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Broiling

  • Recipe

    Crab Toasts with Smashed Avocado and Bloody Mary Aïoli

    “I really love seafood as a starter, and these crostini are great to nibble on,” says chef Luke Thomas. Rich but also light-feeling, they make a perfect small bite before…

  • Recipe

    Cheesy Rutabaga and Potato Mash

    Rutabagas add an attractive golden hue and rustic texture to mashed potatoes.

  • Recipe

    Broiled Mushrooms with Goat Cheese and Thyme

    Broiling mushrooms is a quick way to brown them and bring out their deep flavor. Serve with seared steak or roast chicken.

  • Recipe

    Miso-Glazed Eggplant

    The popular technique of broiling fish brushed with a savory-sweet miso glaze is applied here to eggplant for a flavorful side dish. Serve it with pan-seared cod or grilled salmon.

  • Recipe

    Creamy Scalloped Squash

    A quick broil ensures that the squash retains its firm texture under a blanket of rich cheese sauce and crisp golden breadcrumbs. Pimientos, easy to find near the olives in…

  • Recipe

    Mushroom Steak Melt

    This knife-and-fork open-face sandwich features thinly sliced flap meat mixed with savory rosemary beer-glazed mushrooms and onions under a blanket of melty cheese. Here, the steak is initially cooked to…

  • Recipe

    Broiled Maple-Soy Glazed Salmon

    Though this glaze has just a few ingredients, it gives broiled salmon a tasty savory-sweet crust. Grade B maple syrup’s stronger flavor works well here.

  • Recipe

    Clams with Herb Cream and Pork Belly Cracklin'

    Puffy, crunchy little cubes of skin-on pork belly are the star of this dish, but briny clams, potatoes, and light herbed whipped cream make it a meal to remember.

  • Recipe

    Sticky Pomegranate Drumsticks

    A sweet, tangy, slightly spicy glaze on these chicken drumsticks makes for messy but delicious eating. Serve with plenty of napkins.

  • Recipe

    Turkey Sausage and Mushroom Baguette Pizza

    An homage to frozen French-bread pizza, but so much tastier. You can substitute pork sausage for the turkey, if you like.