This is not the reserved water mentioned above. Add pasta to the boiling water and cook according to directions 1 lb pasta ...

Stir in 1 pound dried short pasta, 2 1/4 cups water, 2 cups whole milk, 1 (12-ounce) can evaporated milk, and the remaining 1 1/4 teaspoons kosher salt. Cover and transfer the pot to the oven. Bake, ...

Place a rimmed baking sheet on the rack and heat the oven to 425°F. Toss 1 pound broccoli florets, 2 tablespoons olive oil, and 1/4 teaspoon black pepper together in a large bowl. Remove the hot ...

Simply Recipes / Jazzmin Kaita To make four servings, you'll need: 3 tablespoons olive oil, divided 8 cups (about 1 pound) broccoli florets and tender stems Salt, to taste 1/4 cup water Heat a large ...

3. Garnish the rice bowls with sliced scallions and cilantro. Pass extra sauce and chili crisp at the table. Use this ...

Boil 4-6 quarts water with 1 tablespoon salt. Cook pasta for 7 minutes and then add broccoli and cook another 2-3 minutes until pasta is al dente and broccoli is crisp-tender. Reserve 1 cup pasta ...

Toss the roasted broccoli with an umami-packed butter made with deeply savory miso paste and fresh lemon. Broccoli: You’ll need 1 pound of fresh broccoli. Cut the florets into 1- to 1 1/2-inch pieces ...

Sear for 2 to 3 minutes until blistered, then steam for 1 to 2 minutes. Rapini (broccoli rabe): Trim the tough ends and blanch for 1 minute in boiling salted water to remove the bitterness before ...