A fancy Thanksgiving salad that won't add to your holiday stress. Made with roasted brassicas, potatoes, radishes, and sunchokes plus frisee and radicchio, this dish can be prepped ahead with no loss in quality. Plus, it hardly wilts once dressed!
'broccoli' on Serious Eats
On the one hand, this is a cream of broccoli soup—because it's creamy and has broccoli. Yet it has no cream, and the broccoli flavor is deeper, thanks to roasting instead of blanching. A splash of buttermilk adds brightness, while a garnish of spiced roasted pepitas plays off the roasted broccoli flavor.
Most connoisseurs of Southeast Asian food know that Thai salads are not often leafy, vegetable-based dishes. In fact, they are much more likely to be filled with meat and tossed in a funky, fish-sauce laden dressing. This duo of pork and broccoli in Leela Punyaratabandhu's new cookbook, Simple Thai Food, is no exception.
Simply simmered Chinese broccoli has a hearty flavor that pairs well with oyster sauce in this classic Cantonese preparation. Our version adds some fried garlic to the mix, using the flavorful garlic oil to amp up flavor.
Beef and broccoli might only be a classic combination in the American Chinese repertoire, but that doesn't make it any less delicious. In most restaurants, you'll find it served with rice, but I like to stir-fry it with hearty lo mein noodles.
When I'm in the mood for a big bowl of flavor-packed vegetables, this is the recipe for me. Curried quinoa with caramelized broccoli and cauliflower makes for a high-protein meal that comes together in less than 30 minutes and makes me feel great. It's a perfect weeknight dinner.
Your first question upon reading this recipe title is probably, "What the heck is broccoflower?" If you haven't already Googled it, broccoflower describes two different brassicas—fractaled Romanesco broccoli and bright green rounded cauliflower. Either of these will work in Deborah Madison's simple pasta recipe in her newly re-released cookbook, The New Vegetarian Cooking for Everyone.
A quick skillet pizza using a pre-made pizza crust topped with sautéd broccolini, mushrooms, and cheese.
A hearty baked potato topped with broccoli florets and gooey, 100% vegan nacho sauce made from standard supermarket ingredients.
Roasted fish gets paired with a flavorful Vietnamese dipping sauce called nuoc mam gung—a potent mixture of ginger, garlic cloves, chilies, lime juice, sugar, and fish sauce—that tugs at your tongue in all directions. Plus, all you have to do for the sauce is toss everything in a bowl and stir.
A quick and easy stir-fry with crisp tofu and broccoli tossed in a sweet and savory sauce with garlic, ginger, and sesame seeds.
The secret ingredient to this gluten-free cheesy broccoli soup? Velveeta.
Creamy pearled barley served with braised broccoli and cherry tomatoes, topped with crumbled salty feta cheese.
Broccoli caramelizes nicely on pizza, so why don't we see more of it? This pie uses broccoli, red onions, and a pinch of pepper flakes.
Broccoli and cauliflower are staple vegetables in my kitchen, so I assumed I'd eaten these brassica in just about every way possible. But Daniel Patterson's recipe for Grilled Brassica with Dandelion-Green Vinaigrette in Adam Roberts' Secrets of the Best Chefs proved me wrong. Patterson grills an assortment of brassica--including vibrant romanesco and leafy rape and cicco--until well-charred and tender. He plates the vegetables with plump bulgar wheat, a squeeze of lemon, and (best of all) a verdant, bitter dandelion vinaigrette.
Broccoli and brussels sprouts quickly stir-fried in a hot wok or skillet.
Roasted broccoli is a wonder. A hot oven can transform the mild vegetable into something rich and caramelized, and the depth of flavor it's capable of never ceases to amaze me. And tossing with hot pasta is about the best way I know to transform that magic into a full meal. This recipe, from Diane Rossen Worthington's Seriously Simple Parties, takes things a step further by tossing the whole thing with a pistachio gremolata.
Salmon and vegetables, coated in a spiced and spicy yogurt marinade, flash-charred and served on a bed of rice.
Spanish-style tortilla does not have to be made with potatoes. This broccoli-based version has all the creamy texture of the original, with the grassy, nutty, flavor of broccoli.
I first had pasta with slow-cooked broccoli at Jamie Bissonette and Ken Oringer's Coppa in Boston's South End and was blown away by its intense flavor. When cooked down in a rich tomato sauce, broccoli takes on an entirely different character with a deep, mildly sulfurous aroma that borders on meaty in its savoriness.