Melissa Clark wrote about garlicky sesame-cured broccoli ages ago. It is such a winner. One of those odd, offbeat recipes with an unprepossessing ingredient list—broccoli and cumin, big whoop, right?—it yields a finished result that is ridiculously, transcendentally good. I make gigantic vats of it every once in a while, and we keep it in the fridge to munch on for days. Dang, it’s good.
Recipes after the jump.