I recently spent four glorious days in midtown Manhattan.
For two of those, I was pretty much closeted in the Roger Smith Hotel attending back-to-back seminars at a cookbook conference.
And apart from a few heart-wrenching hours spent watching the stunning but tragically haunting photos and videos of the holocaust at the Museum of Jewish Heritage, there was no other agenda.
I’ve been championing Brussels sprouts for many moons.
Some time in the 1990s, when I was food editor for the Toronto Star, I penned a piece on “underdog foods” in which I named those that have a bad rep, some of them for no apparent or justifiable reason.
The list included these items: Liver, prunes, turnips, tofu, tapioca – and Brussels sprouts.
Liver and brussels sprouts are two underdog foods that top most lists of unpopular fare. Here are two recipes that should convert even the most adamant haters.
Chicken Livers Provencal
Inspired by a dish from chef and cookbook author Jacques Pepin.
