Cook bacon in a large, heavy skillet over medium until crisp, about 15 minutes. Transfer to a plate lined with paper towels. Reserve 1 tablespoon of the drippings in skillet; transfer 2 tablespoons of ...

Dear SOS: My wife and I had occasion to eat at Palazzo Giuseppe in downtown San Luis Obispo in mid-March. We had a Brussels sprout salad with goat cheese and pecans that was outstanding. The salad was ...

Our Warm Brussel Sprout Salad features crunchy pecans, sweet dried cranberries, diced apples and crispy bacon all brought together with a light maple vinaigrette dressing for a perfect balance of ...

There may be no hotter, trendier ingredient of the last year or so than the pomegranate. My first introduction to this rusty red-skinned fruit filled with ruby-like seeds was during grammar school. As ...

In a hot sauté pan, toss the Brussels sprouts with the olive oil, sugar, salt and garlic. Once the garlic starts to brown, about two ounces of butter. Sauté until sprouts are burned and somewhat ...

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OK, the turkey is non-negotiable at Thanksgiving, but feel free to jazz up your holiday table with side dishes either new or retooled for 2009. It’s easier than you might think. Here is sage advice ...

In a large saucepan, bring two quarts of water to a boil. Add two teaspoons of the salt and two tablespoons of the butter. Add Brussels sprouts. Cook three minutes, then remove and plunge in an ice ...

This Brussels Sprout Salad with Maple Dressing is a perfect mix of flavors and textures. Shredded Brussels sprouts, pecans, bacon, cranberries, and more come together in every bite, drizzled with a ...

The eight pecan pies sampled as part of the judging. Left to right: Harris Teeter, Walmart, Marie Callender's, Food Lion, Sprouts, Edwards, Publix, The Fresh Market. Thanksgiving is right around the ...