Author: Anna Thomas Bates

Since becoming a darling of farm-to-table chefs around the country, Brussels sprouts have gone from reviled to embraced. No longer are they mercilessly boiled, robbed of their sweet, bright-green potential and left smelling of sulfur. Instead, we've found the best ways to highlight their sweet, nutty flavors through roasting, frying, pickling, and more. We put together 15 of our absolute favorite Brussels sprouts recipes to make, whether it's for a causal dinner or a large holiday feast.

Easy Roasted Brussels Sprouts

When hit with high heat until browned and crisp, Brussels sprouts turn out sweet and nutty.

Air-Fryer Brussels Sprouts With Preserved Lemon–Caesar Dressing

Thanks to fresh and preserved lemons, anchovies, Worcestershire, Parmigiano-Reggiano, and panko, this Brussels sprouts side dish is a festival of flavor and texture.

Roasted Brussels Sprouts With Bacon

Brussels sprouts roasted with bacon and pecans make a delightful holiday side.

Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing

Toss your sprouts and squash in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds for the ultimate fall salad.

Charred Brussels Sprouts and Leek Muchim With Coffee-Dijon Dressing

Marinate charred Brussels sprouts and raw leeks with a coffee-Dijon dressing for the ultimate Korean banchan-inspired salad.

Pickled Brussels Sprout Halves

These pickled Brussels sprouts are a wonderfully zingy addition to your cheeseboard or bloody Mary.

Roasted Brussels Sprouts With Chorizo and Sherry Vinegar

Brussels sprouts and smoky Spanish chorizo are perfect partners; here, the sprouts are roasted with the oil strained from sauteed chorizo, shallots, garlic, and smoked paprika, then tossed into the mixture and finished with sherry vinegar and honey.

Fried Brussels Sprouts With Shallots, Honey, and Balsamic Vinegar

Deep frying Brussels sprouts is a sure-fire cooking technique to bring out the best flavor and produce satisfyingly crispy exteriors.

Roasted Brussels Sprouts With Kimchi and Ginger

Here, a balanced combination of tart and spicy kimchi, fish sauce, rice wine vinegar, and honey perfectly complements the nutty sweetness of Brussels sprouts.

Creamed Brussels Sprout Gratin

In this recipe, bacon combined with reduced heavy cream and cheese creates an incredibly decadent and rich background for sprouts.

Creamy Brussels Sprout and Mushroom Lasagna Recipe

If ultimate indulgence, supreme creaminess, and a ridiculous amount of tasty sauce are what you're after, this recipe—a layered lasagna with mushrooms, seared Brussels sprouts, and plenty of cheese—is a good way to get you there.

Salt-Wilted Brussels Sprout Salad With Hazelnuts and Goat Cheese Recipe

Salt-rubbed Brussels sprouts make a salad that's both tender and crisp—what more could you want?

Seared Brussels Sprouts With Bacon Recipe

Searing Brussels sprouts in a ripping hot skillet not only heats them rapidly, it also chars the leaves a bit, developing the sort of rich, sweet, nutty flavors that only the best brassica-tinted dreams are made of.

Brown Butter-Sunchoke Soup With Brussels Sprouts and Bacon

A puréed sunchoke soup garnished with Brussels sprouts and bacon makes a cozy lunch or dinner when it's chilly outside.

Cobb Salad-Inspired Brussels Sprouts With Lemon Vinaigrette

These Brussels sprouts are half flash-sautéed over high heat, half raw, to maintain some crunch. They're served at room temperature and stippled with pancetta (or bacon), blue cheese, tomatoes, and lemon vinaigrette.

Cajun cooking offers a rich tradition of seasoning and cooking styles that are known around the country, and even around the world. Gumbo, jambalaya, and dirty rice are just a few classics you can find in this list, but we also offer variations on some classic Cajun dishes and take full advantage of the full flavor of Cajun seasoning. Whether you're looking for some warm, comforting stew or something to cook at your next backyard barbecue, take a look at these Cajun recipes for some inspiration from the Gulf Coast.

Cajun Shrimp

Dry-brined and tossed in a balanced spice blend that packs subtle heat, this Cajun shrimp is tender, juicy, and full of flavor.

Cajun Gumbo With Chicken and Andouille Sausage

What makes gumbo a gumbo? There's the roux, and the aromatic base of vegetables that are common to plenty of other Cajun and Creole dishes. There are also the various meats, sausages, and seafoods that might make their way into the pot, depending on the recipe. And the thickeners, okra, and filé powder—all of which you can find in this recipe.

Shrimp Étouffée

Étouffée is the French word for "smothered," and what it really describes is a Cajun and Creole cooking method in which a protein like shrimp is cooked on the stovetop in a thick, roux-based sauce. It's a method that's also used for crawfish, chicken, and more, but we especially love it in this recipe.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

This New Orleans classic is loaded with meat, seafood, and tomatoes. We like to bake the dish in the oven to prevent the rice from scorching and eliminate the need to stir midway through cooking.

Dirty Rice

Dirty rice, which sometimes goes by “rice dressing” or “Cajun rice,” is a rice dish typically made with the “Holy Trinity” of onions, bell peppers, and celery, a hefty amount of ground meat and chicken giblets, and a heavy sprinkling of Creole seasonings, like cayenne, sage, and paprika.

Skillet Potatoes With Cajun Blackening Spices and Buttermilk-Herb Sauce

Potatoes don't have to be a boring side dish. They've got serious star power, and these Cajun-spiced baby potatoes—first boiled until creamy, then crisped in a skillet, and finally topped with a cooling buttermilk-herb dressing—prove it.

Grilled Cajun Chicken Wings

These seasoned wings are grilled over indirect heat until blistered and crunchy, then tossed in a simple sauce of butter, Louisiana-style hot sauce, and Worcestershire.

Cajun-Style Smoked Turkey

A show-stopping centerpiece and a creative way to get a bird on the table for any festive meal, this whole turkey is injected with flavor and rubbed all over with spicy (but not too spicy) Cajun seasoning.

Cajun Burgers With Spicy Rémoulade

Instead of cooking up plain beef burgers all season, throw in some smoky Cajun andouille sausage with your hand-ground beef chuck to create patties that ooze with flavor. Replace the typical burger topping trio (lettuce, onion, and tomato) with the NOLA trinity (bell pepper, onion, and celery). Top it all off with spicy rémoulade and blue cheese, and don't look back.

Cajun-Spiced Spatchcocked Turkey

Taking a page out of the Louisiana playbook, this turkey is rubbed all over with a fragrant, lightly spicy mix that includes paprika, cayenne pepper, coriander seed, cumin, black pepper, onion and garlic powders, and both dried oregano and dried thyme. The result is a rich, deeply flavored bird with a gorgeous rust-colored skin. It's different, yet recognizably all-American in the best sort of way.

Cajun-Spiced Barbecue Ribs

In contrast to traditional barbecue ribs, where the rub is usually a balance of sweet and spicy, Cajun spice blend—which we use in this recipe—brings more herbal and earthy notes, with a slight kick of heat. The meat comes out smoky, moist, and with all the right pull-off-the-bone tenderness.

Hearty One-Pot Black-Eyed Pea Stew With Kale and Andouille

This stew—made with smoky andouille sausage and pork belly with tender beans and braised kale in a spicy broth—is the kind of dish that can get you through a winter without ever having to eat anything else.

Quicker Chicken and Okra Gumbo

To make a gumbo a little faster, try cooking roux in the microwave until it achieves a deep peanut butter or chocolatey brown color. Meanwhile, sauté the vegetables, add beer and chicken stock to deepen the gumbo's flavor, okra to help thicken it, and smoky paprika to mimic the smoky flavor of andouille.

Almond flour is nothing more than very finely ground almonds. While it's not always an appropriate substitute for all-purpose flour, in the right recipe, almond flour adds flavor, texture, and in some cases, helps make a standard recipe gluten-free. From decadent cakes to sweet breakfasts, this collection of recipes showcases almond flour in crusts, batter, and crunchy granola. So what are you waiting for? It's time to get nuts about almond flour.

Fluffy and Nutty Almond Layer Cake

Here, a substantial proportion of almond flour in the batter results in a dessert that strikes a balance between a fluffy American cake and a hearty European torte.

Easy Lemon Ricotta Cake

With bright notes of citrus and richness from ricotta, this subtly sweet cake is what we want to eat for breakfast every day.

Gâteau Basque

The grown-up version of a Pop-Tart, gâteau Basque combines elements of a cookie, a tart, and a pie, with a filling of pastry cream or cherry jam.

Honey Vanilla Almond Cake

This almond cake is light, tender, and incredibly easy to make.

Goat Cheese Cheesecake With Fig Jam

This cheesecake is meant to taste like an ultra-creamy goat's cheese, with a boost of salt and flavor from the almond flour crust, which also makes the dessert gluten-free. The fig jam recipe makes plenty enough for the cheesecake, plus a little extra.

Gluten-Free Chocolate Almond Strawberry Cheesecake Tart

In this recipe, a crunchy almond-and-cocoa crust is topped with cream cheese, strawberry jam, and fresh strawberries.

Apple-Ginger Tishpishti (Gluten-Free Almond and Walnut Cake)

Our version of this festive dessert features grated apple, a heady mix of spices and citrus, and a final soak in apple brandy–ginger syrup.

Gluten-Free Maple Almond Cornbread

This cornbread is for anyone on a gluten-free diet—just be sure to use a certified gluten-free cornmeal. Maple syrup adds a hint of sweetness.

Gluten-Free Almond-Maple Granola Clusters

Thanks to almond flour, this sweet granola contains a little almond flavor in each bite. 

Pesto is one of the best ways to use up abundance of bright, fresh herbs. Pesto comes from the word for "crushed" in Italian, and here we show you how to transform more than just basil into this super condiment. Cilantro, tarragon, parsley, mint: They all have a place in our pesto-saturated hearts. Below we'll also give you ideas for incorporating pesto into meals other than pasta (although we are not complaining about a plate of pesto-covered pasta). Flank steak, potato salad, even soup can benefit from the concentrated flavor that pesto brings.

And if you have a nut allergy or don't eat cheese, read on for the best pesto options for you too.

Pesto Pasta With Potatoes and Green Beans

Here's a classic Genovese method of making pesto pasta with potatoes and green beans, plus some tips on how to serve pasta with pesto.

The Best Pesto Alla Genovese (Classic Basil Pesto Sauce)

This pesto sauce, through rounds and rounds of testing, has been honed to the perfect ratio, ingredients, and method. And, while a mortar and pestle requires a bit of work, the superior sauce it produces compared to a food processor can't be argued with. This is the true, best pesto.

Yukon Gold Potato Salad With Tarragon Pesto and Pickled Onions

This simple pesto tarragon sauce has bright, clean flavors and is delicious as a dressing for potato salad. Torn black olives and tangy pickled onions add salinity and tartness.

Pesto alla Trapanese (Sicilian Pesto With Almonds and Tomatoes)

Pesto alla trapanese is rich with nuts, basil, olive oil, garlic, and cheese. But there's a secret ingredient that transforms the sauce into something even lighter and more refreshing: tomatoes.

Pizza with Pesto, Ricotta, and Mozzarella

A thin New York-style crust is covered in melty mozzarella, then dolloped with fresh ricotta and bright green pesto for a bright and creamy white pizza.

Ramp Pesto

Here's a garlicky, savory pesto made from a foraged wild onion that chefs (and food writers) go wild for.

Zucchini and Lettuce Soup With Pesto

When summer produce is at its peak and there are enormous zucchini and bunches of almost-wilting lettuce that need a home, it can all be put together in a soup. And this emerald-green soup is made even brighter with a last-minute dollop of pesto stirred in.

Fennel Frond Pesto With Lemon and Anchovies

Fennel fronds, garlic, lemon juice, Dijon mustard, and a lot of anchovies make this pesto a flavorful and versatile condiment to have on hand. Use it as pasta sauce, spoon it into soup, or swirl it into ricotta.

Grilled Stuffed Flank Steak With Pesto, Mozzarella, and Prosciutto

Grilling and pesto are highlights of summer. Here we combine the two by slathering a butterflied flank steak with fresh pesto, then layering it with mozzarella and prosciutto before slicing it into pinwheels and grilling it over hot coals.

Spaghetti With Parsley Pesto

This pesto celebrates what parsley's all about: grassy, light freshness. It's made from parsley, walnuts, parmesan, olive oil, and plenty of garlic, since parsley can really take the flavor.

Pumpkin Seed Pesto

Have a nut allergy? No problem. This pesto is still flavorful and delicious with all of the usual main players: basil, parmesan, garlic, and olive oil, but instead of nuts, pumpkin seeds are swapped in.

Fingerling Potato Salad With Aioli, Pesto, Fried Shallots, and Pecorino

This fingerling potato salad with aioli, basil pesto, fried shallots, and pecorino is full of contrasts that come together into one amazing side dish.

Vegan Garden Pesto With Miso and Mixed Herbs

Put this versatile pesto on the table alongside a mixed grill. It's tasty with both lamb chops and chicken legs, shrimp and grilled vegetables, and, of course, served with pasta. Miso gives this pesto a remarkably savory, almost cheesy flavor, and keeps the sauce vegan for those avoiding animal products.

Mint, Feta, and Pistachio Pesto

This pesto is created with roughly equal quantities of mint and parsley. Parsley helps rein in the mint without competing too much with its fresh aroma and flavor. Pistachios and feta round out the intriguing ingredient list.

Cilantro Pesto

This fresh take on pesto features substitutions that complement the flavor of cilantro—pine nuts became pumpkin seeds and parmesan was replaced with cotija. A serrano pepper adds a bit of heat and lime juice brings a fresh acidity.

Chicken legs are the most forgiving part of a chicken to cook. They'll never threaten to dry out on you like a chicken breast. This arguably makes them the tastiest part of a chicken. Flavorful and juicy, chicken legs are perfect for braising, grilling, frying, and more. A bonus? Thighs and drumsticks are the least expensive chicken parts you can buy.

Here are 16 chicken leg recipes from around the globe, well-suited for any night of the week.

Chicken Cacciatore With Mushrooms, Tomato, and Onion

An earthy, hearty version of the classic Italian dish, this recipe stars juicy, tender pieces of chicken leg, braised in white wine with mushrooms, onion, and tomato. It tastes like it's been cooking for hours, but it only takes about an hour.

Chicken Yassa (Senegalese Braised Chicken With Caramelized Onions)

A citrus-forward version of your favorite stewed and smothered chicken-and-onion dish.

Crispy Braised Chicken With White Beans and Chile Verde

This recipe takes the intensely rich, smoky, and hot chile sauce from chile verde and the comforting bean stew aspect of white chicken chili and adds a perfectly braised piece of chicken; deep flavors, crisp skin, and all.

The Best Chicken Paprikash

This version of chicken paprikash takes a few extra steps to ensure the best possible flavor. Searing the chicken produces a more complex sauce while adding gelatin to chicken broth gives it a richer mouthfeel. The recipe is a little more complicated than your average chicken paprikash, but the results are well worth the effort.

Chicken Adobo (Filipino-Style Braised Chicken)

Chicken adobo is a classic Filipino dish that's as savory as it is bright with acid, and it goes perfectly with a large platter of garlic fried rice.

Chicken Bouillabaisse

Bouillabaisse is a classic southern French seafood stew flavored with tomatoes, saffron, and fennel, that's served with a garlicky mayonnaise-like rouille made with bread, olive oil, and cayenne pepper. Here, I decided to use the same ingredients to make a quick chicken stew that's a little heartier but equally as tasty.

Homemade Pollo Campero (Central American–Style Fried Chicken)

Pollo Campero is a restaurant chain that originated in Guatemala and is now famous throughout much of Central America and beyond—in particular for the juicy, flavorful, and richly spiced fried chicken recreated by this recipe.

Easy Pressure Cooker Chicken and Chickpea Masala

This one-pot meal of tender chicken, chickpeas, and spinach tastes like it's been simmering all day in a creamy sauce flavored with ginger, garlic, and cumin.

Ghanaian Chicken and Peanut Stew (Groundnut Soup)

Peanut butter and tomatoes lend a rich and creamy backdrop to this simple, hearty Ghanaian chicken stew.

Chicken Inasal (Filipino Grilled Chicken)

A street food in the Philippines typically served with white or garlic rice and sawsawan, a vinegary dipping sauce.

Taiwanese Three Cup Chicken (San Bei Ji)

You won't see a lot of strict rules in Taiwanese recipes. But this dish, one of the island's most famous, is an exception. It calls upon equal parts soy sauce, rice wine, and sesame oil to create a viscous, dark sauce for braising chopped pieces of bone-in chicken.

Jamaican Curry Chicken

Marinated with an assortment of spices and coated in a rich, creamy gravy, this flavorful curry chicken is a simple and delicious Jamaican staple.

Grilled Tamarind Chicken Thighs

Grilled chicken thighs marinated in a bold mixture inspired by Filipino sinigang.

The Best Buttermilk-Brined Southern Fried Chicken

An intensely flavored brine keeps the meat moist underneath all that golden brown crispness.

Chicken Tagine With Pistachios, Dried Figs, and Chickpeas

This slow-cooked chicken and chickpea tagine gets its flavor not from lots and lots of deep browning, but instead a gentle touch, a few key spices, and the natural juices of the meat and vegetables.

Traditional French Cassoulet

A meaty stew of poultry, sausage, pork, and beans, all under a rich, dark brown crust.

Shrimp are quick-cooking, succulent, and packed with protein. They can be the foundation of a quick and easy dinner, or the showpiece in a celebration stunner. Here are 14 shrimp recipes for any occasion, hailing from all over the world.

Shrimp Fra Diavolo (Shrimp and Pasta with Spicy Tomato Sauce)

Leave lobster fra diavolo to the restaurants and use shrimp instead. Shellfish flavor is layered into every bite of this dish with a simple technique and one secret ingredient.

Shrimp Étouffée

Here's how to make the most flavorful shrimp étouffée, and tips to ensure you get exactly the texture and results that you want.

Tôm Rim (Vietnamese Braised Shrimp)

Tôm rim, a Vietnamese braised shrimp recipe with a savory coconut water caramel sauce, combines garlic, chiles, and fish sauce for a dish so delicious, it's hard to stop at one bowl (so make sure you make enough rice!).

Grilled Shrimp with Garlic and Lemon

The perfect quick dinner is grilled shrimp. Here's how to get a crispy brown exterior without overcooking the delicate meat.

Cajun Shrimp

Dry-brined and tossed in a balanced spice blend that packs subtle heat, this Cajun shrimp is tender, juicy, and packed full of flavor.

Bánh Xèo (Crispy Vietnamese Rice Pancakes With Pork and Shrimp)

Named for the sizzling sound (xèo) produced as the rice batter hits the hot pan, bánh xèo is a shrimp-studded savory pancake meant to be broken apart and shared.

Ebi no Chiri-Sōsu (Japanese Shrimp in Chile Sauce)

Commonly shortened to "ebichiri," this Chinese-Japanese dish features sweet and silky shrimp in chile sauce and is commonly found at restaurants, convenience stores, and prepared at home for family dinners and bento boxes.

Pancit Palabok (Filipino Noodles With Smoky Pork and Seafood Sauce)

This classic Filipino noodle dish is packed with pork, chicken, shrimp, and layer upon layer of seafood flavor. Served on top of springy noodles with roast pork belly, shrimp, hard-boiled eggs, and a party of garnishes.

Classic Shrimp Aguachile With Lime, Cucumber, and Red Onion

If you don't feel like turning on the stove, Mexico's aguachile may be for you. Traditionally made with raw shrimp, lime juice, chiles, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche.

Paella Mixta With Chicken and Shrimp

Bring paella indoors with this mixed version, which has tender, juicy chicken thighs and plump shrimp nestled among tender grains of rice.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

Jambalaya comes in many variations. This one is New Orleans-style, with tomato, juicy shrimp, chicken thighs, and sausage.

Quick Broiled Shrimp With Harissa and Beer

Shrimp and butter have always been the ultimate combo, but the additions of bitter, hoppy beer paired with a spicy homemade harissa pack this simple dish with flavor. The shrimp are cooked shell-on under a broiler, yielding plump and juicy flesh.

Prawn Patia (Indian Sweet and Spicy Shrimp)

This Indian dish, while often enjoyed as a side, is a filling and flavorful main when paired with rice. It hits all the right notes: a little sweet, a little sour, and a burst of spicy heat.

Skillet Shrimp with Orzo, Feta and Asparagus

Make a shrimp pasta dinner with asparagus, feta, and fresh basil—all you need is one skillet and less than 30 minutes.