Here’s what our editors and writers are making in their own kitchens.
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Ina Garten’s Parmesan-Roasted Broccoli
I've had JUST broccoli for dinner three different times in the last two weeks because of this recipe. It's perfect. It's cheesy and lemony and filling and fairly easy to make, though there is a bit of prep work. I keep forgetting to even take pictures of it because as soon as it's ready I just eat the entire batch. I also experimented with using purple basil for one of the batches, and while it was fine, the original version was much better. I shouldn't have questioned Ina. —Jessica Probus
Get the recipe here.
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