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Crispy Brussels Sprouts with Pickled Mustard Seeds

Brussels sprouts are complicated. They’re both hip and hated. They can be sublime or inedible. You’ll find their sweet nature on the menu of the latest gastropub, or piled high in a stinky mess at the worst of the mass market buffets. This unfortunate dichotomy has left them with a bit of an identity crisis. This is not their fault. But it can leave the home cook scratching his or her head wondering what the secret is to Brussels sprouts. Well, have you tried Broiled Brussels Sprouts? Not roasted but broiled. Broiled Brussels Sprouts are simple. All it takes is a watchful eye. So don't be afraid and give it a try. Read More


About Greg

I started my blog on a whim. I was looking for a creative challenge, which may sound odd because I spent 20 years as an entertainment industry photographer. I’m not talking paparazzi, I don’t have the personality to hide in the bushes! I like fresh takes on the familiar. My recipes are often simple, modern and colorful, with roots in traditional styles. I'm the author of two cookbooks. I’ve been a speaker at IFBC, Food Buzz and Camp Blogaway. I’ve led cooking demonstrations in Panama and Costa Rica and developed recipes for major brands. I’ve traveled to Peru, Mexico, Norway and Alaska to promote culinary and/or vineyard travel tours. I was even featured in Food & Wine Magazine. I also co-host The Table Set on Home Fries podcast network.