Here are some recipes that caught our attention this week:
- Champango (a tropical twist)
- "Dressed" Beer
- Mint in the Cider Side of Beer (refreshing in the afternoon)
- Gingered Beer
- Italianissimo Limoncello Panaché (a great use for limoncello)
- ChocoLinde
- Brussels Sprouts Pasta with Shiitake and Pancetta (interesting combination)
- Crisp and Light Brussels Sprouts
- Roasted Brussels Sprouts with Sunflower or Pumpkin Seeds (a well-balanced dish)
- Brussels Sprouts Braised in Cream with Bacon
- "An Nyoung" Brussels Sprouts (sprouts and kimchi team up)
- Choux de Bruxelles Râpé
- Ham & Swiss on (Brussels Sprouted) Rye with a Dab of Mustard
- Simple Brussels Sprouts (sautéed with garlic and raisins)
- Brussels Sprout and Corn Hash (with "Hard" Polenta Cubes)
- Creamy Braised Brussels Sprouts
Written by: Food52
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2 Comments
cohenhead
November 5, 2009
just fyi-Mark Bittman had a recipe last week for brussels srpouts with bacon and figs. I made a fresh pasta with sliced up brussels, italian "smoked" bacon, cippolini onions and lots of fresh pepper and I ate mine with some blue cheese from Jasper Hill. It was really yummy. I thought about the figs that he used in his recipe, but thought they'd be too muddled in this. I am definitely going to make this again.
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