Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: A simple, elegant side dish, with ingredients you probably have on hand already.
This post is brought to you by our friends at Noritake. Noritake’s Colorvara Chocolate is featured below.
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WHO: Cassie Jones is an American photographer living in the Netherlands.
WHAT: Nutty, caramelized, special-occasion brussels sprouts -- in 15 minutes.
HOW: Infuse your olive oil with garlic, steam your brussels sprouts with white wine, then, when the liquid cooks off, let them caramelize. Garnish with Parmesan.
WHY WE LOVE IT: With this recipe, you get the best that Brussels sprouts have to offer: cut sides eager to be browned, with insides that get soft and creamy. The white wine adds a fruity acidity, and the pine nuts and thyme make it special, elegant.
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).