Stir in the steamed broccoli and white beans, along with the sauteed shallots and mushrooms. Spoon into small mason jars or ramekins. Top each with a light sprinkling of the panko bread crumbs.

Drain the pasta and broccoli, reserving 2 tablespoons of the pasta water. Meanwhile, place the cream, egg yolks and Parmesan in a small bowl and beat together with a fork.

Combine chile, sugar, ginger, garlic, and 1 teaspoon salt in a medium-size heatproof bowl; set aside. Line each of 2 trays of a 14-inch bamboo steamer with a 6-inch square of parchment paper ...

Add the broccoli, mushrooms, ¼ teaspoon kosher salt and another pinch of pepper; toss until well combined. Continue to cook over medium heat, stirring occasionally, for 4 minutes.

In a large skillet, melt 2 tablespoons of the butter in the oil and cook over moderately high heat, stirring, until the butter turns golden, 2 minutes.

2. Shrimp or Beef and Broccoli. Shrimp is already low-cal to begin with, so it’s a good starting point for this takeout classic. The beef version often contains flank steak, which is very lean.

1. Heat the olive oil in a heavy nonstick skillet over medium-high heat. Add the garlic and rosemary and cook until the garlic is fragrant and the rosemary starts to sizzle, about 1½ minutes.

Instead of using an oven to cook the salmon, I now cook this on the stove in a pan using steam. Because steam transfers heat faster than the dry heat of the oven, the cooking time goes down from ...