Slice the top off the head of garlic to expose the cloves. Drizzle with 1 teaspoon of the oil and wrap the head in aluminum foil. Place in the oven and roast for 45 to 50 minutes. You’re giving ...

Jessica’s pan-roasted romanesco is the perfect way to make the vegetable the star of the show. The beautiful veggie is like a cross between cauliflower and broccoli, and the key to making it so ...

Peculiarly, the reason that Romanesco looks different than its nearly genetically identical cousins — (normal) broccoli and cauliflower — remains something of a genomic mystery.

After you flip the romanesco halfway through roasting, start cooking the sauce: Heat 1 tablespoon olive oil in a large skillet over medium heat until it begins to shimmer. Add the bread crumbs and ...

Cut the onion in half from top to bottom, then slice as thinly as possible. Cut the half circle slices into 3 or 4 wedge-shaped pieces, soak them in cold water for about 10 minutes, then drain ...

I adapted this Puttanesca Sauce recipe from my first cookbook, The Seduction Cookbook: Culinary Creations For Lovers. It is, of course, the classic sauce for Pasta Puttanesca.

As a cool-season crop, Romanesco broccoli will not thrive in the high temperatures and excessive humidity of summer. Romanesco thrives in growing temperatures from 65 to 75 Fahrenheit.

Funky looks aside, broccoli is striking when sautéed and tossed with pasta, as this satisfying dish from 50 Carmine’s Sara Jenkins demonstrates.

Romanesco broccoli is not only cool to look at, it’s easy to grow and delicious. In this article, plant expert Matt Dursum shows you how to plant, grow, and care for this unique Brassica.