Roasted broccoli gets a massive flavor upgrade with this creamy, savory, rich sauce that you probably already have a jar of ...

The rich flavors in this recipe work well with pizza and chicken dishes. From "Perfect Vegetables" by the editors of Cook's Illustrated magazine. Heat 2 tablespoons of the oil in a large skillet over ...

We’re sharing 50 broccoli recipes that will help do just that. From simple sautéed side dishes, to creamy, cheesy soups (yes, even a dupe for that quick service favorite), broccoli is making a name ...

Separate the broccoli flower from the stem. Cut the flowers down to about 1-inch pieces. Peel the stems and slice about 1/3 inch thick on a slight bias. Bring a pot of salty water to a rolling boil.

Blanch broccoli florets in large pot of lightly salted boiling water for about 3 minutes. Drain and set aside. In a large saute pan, heat 1/2 cup olive oil over medium heat. Add garlic and anchovies.

When it comes to cruciferous vegetables, one of the most underrated vegetables is broccoli. It is one of the most powerful ...

Roast the Broccoli: Preheat oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and pepper. Spread on a baking ...

Elaine Hubbard, Pocono Lake, Pennsylvania Nutrition Facts: 3/4 cup: 359 calories, 26g fat (11g saturated fat) ...

For stems with thicker skin, make sure you peel tough parts off with a paring knife before cooking. It may look like standard broccoli’s scraggly relative, but broccoli rabe, or “rapini,” offers some ...

There's a lot you can do with broccoli stalks. It helps to think of them like kohlrabi, which is nothing if not a large, ...