Stories / Recipes

This Broccoli with Anchovies is Sure to Please—Yes, Really

Frank Guerriero

April 03, 2019


Photo: Keirnan Monaghan and Theo Vamvounakis

Veggies, veggies, veggies—it seems restaurants across the country are tapping into diners’ desires for garden-grown greens and vegetables, from healthy-enough cauliflower steaks to mesmerizing romanesco spirals. This week, vary your cruciferous consumption the Waste Not way with this recipe for charred broccoli stems, courtesy of Chefs Boot Camp alum Maria Hines.

Hines starts by toasting almonds and removing the hard outer layer of the broccoli stalks—those tough bits won’t fare well in a pan, but go great in a kitchen scrap kimchi. Then, she sears the sliced stems before incorporating garlic, chile flakes, and lemon juice. While that simmers, she combines the roasted almonds with vinegar, shallots, and a hearty amount of anchovies in a blender, streaming in oil to make an emulsified vinaigrette. Simply spoon the savory sauce over the charred broccoli and garnish with preserved lemon slices for an eco-friendly vegetable showstopper. 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 ChangeWaste 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.