Broken Spaghetti with Shrimp

Make pasta night exciting again. Here, hot red pepper flakes and garlic add punch, while the lemon and mint brighten the shrimp and vegetable mix.

• 1 tsp. (or more) dried hot red pepper flakes
• 1 large garlic clove, peeled
• 2 Tbs. flat-leaf parsley
• 1 Tbs. fresh mint leaves
• Zest and juice of 1 lemon
• Salt
• 1 lb. frozen medium-size cooked shrimp, defrosted
• 2 tsp. Filippo Berio Extra Virgin Olive Oil 
• 1 cup frozen chopped broccoli or spinach, defrosted and squeezed dry
• 6 cherry tomatoes, cut in half
• 1 lb. spaghetti or other long pasta, broken in half
• 1/4 cup reserved
  cooking water
• Coarse black pepper

Mince red pepper flakes, garlic, parsley, and mint together. Add to a large bowl. Stir in zest, lemon juice, and a pinch of salt. Toss in shrimp and allow to marinate for 5 minutes.

Heat olive oil over medium high heat in a large sauté pan. When olive oil is hot, stir in shrimp and cook 2 minutes. Add broccoli or spinach and cook 1 minute. Stir in tomatoes and cook 1 minute longer. Remove from heat and keep warm.

Cook spaghetti according to package directions. Reserve 1/4 cup of cooking water; drain spaghetti. Add spaghetti and reserved cooking water to shrimp and vegetables in pan. Reheat quickly until everything is hot. Season with salt and pepper. Serve.

Broccoli & Shiitake Stir-Fry with Black Bean Sauce

Dried shiitake mushrooms add an almost “meaty” flavor to this vegetarian version of a Chinese take-out classic.

• 6 dried shiitake mushrooms, reconstituted in 1 cup boiling water for 20 minutes
• 1/4 cup black bean garlic sauce (such as Lee Kum Kee brand)
• 2 Tbs. Shaoxing wine (Chinese rice wine) or dry sherry
• 1 Tbs. cornstarch
• 2 tsp. Asian chile sauce or paste
• 1 Tbs. vegetable oil
• 4 tsp. minced fresh ginger
• 2 lb. broccoli, crowns cut into florets, stems peeled and thinly sliced
• 1/2 cup toasted cashews, coarsely chopped

Drain the mushrooms, reserving 2/3 cup of the soaking liquid. Discard the stems and thinly slice the caps. In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, wine, cornstarch, and chile sauce. Stir to dissolve the cornstarch and set aside.


Heat the vegetable oil in a 12-inch skillet over medium-high heat. Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover, and steam until the broccoli is just tender, 3 to 5 minutes. Stir in the black bean sauce mixture and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Serve with steamed rice.

Vietnamese Noodle Salad with Stir-Fried Tofu and Vegetables

A cool noodle salad topped with soy-glazed stir-fried vegetables makes a light, refreshing meal. You can also substitute more unusual vegetables, like Chinese long beans or jícama. Keep in mind that though this dish is meatless, the nuoc cham dressing contains fish sauce; substitute soy sauce for a truly vegetarian version.

For the noodles:

• 8 oz. dried rice vermicelli

For the tofu and vegetables:

• 4 Tbs. vegetable oil
• 8 oz. firm tofu, drained and cut into rectangular strips about 1-inch wide
• 2 shallots, thinly sliced
• 6 dried black mushrooms, soaked in hot water for 30 min., drained, stemmed, and thinly sliced
• 2 cups broccoli florets (cut through their stems into thin slices), blanched in boiling water and drained
• 1-1/2 cups shredded green or Napa cabbage
• 1-1/2 cups thinly sliced bok choy
• 2 Tbs. soy sauce; more or less to taste
• 1/2 red bell pepper, thinly sliced

For the garnishes:

• 2 cups washed and shredded romaine, red, or green leaf lettuce
• 2 cups fresh, crisp bean sprouts
• 1-1/2 cups peeled, seeded, and julienned cucumber
• 1/3 to 1/2 cup roughly chopped or small whole mint leaves
• 1/3 to 1/2 cup roughly chopped or small basil or Thai basil leaves
• 2 Tbs. chopped roasted peanuts
• 12 sprigs fresh cilantro
• 1 recipe Nuoc Cham (Vietnamese Dipping Sauce)

Cook the noodles:

Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.

Cook the tofu and vegetables:

Heat 2 Tbs. of the oil in a nonstick pan or skillet over medium heat. Add the tofu pieces and stir-fry until nicely browned. Remove and drain on paper towels. When cool, cut them into bite-size strips. Set aside.

Heat the remaining oil in a large skillet or sauté pan over high heat. If the pan is smaller than 12 inches, cook the vegetables in two batches. Wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time), and add the shallots, constantly stirring until they become fragrant, about 20 seconds. Add the mushrooms and stir-fry for another 20 seconds. Add the broccoli, cabbage, and bok choy, stir for 30 seconds, and add the red bell pepper. (If the pan gets too dry, sprinkle in 1 to 2 Tbs. water.)

Working quickly, create an open space in the middle of the pan by pushing the vegetables against the edges. Add the soy sauce to the open area. It should sizzle and caramelize slightly, creating a distinctive aroma. Stir the vegetables with the soy sauce a few times and remove from the heat. Toss the vegetables with the tofu.

Assemble the salads:

Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the tofu and vegetables on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

Broccoli with Eggs & Lemony Parmesan Breadcrumbs

• 3 large eggs
• 2 cups fresh breadcrumbs
• 1/2 lb. (1 cup) unsalted butter
• 1/2 Tbs. sweet Hungarian paprika
• 1 tsp. plus 1/2 cup kosher salt
• 1/2 tsp. freshly ground white pepper
• 1/2 cup tightly packed, freshly grated Parmigiano-Reggiano
• 1/2 cup chopped fresh flat-leaf parsley
• 2 Tbs. finely grated lemon zest (from 2 to 3 lemons)
• 1 Tbs. fresh lemon juice
• Two 1-lb. heads broccoli

Position a rack in the center of the oven and heat the oven to 375°F.

Put the eggs in a small saucepan and cover with cold water. Bring to a boil, turn off the heat, and cover the pan. Let sit, covered, for 10 minutes. Immediately pour off the hot water and run the eggs under a steady stream of cold water. Peel the eggs right away. Coarsely chop the eggs and set them aside.

Spread the breadcrumbs on a rimmed baking sheet and toast them in the oven until lightly browned, about 5 minutes.

Melt 8 Tbs. of the butter in a heavy-based 10-inch skillet over medium heat. Add the breadcrumbs, paprika, 1 tsp. of the salt, and the pepper and cook, stirring, for about 1 minute, just to meld the flavors. Remove from the heat and stir in the chopped eggs, Parmigiano, parsley, lemon zest, and lemon juice.

In a large pot, bring 1 gallon of water and the remaining 1/2 cup of the salt to a boil. Trim off the bottom of the broccoli stems, cut each broccoli head lengthwise in half, and then cut each half lengthwise into six spears. Add the broccoli to the boiling water and cook until crisp-tender, about 5 minutes.

Drain the broccoli well and arrange in a snug single layer on a rimmed baking sheet. Melt the remaining 8 Tbs. butter in the microwave or in a small saucepan over medium heat. Top the broccoli with the breadcrumb mixture and then drizzle on the melted butter. Bake until the broccoli is heated through and the topping is crisp, about 20 minutes. Transfer the broccoli to a serving platter and then scatter any topping that fell off back over the broccoli.

Broken Spaghetti with Shrimp

Make pasta night exciting again. Here, hot red pepper flakes and garlic add punch, while the lemon and mint brighten the shrimp and vegetable mix.

• 1 tsp. (or more) dried hot red pepper flakes
• 1 large garlic clove, peeled
• 2 Tbs. flat-leaf parsley
• 1 Tbs. fresh mint leaves
• Zest and juice of 1 lemon
• Salt
• 1 lb. frozen medium-size cooked shrimp, defrosted
• 2 tsp. Filippo Berio Extra Virgin Olive Oil 
• 1 cup frozen chopped broccoli or spinach, defrosted and squeezed dry
• 6 cherry tomatoes, cut in half
• 1 lb. spaghetti or other long pasta, broken in half
• 1/4 cup reserved
  cooking water
• Coarse black pepper

Mince red pepper flakes, garlic, parsley, and mint together. Add to a large bowl. Stir in zest, lemon juice, and a pinch of salt. Toss in shrimp and allow to marinate for 5 minutes.

Heat olive oil over medium high heat in a large sauté pan. When olive oil is hot, stir in shrimp and cook 2 minutes. Add broccoli or spinach and cook 1 minute. Stir in tomatoes and cook 1 minute longer. Remove from heat and keep warm.

Cook spaghetti according to package directions. Reserve 1/4 cup of cooking water; drain spaghetti. Add spaghetti and reserved cooking water to shrimp and vegetables in pan. Reheat quickly until everything is hot. Season with salt and pepper. Serve.

Orecchiette with Caramelized Garlic, Sausage & Broccoli

• 10 oz. broccoli crowns, cut into 1-1/2-inch florets
• 1/4 cup extra-virgin olive oil
• 3/4 lb. sweet Italian sausage, skinned and crumbled into 1-inch pieces
• 3 cloves garlic, very thinly sliced
• Kosher salt and freshly ground black pepper
• 8 oil-packed sun-dried tomatoes, drained and cut into thin strips
• 1 Tbs. chopped fresh thyme
• 3/4 lb. dried orecchiette (or penne)
• 1 Tbs. fresh lemon juice; more to taste
• 3 Tbs. grated Parmigiano-Reggiano; more for serving
• 3 scallions (whites and greens), thinly sliced

Put a large pot of salted water on to boil. Fill a large bowl with cold water. Blanch the broccoli in the boiling water until it softens to a tender crunch, 1 to 2 minutes. Transfer it to the bowl of cold water.

Heat 2 Tbs. of the oil in a large skillet over medium-high heat for 1 minute. Add the sausage and sauté, stirring, until it browns and is just cooked through, about 6 minutes. Transfer to a plate.

Put the pasta in the water. Reduce the heat under the skillet to medium low; add the remaining 2 Tbs. oil and the garlic. Season with salt and cook, flipping the pieces occasionally, until they start to brown, 3 to 4 minutes. Raise the heat to high, drain the broccoli, and add it to the skillet, along with the sausage. Cook until everything is heated through, about 1 minute. Stir in the sun-dried tomatoes and thyme.

Finish cooking the pasta until it’s just tender, about 10 minutes total. Reserve 1 cup of the pasta water. Drain the pasta and add it to the skillet with the broccoli. Raise the heat to high and toss well for 30 seconds. If the pasta appears dry, add 1/2 cup of the reserved pasta water. Stir in the lemon juice, Parmigiano and scallions. Add more salt, pepper, or lemon juice to taste. serve immediately, sprinkled with more Parmigiano.

Broccoli Soup with Bacon

The textural contrast of crisp bacon against the creamy puree of broccoli, leeks, and onion really makes this soup shine.Create your own customized creamy vegetable soup with the Recipe Maker.

• 2 Tbs. extra-virgin olive oil
• 2/3 cup medium-diced onions
• 2/3 cup thinly sliced leeks
• 2 tsp. minced garlic
• Kosher salt
• 2-1/2 cups lower-salt chicken broth
• 3 Tbs. white wine
• 1-3/4 lb. broccoli, bottom of stems trimmed, florets coarsely chopped, stems sliced very thinly
• 1/4 cup heavy cream
• freshly ground black pepper
• 1/2 tsp. fresh lemon juice, more as needed
• 1/3 cup crumbled cooked bacon

In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the onions, leeks, garlic and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt.

Add the broccoli, chicken broth, and wine, plus 2-1/2 cups water. Stir well and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the cream and 1/2 tsp. of the lemon juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lemon juice as needed.

Ladle into 8 soup bowls and garnish each serving with 2 tsp. crumbled bacon.

Broccoli & Shiitake Stir-Fry with Black Bean Sauce

Dried shiitake mushrooms add an almost “meaty” flavor to this vegetarian version of a Chinese take-out classic.

• 6 dried shiitake mushrooms, reconstituted in 1 cup boiling water for 20 minutes
• 1/4 cup black bean garlic sauce (such as Lee Kum Kee brand)
• 2 Tbs. Shaoxing wine (Chinese rice wine) or dry sherry
• 1 Tbs. cornstarch
• 2 tsp. Asian chile sauce or paste
• 1 Tbs. vegetable oil
• 4 tsp. minced fresh ginger
• 2 lb. broccoli, crowns cut into florets, stems peeled and thinly sliced
• 1/2 cup toasted cashews, coarsely chopped

Drain the mushrooms, reserving 2/3 cup of the soaking liquid. Discard the stems and thinly slice the caps. In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, wine, cornstarch, and chile sauce. Stir to dissolve the cornstarch and set aside.


Heat the vegetable oil in a 12-inch skillet over medium-high heat. Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover, and steam until the broccoli is just tender, 3 to 5 minutes. Stir in the black bean sauce mixture and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Serve with steamed rice.

Broken Spaghetti with Shrimp

Make pasta night exciting again. Here, hot red pepper flakes and garlic add punch, while the lemon and mint brighten the shrimp and vegetable mix.

• 1 tsp. (or more) dried hot red pepper flakes
• 1 large garlic clove, peeled
• 2 Tbs. flat-leaf parsley
• 1 Tbs. fresh mint leaves
• Zest and juice of 1 lemon
• Salt
• 1 lb. frozen medium-size cooked shrimp, defrosted
• 2 tsp. Filippo Berio Extra Virgin Olive Oil 
• 1 cup frozen chopped broccoli or spinach, defrosted and squeezed dry
• 6 cherry tomatoes, cut in half
• 1 lb. spaghetti or other long pasta, broken in half
• 1/4 cup reserved
  cooking water
• Coarse black pepper

Mince red pepper flakes, garlic, parsley, and mint together. Add to a large bowl. Stir in zest, lemon juice, and a pinch of salt. Toss in shrimp and allow to marinate for 5 minutes.

Heat olive oil over medium high heat in a large sauté pan. When olive oil is hot, stir in shrimp and cook 2 minutes. Add broccoli or spinach and cook 1 minute. Stir in tomatoes and cook 1 minute longer. Remove from heat and keep warm.

Cook spaghetti according to package directions. Reserve 1/4 cup of cooking water; drain spaghetti. Add spaghetti and reserved cooking water to shrimp and vegetables in pan. Reheat quickly until everything is hot. Season with salt and pepper. Serve.

Vietnamese Noodle Salad with Stir-Fried Tofu and Vegetables

A cool noodle salad topped with soy-glazed stir-fried vegetables makes a light, refreshing meal. You can also substitute more unusual vegetables, like Chinese long beans or jícama. Keep in mind that though this dish is meatless, the nuoc cham dressing contains fish sauce; substitute soy sauce for a truly vegetarian version.

For the noodles:

• 8 oz. dried rice vermicelli

For the tofu and vegetables:

• 4 Tbs. vegetable oil
• 8 oz. firm tofu, drained and cut into rectangular strips about 1-inch wide
• 2 shallots, thinly sliced
• 6 dried black mushrooms, soaked in hot water for 30 min., drained, stemmed, and thinly sliced
• 2 cups broccoli florets (cut through their stems into thin slices), blanched in boiling water and drained
• 1-1/2 cups shredded green or Napa cabbage
• 1-1/2 cups thinly sliced bok choy
• 2 Tbs. soy sauce; more or less to taste
• 1/2 red bell pepper, thinly sliced

For the garnishes:

• 2 cups washed and shredded romaine, red, or green leaf lettuce
• 2 cups fresh, crisp bean sprouts
• 1-1/2 cups peeled, seeded, and julienned cucumber
• 1/3 to 1/2 cup roughly chopped or small whole mint leaves
• 1/3 to 1/2 cup roughly chopped or small basil or Thai basil leaves
• 2 Tbs. chopped roasted peanuts
• 12 sprigs fresh cilantro
• 1 recipe Nuoc Cham (Vietnamese Dipping Sauce)

Cook the noodles:

Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.

Cook the tofu and vegetables:

Heat 2 Tbs. of the oil in a nonstick pan or skillet over medium heat. Add the tofu pieces and stir-fry until nicely browned. Remove and drain on paper towels. When cool, cut them into bite-size strips. Set aside.

Heat the remaining oil in a large skillet or sauté pan over high heat. If the pan is smaller than 12 inches, cook the vegetables in two batches. Wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time), and add the shallots, constantly stirring until they become fragrant, about 20 seconds. Add the mushrooms and stir-fry for another 20 seconds. Add the broccoli, cabbage, and bok choy, stir for 30 seconds, and add the red bell pepper. (If the pan gets too dry, sprinkle in 1 to 2 Tbs. water.)

Working quickly, create an open space in the middle of the pan by pushing the vegetables against the edges. Add the soy sauce to the open area. It should sizzle and caramelize slightly, creating a distinctive aroma. Stir the vegetables with the soy sauce a few times and remove from the heat. Toss the vegetables with the tofu.

Assemble the salads:

Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the tofu and vegetables on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

Broccoli with Eggs & Lemony Parmesan Breadcrumbs

• 3 large eggs
• 2 cups fresh breadcrumbs
• 1/2 lb. (1 cup) unsalted butter
• 1/2 Tbs. sweet Hungarian paprika
• 1 tsp. plus 1/2 cup kosher salt
• 1/2 tsp. freshly ground white pepper
• 1/2 cup tightly packed, freshly grated Parmigiano-Reggiano
• 1/2 cup chopped fresh flat-leaf parsley
• 2 Tbs. finely grated lemon zest (from 2 to 3 lemons)
• 1 Tbs. fresh lemon juice
• Two 1-lb. heads broccoli

Position a rack in the center of the oven and heat the oven to 375°F.

Put the eggs in a small saucepan and cover with cold water. Bring to a boil, turn off the heat, and cover the pan. Let sit, covered, for 10 minutes. Immediately pour off the hot water and run the eggs under a steady stream of cold water. Peel the eggs right away. Coarsely chop the eggs and set them aside.

Spread the breadcrumbs on a rimmed baking sheet and toast them in the oven until lightly browned, about 5 minutes.

Melt 8 Tbs. of the butter in a heavy-based 10-inch skillet over medium heat. Add the breadcrumbs, paprika, 1 tsp. of the salt, and the pepper and cook, stirring, for about 1 minute, just to meld the flavors. Remove from the heat and stir in the chopped eggs, Parmigiano, parsley, lemon zest, and lemon juice.

In a large pot, bring 1 gallon of water and the remaining 1/2 cup of the salt to a boil. Trim off the bottom of the broccoli stems, cut each broccoli head lengthwise in half, and then cut each half lengthwise into six spears. Add the broccoli to the boiling water and cook until crisp-tender, about 5 minutes.

Drain the broccoli well and arrange in a snug single layer on a rimmed baking sheet. Melt the remaining 8 Tbs. butter in the microwave or in a small saucepan over medium heat. Top the broccoli with the breadcrumb mixture and then drizzle on the melted butter. Bake until the broccoli is heated through and the topping is crisp, about 20 minutes. Transfer the broccoli to a serving platter and then scatter any topping that fell off back over the broccoli.

Crudités with Creamy Roquefort Dip

A beautiful basket of crunchy vegetables with a creamy blue-cheese dip are the perfect start to a party, ensuring your guests have something to nibble on while you put the finishing touches on the rest of the meal.

• Kosher salt
• 1 lb. broccoli
• 1 lb. small or medium carrots, preferably with green tops
• 1 bunch celery (about 1-1/4  lb.)
• 1 medium head radicchio
• 1 medium fennel bulb, fronds trimmed
• 8 radishes, preferably with green tops
• 1 recipe Creamy Roquefort Dip

Prep the vegetables:

Combine 4 quarts water and 1/4 cup kosher salt in a large pot and bring to a boil over high heat. Meanwhile, trim most of the stem off the broccoli to separate the florets. Using a small, sharp knife, trim the stem of each floret so it’s 1-1/2 to 2 inches long. Starting at the top of the stem (just beneath the tiny buds), cut through the stem lengthwise and divide the floret in half—preferably without using the knife to cut through the flowery buds. Repeat the process, dividing each floret into two to four pieces, until the top of each floret is about the size of a quarter. Have ready a bowl of ice water. Boil the florets until they turn bright green, about 1 min. Drain the florets in a colander and then plunge them into the ice water to stop the cooking and set the broccoli’s color. Drain again.

Trim the carrot tops, but leave about 1-1/2 inches of the green tops intact. Peel the carrots and cut them lengthwise into halves, quarters, or sixths, depending on the size.

Remove the tough outer celery ribs; reserve for another use. Trim the tops of the ribs and about 1-1/2 inches from the root end. Starting with the large ribs, cut each lengthwise into long, thin sticks about 1/4 inch wide. Trim the large leaves from the celery heart and cut each rib in the same manner, preserving as much of the tender leaves as possible.

Discard the outer leaves of the radicchio. Trim the root end and cut the radicchio in half through the core. Cut each half into 1/4-inch-thick wedges—the core should hold each wedge intact. Trim any stalks from the top of the fennel bulb and cut it in the same manner as the radicchio, but don’t discard the outer layers unless they’re discolored.

Trim the tops of the radishes, leaving about 1 inch of the green tops. (If the leaves are especially nice, leave a few intact for garnish.) Quarter each radish lengthwise.

Store the vegetables:

Refrigerate the vegetables in separate sealed containers or zip-top bags. When ready to serve, arrange the vegetables on a large platter or in a shallow basket. Mist the crudités lightly with water to keep them looking fresh. Serve with the dip on the side.

Store the prepped vegetables in separate airtight containers so they stay crisp.

Broccoli with Eggs & Lemony Parmesan Breadcrumbs

• 3 large eggs
• 2 cups fresh breadcrumbs
• 1/2 lb. (1 cup) unsalted butter
• 1/2 Tbs. sweet Hungarian paprika
• 1 tsp. plus 1/2 cup kosher salt
• 1/2 tsp. freshly ground white pepper
• 1/2 cup tightly packed, freshly grated Parmigiano-Reggiano
• 1/2 cup chopped fresh flat-leaf parsley
• 2 Tbs. finely grated lemon zest (from 2 to 3 lemons)
• 1 Tbs. fresh lemon juice
• Two 1-lb. heads broccoli

Position a rack in the center of the oven and heat the oven to 375°F.

Put the eggs in a small saucepan and cover with cold water. Bring to a boil, turn off the heat, and cover the pan. Let sit, covered, for 10 minutes. Immediately pour off the hot water and run the eggs under a steady stream of cold water. Peel the eggs right away. Coarsely chop the eggs and set them aside.

Spread the breadcrumbs on a rimmed baking sheet and toast them in the oven until lightly browned, about 5 minutes.

Melt 8 Tbs. of the butter in a heavy-based 10-inch skillet over medium heat. Add the breadcrumbs, paprika, 1 tsp. of the salt, and the pepper and cook, stirring, for about 1 minute, just to meld the flavors. Remove from the heat and stir in the chopped eggs, Parmigiano, parsley, lemon zest, and lemon juice.

In a large pot, bring 1 gallon of water and the remaining 1/2 cup of the salt to a boil. Trim off the bottom of the broccoli stems, cut each broccoli head lengthwise in half, and then cut each half lengthwise into six spears. Add the broccoli to the boiling water and cook until crisp-tender, about 5 minutes.

Drain the broccoli well and arrange in a snug single layer on a rimmed baking sheet. Melt the remaining 8 Tbs. butter in the microwave or in a small saucepan over medium heat. Top the broccoli with the breadcrumb mixture and then drizzle on the melted butter. Bake until the broccoli is heated through and the topping is crisp, about 20 minutes. Transfer the broccoli to a serving platter and then scatter any topping that fell off back over the broccoli.

Roasted Broccoli with Lemon & Pecorino

• 1-1/2 lb. broccoli
• 1/4 cup plus 2 Tbs. extra-virgin olive oil
• 1 tsp. kosher salt
• 2 Tbs. fresh lemon juice; more to taste
• 1/3 cup freshly grated Pecorino Romano

Position a rack in the center of the oven and heat the oven to 450ºF.

Tear off any broccoli leaves and trim the bottoms of the stems. Cut the florets just above where they join the large stem, and then cut each floret through its stem (but not the buds) so that each piece is about 1/4 inch thick at the stem end. Using a vegetable peeler or paring knife, peel the tough outer skin from the large stem, removing as little flesh as possible. Cut the stem into baton-shaped pieces about 1/4 inch wide and 2 inches long. 

Put the florets and stem pieces on a rimmed baking sheet, drizzle with the olive oil, sprinkle with the salt, and toss well to combine. Spread the broccoli into an even layer and roast until tender and golden brown, 15 to 20 min. Transfer the broccoli to a serving platter, toss with the lemon juice to taste and the grated Pecorino.

Broccoli Salad with Feta, Olive-Oil-Fried Almonds & Currants

The combination of sweet and salty makes this salad an ideal antipasti course, or try it as a side dish for grilled chicken or swordfish.

• 1 lb. broccoli
• 1-1/2 tablespoons dried currants
• 1 medium clove garlic
• Kosher salt
• 2 Tbs. red-wine vinegar
• Pinch cayenne
• 5 Tbs. extra-virgin olive oil
• 1/2 cup blanched, slivered almonds
• 3 oz. feta (preferably French), crumbled (about 3/4 cup)
• 1/3 cup roughly chopped fresh cilantro (optional)

Tip:

You can substitute Marcona almonds for the slivered almonds; since they are already fried in olive oil, you can skip that step.

Bring a large pot of generously salted water to a boil over high heat.

Meanwhile, tear off any broccoli leaves and trim the bottoms of the stems. Cut the florets just above where they join the large stem, and then cut each floret lengthwise in half or in quarters through its stem (but not the buds). The top of each floret should be about the size of a quarter. Using a vegetable peeler or paring knife, peel the tough outer skin from the large stem, removing as little flesh as possible. Cut the stem into baton-shaped pieces about 1/4 inch wide and 2 inches long.

Boil the florets and stem pieces until they’re tender (pierce with a paring knife or taste a piece) but still offer a bit of resistance, about 3 min. Drain the broccoli, spread it on a baking sheet in an even layer, and set aside to cool—it will continue to cook as it cools.

Put the currants in a small bowl, add enough hot water to cover, and let sit until softened, about 10 min. Meanwhile, using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Transfer the garlic to a small bowl and add the vinegar and cayenne. Let sit for about 10 minutes.

Warm 1 Tbs. of the oil in a small sauté pan over medium heat. Add the slivered almonds and fry, stirring frequently, until golden brown, 2 to 3 min. Transfer to a plate lined with paper towels and season with salt.

Drain the currants. Whisk the remaining 4 Tbs. oil into the vinegar mixture. Just before serving, combine the broccoli, currants, feta, and half of the almonds in a large bowl. Drizzle with the vinaigrette and toss gently to combine. Taste and season with a pinch more salt if necessary. Transfer to a serving platter and sprinkle with the remaining almonds and the cilantro, if using.

Stir-Fried Beef & Broccoli with Black Bean Sauce

You won’t believe how good this Chinese take-out classic can be when you make it at home. It's easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the totally meatless version: Broccoli and Shitake Stir-Fry with Black Bean Garlic Sauce.

• 11 oz. skirt or flank steak, sliced across the grain 1/4 inch thick
• 1 Tbs. reduced-sodium soy sauce
• 1 small clove garlic, minced (1 tsp.)
• 6 dried shiitake mushrooms, reconstituted in 1 cup boiling water for 20 minutes
• 1/4 cup black bean garlic sauce (such as Lee Kum Kee brand)
• 2 Tbs. Shaoxing wine (Chinese rice wine) or dry sherry
• 1 Tbs. cornstarch
• 2 tsp. Asian chile sauce or paste
• 2 Tbs. vegetable oil
• 4 tsp. minced fresh ginger
• 2 lb. broccoli, crowns cut into florets, stems peeled and thinly sliced
• 1/2 cup toasted cashews, coarsely chopped

Combine the steak, soy sauce, and garlic in a small bowl and set aside.


Drain the mushrooms, reserving 2/3 cup of the soaking liquid. Discard the stems and thinly slice the caps. In a small bowl, combine the reserved mushroom soaking liquid and the black bean sauce, wine, cornstarch, and chile sauce. Stir to dissolve the cornstarch and set aside. Heat 1 Tbs. of the vegetable oil in a 12-inch skillet over high heat. Add the beef and its marinade, and stir-fry until the meat is just browned, 45 to 50 seconds. Transfer the beef to a small bowl.


Wipe out the skillet and heat the remaining 1 Tbs. oil over medium-high heat.


Add the ginger and stir-fry until fragrant, 15 seconds. Add the broccoli and 1/4 cup water, cover, and steam until the broccoli is just tender, 3 to 5 minutes. Stir in the black bean sauce mixture, the stir-fried beef and the mushrooms and cook until the sauce is thick and bubbly, about 1 minute. Add the cashews and toss to combine. Serve with steamed rice.

Broccolini with Olives and Capers

Broccolini is a more delicate version of its larger cousin, broccoli (which is just fine to use in this recipe if you can’t find broccolini). The entire stalk is edible, and there’s no need to trim it. 

• Kosher salt
• 4 medium bunches broccolini (2 to 2-1/2 lb.)
• 6 Tbs. extra-virgin olive oil
• 2 tsp. minced garlic
• 2 Tbs. chopped pitted kalamata olives
• 2 Tbs. chopped capers (rinse only if salt-packed)
• Freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the broccolini and stir to separate the stems. When the water returns to a boil, adjust the heat to a simmer and cook until crisp tender, 4 to 5 minutes. Drain well. (The broccolini may be prepared to this point up to 1 day ahead and refrigerated.)


Heat the oil in a large skillet over medium heat. Add the garlic and cook until softened, about 1 minute, taking care not to let it get any color. Add the olives and capers and cook for 1 minute more. Add the broccolini and toss to coat. If the broccolini was cooked ahead, keep tossing until heated through. Season to taste with salt and pepper, and serve.

Slow-Cooked Broccoli with Garlic & Pancetta

This dish can be served warm or at room temperature. It’s delicious on its own, or serve it on grilled bread rubbed with garlic.

• 1-1/4 to 1-1/2 lb. broccoli (about 1 bunch)
• 1/4 cup extra-virgin olive oil
• 3 oz. pancetta, sliced 1/4 inch thick and cut crosswise into 1/4-inch-wide pieces (1/2 cup)
• 8 medium cloves garlic, thinly sliced
• 3/4 tsp. kosher salt; more to taste
• 1/4 tsp. dried red chile flakes

Tear off any broccoli leaves and trim the bottoms of the stems. Cut the florets just above where they join the large stem, and then cut each floret through its stem (but not the buds) so that each piece is about 1/4 inch thick at the stem end. Using a vegetable peeler or paring knife, peel the tough outer skin from the large stem, removing as little flesh as possible. Cut the stem into baton-shaped pieces about 1/4 inch wide and 2 inches long. 

Heat the oil in a 12-inch skillet over medium heat. Add the pancetta and cook until it’s translucent and just starting to render its fat, about 2 min. Add the broccoli, garlic, salt, and chile flakes; stir to combine. Reduce the heat to medium low and cook uncovered, stirring every 5 to 10 min., until the broccoli is tender and slightly browned, about 45 min. total. Taste and add more salt, if necessary. Let cool briefly and serve.

Broccoli Soup with Bacon

The textural contrast of crisp bacon against the creamy puree of broccoli, leeks, and onion really makes this soup shine.Create your own customized creamy vegetable soup with the Recipe Maker.

• 2 Tbs. extra-virgin olive oil
• 2/3 cup medium-diced onions
• 2/3 cup thinly sliced leeks
• 2 tsp. minced garlic
• Kosher salt
• 2-1/2 cups lower-salt chicken broth
• 3 Tbs. white wine
• 1-3/4 lb. broccoli, bottom of stems trimmed, florets coarsely chopped, stems sliced very thinly
• 1/4 cup heavy cream
• freshly ground black pepper
• 1/2 tsp. fresh lemon juice, more as needed
• 1/3 cup crumbled cooked bacon

In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the onions, leeks, garlic and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt.

Add the broccoli, chicken broth, and wine, plus 2-1/2 cups water. Stir well and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the cream and 1/2 tsp. of the lemon juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lemon juice as needed.

Ladle into 8 soup bowls and garnish each serving with 2 tsp. crumbled bacon.

Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives

Kalamata olives enhance any dish with their salty, rich flavor. Here, they add a twist to a basic chicken and broccoli pasta. For a vegetarian option, omit the chicken and add red and green peppers, garbanzo beans, or any other legume or vegetable of your choice when the pasta and pasta water is added to the skillet.

• Kosher salt
• 1/2 cup olive oil
• 4 cloves garlic, smashed
• 2 tsp. chopped fresh rosemary
• 1/2 tsp. crushed red pepper flakes
• 1/2 lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips
• 2/3 cup pitted Kalamata olives, coarsely chopped
• 1 lb. penne
• 1/2 lb. broccoli florets, cut into 1-1/2-inch pieces (about 3 cups)
• 2 Tbs. fresh lemon juice
• 1 cup freshly grated Pecorino-Romano

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the oil and garlic in a 12-inch skillet over medium heat, stirring gently so the cloves don’t break up, until they become light brown in places and very fragrant, 2 to 3 minutes. Add the rosemary and red pepper flakes and cook until they start to sizzle, about 15 seconds. Add the chicken, sprinkle with 1/4 tsp. salt, and cook, stirring often, until the chicken loses its raw color, about 2 minutes. Remove from the heat and stir in the olives.

Add the penne to the boiling water and cook, stirring occasionally, until just barely al dente, 1 to 2 minutes less than the package instructions. Add the broccoli and cook until it turns bright green and the pasta is tender, about 1 minute. Reserve 1/2 cup of the pasta water, and then drain the pasta and broccoli. Discard the garlic from the olive mixture. Add the pasta and the pasta water to the skillet and cook uncovered over medium-high heat, stirring, until the pasta absorbs most of the liquid, about 2 minutes. Stir in the lemon juice and half of the Pecorino. Serve sprinkled with the remaining Pecorino.