Los Angeles chefs Jon Shook and Vinny Dotolo (Caramelized Productions, Animal, Son of a Gun, Trois Mec) have turned people around on brussels sprouts, making them an annual favorite for Thanksgiving meals. The recipe calls for "so much bacon, butter, and cream, you'd have to be insane not to totally get into this dish," says Dotolo. Selected for inclusion in their cookbook, 'Two Dudes, One Pan,' and originally published in the November 2008 issue of 'Men's Journal,' this recipe is easy to master for even the biggest slackers.

• 1 tbsp plus 1 tsp kosher salt
• 2 lbs brussels sprouts, outer leaves removed
• 12 oz sliced bacon, halved
• 2 shallots, halved and thinly sliced
• 3 garlic cloves, thinly sliced
• 3 cups heavy cream
• 1 tsp freshly ground black pepper

In a Dutch oven, boil brussels sprouts in salted water. Cook until tender but not mushy (5 to 7 minutes). Drain sprouts and place in cold water to stop cooking. Drain again, transfer the sprouts to a cutting board, and halve lengthwise. Set aside. Place pot back on the stove over medium-high heat. Add the bacon (you can do this in two batches), and cook until both sides are browned and crisp. Drain on a paper towel-lined plate; crumble when cool. Pour off all but 1 tbsp of bacon fat and add shallots and garlic to the pot. Cook over medium-high heat until lightly browned (2 minutes), then add cream and simmer until reduced by half (5 to 7 minutes). Add remaining salt and the black pepper. Stir in brussels sprouts, gently coating in sauce. Pour them into a serving bowl, and top with crumbled bacon. (Serves 6–8.)