The term “jazz” might have originated with cookbook author extraordinaire Molly Baz, which won’t be surprising to anyone familiar with her singularly charming way with words. Molly worked with us at Glasserie back in 2013, and we’re ever grateful for this addition to our culinary lexicon. Our “jazz” is usually made with ground nuts or seeds mixed with spices — not dissimilar from dukkah, the Middle Eastern condiment.
You can use the tender heart of the broccoli stems; they’re arguably the best part. Just trim back the tough exterior around the stem, cut into bite-size pieces, and blanch along with the florets.If you omit the garlic from the jazz, it can be made a week or two in advance and stored in a sealed container at room temperature. The jazzed broccoli holds well at room temperature or in the fridge for a couple hours, but it really is better the same day.
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