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A Brussels Sprouts Bomb For Bitten Word

Little did I know when I eagerly applied to take part in The Bitten Word's Cover to Cover challenge that the task would be so...explosive.

Learn all about it and my little mishap with Bon Appetit's Brussels Sprouts Kimchi in their latest post, Cover to Cover 2013: Sides Dishes and Condiments.

I'd follow the recommendation by the first blogger featured in the roundup and also slice the sprouts thin. Halves just don't cut it -- you wind up with big crunchy bites of spicy brassicas that find a way to kick your ass later too, if you know what I mean. (Ugh, I felt the need to leave that out of my submission, probably better for it, right?)

I cook a LOT from BA these days. Their restaurant features are a bit too "so hot right now" but the recipes are usually right on the mark of challenging enough to be interesting but not so much that I can't find the ingredients or the tools to try them. And lots of vegetables usually, since that's a big goal of mine these days.

What's so hot with you right now?


  1. Broccoli. A little oil, a little lemon juice, throw it on the grill.

  2. Yum! Scott & I were just talking about broccoli last night. We made a brown butter gnocchi with broccoli and almonds the other night. It was nearly as good as the Velveeta cheese and broccoli I loved in childhood.
    Grilling it sounds great, Craig!

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