Broccoli Salad With Radicchio, Basil, and Pistachios

The secret to the success of this broccoli salad is that it handles the florets and stems differently. The florets are blanched briefly, just long enough to soften them and make them juicy, while still preserving their crisp, fresh bite. The stems, meanwhile, are left raw, for a refreshing crunch. Tossed with radicchio and a bold vinaigrette made from basil and pistachios, this is a salad to make you love all the parts of broccoli.

Dinner Tonight: Pasta e Broccoli

The parboiled broccoli breaks up into the pasta and almost melts into a pasta-clinging sauce. This is, at the very least, a delicious way to eat your broccoli.

Roasted Broccoli with Parmesan Pangritata (Toasted Breadcrumbs)

Roasted Broccoli with Parmesan Pangritata (Toasted Breadcrumbs) - take the humble broccoli to a new level with the addition of parmesan and pangrittata (toasted breadcrumbs). Minutes to prepare, then just bake for 15 minutes!

the 1 rule I break to make this ITALIAN BROCCOLI PASTA

Broccoli Pasta 2.0 is my variation of a Calabrian broccoli pasta which overcooks the broccoli to make the sauce.

Pasta With Braised Broccoli and Tomato

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.

Charred Broccoli With Taleggio Cheese Sauce and Gremolata

For an updated take on this classic combination, cook your broccoli like steak, turn food scraps into a punchy garnish, and then add gooey cheese.

Orecchiette With Broccoli and Toasted Hazelnuts

In this easy weeknight dinner, the classic pairing of orecchiette and broccoli gets a twist with a creamy turmeric sauce and crunchy toasted hazelnuts.

Food52's Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds

Leave it to Food52 to revitalize roasted broccoli. arielleclementine's winning wildcard recipe in The Food52 Cookbook, Volume 2 tosses roasted florets with a punchy smoked paprika and garlic vinaigrette. Each branch in the broccoli "tree" soaks up the dressing like a sponge, transforming the humble brassica into a vibrant celebration of the vegetable. The final touch, a handful of salty, rich Marcona almonds, takes this dish into holiday entertaining territory.

3 quick and easy BROCCOLINI recipes I can't stop eating

Here are 3 quick, easy, delicious, and practical ways to make broccolini taste really good.

Garlic Butter Cauliflower Pasta with Pangrattato

Cauliflower pasta made with cauliflower browned in garlic butter then tossed through pasta with lemon and chili, topped with toasted breadcrumbs. Luscious and easy, this is meat free food for carnivores!