Broccoli stems are one of these forgotten foods labeled as undesirable when there are many creative ways to use broccoli stems in your cooking. As a Plant-Based Chef and Recipe Designer, I'm all ...

Broccoli stems are often in the trash, but you can transform them into a delicious and healthy snack. Grate them, mix with a few ingredients, and bake in the oven to enjoy crispy sticks.

However, gardeners may not be aware that harvests from their garden’s plants can be stretched simply by expanding to ...

If you keep the broccoli stems hydrated, it will keep the vegetable firm and crisp for much longer and storing it upright will reduce the moisture buildup in the florets. Not only does it slow ...

Broccoli stems are often discarded by cooks because of their thick, fibrous skin, but a quick peeling makes them deliciously edible. I keep the florets for another recipe and use only the stems here.

Remove the croutons from the oven. Make the soup: Cut the broccoli stems from the crowns. Cut the crowns into large florets and slice the stems about ½ inch thick. Set aside. Heat 2 tablespoons ...

There are types like: Calabrese with its big heads, Romanesco with funky spirals, and sprouting broccoli with skinny stems. Broccolini, on the other hand, is a relatively new hybrid vegetable.

Stir in 1 pound dried short pasta, 2 1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1 1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, ...