This is the perfect veggie side dish. It's healthy, light, flavorful and goes well with just about anything. Technique tip: Blanching the broccolini locks in the bright green color and cooks them to a ...

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, ...

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 ...

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 ...

In a saucepan of salted boiling water, blanch the Broccolini until bright green and crisp-tender, about 2 minutes. Drain and transfer to a large bowl; cool slightly. Add all of the remaining ...

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 ...

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” ...

Broccolini is a hybrid of broccoli and Chinese kale (Gailon). It has a long, slender stem and is topped with small flowering buds. These look (and taste) like a cross between a broccoli floret and an ...