Broil

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.

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

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.

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.

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

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

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

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.

The addition of gelatin is what makes the meringue-like topping stay billowy but firm, without weeping, even at room temperature.

In this turkey-spinach meatballs recipe, you brown them under the broiler instead of in the pan. It’s faster, neater, and big-batch friendly.