Now you can enjoy all the best recipes from an entire year of Fine Cooking in a single hardbound volume. Our Fine Cooking Annual, Volume 3 features the most delicious appetizers, soups, sandwiches, pastas, main courses, side dishes and desserts we've published this year -- all organized by course and ingredient.

From exciting new starters and salads to luscious fish, poultry and meat dishes to heavenly cakes and cookies, you'll find the most tantalizing collection of recipes anywhere. All presented in the unique style of Fine Cooking -- with illustrated techniques and valuable tips, shortcuts and kitchen advice. Plus all the extra advice that no other cooking magazine delivers.

• More than 200 of our very best recipes
• Every dish accompanied by a stunning full-color photo
• Organized for instant access from Starters & Snacks to Sweet Endings
• Clear, complete instructions that are easy to follow
• One recipe per page or spread -- so you won't have to stop and turn the page while cooking
• The perfect gift for anyone who loves to cook

With more than 330 full-color photos, this exceptional collection of recipes will spark your creativity -- and wake up your taste buds -- with every new dish.

Starters & Soups

Salads

Pasta & Grains

Seafood

Poultry

Beef, Lamb & Pork

Vegetables

Desserts

Contributors

Index

Enjoy this recipe, just one of the many delicious choices featured in
Fine Cooking Annual, Vol. 3.

Roasted Brussels Sprouts with Dijon, Walnuts & Crisp Crumbs

Serves six to eight.

1⁄4 cup plus 1 Tbs. extra-virgin olive oil
2 Tbs. Dijon mustard
1 tsp. Worcestershire sauce
1⁄2 tsp. caraway seeds, toasted lightly & crushed
3⁄4 tsp. kosher salt; more to taste
Freshly ground black pepper
2 lb. Brussels sprouts, ends trimmed,
cut through the core into quarters
1 Tbs. unsalted butter
1 cup coarse fresh breadcrumbs
1⁄2 cup chopped walnuts

The mustard-Worcestershire seasoning is a tangy counterpoint to the sprouts, which -- despite people's remembrances from childhood -- are essentially sweet and nutty. You can fry the crumb topping up to 2 hours before serving.

Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two rimmed baking sheets with parchment.

In a large bowl, whisk 1⁄4 cup of the oil with the mustard, Worcestershire sauce, caraway seeds, 1⁄2 teaspoon of the salt, and about 10 grinds of pepper. Add the Brussels sprouts and toss to thoroughly distribute the mustard mixture. Spread the sprouts in an even layer on the two baking sheets.

Roast until the cores of the sprouts are just barely tender and the leaves are browning and crisping a bit, 20 to 25 minutes (if your oven heat is uneven, rotate the pans midway through cooking).

While the sprouts are roasting, make the topping: Line a plate with two layers of paper towel. Heat the remaining 1 tablespoon oil with the butter in a medium (10-inch) skillet over medium-high heat. When the butter has stopped foaming, add the breadcrumbs all at once; toss to coat with the fat. Reduce the heat to medium, add the walnuts and the remaining 1⁄4 teaspoon salt, and cook, stirring constantly, until the crumbs are browned and slightly crisp and the nuts are golden, 4 to 6 minutes. (The crumbs will start to sound "scratchy" as they get crisp.) Dump the breadcrumb mixture onto the paper towels to drain the excess fat.

Transfer the sprouts to a serving bowl and season to taste with salt and pepper if necessary. Sprinkle the crumbs over the sprouts just before serving.

-- Martha Holmberg