Crying Onions

Imagine a world where the words “brussels sprout” were not met with looks of unabashed horror and disgust. Clearly, these adorable vegetables have a reputation that precedes them. But contrary to those nasty rumors, brussels sprouts are not always bitter and sulfurous. When made correctly, they’re seriously tasty.

This recipe is definitely a winner. As proof, I offer my testimony: I have witnessed first-hand as unsuspecting children willingly eat these brussels sprouts, then ask for seconds. After finding out what the little green things are, they are confused, knowing that they are supposed to hate them, but feeling compelled to take another bite. It’s a beautiful thing.

Roasting foods helps to caramelize some of their natural sugars, making them taste nuanced and complex even though they are simple to prepare. The trick with brussels sprouts is to not overcook them, which can release nasty odors. Instead, cook these only for a short time, about 20 minutes, to turn them into perfect tender morsels that are sweet and subtle, and mouthwateringly delicious.

Recipe after the jump…

Tapas, the small dishes characteristic of Spanish cuisine, are not exactly fancy. Most are simple preparations with very few ingredients–fried seafood, or roasted potatoes with a distinctive sauce. Among these, baked goat cheese in tomato sauce has become nearly ubiquitous in tapas bars throughout America, and rightfully so. Each bite of this delicious snack, traditionally spread on crusty bread, is tangy and creamy and salty all at once, with a blend of herbs singing in the background.

But sometimes, you don’t feel like going out for tapas, which make a delicious, but inevitably expensive meal. And at those times, it’s nice to know that the flavors translate beautifully to a simple homemade dinner. In this “Italianized” version, soft yet crisp eggplant creates a subtle contrast with chewy al-dente pasta and creamy sauce, as well as adding a note of sweetness to the dish. Don’t feel tempted to make extra sauce; the flavors are strong, and keeping the dish lightly sauced ensures that everything is well-balanced.

Recipe after the jump…

In the best stories, the protagonist always has a foil to emphasize different facets of their personality. This is also true for the best meals. The main event needs contrast in order to shine, and a good side dish provides that contrast in spades.

This is a great side dish for anything grilled, but it’s particularly wonderful alongside red meat. It’s way healthier than mashed (or baked and loaded) potatoes, and it’s also easier to make. The tomatoes and cucumbers are juicy and fresh, reminiscent of summer even as it fades away. They contrast beautifully with the deep, rich meatiness of a grilled steak, making the meal as sublime as it is simple.

Cous cous is wonderful because it cooks in 5 minutes. And with this side dish, you can do all the rest of the prep work (chopping 2 tomatoes and a cucumber) in that short time. Because it requires almost no work, this dish would be perfect to double (or triple) for a crowd. Another reason it’s good for a party: it tastes even better the day after it’s made, so make it well ahead of time and then just let it hang out and do its thing in the fridge.

Recipe after the jump…