Broccolini

10 P.M. (Bravo) TOP CHEF C. J. is gone after he served what Tom Colicchio called the worst dish in the three seasons of the show, an admittedly gross-looking broccolini.

She did not look up but just kept pulling grocery items from her bag. Broccolinis and fresh eggs.

Once the broccolini are cool, you have to get them very dry, so let them drain in a colander, spin them in a salad spinner, dab them with paper towels, or even drive around the block a few times holding them out the window…just get them superdry.

The tightly closed flowerheads of goldenrod are perfect for pinching off under the inflorescence and steaming or boiling like little broccolinis.

I love this dish because the creamy element of the cashew sauce goes so well with the crunchy broccolinis and the nutty and creamy flavor of the urad dal.

To increase the umami taste, splash 1 Tbsp of soy or tamari sauce on the broccolini once they’re cooked, and swap the fine salt out for an umami-infused salt. […] The broccolini are spread out between two baking sheets to prevent overcrowding.

A farmer taught me that broccolini are sweeter during the cooler months, when they produce more sugar to protect themselves from frost.