Le cime di rapa in padella is a beloved dish from Puglia, capturing the heart of Southern Italian cuisine. It's really ...

Friarielli and eggs in a pan—a classic from Campania—is just perfect for when you crave comfort and speed after a long day. I ...

The rich flavors in this recipe work well with pizza and chicken dishes. From "Perfect Vegetables" by the editors of Cook's Illustrated magazine. Heat 2 tablespoons of the oil in a large skillet over ...

We’re sharing 50 broccoli recipes that will help do just that. From simple sautéed side dishes, to creamy, cheesy soups (yes, even a dupe for that quick service favorite), broccoli is making a name ...

Separate the broccoli flower from the stem. Cut the flowers down to about 1-inch pieces. Peel the stems and slice about 1/3 inch thick on a slight bias. Bring a pot of salty water to a rolling boil.

Blanch broccoli florets in large pot of lightly salted boiling water for about 3 minutes. Drain and set aside. In a large saute pan, heat 1/2 cup olive oil over medium heat. Add garlic and anchovies.

1. Cook pasta according to package directions. Drain. 2. In large skillet, sauté garlic and onion in butter, oil and salt until tender. 3. Add broccoli and cook on medium heat until heated (approx.. 6 ...

1. Bring a large pot of salted water to a boil. Have on hand a bowl of ice water. Add the broccoli rabe and cook for 1 minute. Use a slotted spoon to transfer the broccoli to the ice water. Drain, pat ...

Makes 2 side-dish servings. Note: We cook spinach, kale, cabbage and other greens. Why not lettuce? No need to toss any half-used bag of mixed greens or partial head of lettuce when you can sauté it.