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Brussels Sprouts
Once considered a dowdy vegetable eaten out of nutritional duty, Brussels sprouts have enticed creative 21st century chefs to make them something special: fry them crisp and sop them with a tangy wine marinade; chop them up and use them to top pizza; replace cabbage in slaw or salad; or, at the Willcox Hotel in Aiken, South Carolina, make them into “Tiki Brussels sprouts,” which are crisp cooked and paired with pork belly, pickled pineapple, mandarin oranges, coconut, and cashews, all glistening with sweet soy caramel glaze.
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