Broil

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.

Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.

Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

Lush confited garlic takes toasty, cheesy baguettes to another level.

Broiling the brisket gives it a nice crisp top layer, but you can skip this step and it will still be delicious. Braising the meat with beer in the slow cooker, however? Absolutely necessary.

Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.