Content tagged with “Broil” (Page 4)

Moroccan Skirt Steak with Roasted Pepper Couscous
Thin cuts of beef, such as skirt steak or sirloin steak, cook very quickly when seared in a hot skillet—just right for...

Jacqui’s Jerk Chicken
Sweet, savory and spicy all at once, Jacqui Sinclair’s jerk marinade is absolutely addictive. Try it on pork loin, firm...

Mushroom & Wild Rice Frittata
Packed with a flavorful medley of chewy wild rice and three kinds of mushrooms, this satisfying frittata is perfect for...

Asian "Salisbury" Steak
The original Salisbury steak was named after a popular late-19th-century diet doctor who recommended a high-protein...

Indoor S'Mores
You don't have to sit around a fire to enjoy S'mores. Just be sure to watch them carefully under the broiler—...

Broiled Salmon with Miso Glaze for Two
Combine miso, mirin, soy sauce and ginger, and you get a rich and delectable Japanese-style glaze for salmon (or...

Hanoi-Style Tuna Patty Salad
This tuna-patty-topped salad, featuring rice noodles, fresh herbs and lots of fresh vegetables, deliciously exemplifies...

Turkish Lamb Pita Burgers
Heavy on exotic spices, this decadent sandwich is a great way to familiarize yourself with the joys of Turkish cooking...

Grilled Pork Tenderloin with Aquavit Seasonings (Snapse Krydret Svine Mørbrad)
The seasonings traditionally used to make aquavit—a Northern European distilled spirit—vary with every recipe, but they...

Cheesy Polenta & Egg Casserole
This memorable brunch centerpiece is rich with cheesy polenta, crumbled sausage and baked eggs.

Shrimp & Cheddar Grits
The South's version of creamy polenta, grits are easy to make on a weeknight—especially when topped with quickly...

Kefta
Kefta, seasoned ground meat, is one of Morocco's most popular street foods. Traditionally, kefta is washed down...

Roasted Eggplant & Feta Dip
This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless...

Stuffing-Topped Chicken
Here's a one-skillet version of chicken and stuffing made with wholesome ingredients. We use chicken thighs...

Ranch Chiles Rellenos with Ancho Chile Salsa
Dark green, shiny poblano chiles are the traditional choice for chiles rellenos. They have great flavor, but may be too...

PBT (Portobello, Basil & Tomato Sandwich)
If you're itching for a BLT—but not all the fat—smoky grilled portobello mushrooms are a great substitute for...

Prosciutto-Wrapped Scallops
Here we wrap plump and juicy scallops in a bit of mellow prosciutto for a more sophisticated take on bacon-wrapped...

Acorn Squash Stuffed with Chard & White Beans
Acorn squash’s natural shape makes it just right for stuffing. This filling has Mediterranean flair: olives, tomato...

Salmon with Roasted Chile-Mango Sauce
Pungent red chiles and sweet mango flavor this robust sauce, which accents simply broiled salmon wonderfully. Broiling...

Golden Gazpacho
Inspired by Spanish pureed gazpachos, this golden-yellow one is based on an idea of Greg Parks's at the Four...

"Jerk" Turkey Burgers
Jamaican “jerk” seasonings transform a humble ground turkey patty into a lively summer burger.

Quick Cajun Catfish
Ready in a mere 20 minutes, these delicious cornmeal-crusted catfish fillets will soon become a family favorite. Serve...

Moroccan Chicken Kebabs
These North African-inspired kebabs are marinated for just 20 minutes in a vibrant blend of yogurt and spices. Served...

Squash-Stuffed Roasted Poblano Peppers
When fresh, poblanos have a wonderful, somewhat sweet heat that makes a terrific vessel for rich-tasting butternut...

Red Pepper & Goat Cheese Frittata
A frittata is a baked omelet, far easier because it lacks that pesky step of flipping it. Frittatas appeared on the...