Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
By thinly slicing Brussels sprouts and sautéing them in oil with lemon juice and zest, the little cabbage known for turning kids into vegetable-haters softens into a sweet, slightly earthy side dish. Mix the sprouts with plumped dried figs and creamy risotto and your vegetable-haters will quickly come around.
This recipe was featured as part of our Healthy Risotto round-up.
by Alexis deBoschnek | Whether you’re gearing up for game day or prepping for one of the many award shows this winter, these...
by Miki Kawasaki | There's absolutely nothing wrong with a bowl of basic guacamole, but when you want to spice it up...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...