The week's pick: Roasted Broccoli With Beans and Crispy Bread Crumbs, a 35-minute restaurant dish with 209 five-star ratings (2026)

Roasted Broccoli With Beans and Crispy Bread Crumbs is the pick this week. NYT Cooking published it on Oct. 19, 2026. 1

By the morning of Oct. 25, it held 209 reader ratings at 5 out of 5. 1

It drew 166 comments, more than any other new recipe in the table below. It takes 35 minutes and makes 4 to 6 servings. 1

Melissa Clark adapted it from ABC Kitchens, Jean-Georges Vongerichten's restaurant in Dumbo, Brooklyn. 1

What the dish is

Vongerichten's restaurants have served pistachio-crumbed broccoli for years, in versions that differ by kitchen. Ayaka Guido, the executive chef at ABC Kitchens, worked this one out for home cooks. 1

The plate is built in three layers. Roasted broccoli sits on white beans simmered with garlic, chile and herbs, and a pistachio-panko crumb goes over the top. 1

The Times ran it alongside a piece on cooking the restaurant dish at home. 2

The work, in three parts

The broccoli takes the longest and needs the least attention. Cut the heads lengthwise into big slices, so each piece has a flat side to brown. 1

Those slices go onto one or two sheet pans at 450 degrees, brushed with oil, dotted with butter and turned once. Twelve to 18 minutes in total. 1

The crumb is the step that can go wrong. Grated garlic, panko and chopped pistachios take two to four minutes in a skillet.

Those crumbs go onto a plate the moment they turn gold. 1

The beans are the third piece. Sliced garlic and red pepper flakes go into half a cup of olive oil.

Two cans of white beans and a cup of broth then simmer for 8 to 10 minutes. 1

Fourteen ingredients and five steps, two of them running at once. Two heads of broccoli and two cans of beans carry the whole dish. 1

An overhead photograph of a wide pale bowl holding white beans in a golden oil, topped with charred broccoli slices, chopped pistachios, torn green herbs and crisp bread crumbs, with a silver fork and spoon at the left edge — *Broccoli roasted in big slices over white beans, with the pistachio-panko crumb scattered on top. Photograph by David Malosh for The New York Times; food styling by Barrett Washburne. 1*

Why it won this week

Ratings and comments are counted separately here, and this week one recipe led on both. The numbers below were read on the morning of Oct. 25, 2026. 1

Recipe	Source and publication date	Reader signal	Time and yield	Main work
Roasted Broccoli With Beans and Crispy Bread Crumbs	NYT Cooking, Oct. 19, 2026	5 out of 5 from 209 reader ratings; 166 comments 1	35 minutes; 4 to 6 servings	Roast thick broccoli slices, toast a pistachio-panko crumb, simmer canned beans in garlic oil, then stack the three.
Spinach and Feta Quesadillas With Pickled Jalapeños	NYT Cooking, Oct. 21, 2026	5 out of 5 from 24 reader ratings 3	15 minutes; 2 quesadillas	Wilt spinach by hand with pickled peppers, fill tortillas with Monterey Jack and feta, crisp in a skillet.
Thanksgiving Turkey Meatballs and Gravy	NYT Cooking, Oct. 20, 2026	No ratings yet; 4 comments 4	40 minutes; 6 servings	Mix and brown turkey meatballs in one pot, then build the gravy in the same pot.
Sourdough Focaccia	NYT Cooking, Oct. 19, 2026	5 out of 5 from 20 reader ratings 5	8 hours; 1 pan	Mix a wet dough, fold it through the day, dimple it with oil and bake.
Chili Crisp Yogurt Chicken	Bon Appétit, Oct. 20, 2026	Reader ratings not disclosed 6	50 minutes; 4 servings	Coat thighs in yogurt and chili crisp, roast them, crisp rice in the drippings, make a cabbage slaw.
This past week's ingredient prep + dinners	r/MealPrepSunday, Oct. 21, 2026	2,835 upvotes; 123 comments; 98.82% upvote ratio 7	One prep session; the week's dinners	Prep ingredients in one block, then build each day's dinner from them.

The next-highest rating count of the week was 24, on Ali Slagle's quesadillas. 3

Those quesadillas are the fastest dinner of the week. Fifteen minutes, an uncooked filling, and spinach that wilts against the salt and acid of the pickled jalapeños. 3

Two cups of spinach, a cup of Monterey Jack and a quarter cup of feta go into two tortillas, and that is the whole recipe. 3

Thanksgiving Turkey Meatballs and Gravy landed on Oct. 20 with no ratings yet and 4 comments. 4

It runs 40 minutes for 6 servings. Thyme, rosemary and celery seeds carry the holiday flavor in the meatballs, and the gravy gets built in the same pot. 4

Sourdough Focaccia is the weekend project. Maurizio Leo's version runs 8 hours from starter to pan, and 20 readers have rated it 5 out of 5. 5

Bon Appétit's entry is Chili Crisp Yogurt Chicken, 50 minutes for 4 servings. 6

Yogurt and chili crisp coat the thighs, the rice crisps in the chicken drippings on the same sheet pan, and a cabbage slaw with lime goes alongside. 6

Bon Appétit publishes no reader rating on its recipe pages, so that row rests on time and method. 6

Serious Eats published one new standalone recipe this week, Pierogi Stuffed Shells, on Oct. 23. 8

Jumbo shells stuffed with potato, cheese and onion, per the site's own description. The site publishes no per-recipe engagement count. 8

The Serious Eats update for the week is its Oct. 23 most-saved list, which ranks ten comfort recipes from its archive. 9

On r/MealPrepSunday, the week's top post was a photo gallery of an ingredient prep and the dinners built from it, at 2,835 upvotes and 123 comments. 7

The post is images without a written recipe, so its title and numbers are what it offers.

Upvotes, star ratings and comment counts measure different things, and each row above reads on its own scale.

Also out this week and not picked:

Garlic-Butter Roast Chicken, 1 hour 30 minutes 10
Sheet-Pan Thanksgiving Stuffing, 55 minutes 11
Tofu With Blistered Green Beans and Sauce Rof, 45 minutes 12
Banana Bread Pancakes, 45 minutes 13

The week's releases leaned toward the holiday table: Slow-Cooker Cheddar Mashed Potatoes, Vegetarian Borscht With Potato Pierogies, Crawford County Fried Chicken, and on Bon Appétit a Sweet Potato Casserole and Make-Ahead Mashed Potatoes. 14 15 16 17 18

What to buy

The quantities below make 4 to 6 servings. 1

2 broccoli heads, trimmed
½ cup plus 3 to 4 tablespoons extra-virgin olive oil
1 tablespoon butter
8 garlic cloves
⅓ cup panko bread crumbs
¼ cup shelled pistachios
1 teaspoon thyme leaves
1 teaspoon lemon zest
¼ teaspoon crushed red pepper flakes
2 (15-ounce) cans white beans, such as cannellini
1 cup vegetable broth
½ cup soft herbs, such as basil, parsley or cilantro
1 lemon or lime
Fine sea salt and black pepper

The butter is a single tablespoon, cut into cubes and dotted over the broccoli before it roasts.

The olive oil splits three ways: the broccoli, the crumb, and the half cup the beans simmer in. 1

The recipe writes its own swaps into the ingredient list. Any nut stands in for the pistachios, water for the broth, and basil, parsley or cilantro for the soft herbs. 1

Any white bean works where the recipe names cannellini. Lemon or lime both supply the finishing squeeze of acid. 1

The pistachios are the one item measured by the quarter cup, and the recipe allows other nuts in their place. 1

The cook-through

Heat the oven to 450 degrees. Brush the broccoli slices with 1 to 2 tablespoons of the olive oil and arrange them on one or two sheet pans. 1
Salt and butter the broccoli. Sprinkle lightly with salt and dot with the cubed butter. 1
Roast until browned on one side. Six to 9 minutes, then flip the pieces and give them another 6 to 9 minutes. 1
Toast the crumb while the broccoli roasts. Two tablespoons of oil, the grated garlic and a pinch of salt in a skillet for 30 seconds to a minute, then the panko and pistachios for 2 to 4 minutes. Stir in the thyme and lemon zest and scrape it onto a plate. 1
Start the beans in the same skillet. Wipe it out, add the remaining ½ cup olive oil, the red pepper and the sliced garlic, and cook 2 to 4 minutes until the garlic is pale gold. 1
Simmer the beans. Add the beans, the broth and a teaspoon of salt, and cook 8 to 10 minutes until the broth thickens. Stir in the herbs and a squeeze of lemon. 1
Stack the plate. Beans first, then the broccoli, then the crumbs, with more herbs, nuts and red pepper flakes on top. 1

Two details decide the result. The recipe gives the broccoli one or two sheet pans, which is the room the slices need to brown rather than steam. 1

The sliced garlic comes off the heat at pale gold, because the recipe warns against letting it go dark brown. 1

What it is like on the plate

The beans sit underneath, so the plate reads as a vegetable dinner on a pulse base. 1

Three textures land in one bite: charred broccoli, plush beans, and a crisp pistachio crumb. The restaurant version is the reason the crumb is there at all. 1

Per serving it comes to 529 calories, 18 grams of protein and 13 grams of fiber. 1

Those figures assume 4 to 6 servings from the batch, so a family of four can count on a dinner and leftovers. 1

Bottom line

Cook this if you want a vegetable dinner that takes 35 minutes and two pans, and a plate that looks like it came out of a restaurant kitchen.

It takes the pick on the week's highest rating count and its heaviest comment thread. 1

If you have 15 minutes instead, the quesadillas are the week's fastest dinner. If you want six servings with gravy, cook the turkey meatballs. 3 4

Open the full Roasted Broccoli With Beans and Crispy Bread Crumbs recipe on NYT Cooking.

References

1
Roasted Broccoli With Beans and Crispy Bread Crumbs recipe
cooking.nytimes.com
2
Make This Restaurant's Brilliant Broccoli Dish at Home
cooking.nytimes.com
3
Spinach and Feta Quesadillas With Pickled Jalapeños recipe
cooking.nytimes.com
4
Thanksgiving Turkey Meatballs and Gravy recipe
cooking.nytimes.com
5
Sourdough Focaccia recipe
cooking.nytimes.com
6
Chili Crisp Yogurt Chicken recipe
bonappetit.com
7
This past week's ingredient prep + dinners
reddit.com
8
Pierogi Stuffed Shells
seriouseats.com
9
The 10 Comfort Food Recipes Our Readers Are Saving Most Right Now
seriouseats.com
10
Garlic-Butter Roast Chicken recipe
cooking.nytimes.com
11
Sheet-Pan Thanksgiving Stuffing recipe
cooking.nytimes.com
12
Tofu With Blistered Green Beans and Sauce Rof recipe
cooking.nytimes.com
13
Banana Bread Pancakes recipe
cooking.nytimes.com
14
Slow-Cooker Cheddar Mashed Potatoes recipe
cooking.nytimes.com
15
Vegetarian Borscht With Potato Pierogies recipe
cooking.nytimes.com
16
Crawford County Fried Chicken recipe
cooking.nytimes.com
17
Sweet Potato Casserole recipe
bonappetit.com
18
Make-Ahead Mashed Potatoes recipe
bonappetit.com