Broccoli/Broccolini

Beef with broccoli, the popular Chinese restaurant dish, is even better with the addition of sweet yam.

Forget deep-fried noodles: Miso dressing gives this hearty vegetable meal flavor minus the saturated fat.

Broccoli seems like something new in this rich, satisfyingly chunky side dish, dolled up with parmesan and lemon juice.

This gratin is more elegant than your usual broccoli and cheese casserole, thanks to a custardy base and plenty of parmesan.

A generous drizzle of parsley-oregano oil brings a wave of herbal freshness to slender stalks of simply cooked Broccolini.

In this quick version of a common Puglian dish, pungent garlic and spicy red-pepper flakes turn frozen broccoli into a perfect partner for ear-shaped pasta.

Roasting turns broccoli into an addictive side. This crowd-pleaser can be prepared in no time.

Brown butter makes broccolini almost decadent.

Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady—just the way the robust Romans like their food.

Thick slices of pancetta are cubed and fried for the tastiest croutons ever.

Roasting broccoli brings out its earthy sweetness, and sprinkling it with cheese will guarantee that the kids clean their plates.

As you may know, orecchiette is Italian for "little ears." Their size and rounded shape are just right for holding chunky toppings—pancetta, pine nuts, and broccoli fit that bill nicely. Grating Parmigiano-Reggiano over the entire dish is always a good idea.

The French version of pesto, pistou is often stirred into soupe au pistou, Provence's vegetable and bean soup. In this dish, the vegetable soup ingredients and pistou are blended together into a flavorful puree that's topped with shrimp. To serve as a main course, add a side of orzo tossed with good-quality olive oil, salt, plenty of pepper, and some grated Asiago cheese.

Serve this classic and satisfying stir-fry over brown rice.

The tangy-sweet vinaigrette brings out broccoli's deep flavor in the best way.

Because broccoli thrives in cooler weather, this is a terrific winter variation on the classic green beans almondine.

Here, broccoli gets turned into irresistible finger food, while silken tofu adds a creamy touch to the dairy-free dip.

The Italian answer to a French gratin: a dish baked with a crispy cheese (as in this recipe) or breadcrumb topping.