Broccoli

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Here's how to buy, store, and cook with broccoli, in season in September.

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 this quinoa salad recipe substantial.

This pesto pasta recipe gets heft (and a side of veggies) from the addition of broccoli to the purée. They won’t know it’s there unless you tell them...wink wink.

Blanching the spinach before blending helps this broccoli soup recipe retain a vibrant green color. Parsley would work in place of the cilantro.

You can find Chinese five-spice powder, a combination of star anise, fennel, cinnamon, Sichuan peppercorns, and cloves, at many supermarkets. We really like the fresh intensity and balance of the five-spice powder from World Spice.

Believe it or not, we came up with a new way to chop broccoli: Include the stems!

You will fight your own relatives for the bits of cheesy goodness stuck to the bottom of the pan. Learn how to make this recipe in this video.

Recipes for broccoli, cabbage, brussels sprouts, kohlrabi, cauliflower, kale, and other brassicas.

Gigante beans have a nutty, buttery flavor and creamy texture, and hold together when cooked.

We’ve got lots of love for lardo, Italy’s spiced, cured fatback. It adds porky goodness to just about anything.

Dan Kluger of ABC Kitchen tops his toast with sweet potatoes and broccoli for a masterpiece-worthy vegetarian tartine.

The broccoli can be cooked early in the day, but toast the bread just before assembling so it doesn’t dry out. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Leave a nice amount of stalk attached to the broccoli florets: It’s pretty, improves your yield, and has a great texture.

10 delicious broccoli recipes to help you turn your kids onto the cruciferous green stuff—no bribes necessary

Toasting the barley before cooking it adds another nutty dimension to the grain. This technique also works great with things like farro, spelt, and couscous.

Giving the broccoli a head start lets it get nicely browned, which brings out its sweetness.

Raw broccoli is made for slaw. It’s sweet and crunchy—and can be dressed hours in advance.

The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.

Try chef Rene Ortiz’s Ginger-Garlic Tofu with his addictive broccolini. A generous dose of red pepper flakes, a good hunk of butter, and a big squeeze of lemon transform them. “The fat, the butter, the acid,” says Ortiz, chef at Sway, Austin: “It makes you want to keep going back for more.”

Brining the lamb before it is slowly braised results in flavorful meat.