoes ASAP.

Crisp toasted baguette slices are topped with a caramelized mix of pears, thinly shaved Brussels sprouts, and Gorgonzola in ...

Brussels sprouts are at their best when they're crispy. If possible, choose sprouts that are roughly the same size so they cook evenly. Trim the outer leaves, halve them, then toss them with olive oil ...

If one vegetable symbolizes autumn, it’s the Brussels sprout. If one vegetable generates controversy, it’s the Brussels sprout. The prolific and humble crucifer peaks in the fall, and when it appears ...

Create sweet and savory maple roasted Brussels sprouts in the oven with just a few simple ingredients. Fresh Brussels sprouts ...

Roasted Brussels sprouts are such a welcome side dish, especially when bacon and maple syrup come to the party. This version is from “The Big Book of Sides” by Rick Rodgers (Ballantine, $30). Although ...

Heat oven to 375 degrees. Have two large oiled baking sheets ready. Mix salt, basil, thyme and pepper in a small bowl. Put half of the Brussels sprouts, quince, apple and onions on each baking sheet.

Although I appreciate the many decorative flourishes of the holiday season, from elaborate tablescapes to intricately decorated cookies, I have zero desire to invest my time in them. Instead, I look ...