Charred Broccoli With Manchego, Hazelnuts, and Honey

The classic side dish of broccoli and cheese, made sophisticated.

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.

Diane Rossen Worthington's Penne with Roasted Broccoli and Pistachio Gremolata

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.

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.

Broiled Asparagus With Fried Egg and Gorgonzola

Inspired by classic asparagus alla Milanese, this easy dish features asparagus that's been blistered in the broiler for an intense, woodsy flavor. On top are pieces of sweet and creamy gorgonzola cheese, which gently melt from the heat from the asparagus, a fried egg, grated Parmigiano-Reggiano, and toasted bread crumbs for a light, crunchy texture.

Broccoli and Cheese Galette

The secret to this creamy vegetable tart is Mornay sauce, the same cheese sauce used for a traditional mac and cheese.

Creamy Broccoli Casserole (Gratin)

Tender broccoli smothered with plenty of creamy garlic parmesan cheese sauce. This made from scratch Broccoli Casserole is utterly addictive!

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!

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.

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.