I’m currently on deadline for an article I write every year for the Telluride Bluegrass Festival. Last evening, after furiously writing all weekend, I needed a quick and easy dinner of food I already had on hand. There was some fresh broccoli in the fridge, which gave me a taste for roasted broccoli. (It’s basically the same preparation as the roasted romanesco I posted a while back, except that you can just chop it into florets. Peel and chop the...

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