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Author Notes: A spiffed-up version of plain, blanched Brussels sprouts inspired by a basic recipe in Mastering the Art of French Cooking. —FamilyStyle Food
- 1 pound Brussels sprouts
- dashes fine sea salt
- 1 tablespoon extra-virgin olive oil
- 1/4 cup freshly grated Parmesan cheese
- Trim the Brussels sprouts of any yellowing leaves. Bring 3 quarts water to a boil; add 2 teaspoons salt and the Brussels sprouts.
- Boil for 5 minutes. Drain and toss in a large bowl with enought olive oil to coat the cheese. Arrange them on a shallow pan and place under a hot broiler about 4 inches below heat source until golden, 1 or 2 minutes. Serve hot.
Beet Greens Can't be Beat
The summer braise worth turning on the oven for
Beet greens can't be beat.
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7 food-filled honeymoons.
Savor the season.