Summary of "How to Un-Boring Your Broccoli | Sohla El-Waylly | Cooking 101 | NYT Cooking"

Key Cooking Techniques and Recipes:

Blanched Broccoli with Sesame Miso Soy Vinaigrette:
- Cut broccoli into florets and trim the woody ends of the stalks.
- Blanch in heavily salted boiling water for a brief time until bright green.
- Shock in an ice bath to maintain color and crispness.
- Prepare a dressing with toasted sesame seeds, oil, soy sauce, rice wine vinegar, and miso.
- Toss the cooled broccoli with the dressing and season to taste.
Broccoli and Quinoa Spoon Salad:
- Cook quinoa using the pasta method; rinse before cooking to remove bitterness.
- Prepare a honey mustard vinaigrette with lemon juice, Dijon mustard, honey, and apple cider vinegar.
- Chop broccoli finely, including the stems, to fit on a spoon.
- Mix cooked quinoa with chopped broccoli, nuts, dried cranberries, and cheese.
Broiled Broccoli with Nut Topping:
- Preheat a sheet tray under the broiler for even cooking.
- Cut broccoli into spears and peel the tough outer layer.
- Toast a mix of nuts in olive oil, seasoning generously with salt and pepper.
- Combine toasted nuts with chopped dates and a splash of lemon juice for added flavor.
- Broil the prepared broccoli until charred but tender, then top with the nut mixture.
Microwaved Broccoli with Cheese:
- Rinse broccoli and leave some water on it to help steam in the microwave.
- Top with small squares of cheese (like Kraft singles) for a nostalgic snack.
- Microwave until bright green and tender, then zap again to melt the cheese.

Speaker: Sohla El-Waylly
Location: New York Times Cooking Studio
Products: Organic broccoli, quinoa, various nuts (cashews, pecans, pepitas), dried cranberries, and Kraft singles cheese.

This video emphasizes that broccoli can be versatile and delicious, encouraging viewers to experiment with different cooking methods and flavors.