If the florets are large, trim them down until they are ... and let it cook undisturbed to encourage browning. Steam the broccoli. Broccoli stems take a bit longer to become tender, so add a ...

Calabrese is the large-headed type often sold encased in a tight ... oleracea, which has small broccoli-like florets on thick stems with more leaves than sprouting broccoli. You may also come across ...

As I went from picky to adventurous in my eating habits, my enthusiasm for broccoli only grew. I especially embraced roasted florets with nothing other than olive oil and salt as a quick ...

Using a vegetable peeler, peel broccoli stems (or trim off tough fibrous outer ... Transfer about one-third of panko mixture to a large shallow bowl. Pour oil into another large shallow bowl.

Once clean, cut the broccoli florets off the stem and remove any leaves ... Add the prepped potatoes and broccoli to a large ...

Set aside separately. Reserve any remaining broccoli florets and stems for another use. Heat oil in a large Dutch oven over medium. Add onion, carrot, shallot, garlic, and thyme; cook, stirring ...

chop the florets into small pieces, about the size of a pea. Transfer the chopped broccoli to a large mixing bowl and add the bread crumbs, cheeses, and eggs. Season with salt and pepper ...