Broccoli/Broccolini

This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.

Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of.

Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week.

Layers of bright citrus and gentle heat add tons of flavor without weighing down this dish.

Your roasted broccoli recipe could use an upgrade.

High heat and the simplest sauce ever make for roasted veggies that feel like a dish, not an afterthought.

The raw broccoli salad at Emmy Squared in Brooklyn showed us that broccoli can be delicious even when squeaky raw.

Starting with store-bought pizza dough makes the dream of weeknight calzones actually attainable.

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.

The ideal bring-to-your-friend's-dinner-party salad.

You’ll get all the traditional flavors of the classic takeout dish by using a marinade made up of oyster sauce, Shaoxing wine, and soy sauce, but the steak and broccoli are grilled for a fresh summertime variation.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

Whole grains, like farro, freekeh, or brown rice, can be substituted for the quinoa.

Try this as a side, a snack, in a frittata, folded into a grain salad, in a hash with bacon, etc. etc. etc.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

This pesto pasta recipe gets heft (and a side of veggies) from the addition of broccoli to the purée. They won’t know it’s there unless you tell them...wink wink.

Blanching the spinach before blending helps this broccoli soup recipe retain a vibrant green color. Parsley would work in place of the cilantro.

Believe it or not, we came up with a new way to chop broccoli: Include the stems!

Toasting the barley before cooking it adds another nutty dimension to the grain. This technique also works great with things like farro, spelt, and couscous.