Broil

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.

Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner.

Cold noodles are the ideal canvas for jammy roasted tomatoes in this light summer dish.

A riff on a three-bean salad with a garlic-chile-maple-lime dressing that we can’t quit.

All you need is one baking sheet and a hot broiler.

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

A broiler is the easiest way to make meat crispier, cheese cheesier, and life generally better all around.

You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less.

Three words: bacon-fat tortillas.

A simple summer side dish that goes with everything you’re grilling.

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.

Getting the bread out of the crust is a little tricky for this recipe, but once you do, you’ll be wondering what else you can stuff in there.

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

If you don’t want to invest in a sizzle platter, you can also make this recipe using a rimmed baking sheet.

If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!

The ribs become completely tender during the initial cooking, then are crisped under the broiler before serving. Learn how to make this recipe and more in our online cooking class with Sur la Table.

If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique.

Chef Mullen cooks his eggplants directly in the coals of his wood-burning oven, a great technique to try the next time you’re grilling, or you can try this in a fireplace. But you’ll get the same effect (minus a little less smoky flavor) by using a broiler.

Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.