Quick and flavorful, this garlicky sautéed broccoli recipe pairs tender-crisp florets with olive oil and garlic for an easy side dish that complements any meal.

The rich flavors in this recipe work well with pizza and chicken dishes. From "Perfect Vegetables" by the editors of Cook's Illustrated magazine. Heat 2 tablespoons of the oil in a large skillet over ...

We’re sharing 50 broccoli recipes that will help do just that. From simple sautéed side dishes, to creamy, cheesy soups (yes, even a dupe for that quick service favorite), broccoli is making a name ...

Separate the broccoli flower from the stem. Cut the flowers down to about 1-inch pieces. Peel the stems and slice about 1/3 inch thick on a slight bias. Bring a pot of salty water to a rolling boil.

Blanch broccoli florets in large pot of lightly salted boiling water for about 3 minutes. Drain and set aside. In a large saute pan, heat 1/2 cup olive oil over medium heat. Add garlic and anchovies.

Broccoli is one of the healthiest vegetables you can eat, loaded with vitamins, fiber, and antioxidants that help your body ...

Get ready for a month of mouthwatering, plant-powered goodness! Starting on February 1, we’re bringing you 30 exciting vegan ...

There are three constants in my kitchen: a chef’s knife, an endless supply of garlic, and this dead-simple broccoli recipe that has been a dinner mainstay for longer than I can remember. On nights ...

This puréed broccoli soup is so flexible. Substitute asparagus or zucchini for the fennel in this recipe when they’re in season; cook them along with the broccoli. The crunchy, garlicky croutons are ...

For stems with thicker skin, make sure you peel tough parts off with a paring knife before cooking. It may look like standard broccoli’s scraggly relative, but broccoli rabe, or “rapini,” offers some ...