Brussels sprouts, which grow in clusters on long stalks, are so named because they originated in Belgium. We love cooking and eating brussels sprouts when they're in season, particularly when braised in a flavorful liquid (stock, cream, or cider). These dressed-up brussels sprouts are perfect for the holiday table—and they leave the oven open for the main course. Chicken broth added savory depth, and a drizzle of balsamic glaze and olive oil contributed intense flavor and richness. Pine nuts lent a delicate crunch.
Quick: what's your favorite Thanksgiving side? Stuffing? I thought so! Savory, comforting, and craveably carb-heavy, stuffing (or dressing, if you'd prefer) is divine in its many permutations, but none are as flat-out adorable as these stuffing muffins.
Not sold on the cute factor? No matter; stuffing muffins are also preportioned, are easier to serve, have more of those delectable crispy edges, and if — and that's a big if — you have leftovers, they're easy to pop in the freezer to keep fresh for days down the line.
This particular recipe is ultraclassic, aside from form. Consider it a jumping-off point for experimentation. Essentially, any stuffing recipe can be made into muffins provided you keep a few pro tips in mind. First, keep the pieces of bread (whether a crusty boule or a slab of cornbread) small (1/4 to 1/2 inch) so they'll mold to the muffin tin's shape better. Also, make certain your trusty recipe is on the moister side; if it's not, add beaten egg and stock until it can be pressed together into a cohesive mass.
Stuffing has always been my favorite part of the Thanksgiving meal. I've been known to skip the bird entirely and fill up on this special side instead. If you've adopted a Paleo lifestyle or you've cut gluten out of your diet, then you already know that traditional stuffing is out of the picture. Luckily, I've found a creative recipe that brings all the traditional flavors and textures of stuffing you want to table — only with a low-carb twist.
Sweet butternut squash stands in for cubed bread, while high-quality sausage and an assortment of other traditional ingredients like apples, celery, and onion round out the recipe. Even if you'll be enjoying the "real" stuff on Thanksgiving, this recipe is a delicious and satisfying meal you can enjoy all Fall long! It's high in vitamins A, B6, C, and a healthy portion weighs it at less than 180 calories. Keep reading to learn how to cook this sweet Paleo stuffing.
Lighten up your standard mashed potato side with this Paleo-friendly twist on tradition: creamy mashed cauliflower. Since the cauliflower has a much quicker cook time than potatoes, this whole recipe comes together in 20 minutes! This decadent-tasting dish has that texture you're craving, reminiscent of the classic, while the baked-potato toppings like scallions and diced bacon make the dish even more delicious.
This high-fiber, low-carb side dish serves a home on your table, so keep reading for the quick Thanksgiving recipe.
Do not flip the brussels sprouts — that way they achieve that beautiful charred color — but feel free to do so halfway through the baking time if they begin to color too fast.
1 pound brussels sprouts, cut in half
2 tablespoons peanut oil or other high-heat oil
1/2 teaspoon red pepper flakes, more or less, to taste
Salt, to taste
- Side Dishes, Vegetables
- Serves 4
- Cook Time
- 45 minutes
When heading to a dinner party, I always opt to bring a healthy, hearty dish, something that will change everyone's perspective on what "health" food actually tastes like. I recently was cooking for a table of guests with dietary restrictions ranging from Paleo to gluten-free and all the way to vegan. It seemed like a recipe for disaster, but instead, my cookbook research brought me to the perfect salad to please everyone's (picky) palates: food journalist Mark Bittman's spicy sweet potato salad.
High-fiber sweet potatoes can regulate blood sugar and help you lose weight, while a spicy antioxidant-rich red pepper and jalapeño dressing ties everything together. Be prepared: everyone will be asking you for this recipe, so leave a lunch-sized portion at home. This easily portable salad is even more delicious the next day.
Keep reading for your new favorite Fall recipe.
We're taking you inside the Food Network kitchens to meet Damaris Phillips, the latest winner of Food Network Star. To celebrate the premiere of her new show, Southern at Heart, she's teaching us how to make goat cheese smashed potatoes and miso greens. Watch the video to see how they are done, then print out the recipes.
Watch out, french fries: you've got competition. After a brief dip in bubbling hot oil, Spam transforms into a crisp-tender snack that gives the burger's best friend a run for its money. The cherry on top? Three zippy sauces to pair with your porky fries, including a Sriracha-laced version of ketchup. (For an epic, on-trend meal, pair this snack with a homemade ramen burger.) Watch the video to see how to make this must-try bite, then get the recipes.
Like many, I gobbled up Yotam Ottolenghi and Sami Tamimi's cookbooks Plenty and Jerusalem. Plenty's spicy mango and cabbage slaw is a particular favorite of mine . . . So as soon as I heard that the duo would be releasing a US edition of Ottolenghi (their first cookbook), I preordered a copy. Fast-forward to over a year later when a mysterious package arrived on my desk. Inside was the best sort of surprise: the long-awaited, much-pined-over volume. I tabbed page after page (think sumac- and za'atar-crusted roast chicken and a salad of peaches paired with speck and orange water), but I kept flipping back to this tahini-drizzled eggplant recipe.
Recently, my boyfriend and I sat down for a hearty meal at Suppenküche — our neighborhood German joint — and did the usual dance around what to order. Bratwurst, thick-cut pork chops, and sautéed trout tempted, but ultimately I settled on a dish of braised beef — though it was the braised red cabbage accompaniment that sold me on my selection.
Thankfully it lived up to my expectations and then some, and despite its enticing plate companions (the aforementioned braised beef, and a heaping pile of tender spaetzle) it was the tart and heavily spiced cabbage that I devoured with relish.