DAY Recipe

Here’s a perfect side dish for the hectic holidays. You can cook the brussels sprouts one day ahead; cool them under cold running water, then drain, cover and refrigerate.

Makes 6 servings.

INGREDIENTS
1 1/2pounds brussels sprouts, trimmed, halved
6bacon slices, coarsely chopped2 [...]

Makes 30 servings.

INGREDIENTS
3 3/4pounds small brussels sprouts, quartered through stem ends1/4cup sherry wine vinegar
3tablespoons mayonnaise
1cup olive oil9large red-skinned apples, quartered, cored, cut into 1/2-inch pieces
1 1/2cups chopped celery leaves
3 3/4cups crumbled blue cheese
3cups walnuts, toasted, coarsely choppedradicchio leaves
DIRECTIONS
Steam [...]

“I love green vegetables and always make an effort to do something special with them for dinner parties,” says Jeanne Thiel Kelley, contributing editor to Bon Appétit. “Brussels sprouts are a Thanksgiving staple at our house, and this year I’m dressing them up with colorful golden beets that I buy at farmers’ markets, as well [...]

INGREDIENTS

4 slices bacon , sliced crosswise into 1/4-inch pieces
2 lbs Brussels sprouts , trimmed
1/3 cup dried fresh breadcrumbs
2 tablespoons fresh lemon juice
fresh ground black pepper

DIRECTIONS

Chiffonade the sprouts by cutting crosswise into 1/4" ribbons. Rinse well and set aside.

Saute the bacon in a large frying pan until cooked, but not too crispy. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but [...]

INGREDIENTS

3/4 lb Brussels sprouts , trimmed
1/2 lb egg fettuccine
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 tablespoons pine nuts

DIRECTIONS

Slice Brussels sprouts in a food processor fitted with slicing disk.
Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, [...]