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Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants

Kale and Brussels Sprout Salad

8 to 10 Servings<p>November 2011Print<p>Ingredients<p>1/4 cup fresh lemon juice<p>2 tablespoons Dijon mustard<p>1 tablespoon minced shallot<p>1 small garlic clove, finely grated<p>1/4 teaspoon kosher salt plus more for seasoning<p>Freshly ground black pepper<p>2 large bunches of Tuscan kale (about 1 1/2 lb. total), center …

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants

Eggplant with Bacon Miso

4 Servings<p>Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.<p>June 2013Print<p>Ingredients<p>1 slice thick-cut bacon, finely chopped<p>1/3 cup white miso (fermented soybean paste)<p>3 tablespoons mirin (sweet Japanese rice wine)<p>4 Japanese or Chinese …