Tag: broccoli | Apartment Therapy

Five Ways to Eat: Broccoli

Broccoli is famously hated by two-year-olds and presidents alike. But it's a powerhouse of green nutrients and delicious flavor too. Here are five of our favorite ways to eat this tree-like cruciferou...

Recipe: Broccoli Slaw

We grew up eating broccoli salad that had raisins, peanuts, a sweet mayonnaise dressing, and toasted Ramen noodles on top. It's a delight, which you know if you've had it. But every time we look up a ...

Farmers' Market Report: Romanesco
Los Angeles

With its marvelous lime green cones and spirals, the Romanesco is a vegetable we have a hard time resisting whenever it catches our eye at the farmers' market....

Three Quick Suppers: Pasta, Broccoli, and Feta Cheese

We gave you a recipe earlier today for pasta with feta cheese and broccoli, but we blushed when we realized that this is not the second but the third pasta, broccoli, and feta cheese recipe we've publ...

Recipe: Velvety Broccoli and Feta Pasta

Like our recent recipe for Rich No-Cream Wild Mushroom Pasta Sauce, this pasta sauce is velvety-rich and creamy, plus nubby with flecks of feta cheese. And yet it has very little fat and dairy, aside ...

How to Steam Broccoli in the Microwave

Microwaves are suddenly having their day in the sun; last week Mark Bittman gave them a thumb's up in the New York Times. We also posted this silicone microwave steamer from Orka that promises you qui...

Recipe Review: Sexy, Spicy Broccoli from The New York Times

OK, "Sexy, Spicy Broccoli" was really one of the rejected names for Melissa Clark's ceviche-like broccoli salad in the Times a couple weeks back, but we have to beg her to give it another chance. This...

Good Question: Do You Eat Broccoli Stalks?

Here's a question and a tip from reader angorian: I'm curious to know how many people cook and eat the stalks of broccoli. I grew up with "broccoli stars" and always peel, slice, and cook my bro...

Recipe: Broccoli and Feta Pasta Salad

We had this warm pasta salad last weekend and it was just the thing for a spring supper, tossed with tangy olives and feta cheese, and snap-tender broccoli. We'd like to make it again this weekend and...