Broccoli gets a lot more fun with a splash of acid.

Broccoli sometimes has a bad reputation. The first thing that comes to mind is the mushy, unsexy steamed broccoli that we eat because it's "good for you". And that's a pity, because in reality, this ...

close-up of a wooden bowl filled with broccoli florets - Egoen/Shutterstock Broccoli is a divisive vegetable; some people love its tangy undertones, while others can't stand its sulfurous bitterness.

The challenge for home cooks is that heat can both help and hinder this process. Too much, and the enzyme is destroyed. Too little, and texture or digestibility may suffer. So what is the sweet spot?

But the cheesy mix of chicken and broccoli known as Chicken Divan? Man, I could eat that once a week and never complain.

If you're in search of ingredients that will upgrade your broccoli, look no further than this ingredient for both savoriness ...

Every time Laurel publishes a story, you’ll get an alert straight to your inbox! Enter your email By clicking “Sign up”, you agree to receive emails from ...

Head chef Connor Wilson shares The Kirkstyle Inn’s full recipe for Softley Farm lamb with broccoli, morel and salsa verde, including step by step methods for loin, shoulder, sauce, mousse, purée and ...