'broccoli rabe' on Serious Eats

Game Day Roast Pork and Broccoli Rabe Sandwiches

Remember a couple weeks ago when I mentioned that oven-roasted pulled pork is just about the easiest and most inexpensive way to feed a crowd of meat lovers? There are very few situations that can't be enhanced with a bit of strategically-deployed pork. This time, we've got another sandwich in the works, this one a variation of the classic Philly combo of roast pork, broccoli rabe, and provolone cheese. More

Striped Bass Chowder from 'The Catch'

Ben Sargent got his cooking career started by slinging chowders from a Brooklyn surf shop. So it should come as little surprise that he includes so many recipes for the seafood stew in his new cookbook, The Catch. This chowder, made with striped bass and broccoli rabe pesto, serves as a perfect bridge between quick summer meals and heartier cold-weather soups and stews. More

The Food Lab's Thanksgiving: Sicilian Style Sweet and Sour Broccoli Rabe

I don't think they really eat broccoli rabe like this in Sicily, but having just returned from a week of gorging myself on everything I could find on that pretty and olive-oil soaked island, I can tell you that the flavors represented in this dish—the sweet and sour of vinegar and sugar, the butteriness of pinenuts and olive oil—is about as Sicilian as it gets. Plus, "Sicilian Style Sweet and Sour Broccoli Rabe" just sounds sexier than "Not-Sicilian Broccoli Rabe with Sicilian-ish Flavors," doesn't it? More

The Country Cooking of Italy's Orecchiette with Broccoli Rabe

This bowl of Orecchiette with Broccoli Rabe from Colman Andrews' The Country Cooking of Italy is a lovely example of that beautiful minimalism. The pasta and rabe cook in the same pot, coming together in a sizzling pan of anchovies and olive oil. The rest is merely a matter of tossing, plating and choosing whether to serve with toasty breadcrumbs or salty-crumbly ricotta salata. More

Sandwiched: Broccoli Rabe, Pear, and Fontina

Garlicky, spicy, and bold, the sautéed broccoli rabe is pressed between two walls of crusty bread and glued together with oozing Fontina, whose fattiness does a lovely job of further balancing its bite. The grainy-fleshed Bosc pears bring an unexpected but completely oh-this-makes-sense sweetness to the combination. Feel free to dip in honey when serving. More

Healthy & Delicious: Broccoli Rabe, Turkey Sausage, and Grapes

I stumbled over Mark Bittman's Broccoli Rabe with Sausage and Grapes by pure serendipity, while researching beets in How to Cook Everything. The necessary produce was already crowding my crisper drawer, and the oil and seasonings were standing ready in the pantry. Even better, a trip to the freezer revealed two links of sweet Italian turkey sausage, which, when subbed in for their pork equivalents, would lighten the meal considerably. More

More Posts