Broccoli Rabe

Big shells aren’t just for stuffed pasta. Here they hold strong against punchy sauce, spicy sausage, and bracing broccoli rabe.

Spicy gochujang and creamy tahini come together harmoniously in this punchy, umami-rich noodle dish.

Is there a better way to eat steak than under a melty layer of pepper Jack with lemony broccoli rabe? We think not!

This weeknight skillet dinner is our version of pizza beans...plus a dose of greens.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

Blanching tames the bitter bite of broccoli rabe without robbing it of its addictive spiciness: A quick dip in salted water makes it more palatable and tender, so that it cooks quickly in the skillet.

This slow-cooker version of the Philly classic has all the makings of a great sandwich: sharp provolone, garlicky broccoli rabe, and lots of jus from the pork for dipping.

This recipe makes two white pizzas, but it can be easily halved.

We don’t always want to eat vegetables crisp-tender—sometimes our favorites are best when they’re cooked low and slow, until they completely surrender.