Spicy Pan-Roasted Broccoli with Hoisin and Peanuts
Appears in Cook's Illustrated March/April 2006
WHY THIS RECIPE WORKS
The first step to perfecting our pan-roasted broccoli recipe was to transform a head of broccoli into pieces that would cook evenly. First, we trimmed the florets into small pieces and the stalks into oblong coins. Then we layered the stems...