Sautéed Broccoli Rabe With Garlic and Chile Flakes

Broccoli rabe has a bitter edge and sometimes fibrous stalks, both of which are tamed by prolonged cooking. In this classic Italian side dish, the rabe is blanched, then sautéed with olive oil, garlic, and chile pepper flakes until it's well past well-done—at which point it tastes best.

Dinner Tonight: Broccoli Sautéed with Crisp Garlic

Gordon Ramsay’s In the Heat of the Kitchen has been fun to look through, but I haven’t really been able to put it to much use. Most of the recipes seem rather complex for a hectic weekday night. So I...

Grilled Broccoli Rabe

Broccoli rabe is grilled and tossed with red pepper flakes and a lemon vinaigrette.

Broccoli with Garlic Sauce

Takeout-style broccoli with garlic sauce is a great dish to have with any meal. Served with some white or brown rice, it’s tasty and guilt-free, and it’s easier than you’d think to emulate that restaurant

Dinner Tonight: Sautéed Broccolini

Wait a minute...didn’t I just have a big leafy green vegetable with broccoli hidden in the title? Yes, but this broccolini is mighty different from that slightly bitter one. I’ll admit I didn’t know the difference until an infamous episode...

Dinner Tonight: Chinese Five-Spice Noodles with Broccoli

I realize now I have kind of a thing for Chinese five-spice powder. Its combination of spices rescues nearly everything it touches, and certainly works wonders for this Chinese Five-Spice Noodles with Broccoli recipe I found on Fresh 365. Some...

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.

Steamed Broccoli

This is not your mother's steamed broccoli recipe! It's an easy, healthy, delicious Chinese-inspired side dish made in 10 minutes or less.

Beef with Broccoli from 'The Chinese Takeout Cookbook'

Far too often, beef with broccoli is a gloppy mess. In fact, I rarely order it for takeout as I fear the curse of over-thickened and excessively-sweetened brown sauce will ruin what would otherwise be a perfectly fine meal. But after making Diana Kuan's version from The Chinese Takeout Cookbook at home, I've learned I have nothing to fear from this dish. Her quick tricks--blanching the broccoli and marinating the beef with cornstarch--leave the beef tender and the broccoli bright green. The sauc...

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.