I had to keep this recipe secret, until now

The latest edition of the Test Kitchen Dispatch. [View this email in your browser]( My Broccoli Delight will no longer be censored I have made the best dish of my life (so far), and my coworker refuses to publish it. Today, I take matters into my own hands. A few months ago, on a weeknight, I came home with some cheddar cheese left over from a Trader Joe’s shoot, and without thinking about it, paired it with a head of broccoli that was in the fridge. I was hungry, and I had cheese, and cheese goes with broccoli, and that’s all the inspiration I needed. Urgently, I started cooking without a plan. “Broccoli takes a while to cook,” I said to no one, “so I should get it going, no matter what happens next.” I considered and rejected steaming, then simmering, because honestly who can even deal with bringing water to boil. I set my trusty 10” cast-iron skillet over a medium-high flame, then I turned to my cutting board and started butchering the broccoli. I separated the crown from the stalk, then cut the florets into big wedges. I trimmed and peeled [the stem]( then cut it crosswise into large coins. The pan was hot by now, so I drizzled in enough olive oil to coat, then added the broccoli, seasoned it with salt, and arranged it so the flat sides made contact with the pan. I brushed the loose bits of broc off of my cutting board and got going with the cheddar, an aged and very crumbly specimen. I broke about 4 ounces of it into ½-inch bits, scooted them back into a pile. I checked on the broccoli, which was developing a nice dark brown seared edge on one side and turning bright green and steamy on the top. Without even knowing what would happen next, I sprinkled the cheddar all over the broccoli. Immediately the cheese started to soften, and the pieces that tumbled onto the pan’s surface started to bubble and crisp. In a minute or two, the green broccoli hill tops were blanketed in melty cheddar and there were islands of cheese frico all over the pan. Quickly, I grabbed a plate and served myself some of the Broccoli Delight. “Is this a deconstructed broccoli gratin?” I asked the universe. I sprinkled some crushed red pepper flakes onto the broccoli and added a squeeze of fresh lemon. Did I just invent cruciferous cheese crispies, or is this just cheesy broccoli? These are existential questions, and Broccoli Delight is the answer. The next day I came to work and told everyone about it. Amiel Stanek, editor of [Basically]( was so taken with my tale that he asked me to write an actual recipe for Broccoli Delight. That was months ago. The recipe remains under seal. Amiel won’t answer my calls. I made it again last night and my child told me it’s the best thing I’ve ever made. I have made a lot of things for him. I feel the need to share. Broccoli Delight may be an unpublished recipe, but the exposé is here. In cheese we trust, Carla Lalli Music Food director What do you think of the BA newsletter? Send us your thoughts at staff.bonappetit@gmail.com. [Advertisement]( [Powered by LiveIntent]( [AdChoices]( Get The Magazine [Bon Appétit] [SUBSCRIBE]( This e-mail was sent to you by Bon Appetit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, [bonappetit@newsletters.bonappetit.com]( to your address book. View our [Privacy Policy]( [Unsubscribe]( Copyright © Condé Nast 2019. One World Trade Center, New York, NY 10007. All rights reserved.