Broccoli with Preserved Lemon Yogurt
To make broccoli special, chef Laurent Tourondel cuts it into steaks and roasts it in the oven, then serves it with a cool and tangy yogurt sauce.
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Fried Broccoli
Based on a tempura batter from Seattle chef Edouardo Jordan, an F&W Best New Chef 2016, the coating for this fantastic fried broccoli gets its whisper-thin crunch from cold sparkling water and baking powder. Enjoy the broccoli with a sprinkle of salt and a squeeze of lemon.
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Aioli-Glazed Charred Broccoli
Aioli-coated florets get gorgeously bubbly and browned on a grill or under the broiler, almost like instant broccoli casserole. Chef Helene Henderson says to serve the broccoli piping hot.
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Flash-Roasted Broccoli with Spicy Crumbs
The genius idea here is pulsing sliced pepperoni with bread crumbs to add a ton of extra flavor and a great crunch to broccoli.
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Broccoli Frittata
Allison Adato's book, Smart Chefs Stay Slim, devotes a chapter to breakfast. She interviews chef Marc Murphy, who discusses making this "breakfast pizza"for his kids.
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Broccoli Carpaccio with Grapes and Watercress
This super healthy broccoli salad is topped with a tangy yogurt-based dressing.
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Roasted Garlic-Parmigiano Broccoli
Roasting broccoli makes it sweet; topping it with Parmigiano-Reggiano cheese and broiling it makes it addictively crispy and almost nutty tasting.
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Crunchy Broccoli Slaw
Most people throw away broccoli stems, preferring to eat the florets. But cut into long thin strips with a fine julienne peeler, the sweet and crunchy stems are perfect in a fresh-tasting slaw with carrots, scallions and salty sunflower seeds.
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Creamy Broccoli Soup with Cheddar Crisps
For an ingenious twist on the classic combination of broccoli and melted cheddar, Barbara Lynch serves a warming broccoli soup with cheddar crisps. Try making the crisps with Mimolette, an orange-hued semihard cheese from France, which has a milder, nuttier flavor than cheddar. The soup is equally good with cauliflower or celery root in place of the broccoli.
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Broccoli with Bacon, Blue Cheese and Ranch Dressing
This salad would also be delicious with Broccolini, which is similar to broccoli but with smaller florets and longer stems.
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Grilled Broccoli and Bread Salad with Pickled Shallots
"Grilling over an open flame is my favorite way of cooking," says Charlie Parker. "It gives food so much flavor without the need for butter."Here, he serves lightly charred broccoli and ciabatta cubes in a twist on an Italian bread-and-tomato salad.
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Caramelized Broccoli with Garlic
Irresistible is the best word to describe chef David Gingrass's richly browned broccoli that is seasoned with garlic, lemon juice and red pepper.
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Broccoli and Wild Mushroom Casserole
Photographer and Alabamian Robert Rausch grew up eating vegetable casseroles—he and his mother are both vegetarians. The broccoli casserole his family ate is a step up from the standard church cookbook recipe, which calls for using canned mushroom soup: In place of that, he uses wild mushrooms. He still relies on Ritz crackers, though, for the crispy, buttery topping.
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Escarole and Roasted Broccoli Salad with Anchovy Dressing
Chris Kronner created this salad with ingredients from Scribe Winery's garden. It offers an amazing array of flavors: sweet roasted broccoli, bitter escarole, salty anchovies, sharp cheese.
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Broccoli with Cheddar Cheese Dunk
Broccoli and cheddar cheese are a common match (think of broccoli-cheddar soup), and here they come together as a dipping duo. The cheese sauce is thick and creamy and a fun way to dress up vegetables.
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Creamy Broccoli Soup with Croutons
Marcia Kiesel's luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving.
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Sesame-Coated Chicken with Broccoli
In this quick dish, F&W's Marcia Kiesel coats chicken pieces with sesame seeds before sautéing, then coats them in a spicy ginger-garlic sauce.
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Orecchiette with Broccoli and Tomatoes
Balsamic vinegar adds a hint of sweetness to this savory sauce. If the slight sweet-and-sour effect isn't to your taste, either omit the vinegar completely or use wine vinegar instead. The effect will be different, but no less delicious.
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Potato Skins with Broccoli Pesto
Broiled instead of deep-fried, and filled with a nutrient-packed pesto made from broccoli and fresh herbs, these potato skins are extra healthy. Toss any leftover pesto with pasta or use as a sandwich spread. Peel and shred the broccoli stems for slaw.
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Broccoli Matchsticks and Kale Salad
This delicious, healthy salad makes use of sweet broccoli stems.
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Baked Broccoli Ravioli
Bill Telepan’s fresh free-form ravioli are filled with broccoli and cheese, then boiled and baked until crisp at the edges.
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Warm Broccoli and Barley Pilaf
People tend to cook barley more in the winter than in the summer. But once it's been toasted in a saucepan with some butter and boiled (only 20 minutes), barley is a terrific showcase for superfresh vegetables, like the broccoli Grace Parisi uses here.
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Roasted Broccoli with Brown Butter Fish Sauce
Flash-roasted broccoli and onion stand up to the salty one-two punch of capers and fish sauce.
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