If you’ve never been tempted by Brussels sprouts, Alabama-born chef Adam Evans, of Atlanta’s seafood haven the Optimist, has a gratin that may just convert you. His sprouts come laced with bacon, cream, white wine, mustard, and Parmesan. “It’s based on traditional Thanksgiving casseroles—rich, creamy, crispy on the top—but so much better,” he says. Serves: 6–8 Total […]