Broil Recipes

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A delicious off-the-beaten-track hors d’oeuvre. However; allow ample time for any smokiness from...
A transcendent pairing: sweet and salty, crisp and creamy.
This salt pork spread is a/so excellent on venison steaks.
“When bluefish is available, the kitchen at The Governor's Inn virtually hums with new ideas for...
This topping will transform a number of soups into a very special affair. It is good on split pea...
Very simple and very good.
Betty Crocker New Cookbook – This is also good by just sprinkling salt, pepper, and grated Parmesan...
Alex usually slices salmon into fillets rather than crosswise into steaks. Be sure to save any...
Scrod is a young codfish weighing about 2 pounds.
Parboiling the vegetables first is the secret step in this popular entree.
We love a good heirloom tomato salad as much as anyone, but it’s nice to remember the magic that a...
Serve as an appetizer or with main dishes.
This appetizer is so simple and elegant. The layers of bread, mozzarella, tomato, and basil stack...
My dad came up with this recipe and it is quick and easy and they are delicious.
Cheese, curry, bacon, and mango chutney create a unique combination of flavors. Serve as an open...
This recipe comes from South Dartmouth, Massachusetts.
“The coast of Maine’s rich in clams, one of the best areas being the Pennamaquan River and the...
Handsomely browned Cornish game hens with the pungent flavor of mustard. –The Homestead Inn,...
For people who like curry – and for people who just think they don’t like it.
Fantastic as an hors d’oeuvre or for a light supper.
Coarsely chopped dandelion greens are simmered in a light pork broth until barely wilted. Fresh...
Add a little spice to these traditional pickled beans.
A favorite with fish lovers. Quick and easy to prepare, but looks as though you went to a lot of...
Easy to prepare but very impressive.
Broiled scallops with a buttery cracker-crumb topping. –Sugar Hill Inn, Franconia, New Hampshire
This makes 6-8 sandwiches at once and is a different way to make a favorite for a group.
Perfect for brunch, Sunday supper, or unexpected company – so simple, they can be prepared in a...
Fish – especially frozen – is often on the bland side. Made this way it has a little more character...
One of the most flavorful of all steak dishes and one of the most inexpensive if you carve it right...
“This recipe was given to me by a friend of my mother’s long before this way of cooking lamb became...
Fine finger food for a cocktail party. This can be prepared ahead of time and popped under the...
This recipe is just a favorite after-school snack that I make every once in a while. Really GOOD!
Ready to serve in about half an hour, this makes entertaining seem effortless. The dash of allspice...
Broiling the goat cheese atop a toasted crouton makes this popular salad more manageable to eat....
Broiling the goat cheese atop a toasted crouton makes this popular salad more manageable to eat....
“This dish is a favorite at the Village Inn. The burnt garlic powder not only generates a lovely...
Ready for a real challenger This one isn’t cheap, and it isn’t easy, but pull it off and your...
A simple, succulent, special-occasion dish.
They have an intriguing, “melt-in-the-mouth” quality that you ‘ll find quite delicious.
“Makes a wonderful summer appetizer. We like to serve this on a glass plate with the horseradish...
This recipe won third place in The 2013 Old Farmer’s Almanac Beet Recipe Contest. Congratulations...
This dish can be done under the broiler but is also a great treat at summer barbecues. It leaves...
Pairing the warm, sweet taste of nectarines with salty prosciutto makes a wonderful first course....