Years ago I made a stupendous discovery (practically every cooking discovery was to me then, as is still now, a revelation). Broccoli stems, which I usually cut away and discarded when preparing broccoli florets, were perfectly delicious raw.

Broccoli florets I can’t stand raw, neither the texture nor the taste (why do people insist on putting raw broccoli florets in salads? shudder). But the stems? All you have to do is cut away the tough, outer peel. Slice up the peeled stems and they are wonderfully cool and crunchy. Like carrots or celery, great for dipping. Continue reading "Broccoli Slaw with Cranberry Orange Dressing" »