In a large pot or deep skillet, heat olive oil and butter over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 2-3 minutes.

Stir in the broccoli florets and cover again, allowing them to steam for around 5 minutes until tender. Remove the pot from the heat and stir in the shredded cheddar cheese until it’s melted and ...

Basically, Stewart’s super-simple 5-ingredient one-pot recipe can be made as-is, or used as a jumping point to all kinds of tasty meals. Make it once, and it’s bound to become a staple of your ...

"This chicken and broccoli recipe is easy to make by stir-frying chicken pieces with fresh broccoli in a mix of soy, ginger, garlic, and brown sugar. Serve with rice for an easy, pleasing dinner ...

This broccoli cheddar soup can be made up to 3 days in advance and reheated prior to serving. Make the soup as directed, cool to room temperature, then transfer it to an airtight container.

Scatter the broccoli on the baking sheet in a single layer; don’t overcrowd or else the broccoli will steam rather than roast. Cook for 15 to 18 minutes, tossing halfway through. Voila!