When I first cracked open my copy of America’s Test Kitchen’s newish cookbook How to Roast Everything, my instinct was to flip past seemingly-basic recipes like weeknight roast chicken, roasted thick-cut pork chops, baked sweet potatoes, and this, a gussied-up twist on roasted broccoli, but that would have been a mistake. Sure, I know my way around the kitchen, but with cooking (and many things in life), it’s often small lessons and tweaks to technique that make the biggest impact.
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broccoli
Skirt Steak With Spicy Broccolini and Lemon Mayo
Blood oranges, bitter greens, olives, zippy Etna wines, and marzipan: these are a few of the things I expected to devour in Sicily (check, check, check, check, and check!). What I (perhaps foolishly) didn’t quite foresee was how different my day to day eating would be. With a landscape dominated by wheat, many meals are anchored around pasta and bread. (Pastries, cakes, and cookies are also omnipresent.) A delicious shock, but still, a shock, to the system for someone who typically eats a very-vegetable-centric, lower-carb, high-fat diet.
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Broccoli White Bean Soup
As someone who spends a lot of time reading, I find it endlessly interesting to see what titles are on the bookshelves of others. Right now, we’re living in my boyfriend Andrew’s dad’s apartment in Manhattan — thanks, Mark! — so I’ve had some time to peruse his collection. Tucked in-between two photography books was a memoir that had long been on my to-read list: Heat by Bill Buford. A former New Yorker editor, Buford tells a fascinating story about leaving behind his position at the magazine to learn the ins and outs of Italian cooking, starting with months spent staging at Mario Batali’s Babbo.
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