Cooking the Sprouts

1. Place the Brussels sprouts "trees" on your cutting board. With the tip of a sharp knife, cut away any leaves left between the sprouts, then the clump of leaves that's often at the tip. Set those aside.

2. Cut through the small stem holding each sprout in place on its stem, carefully dropping them into a colander so they don't bounce from your counter and roll across the floor. When all the sprouts are in your colander, rinse them thoroughly under cold water and let them drain.

3. Remove any tough or yellowed outer leaves from the sprouts with a paring knife, and trim the stem so it's even with the bottom of the sprout. If you plan to steam or boil the sprouts, cut an "X" in the stem end so the hot water or steam can enter and cook the vegetable's dense center.

4. Shave the sprouts thinly for use in salads or stir-fries, where they'll be served raw or with minimal cooking. Steam or boil them for as little as 8 to 10 minutes, if you like them tender-crisp, or braise them for up to an hour if you like them tender and mellow. Many cooks prefer to use dry-heat methods, sauteing quartered brussels sprouts or roasting them whole or halved until browned and nutty-flavored.

Cooking the Leaves

1. Trim the ends of the stems from the Brussels sprout leaves, if they're dried and cracking. Discard any that are yellowed or have visible insect damage.

2. Toss the leaves under cold running water in a colander, rinsing them thoroughly. Drain them for a few minutes, then pat them dry on clean paper towels.

3. Steam the leaves whole to use as wrappers for cabbage rolls or similar dishes, or cut them into strips for stir-fries. Whole or cut leaves can also be steamed or boiled as a substitute for chard or collards in your favorite dishes.