Add Yahoo as a preferred source to see more of our stories on Google. There’s nothing wrong with roasted broccoli, but it’s good to switch up your side dishes every now and then. Tonight, we’re making ...

I recently learned this broccoli trick from Smitten Kitchen, and it has completely changed the way I have pasta nights at ...

Broccoli might just be one of the most versatile veggies around. It's true! The green, tree-like florets and thick stalks can be roasted, steamed, blended into creamy soups, or even served raw! (Try ...

Now that summer is slipping into fall, the familiar heads of broccoli will be joined by odd family members with names like broccoli rabe (or raab), broccolini and Chinese kale. They’re all members of ...

What makes a meal memorable? One evening in New York, I dined at Le Bernadin, arguably one of the best restaurants in New York, if not the world. It was a business dinner hosted by the Japanese ...

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 ...

4 cups fresh broccoli florets 3 teaspoons crushed garlic Olive oil Red pepper flakes, optional Heat the olive oil in a skillet over medium-low heat. Add the garlic and cook for 1 minute. Add the fresh ...

If your family has become bored with broccoli, then jolt them awake with broccoli rabe, or rapini, an Italian vegetable, known for its sharp, bitter flavor. Although it resembles broccoli with its ...