SAUTÉED BROCCOLI RABE WITH ROASTED RED PEPPERS
WHY THIS RECIPE WORKS Assertive, peppery broccoli rabe is extremely appealing when combined with roasted sweet red bell peppers in this Italian-inspired side dish. We chose store-bought jarred roasted peppers for maximum convenience without sacrificing flavor. Chopping the broccoli rabe into small pieces and quickly blanching it in a large amount of salted water is […]
BROCCOLINI WITH PANCETTA AND PARMESAN
WHY THIS RECIPE WORKS Meaty pancetta, sharp Parmesan cheese, and a pinch of red pepper flakes lend a bold Italian twist to mild, sweet broccolini. Using a Dutch oven instead of a skillet gave us enough room to render the pancetta and steam-sauté the broccolini with water all in the same pot. Splitting the thicker […]
PAN STEAMED BROCCOLINI WITH SHALLOT
WHY THIS RECIPE WORKS This simple and speedy one-pan broccolini side dish is gently flavored with shallot, lemon zest, and thyme. We split the thicker broccolini stalks down the middle so that they were the same size as the thinner ones in the bunch, ensuring even cooking. There’s no need to split stalks that are […]
GRILLED BROCCOLI WITH LEMON AND PARMESAN
WHY THIS RECIPE WORKS For vivid green broccoli florets with flavorful char, there’s no beating the grill. To avoid toughness, we peeled the stalks with a vegetable peeler and cut the head into spears small enough to cook quickly but large enough to grill easily. Since grilling alone would yield dry broccoli, we tossed the […]
ROASTED BROCCOLI
WHY THIS RECIPE WORKS Oven roasting is a great way to deepen the flavor of vegetables, but broccoli can be tricky to roast given its awkward shape; dense, woody stalks; and shrubby florets. We wanted a roasted broccoli recipe that would give us evenly cooked broccoli—both stalks and florets and add concentrated flavor and dappled […]
PAN ROASTED BROCCOLI WITH LEMON BROWNED BUTTER
WHY THIS RECIPE WORKS The first step to perfecting our pan-roasted broccoli recipe was to transform a head of broccoli into pieces that would cook evenly. First, we trimmed the florets into small pieces and the stalks into oblong coins. Then we layered the stalks evenly in a hot, lightly oiled skillet, and once they […]
STEAMED BROCCOLI WITH LIME CUMIN DRESSING
WHY THIS RECIPE WORKS To meet the challenge of adding flavor without fuss to simple cooked broccoli, we experimented with tossing uncooked dressings and sauces with steamed broccoli. We found that potent flavorings like citrus juices, garlic and onions, chiles, and spices, all of which are assertive enough to stand up to the strong flavor […]
RED FLANNEL HASH
WHY THIS RECIPE WORKS Red flannel hash gets its name from the beets that are included; this version adds sweet potatoes to the usual russets to amplify the sweetness of the beets. To speed things up, we parcooked the potatoes and beets in the microwave until tender and then moved them to the skillet to […]
BEET AND BARLEY RISOTTO
WHY THIS RECIPE WORKS Hearty pearl barley holds its own against the sweet earthiness of beets and their sturdy greens. Pearl barley has had its outer husk removed, exposing the starchy interior, which helps create a velvety sauce when simmered. We stirred raw grated beets into the barley—half at the beginning for a base of […]
PINTO BEAN BEET BURGERS
WHY THIS RECIPE WORKS Vegetarian or vegan burgers are often bean-based, but why not include beets? They bring both a lighter texture and a sweetearthy flavor to the pinto beans. We added heft with bulgur and used ground nuts to provide meaty richness. Garlic and mustard deepened the savory flavors. While the bulgur cooked, we […]