They may look (and sound) similar, but these green veggies have key differences in taste, texture, and nutrition.

Broccolini and broccoli are both versatile veggies that can be prepared in a variety of ways. Broccolini's tender stems and mild, sweet flavor shines with simple cooking methods like sautéing ...

I always thought they were the same thing so I’ve always used broccoli in a recipe that calls for broccolini, but a recent conversation with a friend has left me in doubt.

With long slender stems that contain small budding flowers, broccolini is often mistaken for regular old broccoli. When in doubt ask the farmer. Developed in Japan in early 1990, this […] ...

Broccolini might sound as if it were born in Italy, but the leggy green vegetable was a Japanese invention. As Carole Sugarman reported for the Post in 1999, “It was bred from a cross, and its ...

If you give broccoli (and its cousins broccoli rabe and broccolini) the love and attention they deserve, they become a blank canvas for so many flavors. You can simply roast it with olive oil and ...

Lift the parboiled broccoli rabe out of the water, drain it and transfer it to a skillet over medium heat. Add anchovies for savory-salty flavor, plus lots of garlic, and saute it for 3 to 5 minutes.

Broccolini >> broccoli. You could also use broccoli rabe, but the flavor may be more bitter. Cannellini beans >> navy or Great Northern beans, peeled and diced potatoes, cauliflower florets.

½ cup heavy cream (optional) 1 packed cup (4 ounces) grated parmesan cheese, plus more for serving In a large Dutch oven or other heavy-bottomed pot over medium-high heat, heat the olive oil ...