1,101 broil recipes

Bafla are Rajasthani wheat dough balls boiled in spiced moong dal, then baked until cracked and golden. Break them open, drizzle with ghee, and pour the aromatic dal right over top for a soul-warming vegetarian meal.

Classic Italian pizzelle cookies flavored with anise and vanilla, pressed thin and crisp in a pizzelle iron. A simple batter that refrigerates well for baking anytime.

Sweet egg noodle kugel loaded with cinnamon apples and raisins. This Jewish comfort classic bakes up golden and custardy, perfect for holidays or Sunday brunch.

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.

Although I have not tried it, I assume any firm winter squash could be substituted for the pumpkin

Light, citrusy orange muffins topped with mandarin segments shaped like little butterflies. A charming breakfast treat kids will love, ready in 40 minutes.

Shahi Gobi is a Punjabi cabbage dish where batter-fried slices are simmered in a spiced tomato-onion gravy with garam masala, cumin, and coriander. A rich vegetarian curry with deep, layered flavors.

A hearty pressure cooker soup with sweet potatoes, split peas, apples, and mint. Earthy, slightly sweet, and on the table in 45 minutes with a bright herbal finish.

Classic cornbread muffins with yellow cornmeal, lard, and just enough sugar for a lightly sweet crumb. A simple, old-fashioned recipe with six pantry staples.

Macadamia nut banana bread loaded with mashed bananas and chopped macadamias for a Hawaiian-inspired twist on the classic. Makes two large loaves, five small ones, or a dozen oversize muffins.

Chocolate torte sweetened with fruit-based concentrates instead of refined sugar, layered with cream cheese filling and whipped cream, topped with sliced strawberries.

Homemade onion-mustard sandwich rolls with dry mustard, black pepper, and rehydrated onion flakes baked into the dough and sprinkled on top with poppy seeds. Makes 18 buns.

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.

Golden-crusted chicken pieces sizzle in hot oil until the skin crackles and the meat stays juicy inside. The real magic happens when you turn those savory pan drippings into velvety cream gravy, rich with browned bits and seasoned to perfection.

A simple and delicious jelly that tastes wonderful with almost everything!

Chilla puri are savory Indian whole wheat crepes studded with grated onion, green chili, and fresh cilantro, cooked on a griddle with ghee. Serve hot with mint chutney or pickle.