Broccoli

You’ll get all the traditional flavors of the classic takeout dish by using a marinade made up of oyster sauce, Shaoxing wine, and soy sauce, but the steak and broccoli are grilled for a fresh summertime variation.

The four things every good grain salad needs to thrive.

An easy guide to getting the most out of your broccoli.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.

This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor.

Food director Carla Lalli Music eats whatever's on her plate—because it's her job! Here's what she eats when she's off the clock.

Our favorite new beauty products are made of vegetables—no surprise there.

Not only will this recipe make you actually want tofu for dinner, but we’ve got a few different ways to customize each ingredient.

Whole grains, like farro, freekeh, or brown rice, can be substituted for the quinoa.

Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad recipe texturally interesting.

While pork rib chops would be fine for this recipe, thin shoulder steaks or blade chops have more fat, meaning they’ll stay ultrajuicy even after a hard sear.

Cheese gives us a lot to be thankful for, you know?

This is a remarkable quiche recipe for a few reasons: The dough is intentionally generous so that it can be formed into tall walls all around, and the filling is jam-packed full of healthy greens. They balance out the butter and cream, right?

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method and swapped the restaurant’s sesame brittle for toasted seeds. Similar flavors; easier to make at home.

Never thought we'd say it, but this broccoli side is worth writing home about.

An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

The combination of salty water and salty Parmesan puts this pasta at risk of becoming oversalted. If that happens, throw in a knob of unsalted butter at the end to mellow it and add a smooth finish.

A crunchy, salty salad that proves (once again!) that it’s worth having a mandoline slicer.

This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner.

Try this as a side, a snack, in a frittata, folded into a grain salad, in a hash with bacon, etc. etc. etc.

If you're ever cornered by a bland bowl of vegetables or whole grains, throw a handful of herbs on it. They instantly make the meal more beautiful and flavorful—without adding any salt, fat, or sugar. 

The broccoli should still have snap and crunch after charring—this is a far cry from the mayo-based broccoli salad you may be thinking of.

These fast and easy recipes (that that have nothing to do with turkey) will keep things interesting all month.