At long last, Brussels sprouts, cauliflower, cabbage, broccoli, chard, collards, and their kin are being cooked in ways that bring out their inherent flavors. They're being hashed, shredded, charred, braised, rolled up, pancaked, and puréed into pesto. Should we thank kale? Thanks, kale. Much appreciated.
Here are 19 recipes that give winter's brassicas a worthy treatment:
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).