This is an excerpt from Eater’s debut cookbook, focusing on an unexpected, vegetable-heavy side dish to add to your repertoire, care of Here’s Looking at You in Los Angeles. Here’s Looking at You is ...

1 bunch broccolini (about 6-8 stems), cut into 1-inch pieces 1 tablespoon balsamic vinegar 1 garlic glove, minced 2 tablespoons olive oil 2 tablespoons goat cheese, crumbled 1. In a large stock pot, ...

(CNN) -- Adventurous cooks from coast to coast have been delighted to find an elegant, dark green vegetable showing up sporadically in markets under the highbrow name "asparation," or more ...

Bring a large pot of well-salted water to a boil. Blanch broccolini until tender, about 1 minute. Reserving cooking water, transfer broccoli to an ice-water bath until cool, then drain. Pulse ...

Grill chicken with olive oil, salt and pepper and set aside. Cook the rigatoni 7-8 minutes in a pot of boiling water. In pan, add olive oil and garlic. Cook until the garlic is slightly brown. Blanch ...

One of my favorite things about summer is the abundance of green vegetables. Broccolini is one of my favorites. It’s more party-friendly than broccoli and more tender with a taste that reminds me of a ...

In the middle of the cold weather season, I find myself craving something savory and comforting. Something like quiche. Even though quiche had its heyday years back, it still holds an important place ...

Originally from Japan, broccolini is a hybrid between broccoli and gai lan. Looking very similar to regular broccoli, make sure you ask the farmer when in doubt. Also known as “Chinese kale” ...