People love to bury vegetables in cheese. And why wouldn’t they? It makes them taste better, and is the only thing that can turn previously frozen, wet spinach and bland, canned artichokes into a dip that gets veritably inhaled at holiday gatherings. People don’t shove it into their mouths because they love previously-frozen spinach, they…
Though I never tire of roasted Brussels sprouts, I’m always looking for new ways to consume the little cabbage-like orbs. Shredded sprouts make a nice, sturdy salad base, but they’re almost too sturdy. To make salad that’s both tender and crisp, you’ll need to grab the salt shaker.