White or black patches on the florets or the stem are likely mold—you shouldn't eat it. The broccoli may also smell rancid, which means it's time to toss it out. Bragagnini also has a smart ...

Black garlic cloves give the dressing a sweet ... of this hearty soup make it especially eye-catching, but it's the broccoli stems that do the real work. They're cooked with the potatoes and ...

Using a large mortar and pestle, crush the coriander, cumin and black peppercorns ... After a minute or two add the broccoli and a nice pinch of sea salt and leave to cook, stirring and moving ...

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.

Add the grated broccoli stem, lentils, garlic and sundried tomatoes ... Season with salt and black pepper and leave for about 10 minutes before serving. This will allow the flavours to marinate ...

1. Start by removing the florets off the broccoli stems. Cook them in boiling salted water, cool and set aside. 2. Next using a vegetable peeler, peel the top layer of the stems, cut into small ...