Brussels sprouts are one of the highlights of the fall market. If you’re lucky you can buy them attached to the stalk. When roasted, the outer leaves become nicely browned, and in this recipe the flavor is intensified by the addition of apples and onions. The honey-roasted pecans add a wonderful sweet and salty crunch and are a bonus recipe here—you can snack on these with a cocktail too. And while we keep the veggies all vegetarian at the Shop, if you want to, roast a little bacon or pancetta along with them. The results will speak for themselves.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.