BN wrote:
I have misplaced the recipe for Brussels Sprouts with Sun-Dried Tomatoes
that appeared in the November 1995 issue of Food & Wine. Does anyone have
it? I would like to serve it on Thanksgiving; it is one of my daughter's
favorites.

I don't have that particular recipe, but you could try this (untested):

Steam or parboil the sprouts until partially cooked. Put half an inch
of red or white wine in a pan with some chopped sundried tomatoes and
some garlic puree, and bring to the boil. Add the sprouts and
continue to cook, stirring and tossing, over high heat, until the
liquid has evaporated and the sprouts are cooked through. Throw in
some toasted pine nuts if you like.

That may or may not be the kind of thing you're after.

Kake