Early spring can be a frustrating time in the kitchen. There’s a warm breeze and the world seems to be exploding with new life, but the produce aisle is full of the same old root and cruciferous vegetables you’ve been eating all winter. What’s a cook to do? Last week, I turned to radishes. A…
Brussels Sprouts with Beurre Noisette
Here is a complex-sounding, really delicious side dish that comes together in less than 10 minutes (once you get the water boiling). “Beurre Noisette” is French for “brown butter,” and it provides a delicate nuttiness that really makes the Brussels sprouts pop. Halve about 10 small Brussels sprouts per person (they needn’t be tiny, but…