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Narrow Results You've Selected: Easy Summer Recipe Broil Remove all Source Saveur (25) Chow (1) Delish (1) Homesick Texan (1) NPR (1) Show all... Purple Foodie (1) The Purple Foodie (1) Main Ingredient Vegetables (13) Cheese (9) Fish (5) Shellfish (5) Tomato (5) Show all... Bread (4) Fruit (4) Beef (2) Beans (1) Pork (1) Course Appetizers (17) Side Dish (7) Main Course (5) Breakfast/Brunch (2) Condiments and Sauces (2) Show all... Sandwich (2) Bread (1) Dessert (1) Salad (1) Cuisine American (13) Mexican (5) French (4) Gluten-Free (4) Italian (3) Show all... Vegetarian (3) Japanese (2) Middle Eastern (2) Vegan (2) Classic (1) Greek (1) Southwestern (1) Occasion Backyard BBQ (4) Christmas (2) Cocktail Party (2) Thanksgiving (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Broil"; var omni_prop8 = "Difficulty:Easy,Season:Summer,Topic:Recipe,Technique:Broil"; var omni_pageName="saveur:"+omni_prop12; 07/18/2012 Socca (Chickpea-Flour Crêpes) This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal. Issue #148 10/02/2011 Baba Ghannouj (Mashed Eggplant Spread) In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise. Issue #141 07/18/2012 Shrimp with Tomatoes and Feta (Garides Saganaki) The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled. Issue #131 02/06/2010 Mango–Habanero Salsa Adding the mangoes after puréeing gives this salsa a chunky texture. Continue... Issue #121 04/21/2011 Miso-Marinated Salmon with Green Sauce Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish. Issue #112 05/08/2008 Broiled Salmon Steaks with Tomatoes, Onions, and Tarragon Fresh herbs and roasted vegetables create this colorful and delicious salmon dish. Issue #112 07/13/2007 Open-Face Avocado and Goat Cheese Sandwiches Tangy, buttery, smoky, and salty—this sandwich has it all. Issue #104 03/01/2007 Ed Koch’s Broiled Swordfish with Olives This is one of the favorite main courses former New York City mayor Ed Koch cooks for himself. Issue #100 09/04/2007 Broiled Grapefruit This classic brunch item tastes best when prepared with sweet red grapefruit, preferably ruby red. Issue #97 09/04/2007 Black Bean Nachos with Red Chile Beef This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans. Issue #97 10/05/2007 Broiled Stuffed Oysters Around Arcachon, grated gruyère is often substituted for garlic in this dish. Issue #77 05/12/2004 Broiled Tomatoes This simple recipe intensifies the flavor of ripe tomatoes. Issue #53 05/09/2007 Bea Conner's Lightly Baked Scallops On Nantucket, bay scallops—a culinary staple as far back as anyone can remember—are the ultimate convenience food. Issue #45 04/10/2007 Smithfield Ham and Crab Sauté Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal. Issue #37 03/08/2002 Roasted Peppers Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time. Issue #28 01/29/2008 Nachos This is a simple yet tasty version of the Tex-Mex classic. Issue #18 03/20/2002 Stuffed Scallops Provençal-Style Although it is best to use scallops in the shell for this simple appetizer, it can also be made with shelled bay scallops and presented in separately purchased shells. Issue #17 05/09/2007 Onion–Cheese Puffs Simple and delicious, these tasty puffs are sure to please. Issue #15 03/02/2007 Baba Ghannouj This dip is characterized by a smooth and creamy texture with a hint of smokiness from the broiled eggplant. Issue #15 05/02/2007 Salsa Roja We like to eat this "roasted" tomato salsa with tortilla chips. Issue #12 « Previous 1 2 Next »