Last month, I had an email from an always insightful marketing guy talking about Brussels sprouts. He’d believed he hated the vegetable until a girlfriend convinced him to try them at a restaurant. The verdict: amazing. Now, properly prepared, he considers them a treat. (By the way, the itty bitty brassicas are actually Brussels—not brussel—sprouts, as they were named for the Belgian capital. You’re welcome.) I’m okay with Brussels sprouts and just about any other vegetable, but I generally don’t love fruit. (Lychee and dragonfruit are exceptions.) Shocking, I know, but it’s not like I’m a chef or nutritionist. I Read more…