What is it?

It may not be on everyone’s list of the world’s sexiest vegetables, but broccoli is a cook’s dependable friend. It’s always in the market, almost always in good condition, and it’s reliably inexpensive. It’s also very versatile, taking well to being steamed, boiled, roasted, and sautéed. In addition to conventional broccoli, many stores now carry several broccoli relatives and look-alikes. Keep an eye out forbroccoflower, a cross between cauliflower and broccoli, as well asChinese broccoli(gai lan), a particularly flavorful, leafy variety with thick stems. The new thin-stemmedbroccoliniis a cross between regular and Chinese broccoli. You might even seepurple broccoli, which produces lots of tender side shoots but resembles conventional broccoli in taste. Finally,broccoli raabis more closely related to turnips, but it has a somewhat broccoli-like appearance.

Don’t have it?

You can substitute broccolini.

How to choose:

When buying broccoli, look for deep, green color and nice, tight flower heads, which means that the broccoli is fresh. Many supermarkets sell broccoli crowns (just the top portion with the florets), but if you buy whole broccoli, you can use the tasty stems in stir-fries, soups, and more.

How to prep:

Cut the florets into the size you need, but don’t cut through the buds—instead, use a small knife to cut lengthwise through the stem. This method lets the florets separate easily but keeps the buds intact. You’ll get fewer “bud crumbs” (which can burn easily) in the pan, and the florets will retain their tree-like shape. The stems are just as tasty as the florets, as long as as you peel them before cooking (the outer layer tends to be tough and fibrous).

How to store:

Store in the refrigerator for up to four days.

Cross Reference

broccolini; broccoli raab

Recipes

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  Recipe

  Marinated Celery-Broccoli Salad Stuffed Pitas

  Celery and broccoli may be a surprising pairing, but they make an excellent combination when marinated and served with hummus in a boldly flavored summertime sandwich.

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  Recipe

  Broccoli Slaw

  Packed with broccoli, almonds, dried cranberries, and a tangy buttermilk dressing, this dish comes together almost instantly, requires no cooking, and would be welcome at any barbecue or potluck.

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  Recipe

  Chicken Soup with Crucifers and Caraway

  Chicken thighs create a very chickeny broth, but during cooking, they’re not sapped of all their flavor. Croutons take the place of noodles in this hearty soup; be sure the…

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  Recipe

  Sheet Pan Macaroni and Cheese with Roasted Chicken and Broccoli

  Baking macaroni and cheese on a sheet pan creates some deeply golden crispy bits. For even more crunch, sprinkle the top with breadcrumbs tossed in melted butter before baking, and…

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  Recipe

  Sake, Garlic, and Ginger Chicken with Broccolini

  Boneless chicken thighs get treated to sweet, salty, and gingery flavors. Sake, a Japanese rice wine, balances the bold flavors of garlic and soy sauce with its subtle savory-sweet notes.…

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  Recipe

  Broiled Shrimp & Broccoli with Spicy Peanut Sauce

  Inspired by Southeast Asian shrimp satay, this one-pan dish is a weeknight favorite. Taste the peanut sauce before tossing it with the shrimp. If you want it spicier, add more…

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  Recipe

  Roasted Broccoli with Aïoli

  Lemon juice, garlic and hot sauce add zip to a super-fast sauce for roasted broccoli. Serve with roast chicken or shrimp.

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  Recipe

  Poached Chicken and Vegetables with Thai Peanut Sauce

  A quick-to-make yet perfectly balanced sauce—rich, creamy, peanutty, a little hot, a little sweet, and brightened with lime juice—enrobes tender chicken and fresh-tasting vegetables in pure deliciousness.