Turkey gets a bad rep for being too laborious to cook and too dry to enjoy. You usually have to defrost the giant bird for a couple of days, brine it for at least a day to minimize it drying out, and then roast it for several hours while continually basting it. Enter: sheet pan …
As unbelievably sick and tired as I am of this terrible weather, another snowstorm = another day working from home = another opportunity to get creative with my breakfast. As you may have already guessed from one of my previous recipes, I’m a big fan of brussels sprouts. On a recent grocery trip, I ended …
