- 11 Super-Melty-Cheesy Dishes for a Snow Day
- Five Essential Tips for Feeding Your Dad on Father's Day
- 9 Things To Do with Poblanos
- Winter Vegetable Pasta with Dolcetto
- 10 Game-Day Snacks That Will Win Any World Cup Viewing Party
- 7 Super-Easy Tapas Recipes
- National Doughnut Day
- Beyond Hot Wings: 11 Crazy Foods to Buffalo for the Super Bowl
- Potato Chip-Crusted Chicken for Picnic Day
- 5 Ways to Transform Thanksgiving Mashed Potatoes
I like to think of myself as resourceful and clever and not just cheap, especially when it comes to scraps ("orts" if you do crosswords...). But this new use of broccoli stems is SO resourceful and clever, it makes me angry I didn't think of it first.
There's no lack of great small-batch pickles —ramps, beans, okra, watermelon rind, you name it-and no lack of great recipes, but I am definitely looking forward to trying these pickled broccoli stems, published in yesterday's New York Times Health section. Most of the nutrients in broccoli are contained in the crown, or the florets. But there is loads of much-needed fiber in those stems, and all it takes is a clever and resourceful cook to find ways to use them.