Broccoli
195 recipes found
Roasted Duck and Broccoli
The beauty here is roasting the duck with the broccoli. As the duck fat is rendered you end up frying your broccoli. And a little broccoli fried in duck fat never hurt anybody. Use a tin casserole and you're golden.
Tahini Roasted Broccoli
For this roasted broccoli recipe, toss the broccoli in a mixture of tahini, lemon juice, minced garlic, olive oil, and salt and pepper. Bake for 10 minutes.
Seared Broccoli and Potato Soup
This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It’s a technique inspired by Andrew Feinberg of Franny’s restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we’ve added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.
5-Ingredient Broccoli Stem and Kale Salad with Toasted Hazelnuts:
Don't know what to do with those broccoli stems? Make this refreshing, crunchy, spring or summer salad to share at your next family picnic or gathering. Just 5 main ingredients and can be whipped up in 30 minutes or less!! Freshly roasted hazelnuts add an extra crunch element to the salad.
Broccoli and Carrot Stir Fry
The perfect vegetarian stir fry. This crisp and crunchy broccoli and carrots stir fry dish with sesame seeds will satisfy the palate and your appetite.
Roasted Kale, Sweet Potatoes, and Broccoli
The recipe is, of course, infinitely adaptable: roasted sweet potatoes for winter squash, broccoli for cauliflower, and collard greens for kale.
Mashed Potato Cakes with Broccoli and Cheese
The mashed potato cake is the best way, second only to shepherd's pie, to breathe new life into leftover mashed potatoes. With a crunchy panko crust, garlicky broccoli, and sharp cheddar cheese, these won over even my spud-snubbing two-year-old.
Silky Broccoli and Bowties
Broccoli and bowties is a dish my mom makes the night before the holidays; a low maintenance, comforting pile of pasta. It's more of a comfort food than you'd think. The broccoli is blanched into soft submission, made creamy with generous amounts of olive oil and parmesan cheese and breaks down into almost a chunky pesto. You'll keep going back for more. Sometimes you'll even eat it straight out of the pan.
Broccoli Soup
Stir-Fried Chinese Broccoli and Chicken With Hoisin
The extra step to “velvet” the chicken is worth it for such tender, succulent chicken. I always look for sustainably raised chicken.
Cashew Cream of Broccoli Soup
I try to save my dairy for really good cheese, but that doesn't mean I don't like a nice, rich cream-of-whatever soup once in a while. Soaked cashews blend up nicely and give this broccoli soup a velvety texture.
Pasta with broccoli, anchovies, lemon
Short week has me scrambling. Here’s an easy one.
Broccoli and Red Onion Quesadillas
When you cook the red onions and broccoli, be sure to heat the pan enough to sear their edges.
Broccoli Stir-Fry With Chicken and Mushrooms
Oven Roasted Broccoli
My boys inhale this naturally gluten free roasted broccoli recipe whenever I make it. Their friend has been known to eat the entire tray just before dinner.
Wheat Berries With Broccoli
I thought what I had in my pantry was farro, a strain of wheat that is slightly softer than our North American wheat berries, but when I tried to make a farro risotto and the grains took forever to become tender, I figured the grains must be wheat berries. So I used what remained to make this dish, which is more like a pilaf.
Roasted Broccoli With Shrimp
Here is a fast, delicious one-pan supper that could not be simpler, or tastier. Just coat your ingredients with a generous amount of olive oil, seasoning well with kosher salt and freshly ground black pepper, and place them on a baking sheet. Put it in the oven at a high temperature (in this recipe 425 degrees) and let the heat do the work. The vegetables will soften and caramelize, offering real depth of flavor. Here, we add shrimp at the end, which cooks quickly, to deliver an easy weeknight meal.
Vietnamese Stir-Fried Vegetables With Chicken Or Shrimp
Festive Fish Fillets
Broccoli All'uvetta (Broccoli With Raisins)
Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon
When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.
Broccoli Salad With Peanuts and Tahini-Lime Dressing
Broccoli stalks, often overlooked or tossed in favor of the florets, take center-stage in this summer picnic salad. While many broccoli slaws are made with mayonnaise-based dressings, this one is inspired by the bright flavors of Thai cuisine, and uses sesame oil, lime juice, salted peanuts, scallions and a dash of hot sauce for heat. (Garnish the slaw with fresh Thai basil, if you like.) Tossed with a creamy vegan tahini-lime dressing, the broccoli softens just enough to lose that raw broccoli flavor without giving up any of its satisfying crunch. A food processor or Mandoline makes quick work of the stems, but with a little bit of patience, a good knife does the trick, too. Finally, this salad is best the day it’s made, though its components can be prepared in advance to save time.
Air-Fryer Broccoli
Broccoli roasts beautifully in the air fryer, and in record time with minimal effort. The air fryer is especially adept at producing the Maillard reaction — the chemical processes that transform sugars and proteins in food when browned and caramelized, deepening their flavor — because the controlled, high heat draws out moisture, creating a lovely char while keeping vegetables tender and flavorful. This recipe gives the broccoli a hit of umami from soy sauce, which is bolstered in the high heat, resulting in nutty, sweet and salty notes. If you’d like more umami, a drizzle of fish sauce or chile crisp will stretch these flavors even further. A sprinkle of sesame seeds adds nuttiness, and some fresh lemon zest provides a jolt of brightness.
Broccoli With Anchovies and Garlic
Admit it. Broccoli, that ubiquitous vegetable side dish, gets old. This take, which Pierre Franey brought to The Times in 1987 as part of his 60-Minute Gourmet column, will not. It is not much different – and no more difficult – than your standard broccoli sauté except for the addition of anchovies. If that word normally frightens you, fear not. Here, they are barely detectable as such, but provide a complex salinity that salt alone cannot. You'll never eat boring broccoli again.