This past week at la Domestique was dedicated to cooking with Brussels sprouts, a brassica that comes into season after the first frosts of fall. The smallest buds have the sweetest, most delicate flavor. It’s important not to overcook these tiny cabbages, or they become mushy and sulfurous. Quick cooking in a sautée pan, steamer, or under the roasting heat of an oven is the best way to treat them. Throughout the week we explored flavor pairings and cooking techniques with a lot of inspiration for your Thanksgiving table.

In case you missed anything, I’ve got a recap:

Monday:  Announcing Brussels sprouts as ingredient of the week.

Tuesday:  10 Ways Tuesday! Creative ideas for cooking with Brussels sprouts in autumn.

Wednesday:  Cook in the moment with a recipe for Whole Wheat Pasta with Brussels Sprouts, Brown Butter, and Toasted Walnuts.

Thursday:  Learn the story behind Brussels sprouts: growing, purchasing and storing, cooking and flavor pairing.

Friday:  Taking it easy with a comforting recipe for Brussels Sprouts Gratin.

Thanks so much for reading!