- Jose Garces’s Tableside Suckling Pig
- Shawn McClain’s Foie Gras Custard
- How Chad Robertson Perfected The Country Loaf
- The Ultimate Cuban Sandwich by Way of Portlandia
- Timon Balloo’s “Fat Boy” Duck & Waffle
- The Ultimate Salad for Beet Lovers
- Foreign & Domestic’s Crispy Beef Tongue
- The Perfect Bar Burger
- Why You Should Put Pork Cracklings in Your Pasta
- Daniel Boulud’s Eternal Red Wine Fish Dish
At Tiffani Faison’s Boston BBQ spot, Sweet Cheeks, meat takes center stage. So it’s somewhat surprising that one of the most enduringly popular dishes on the menu is completely vegetarian.
At Tiffani Faison’s Boston BBQ spot, Sweet Cheeks, meat takes center stage in the form of Texas–style smoked brisket and buttermilk fried chicken. So it’s somewhat surprising that one of the most enduringly popular dishes on the menu is completely vegetarian. The farm salad is a satisfying mix of roasted brussels sprouts, raw brussels sprouts leaves, farro, arugula, candied hazelnuts, grapes and Parmesan cheese. “As you get older you figure out you can’t eat cheeseburgers all the time,” Faison says.
The signature dish not only gives vegetarians something to love at a barbecue joint, but it also makes a case for keeping brussels sprouts raw. “Fresh brussels sprouts leaves are unsung,” Faison says. “The outer leaves are beautiful, they hold up well and they have a great horseradish-y quality.”