recipe

Honey and Harissa Roasted Brussels Sprouts

Honey and Harissa Roasted Brussels Sprouts

This is a good side dish for summer because it can be served hot or lukewarm or even cold. A spicy-sweet sauce coats Brussels sprouts, which get roasted so they can crisp up nicely.

It’s inspired by a recipe from cookbook author Alison Roman, who came up with a lemon relish that uses the whole lemon — rind included. Roman wrote the wonderful dinnertime companion Dining In, and recently announced she’s releasing a new book called Nothing Fancy this fall, which I am totally geeking out over.

Five ideas for kale, including Kale and Chickpea Stew

Five ideas for kale, including Kale and Chickpea Stew

Any self-respecting foodie has to make recipe creator extraordinaire Alison Roman’s The Stew at least once. I recently did, and now I’m hooked.

Roman developed this recipe for the New York Times. It soon went viral online, probably for how ridiculously simple it is. It’s equally tasty as a weeknight dinner and a leftover work lunch.

I made a few slight tweaks. You must serve it with lots of Greek yogurt on top. Pita if you have it.