If you’re in the habit of throwing away broccoli stems, or even saving them for soup, I’d like you to try cooking broccoli this way. The stems are delicious, and if you peel them, they’ll cook in the same time as the florets. Nothing could be simpler than this way of preparing broccoli—after a quick boiling, just plunk the pieces into the hot oil and let them go till they’re tender. You can skip the boiling step and add the raw broccoli directly to the oil and garlic, keeping more of the nutrients intact. In that case, add some water to the skillet along with the broccoli, and add more from time to time as they cook.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.