We'll add bacon to just about anything, and Brussels sprouts are no exception. Many of us have nightmares memories of mushy, drab, stinky Brussels sprouts that had to be faced and defeated before leaving the dinner table. We cried for mercy and threatened that the entire kitchen would become a vomitorium, but we still had to choke down those cabbage abominations. more ›

Many of our readers probably caught Time Out Chicago's famous"100 Best Things We Ate This Year" list earlier this week - one of our favorite pieces of food coverage every year. December is the season for lists of one sort or another, and they will start coming fast and furious over the next few weeks. The Stew just released its list of dining trends for 2011 - in the model of Project Runway, they have announced what will be "in" and what will be "out." The list, whatever it's other qualities, is a hilarious read, though we are hoping that not all of it comes true. more ›

After about a year of cooking exactly the same Brussels Sprout recipe (which is delicious) we needed some variety. We wanted to keep the combination of bacon and sprouts, which is delectable, but add in something new - and preferably cut the cooking time down from the hour-plus that roasting them requires. more ›

Within the last year or so, Brussels sprouts seem to be popping up as a side dish on every restaurant menu we lay eyes on. As we happen to love this oft-reviled vegetable, we consider this true progress, but we know a lot of people are skeptical. If mistreated, the Brussels sprout is a uniquely disgusting vegetable, but in the right hands, it can be so scrumptious that you forget you’re eating something healthy. Below are a few good spots to order them, and a fool-proof recipe to convert even the staunchest hater. more ›