Broccoli Best Quotes

Don't be a salad, be the best damn broccoli you could ever be.

So what is the best vegetable? Well, we all know that: it's the potato. The vegetable you can't screw up. You can throw a potato into a bonfire, run away from it - and, an hour later, it's turned into a meal. Try doing that with broccoli, or a trifle, and it will laugh in your face.

My mom was never the type to write me long letters or birthday cards. We never got mani-pedis together, she never gave me a locket with our picture in it. She wouldn't tell me I looked beautiful, or soothe me when a boy broke my heart. But she was there. She kept me safe. She did her best to make me tough. She fed me the most delicious home-cooked meals. For lunch, she'd pack me rare sliced steak over white rice and steamed broccoli. She sent me to private school from kindergarten through twelfth grade. She is still there for me. She will always be there for me, as long as she's able. That's a great mom.

What a job, to raise someone from birth to adulthood, bestowing upon them your knowledge and your values and, despite your best intentions, any number of traits you've inherited yourself. What a loaded task, to make every move, every day, in such a way that the impressionable larva-person in your home will see your example, process it into something with herself, and grow layers of muscle and soul over it until she is a fully developed human being. And all the while, the little person you're nurturing is fighting you - spitting out the broccoli, not wearing the helmet, rolling her eyes at your carefully chosen words of advice - and you become constantly worn down even as you pour your energies into loving her.

Great meals rarely start at points that all look like beginnings. They usually pick up where something else leaves off. This is how most of the best things are made - imagine if the world had to begin from scratch each dawn: a tree would never grow, nor would we ever get to see the etchings of gentle rings on a clamshell... Meals' ingredients must be allowed to topple into one another like dominos. Broccoli stems, their florets perfectly boiled in salty water, must be simmered with olive oil and eaten with shaved Parmesan on toast; their leftover cooking liquid kept for the base for soup, studded with other vegetables, drizzled with good olive oil, with the rind of the Parmesan added for heartiness. This continuity is the heart and soul of cooking.

I would follow my mother around the kitchen watching and trying to find any way to help. One of the first dishes my mother taught me to make was hollandaise sauce. Though she always served it with broccoli, I soon realized it was equally delicious with asparagus, artichokes, or any other vegetable.

NUTRIENT DENSITY SCORES OF THE TOP 30 SUPER FOODS To make it easy for you to achieve Super Immunity, I’ve listed my Top 30 Super Foods below. These foods are associated with protection against cancer and promotion of a long, healthy life. Include as many of these foods in your diet as you possibly can. You are what you eat. To be your best, you must eat the best! Collard greens, mustard greens, turnip greens 100 Kale 100 Watercress 100 Brussels sprouts 90 Bok choy 85 Spinach 82 Arugula 77 Cabbage 59 Broccoli 52 Cauliflower 51 Romaine lettuce 45 Green and red peppers 41 Onions 37 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates / pomegranate juice 30 Carrots / carrot juice 30/37 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia 25 (avg) Red grapes 24 Cherries 21 Plums 11 Beans (all varieties) 11 Walnuts 10 Pistachio nuts 9 If you are a female eating

What a job, to raise someone from birth to adulthood, bestowing upon them your knowledge and your values and, despite your best intentions, any number of traits you’ve inherited yourself. What a loaded task, to make every move, every day, in such a way that the impressionable larva-person in your home will see your example, process it into something within herself, and grow layers of muscle and soul over it until she is a fully developed human being. And all the while, the little person you’re nurturing is fighting you—spitting out the broccoli, not wearing the helmet, rolling her eyes at your carefully chosen words of advice—and you become constantly worn down even as you pour your energies into loving her.

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

In the 1970s, UCLA psychologist Eric Holman discovered that certain sweetened substances could make rodents prefer certain foods by virtue of their presence. For instance, by adding a saccharin to either a banana- or an almond-flavored solution, he was able to make rats prefer the taste of bananas or almonds, respectively, a process known as “flavor nutrient conditioning.” In recent years that work has been picked up with humans. Maltodextrin, a glucose polymer, is imperceptible to most of us. It doesn’t taste sweet. In fact, it doesn’t taste like anything. For it to activate the sweet receptors in the brain, the body must first break it down into glucose. If we mix it into another food, we don’t realize there’s a sugar present, but we still develop a preference for that flavor. In one study, people who tasted foods with maltodextrin mixed in would reliably choose the flavor that had been associated with the polymer in subsequent tests. They had been trained to prefer one food over another by a sort of sensory trickery. Imagine dusting a child’s broccoli florets with maltodextrin and transforming a disliked vegetable into a favorite.

Broccoli branches, mashed potatoes, spools of gravy, sliced pillowy white bread. It slides on to Sirine's plate, glossy with butter. The meat loaf is oniony and dense under its charred crust, dressed in sweet puddles of ketchup. On the counter there's a food-stained copy of The Joy of Cooking and a red-plaid Betty Crocker cookbook, both from the library. She's impressed. No one ever wants to cook for her; the rare home-dinners at friends' houses are served with anxiety and apologies. But Han just seems excited- his skin slightly damp and pink from the kitchen heat- and intrigued by the new kind of cooking, a shift of ingredients like a move from native tongue into a foreign language: butter instead of olive oil; potatoes instead of rice; beef instead of lamb. He seats her on a pillow on the blue cloth and then sets the dishes before her on the cloth. He sits across from her, one knee skimming hers. They touch and she makes herself lean forward to reach the bowl of potatoes. Their knees graze again. Han tastes each dish while looking at Sirine, so the meal seems like a question. She nods and praises him lavishly. "Mm, the rich texture of this meat loaf- the egg and breadcrumbs- and these bits of onion are so good, and there's a little chili powder and dry mustard, isn't there? It's lovely. And there's something in the sauce... something..." "You mean ketchup?" Han asks. "Oh yes, I suppose that's it." She smiles. "That's remarkable." Sirine smiles vaguely, tips her head, not sure of what he means. "What?" "The way you taste things...." He gestures over the food, picks up a bite of meat loaf in his fingers as if it were an olive. "You know what everything here is- I mean exactly." "Oh no." She laughs. "It's so basic, anyone can do that. It's like you just taste the starting places- where it all came from. Unless of course it's ketchup." He gazes at her, then carefully takes her hand and kisses her fingers. "Then I think you must be of this place." Sirine laughs again, disconcerted by his intensity. "Well, I don't know about that, but I think food should taste like where it came from. I mean good food especially. You can sort of trace it back. You know, so the best butter tastes a little like pastures and flowers, that sort of stuff. Things show their origins

Most of the ingredients she cooked with came from the tiny farm immediately behind the restaurant. It was so small that the Pertinis could shout from one end of it to another, but the richness of the soil meant that it supported a wealth of vegetables, including tomatoes, zucchini, black cabbage, eggplant and several species that were unique to the region, including bitter friarielli and fragrant asfodelo. There was also a small black boar called Garibaldi, who despite his diminutive size impregnated his harem of four larger wives with extraordinary diligence; an ancient olive tree through which a couple of vines meandered; a chicken or two; and the Pertinis' pride and joy, Priscilla and Pupetta, the two water buffalo, who grazed on a patch of terraced pasture no bigger than a tennis court. The milk they produced was porcelain white, and after hours of work each day it produced just two or three mozzarelle, each one weighing around two pounds- but what mozzarelle: soft and faintly grassy, like the sweet steamy breath of the bufale themselves. As well as mozzarella, the buffalo milk was crafted into various other specialties. Ciliègine were small cherry-shaped balls for salads, while bocconcini were droplet-shaped, for wrapping in slices of soft prosciutto ham. Trecce, tresses, were woven into plaits, served with Amalfi lemons and tender sprouting broccoli. Mozzarella affumicata was lightly smoked and brown in color, while scamorza was smoked over a smoldering layer of pecan shells until it was as dark and rich as a cup of strong espresso. When there was surplus milk they even made a hard cheese, ricotta salata di bufala, which was salted and slightly fruity, perfect for grating over roasted vegetables. But the cheese the Pertinis were best known for was their burrata, a tiny sack of the finest, freshest mozzarella, filled with thick buffalo cream and wrapped in asphodel leaves.

Whether you grow your own transplants or buy them, here’s what you should plant outside as transplants and what you can grow from seed. Seeds Transplants Bean Basil Carrot Broccoli Chives Brussels sprouts Cucumber Cabbage Dill Cauliflower Lettuce Celery Okra Collards Parsley Eggplant Parsnip Kale Onion Leek Pea Pepper Pumpkin Spinach Radish Swiss chard Turnip Tomato Watermelon

Your best choices are meat, dairy products, and eggs, and second to those are certain plant sources like legumes, nuts, and high-protein vegetables like peas, broccoli, and spinach. •

What is this?" Emily asked, looking in the largest Styrofoam container. There was a bunch of dry-looking chopped meat inside. "Barbecue." "This isn't barbecue," Emily said. "Barbecue is hot dogs and hamburgers on a grill." Vance laughed, which automatically made Emily smile. "Ha! Blasphemy! In North Carolina, barbecue means pork, child. Hot dogs and hamburgers on a grill- that's called, 'cooking out' around here," he explained with sudden enthusiasm. "And there are two types of North Carolina barbecue sauce-Lexington and Eastern North Carolina. Here, look." He excitedly found a container of sauce and showed her, accidentally spilling some on the table. "Lexington-style is the sweet sugar-and-tomato-based sauce, some people call it the red sauce, that you put on chopped or pulled pork shoulder. Julia's restaurant is Lexington-style. But there are plenty of Eastern North Carolina-style restaurants here. They use a thin, tart, vinegar-and-pepper based sauce. And, generally, they use the whole hog. But no matter the style, there's always hush puppies and coleslaw. And, if I'm not mistaken, those are slices of Milky Way cake. Julia makes the best Milky Way cakes." "Like the candy bar?" "Yep. The candy bars are melted and poured into the batter. It means 'Welcome.'" Emily looked over to the cake Julia had brought yesterday morning, still on the counter. "I thought an apple stack cake meant 'Welcome.'" "Any kind of cake means 'Welcome,'" he said. "Well, except for coconut cake and fried chicken when there's a death." Emily looked at him strangely. "And occasionally a broccoli casserole," he added.

These are the steaming times that I find work best. (They assume the artichokes have been cut in half and prepped, and cabbage and broccoli stems have been sliced.) Artichokes 18 minutes Asparagus 13 minutes Bok choy 10 minutes Broccoli 14 minutes Brussels sprouts 13 minutes Cabbage 13 minutes Kale, collards, Swiss chard 10 minutes Snow peas 10 minutes String beans 13 minutes

apology for broccoli. It is in the darkest skies that stars are best seen. To fly you must first accept the possibility of falling. Believe in yourself as if your life depended on it. Because it does.

Sean didn’t think it was going too badly…until Emma set a steaming glass dish on a trivet in the middle of the table. It was a casserole. One with tufts of little green trees sticking up out of some kind of sauce. Broccoli. He hated broccoli. Loathed it. “Chicken Divan,” Emma said, and only an idiot could have missed the note of pride in her voice as she put her hands on her hips, oven mitts and all. “It’s my best dish—okay, my only real baked dish—so I made it as a welcome-home meal.” Cat smiled and Sean forced his lips to move into what he hoped was a similar expression. A woman who was sleeping with and living with and planning a future with a man would know he didn’t like broccoli. And it was his own damn fault for laughing off her suggestion he write an owner’s manual of his own. She served him first, maybe because he was the fake man of the house, plopping in front of him a steaming pile of perfectly good chicken and cheese ruined by the green vegetables. He smiled at her—or maybe grimaced—and took a sip of iced tea. He could do this. He’d survived boot camp. He’d survived combat and the harsh weather of Afghanistan. He could survive broccoli. Probably.

Andrea is coming to pick me up in about thirty minutes to head to her folks' house for Thanksgiving. I've got buttery yeast rolls from Aimee's mom's old family recipe, my cranberry sauce with port and dried cherries, and a batch of spicy molasses cookies sandwiched with vanilla mascarpone frosting. I also have the makings for dried shisito peppers, which I will make there. Andrea's mom, Jasmin, is making turkey and ham, and braised broccoli and an apple pie, Andrea is doing a potato and celery root mash and a hilarious Jell-O mold that contains orange sherbet and canned mandarin oranges and mini marshmallows, and her dad, Gene, is making his mother's candied yams and sausage corn bread stuffing. Benji is cooking and serving most of the day at the group home where he grew up, and will come join us for dessert, bringing his chocolate pecan pie with bourbon whipped cream.

And then there was his love affair with my best friend, perhaps the only woman he’d ever seen drink several glasses of bai-jiu and smoke a half-pack of cigarettes in a single seating. Each dish that night had a special presentation, a colorful ring of carrots about the twice-fried eggplant, a garland of thinly-sliced chilies haloing the garlicky green beans, a well-placed broccoli head in the fish’s open mouth. She smiled at him when he gave her one of his cigarettes, coyly lighting it with a subtle turn of the wrist, and after she took her first long drag, he motioned us up. Never to be repeated, he brought us back his narrow kitchen, a blackened wok bubbling over a powerful blue fire. Deftly splashing it with alcohol, he flipped the contents into the air and watched the flame dance across her eyes.

Italian Summer Pasta Salad   1 ½ cups pasta (bowtie and corkscrew shapes hold up the best) 2 cups broccoli, chopped 1 cup cauliflower, chopped 1 cup fresh mushrooms, chopped 1 can artichoke hearts, drained ½ cup sweet yellow onion, chopped 1 cup balsamic or Italian salad dressing ¾ cup sliced black olives 1 ripe tomato, chopped 1 avocado, chopped   Cook the pasta according to package directions, drain, and rinse with cold water. In large bowl, combine all ingredients, adding in cold pasta at the end. Toss to coat. Cover and keep cold.

According to him, the best remedy for loneliness was an medicine made from a combination of antibiotics eye and boiled broccoli. A prescription was required for the antibiotics, but Dr Miranda said he could give me one whenever I needed it.

The government cheese… The cheese of the government may be tempered with real cheese powders however it’s constantly not the best thing you should eat in the world. You can make a traditional grilled cheese sandwich. With American cheese which is just vegetable oil with food coloring as well as the skim of milk. However, that’s just government milk with government oil to make governments grilled cheese sandwich so be the nation can afford to eat. Nothing wrong with that at all. It’s humbling to know the value of a dollar. Compare it to the sales at every single store. You find government cheese made by companies that have been around since the 1900s. There are many cheeses of the world. Every single country makes cheese. Some really good ones and some that smell like someone cut the cheese. The government cheese can be put on a hamburger, which isn’t made of ham at all. The cheese can be melted to broccoli or put in macaroni and cheese as a quick meal with vegetables if any kind basically that is just homemade some sort of helper, then. As to the box of the content we all know as to all have eaten in our lifetime says so in really big letters. In directions anyone can understand. The government cheese can be put in that as well. For it will taste really good, nonetheless. All hail the government cheese. It’s affordable as well as delicious if you don’t like other cheeses. It can be melted to be slopped on chili cheese dogs. At every bbq in every household across the world. So don’t make fun of government cheese for there is also government bread as well as government water as well as many other governments benefits you can enjoy. Again, we can all hail at the government cheese. Now the people that can part between the sarcasm as to the appreciation of the government cheese. Successfully I have portrayed the explanation of government assistance to feed the population food that they can afford. Until they figure out that growing food your self is even more affordable as to it still giving respect to the government cheese. It’s also more rewarding when you have abundance of what you need right there fresh grown as you then know where it came from and that it wasn’t pumped full of high fructose corn syrup. That most of us are not even aware of this fun fact that they do to add weight to the money that they make per pound that you spend your money on. Wasteful don’t you think when you can eat one watermelon of 30lbs, and you know it’s right and the vitamins are real.

I was an S-rank healer. I just had to do whatever an S-rank healer could manage and let other people play their parts. Nothing good would come of setting impossible standards or comparing myself to a legend. I wasn’t in this alone. All around me were kind, caring people, and they were the ones who had made me into who I was. To rely on them was not a weakness; it was a strength. Likewise, bettering myself in order to allow others to rely on me only made the bond stronger. I didn’t need to be the strongest in order to be the best.

Olive oil spray ½ tablespoon olive oil 1 tablespoon all-purpose or gluten-free flour ⅓ cup fat-free milk ½ teaspoon ground sage ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper 2 cups (5 ounces) broccoli florets, roughly chopped 6 tablespoons (1½ ounces) shredded extra-sharp cheddar cheese 2 tablespoons panko bread crumbs, regular or gluten-free 1 tablespoon freshly grated Parmesan cheese Spray a 16-ounce round baking dish (about 7 inches) or a 7-inch cake pan with oil. In a medium bowl, whisk together the olive oil, flour, milk, sage, salt, and pepper. Add the broccoli, cheddar, panko, and Parmesan and mix well. Transfer to the baking dish. Preheat the air fryer to 330°F. Place the baking dish in the air fryer basket. Cook for 12 to 14 minutes, until the broccoli is crisp-tender and the cheese is golden brown on top. (For a toaster oven–style air fryer, cook the gratin in a small rectangular baking dish at 300°F for 10 to 12 minutes.) Serve immediately.

UNSAFE Human Foods Below is a list of harmful foods for dogs. This is not a complete list, but a common list of foods known to be harmful to our canine friends. If you are unsure of a food that you wish to add to your dog’s diet, please consult a veterinarian or expert on dog nutrition. Onions: Both onions and garlic contain the toxic ingredient thiosulphate. However, onions are more dangerous than garlic because of this toxin. Many dog biscuits contain trace amounts of garlic, and because of this small amount, there is no threat to the health of your dog. This poison can be toxic in one large dose, or with repeated consumption that builds to the toxic level in the dog’s blood. Chocolate: Contains theobromine, a compound that is a cardiac stimulant and a diuretic. This can be fatal to dogs. Grapes: Contains an unknown toxin that can affect kidney, and in large enough amounts can cause acute kidney failure. Raisins: (Same as above) Most Fruit Pits and Seeds: Contains cyanogenic glycosides, which if consumed can cause cyanide poisoning. The fruits by themselves are okay to consume. Macadamia Nuts: Contains an unknown toxin that can be fatal to dogs. Most Bones: Should not be given (especially chicken bones) because they can splinter and cause a laceration of the digestive system or pose a choking hazard because of the possibility for them to become lodged in your pet’s throat. Potato Peelings and Green Potatoes: Contains oxalates, which can affect the digestive, nervous, and urinary systems. Rhubarb leaves: Contains high amount of oxalates. Broccoli: Broccoli should be avoided, though it is only dangerous in large amounts. Green parts of tomatoes: Contains oxalates, which can affect the digestive, nervous, and urinary systems. Yeast dough: Can produce gas and swell in your pet’s stomach and intestines, possibly leading to a rupture of the digestive system. Coffee and tea: (due to the caffeine) Alcoholic Beverages: Alcohol is very toxic to dogs and can lead to coma or even death. Human Vitamins: Vitamins containing iron are especially dangerous. These vitamins can cause damage to the lining of the digestive system, the kidneys, and liver. Moldy or spoiled foods: There are many possible harmful outcomes from spoiled foods. Persimmons: These can cause intestinal blockage. Raw Eggs: Potential for salmonella. Salt: In large doses can cause an electrolyte imbalance. Mushrooms: Can cause liver and kidney damage. Avocados: Avocado leaves; fruit, seeds, and bark contain a toxin known as persin. The Guatemalan variety that is commonly found in stores appears to be the most problematic. Avocados are known to cause respiratory distress in other animals, but causes less harmful problems in dogs. It is best to avoid feeding them to your dog. Xylitol: This artificial sweetener is not healthy for dogs.

7 foods that Naturally cleanse your Liver This article lists the 7 best foods to eat to keep your liver healthy: 1. Garlic Garlic Garlic contains sulfur compounds that are essential for supporting the liver and activating liver enzymes that are answerable for flushing out toxins and waste from the body. Garlic additionally contains element, a very important mineral and nutrient that assists in detoxification and supports the ductless gland. 2. Walnuts These oddly-shaped balmy contain high levels of l-arginine, glutathione, and polyunsaturated fatty acid fatty acids, all of that facilitate to detoxify the liver and support poison elimination. Plus, they're nice for fighting inflammation and supporting the health of the brain. 3. Citrus Fruits Lemons, limes and grapefruits are all natural sources of water-soluble vitamin and contain several potent antioxidants. Like garlic, citrus fruits have the flexibility to spice up the assembly of liver detoxification enzymes. 4. Turmeric This unimaginable herb contains a large indefinite amount of antioxidants that facilitate to repair the liver cells, shield against cellular injury and assist in detoxification. Turmeric is especially smart at serving to the liver hospital ward from serious metals and assist in endocrine metabolism. Turmeric conjointly boosts the assembly of gall and improves the health of the bladder. You can create Associate in nursing array of delectable chuck victimisation turmeric, starting from pumpkin and turmeric soup to “golden ice.” 5. Broccoli Along with alternative genus Brassica vegetables, like Belgian capital sprouts, cabbage and cauliflower, broccoli contains sulfur compounds, similar to garlic, that facilitate to support the detoxification method and also the health of the liver. In fact, these fibrous veggies will facilitate flush out toxins from your gut, and that they contain compounds that facilitate support the liver in metabolising hormones. 6. Leafy Vegetables The bitterer, the better! Your liver loves bitter, therefore fill on blow ball, rapini, arugula, leaf mustard and chicory. These foliaceous greens contain varied cleansing compounds that neutralize serious metals, which might abate the liver’s ability to detoxify. Plus, they assist to stimulate digestive fluid flow. 7. Avocado This unimaginable fruit contains glutathione that may be a powerful inhibitor that helps to guard the liver from incoming waste and toxins. It conjointly assists the liver in eliminating these chemicals from your body and protects against cellular harm.

Red and white wine (TBD) Victory Brewing Company Prima Pilsner Soft pretzel bread/spicy mustard sauce Cheesesteak arancini/homemade marinara sauce Deconstructed pork sandwich: braised pork belly, sautéed broccoli rabe, provolone bread pudding Lemon water ice Commissary carrot cake I'm particularly proud of my riff on the pork sandwich, one of Philadelphia's lesser-known specialties. Everyone presupposes the cheesesteak is Philadelphia's best sandwich, when, in fact, my favorite has always been the roast pork. Juicy, garlicky slices of pork are layered with broccoli rabe and sharp provolone on a fresh roll, the rich juices soaking into the soft bread while the crunchy crust acts like a torpedo shell, keeping everything inside. The flavors explode in your mouth in each bite: the bitter broccoli rabe, the assertive cheese, the combination of garlic and spices and tender pork.