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Recipe: Brussels sprouts braised with bacon and chestnuts
There are two secrets to preparing this recipe by Russ Parsons. First, steaming the Brussels sprouts whole and then quartering them, which gives a beautiful range of colors, flavors and textures, from the tender, sweet, dark green of the outside to the bright, slightly bitter, crisp center. And not overcooking them; that's what creates that stinky sulfurous cabbage smell.
November 17, 2011