543 broil recipes

Salmon steaks rest under a blanket of sweet Bermuda onion slices with lemon juice and olive oil, then broil to a golden crust. Just six ingredients and almost zero effort for a clean, bright weeknight fish dinner.

Grilled prawns with fresh coriander: quickly marinated in soy, rice wine, and sesame oil, then broiled or barbecued and served with a bright cilantro-ginger-rice vinegar dipping sauce. Clean, punchy Chinese-style shrimp in 30 minutes.

Mock lobster Flemish style dresses up humble white fish, poached in a beer broth, bound in a silky cream and egg-yolk sauce, spooned into scallop shells, and broiled under Gruyere. An elegant fish gratin on a budget.

This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.

Juicy mushroom filling spiced with coriander and cumin wrapped inside light and crispy phyllo pastry.

A scrumptious pastry that is filled with a mixture of spinach and feta cheese.

Lean ground turkey cocktail meatballs baked on a broiler pan with a sweet-tangy chili sauce dip. Lower-fat party appetizer, makes about 50 bite-sized balls.

No-bake butterscotch haystacks with peanut butter chips and chow mein noodles. A four-ingredient candy that melts in the microwave and sets on the counter.

Sourdough silver dollar hotcakes with an overnight fermented batter, baking soda for lift, and a tangy flavor no regular pancake can match. Makes 30 mini pancakes.

Indonesian-inspired gado gado peanut dipping sauce with garlic, ginger, soy, cream, and Tabasco. Warm or cold, this lush satay-style dip transforms a tray of crudites.

Red wine roast chicken seasoned with garlic, oregano, and a bright splash of red wine vinegar. Buttery, herby, and crisp on top, this oven-roasted chicken is a no-fuss dinner that delivers serious flavor.

Chicken, okra and sausage gumbo: dark-roux Louisiana stew with smoked sausage, fresh okra and tomatoes, simmered low and slow for 2 hours. Authentic Creole one-pot done the old-school way.

Beer-braised pot roast marinated overnight in dark stout with caraway, rosemary, and cloves, then slow-cooked until fork-tender. A German-Belgian style beef braise with a deep, malty gravy.

Kreatopita Therini is a Greek summer meat pie with veal, zucchini, eggplant, and tomato baked between buttered phyllo layers. Fresh, herby, and golden-crisp on top.

Fried green tomatoes in butter with cream and red pepper. No breading here, just sliced green tomatoes pan-fried until translucent and finished in a simple cream sauce.

Crispy millet flour pancakes with a slightly nutty flavor, cooked on a griddle until golden and served with honey, chutney, or alongside African stews.