116 broil recipes

Authentic Mexican birria with lamb, veal, and pork rubbed in a toasted ancho-guajillo-cascabel chili paste, marinated overnight, and slow-roasted until falling off the bone. Served with tomato broth, onion, and oregano.

Stuffed potatoes filled with sauteed mushrooms, bacon, spinach, and carrots in white wine, topped with melted Swiss cheese and broiled until bubbly.

Polynesian kabobs with bacon-wrapped pineapple, soy-marinated ham, olives, and cherry tomatoes, broiled until crisp. Sweet-salty tiki appetizer skewers.

Louisiana banana cake with mashed bananas in a buttermilk batter, topped with sliced fresh bananas and a broiled coconut-brown sugar topping. A Southern sheet cake served warm.

Carrot coconut cake made with a yellow cake mix, fresh carrots, orange juice, and a broiled coconut-pecan topping with brown sugar and butter.

Broiled rockfish fillets topped with toasted coconut and served over a warm corn, red pepper, and olive relish. A light, fresh seafood dinner that comes together in 30 minutes flat.

Salmon fillets buried in shredded potatoes, foil-roasted until tender, then broiled for a crisp golden crust. Served with a silky beurre blanc sauce.

Lamb carnitas braised in milk with coriander, savory, and bay leaves until fall-apart tender. Served in tortillas with broiled onions, tomatoes, sour cream, and salsa.

Homemade soy quarter-pounder veggie burgers with cooked soybeans, tofu, wheat germ, carrots, and garlic. Baked or broiled and ready in 30 minutes.

Spinach with pine nuts and raisins sauteed in garlic butter, topped with Parmesan and broiled until golden. A classic Italian-style side dish.

Broiled bananas and oranges drizzled with honey and walnuts, optionally flambeed with brandy. A fast, elegant fruit dessert ready in just 15 minutes.

Orecchiette dell'ortolano: Italian gardener's-style pasta with broiled eggplant, fire-roasted peppers, asparagus, and fresh fava beans tossed with olive oil and garlic.

Broiled chicken seasoned with cumin and oregano, topped with seasoned black beans, jalapeño, green onions, and melted Monterey Jack cheese. Tex-Mex made easy.

Butterflied leg of lamb marinated 24 hours in lemon, garlic, rosemary and marjoram, then broiled or grilled. Served with roasted potatoes, zucchini, and red peppers.

Old-fashioned oatmeal cake with cinnamon, nuts, and a broiled coconut-brown sugar icing spread on warm. A nostalgic, from-scratch classic worth passing down.

Colorful lentil salad with charred red, yellow, and orange bell peppers, dried apricots, and cumin-coriander dressing. Broiled peppers add smoky depth to tender green lentils.