Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and ...

If you see a recipe with anchovies as an ingredient and you're tempted to move on, don't. Anchovies are a secret advantage in the kitchen, adding depth to a dish by breaking down and melting into a ...

Transform a simple steamed-vegetable side with a garlicky, buttery, savory sauce. Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: ...

My oldest son loves broccoli, and I mean loves it. This may sound like a humble brag about how good of an eater he is, but to be honest, it’s quite the opposite. He is incredibly picky, and while ...

Alton Brown's method for steamed broccoli helps preserve its vibrant color, tender-crisp texture, and natural flavor. Peel and slice the stalks, then steam the broccoli with a little water and salt, ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Not only is broccoli just plain delicious, but it's also good for you. As Ree discovered when she was ...

Broccoli is one of those common vegetables that, if cooked wrong, will taste bland. Boiling the vegetable results in mushy, bitter broccoli lacking in nutritional value, and roasting can take a lot of ...

It’s a brilliant stovetop approach that I wish I learned about sooner. Alton Brown's Pan-Steamed Broccoli method cooks up vibrant green, fork-tender florets (and stalks!) to become your new go-to ...