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Originally cultivated in Italy, Broccoli is a member of the cabbage family. Broccolo, its Italian name, actually means "cabbage sprout."
Store broccoli in a bag in the high-humidity vegetable crisper of your refrigerator for up to three or four days. It will technically keep for longer but will begin to lose flavor and nutrition.
Blanched, steamed, grilled, sauteed, seared, or roasted, broccoli is best when cooked until just tender through the stalk. Overcooking broccoli brings out the not good flavor and makes it a dull, unappetizing color. When really fresh, broccoli is delicious raw. Be sure to eat the stem too! If the outer part of the stem is fibrous just peel it and enjoy the crunchy, sweet inside.
Seared Broccoli with Anchovy Vinaigrette
Roasted Broccoli with Almonds & Mustard Sauce
Roasted Fall Vegetables in Agrodolce
Blanched Broccoli with Lemony Dressing
Broccoli Salad with Radicchio and Pistachios
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