Broccoli doesn’t stir-fry well from raw. The beaded crown—the tight flower buds—tends to burn before the stem even approaches tenderness. Heads that have been briefly blanched in boiling water will, however, stir-fry deliciously, soaking up the ginger and soy or whatever other seasoning you might throw at them. In the last year or two I have taken to adding them to stir-fries of ground lamb or pork, letting the meat thoroughly caramelize in the thin pan before adding the greens. It’s a very quick, bright-tasting supper, invigorating and toothsome. But you do need to be brave with the meat, letting it glisten and almost crisp before you add the rest of the ingredients.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.