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magazine 2008 02 broccoli rabe with bulgur and walnuts
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3.7
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Large pieces of roasted broccoli make a great side for a party, particularly when doused in a bright, savory, funky sauce made of dill, citrus, and fish sauce.
4.0
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These recipes with broccoli rabe will be there for you, even in the darkest of winter nights.
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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.
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4.4
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This vegetarian revelation balances the meaty sweetness of butternut squash with bitter broccoli rabe and a creamy sauce. Serve it with a simple salad.
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A take on Utica greens, a classic Italian American dish from central New York, made with bunches of broccoli rabe, Pecorino, and pickled chiles.
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An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.
3.4
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4.7
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If you like bold, assertive flavors—like broccoli rabe and lemon—this rustic white bean side dish is the recipe for you. Try it with roast chicken or pork tenderloin.
4.0
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The raw broccoli salad at Emmy Squared in Brooklyn showed us that broccoli can be delicious even when squeaky raw.
5.0
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3.5
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Believe it or not, we came up with a new way to chop broccoli: Include the stems!
3.3
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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.
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Bitter radicchio is the perfect match for sweet stone fruit in this easy salad recipe.
4.6
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Leave a nice amount of stalk attached to the broccoli florets: It’s pretty, improves your yield, and has a great texture.
4.0
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Radishes and butter, ham and mustard. Two classic combos in one delicious appetizer.
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Dunk cucumbers in this radish yogurt for a satisfying snack or starter. Or spoon some on a plate, throw a fried egg on top, and call it breakfast.
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