Broil

Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.

Charring the ingredients in the broiler builds intense flavor without lighting a grill.

With ribbons of cured ham and dabs of sun-dried-tomato romesco, these scallops are the best gifts of the season.

This sheet pan dinner taps savory miso mayo for richness and flavor—as a coating for roast chicken and a finishing drizzle.

Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner.

All of the hallmarks of a sheet-pan dinner (quick! simple! very few dishes to do!), plus big slabs of warm, melty feta.

Store-bought Jamaican jerk seasoning paste serves as a marinade for juicy grilled shrimp in this simple summer dinner with minimal prep time.

Transform two favorite store-bought ingredients—cheese ravioli and crispy fried onions—into a rich and luscious skillet dinner with a crispy, savory top.

Lean on the broiler for a speedy chicken and cabbage salad that’s big on color, crunch, and flavor—and short on time.

This is a rare case in which just one crispy, veggie-packed pakora IS indeed enough. 

Turkey meatballs have never looked so fresh.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

Turn your bag of frozen berries into a sour-sweet sauce for crispy wings. 

This version of the classic East African-Indian chicken curry will help you see your broiler in a whole new light.

Tangy, smoky, and just a touch spicy, this simple salsa made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.

Just when we were starting to run out of ideas for what to make for lunch at home, these melty broccoli toasts appeared.

In this Trinidadian dish chopped onions, peppers, and chiles get sizzled in hot oil before they’re poured over broiled peak-season tomatoes.

Get those omega-3s. 

It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute. 

Swapping traditional ingredients like guanciale and pancetta for vegetable-based umami bombs (hello, garlic and smoked paprika) isn’t the only thing to consider when making a vegetarian carbonara. Many hard cheeses (including Parmigiano-Reggiano) use animal rennet, so if you want to seek an alternative, ask your cheesemonger.

Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.

This dry rub is great on any cut of chicken, including whole birds for roasting (make a double batch).

In this weeknight recipe, magical, salty, umami-packed fish sauce is doing double-duty as a seasoning in the meatball mixture and as a part of the finishing sauce.

Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these.