Broccoli/Broccolini
Chicken and Spelt Soup With Greens
Packed with nutritious greens and zesty lemon, this gorgeous soup is just the thing to perk you up on a chilly weeknight.
Thai Coconut, Broccoli and Coriander Soup
Feel-good greens and creamy comforting coconut come together in less than half an hour for a weeknight dinner you can really get behind.
You Might Be Leaving the Essence of These Vegetables in the Trash
And you might be leaving them out.
Sheet-Pan Steak With Broccolini and White Beans
Balsamic-marinated steak cooks over the broccolini and white beans in this sheet-pan dinner, flavoring them with its tasty juices.
Five Vegetable Swaps To Make at the Farmer's Market
Goodbye, broccoli. Hello, kohlrabi.
5 Ways to Cook With Vegetable Cores
Stop throwing your vegetable cores away! They're perfectly delicious.
Farmers Market Quinoa Salad
Don't obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.
How to Make a Better Coleslaw
Step one: Start thinking beyond cabbage.
Broccoli Slaw With Miso-Ginger Dressing
Skip the dried-out grocery store slaw packets. Instead, grate broccoli stems and toss with chopped florets and an Asian-inspired dressing for a great combo of textures and bold, beautiful flavor.
How to Buy, Store, and, Yes, Eat Your Broccoli
The most basic of brassicas is also easy to buy, hardy to store, and best prepared simply. So why aren't you eating more broccoli?
Pan-Grilled Black Bass with Flavored Butters
"Anytime you grill or pan-fry fish," O'Connell says, "it's essential to thoroughly dry it before adding your fat."
Roasted and Charred Broccoli with Peanuts
Believe it or not, we came up with a new way to chop broccoli.
Broccolini-Cheddar Gratin with Rye Breadcrumbs
You will fight your own relatives for the bits of cheesy goodness stuck to the bottom of the pan.
Roasted Broccolini with Winey Mushrooms
MY FRIEND DANIELLE CENTONI, Portland, Oregon, food writer and editor of Mix magazine, showed up at a potluck one day with a roasted broccolini dish similar to this one. When I asked Danielle if she would share the recipe, she responded in a way that made me chuckle: "It's very loosey-goosey. I used what I had around." I rarely pay attention to quantities when I am throwing something together at home, either, but with Danielle's guidance—and excellent memory—we were able to piece together what she had done. The broccolini tastes great at room temperature, so you can cook it ahead of time, or you can make the mushroom sauce while the vegetables are roasting.
Broccoli Bagna Càuda
Even a simple vegetable side can take on a deep, layered flavor profile when you add umami and heat to the mix. That's why I'm a big fan of bagna càuda, a simmered Piedmontese "hot bath" of garlic, anchovies, red pepper flakes, and olive oil. Thankfully, you don't have to zip around the streets of Turin on a scooter to get a taste of this mouth-filling, savory sauce. Tossed with lemony, oven-roasted broccoli, spicy bagna càuda brings full-bodied heat to any dinner table. Besides, it's just plain fun to yell BAHN-yah COW-dah!
Spiced Sweet Potato and Roasted Broccoli Toasts
The broccoli can be cooked early in the day, but toast the bread just before assembling so it doesn't dry out.