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LENA CIARDULLO Charred Broccoli With Pomegranate & Candied Pecans
November 10, 2025
|People US
‘There is a lot of nap-inducing energy on Thanksgiving. The tangy pops and crunches from all the goodies mixed in—pomegranate seeds, pecans, sliced jalapeños, torn mint and creamy yogurt—come together in a really nice way and help ensure people don’t get palate fatigue,’ says the executive chef at Union Square Cafe, who serves this popular dish at the famed New York City hot spot
1 lb. fresh broccoli, cut into 1½-in. florets
½ cup olive oil, divided
2 tsp. kosher salt, divided
1½ Tbsp. black garlic cloves (or miso paste with a splash of balsamic vinegar)
3 Tbsp. hot water
1½ Tbsp. balsamic vinegar
1½ Tbsp. white balsamic vinegar
1½ tsp. pomegranate molasses
1 cup plain whole-milk Greek-style yogurt
1½ Tbsp. grated lemon zest (from 2 lemons)
هذه القصة من طبعة November 10, 2025 من People US.
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