We have nothing but love for broccoli florets; they’re exceedingly vibrant when charred and slightly sweet when lightly cooked and tossed with pasta. But it’s time to highlight their unsung older brother—those sturdy stems that sit below and wait patiently to showcase their extraordinary versatility. Instead of tossing those somewhat woody stalks away, try turning them into this chunky, complex vinaigrette from Chefs Boot Camp alum Evan Hanczor of Brooklyn’s Egg. Just combine broccoli stems, your favorite chile pepper, a few anchovies, and some other pungent flavors in a food processor and pulse to combine. It’s a foolproof way to dress up roasted potatoes, a whole grilled fish, or anything else that needs a hit of acid and heat. Get the recipe.
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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and Change, Waste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.
Waste Not: How to Get the Most from Your Food, published by Rizzoli, is on sale now. Order your copy today!
Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.
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